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<v Speaker 1>Hello, and welcome to the Client Based Diet Podcast. I'm

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<v Speaker 1>your host esther Garfin, and today I'm taking you on

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<v Speaker 1>a culinary journey through Japan. A big thank you to

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<v Speaker 1>the japan National Tourism Organization for their assistance in making

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<v Speaker 1>this episode possible. I absolutely loved to travel, and I

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<v Speaker 1>recently returned from an incredible trip to Japan. I haven't

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<v Speaker 1>traveled too much in the last bunch of years, mainly

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<v Speaker 1>because I was raising a family and running Alternative Food Network,

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<v Speaker 1>but I had the opportunity to go and carpe dm

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<v Speaker 1>I seize the moment before I left, I wondered, is

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<v Speaker 1>Japan going to be easy for vegetarians and vegans. The

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<v Speaker 1>short answer is yes, it can be, but with a

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<v Speaker 1>little planning. Japan has a reputation for being a country

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<v Speaker 1>where fish, seafood, and meat are woven into many traditional dishes.

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<v Speaker 1>But what surprised me was just how many delicious plant

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<v Speaker 1>based options there are, from comforting bowls of vegan ramen

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<v Speaker 1>to vegan versions of classic Japanese comfort foods. You just

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<v Speaker 1>have to do a little research beforehand. In today's episode,

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<v Speaker 1>I'm going to take you through my trips city by city,

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<v Speaker 1>sharing some of my favorite discoveries, along with a few

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<v Speaker 1>practical tips. While I did eat some fish, much of

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<v Speaker 1>what I ate was vegan and vegetarian. I visited Tokyo,

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<v Speaker 1>izu Kyoto, and Osaka, and if you're planning a trip yourself,

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<v Speaker 1>I've included timestamps in the show notes so you can

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<v Speaker 1>jump directly to whichever city you're visiting. And because so

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<v Speaker 1>much of the Japanese cuisine is as beautiful as it

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<v Speaker 1>is delicious, if you'd like to see photos of the

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<v Speaker 1>many foods I'll be talking about today, head over Sheltern

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<v Speaker 1>of Food networks Instagram page to see the pictures, and

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<v Speaker 1>we've tagged the various restaurants and cafes. So let's start

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<v Speaker 1>where most visitors do. Tokyo. One thing you'll quickly notice

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<v Speaker 1>is that vegan ramen is everywhere if you know where

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<v Speaker 1>to look. I think I may have vegan ramen in

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<v Speaker 1>almost every city I visited, and honestly, I never got

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<v Speaker 1>tired of it. Every bowl has its own personality, and

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<v Speaker 1>each restaurant put its own spin on toppings and presentation.

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<v Speaker 1>In terms of snacks, one simple snack I enjoyed was

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<v Speaker 1>a red bean paste sandwich. Sweet red bean paste is

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<v Speaker 1>used often in Japanese cuisine and desserts, and it was

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<v Speaker 1>a nice introduction to flavors that are very different from

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<v Speaker 1>what we're used to in North America. Now. With this

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<v Speaker 1>particular snack, because it's made of beans, it offers protein,

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<v Speaker 1>which is what I liked and needed. After walking what

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<v Speaker 1>seemed like all over Japan. One evening in Tokyo, I

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<v Speaker 1>visited an all vegan is a kaya if you never

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<v Speaker 1>heard that term before, and is akaya is a casual

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<v Speaker 1>Japanese pub where people gather to enjoy lots of small

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<v Speaker 1>dishes together. What impressed me most was how faithfully they

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<v Speaker 1>recreated traditional comfort foods using plant based ingredients. Served crispy

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<v Speaker 1>soymeat karag. Sorry if I'm mispronouncing this that might happen

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<v Speaker 1>a few times in this episode. Karag is traditionally Japanese

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<v Speaker 1>fried chicken, but in this case it was soy meat.

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<v Speaker 1>At this restaurant, I also had delicious vegan gioza and

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<v Speaker 1>other small plates that were perfect for sharing for those

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<v Speaker 1>who are interested. The place is called Isakaya Masaka in Shibuya.

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<v Speaker 1>It's actually in the Shibuya Parko Mall. Another thing that

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<v Speaker 1>I tried in Tokyo the famous fluffy pancakes. Now, if

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<v Speaker 1>you've spent any time on social media, you've probably seen them,

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<v Speaker 1>these towering cloud like pancakes, and they have become famous

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<v Speaker 1>around the world. Now, just a note, they are made

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<v Speaker 1>with eggs and they're vegetarian, not vegan. So we waited

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<v Speaker 1>for about forty five minutes at this restaurant called Ginza

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<v Speaker 1>Cafe Hannan in order to experience these fluffy pancakes. And

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<v Speaker 1>you might be wondering was it worth the way. Absolutely there,

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<v Speaker 1>Unlike any pancake I've ever had. They were light, airy

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<v Speaker 1>and almost to fle like. I actually had fluffy pancakes

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<v Speaker 1>a second time when I was in Tokyo at a

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<v Speaker 1>place called Flippers. The pancakes themselves were wonderful, but the

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<v Speaker 1>experience there felt much more geared toward tourists. Everything from

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<v Speaker 1>the syrup to the fruit toppings was an additional charge,

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<v Speaker 1>and overall it was considerably more expensive. So if I

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<v Speaker 1>had to choose just one, I'd happily wait again for

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<v Speaker 1>the Ginza Cafe han and pancakes. Our next stop was

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<v Speaker 1>the beautiful Ezu Peninsula. We stayed at a beautiful Onsen

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<v Speaker 1>and this area if you are not familiar with it.

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<v Speaker 1>It has a much slower pace than the big cities,

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<v Speaker 1>and it's known for its natural beauty, hot springs with

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<v Speaker 1>sabby farms and historic tans. We had a tour guide

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<v Speaker 1>for one day who arranged a lunch at a rest

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<v Speaker 1>called Loquat. The restaurant occupies what was once the home

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<v Speaker 1>of the historic Suzuki family, and according to the restaurant,

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<v Speaker 1>the name Loquat pays tribute to the white loquat fruit

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<v Speaker 1>that's native to the region. So this restaurant is not

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<v Speaker 1>a vegan or vegetarian restaurant, but they did prepare for

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<v Speaker 1>us foods that we could eat, which included a fresh

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<v Speaker 1>vegetable spaghetti followed by a beautifully prepared fish course. Honestly, though,

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<v Speaker 1>the dessert completely stole the show. It was a caramel

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<v Speaker 1>custard presented inside an egg shaped container on top of

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<v Speaker 1>what looked like a delicate bundle of branches resembling a

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<v Speaker 1>bird's nest. It's one of the most artistic desserts I've

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<v Speaker 1>ever seen, and again, it's very hard to describe it

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<v Speaker 1>in words, So if you do want to see what

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<v Speaker 1>this dessert looks like, check it out on the Alternative

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<v Speaker 1>Food Networks Instagram page. It was a dairy dessert also,

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<v Speaker 1>so again for anyone who's strictly vegan for you, but

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<v Speaker 1>if you do include dairy and your diet, it was

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<v Speaker 1>just a fantastic dessert. At the end of our tour,

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<v Speaker 1>we happened to walk past a window and watched soba

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<v Speaker 1>noodles being made completely by hand. And soba is made

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<v Speaker 1>with buckwheat, very healthy, and it was really fascinating to

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<v Speaker 1>watch the precision and craftsmanship. Unfortunately we didn't actually have

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<v Speaker 1>time to stop and eat them at the Coco Soba restaurant,

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<v Speaker 1>but sometimes simply watching traditional food being made becomes part

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<v Speaker 1>of the travel experience. When we were leaving Easy, we

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<v Speaker 1>went by train and we were at the Mishima train

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<v Speaker 1>station and I noticed something that made me smile. Even

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<v Speaker 1>there right on the train platform was a small kiosk

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<v Speaker 1>selling a vegan lunchbox. I didn't buy one because we'd

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<v Speaker 1>just eaten, but it was another reminder that plant based

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<v Speaker 1>options are becoming easier to find throughout Japan. Our next

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<v Speaker 1>stop was Kyoto. Kyoto offered a completely different experience. This

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<v Speaker 1>is where I participated in a traditional Japanese tea experience

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<v Speaker 1>by me Koya tea ceremony. Sitting on tatammy matz, I

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<v Speaker 1>learned about the centuries old ritual of preparing, serving, and

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<v Speaker 1>drinking macha. Using a bamboo whisk and tea bowl. I

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<v Speaker 1>prepared my own bowl of macha while learning about the

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<v Speaker 1>meaning behind each movement and gesture. It was peaceful, intentional,

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<v Speaker 1>and a wonderful reminder that food isn't only about nutrition

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<v Speaker 1>and flavor. It's also about culture, mindfulness, and connection. Another

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<v Speaker 1>unforgettable experience came after hiking through the famous red tory

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<v Speaker 1>gates at Fushimi Inari Shrine. If you've been there, you

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<v Speaker 1>know it's a climb. You climb up a mountain, and

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<v Speaker 1>in our case, it was also raining. After making our

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<v Speaker 1>way back down the mountain, we stopped at a cafe

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<v Speaker 1>where I tried one of the most unusual desserts I've

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<v Speaker 1>ever seen, Emo Pippy. It's fresh, purple, sweet potato that

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<v Speaker 1>was squeezed through a machine into delicate strands that completely

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<v Speaker 1>covered a scoop of ice cream. It's sweet potato on

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<v Speaker 1>top of potato and ice cream. I've honestly never seen

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<v Speaker 1>anything like it. It tasted wonderful, but watching it being

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<v Speaker 1>made was almost as enjoyable as eating it. I took

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<v Speaker 1>a video again. We put it on the Instagram page.

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<v Speaker 1>It can take a look if you want. It is

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<v Speaker 1>a very cool dessert, I have to say it. Another

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<v Speaker 1>memorable meal in Kyoto was vegan and halal ramen at

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<v Speaker 1>Shokaku Noodle. Not only was it delicious, but it was

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<v Speaker 1>beautifully presented and for anyone avoiding gluten, they also offered

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<v Speaker 1>gluten free options. And by the way, I should add

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<v Speaker 1>I'm naming the restaurants and cafes in here. None of

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<v Speaker 1>these restaurants and cafes have sponsored this episode or anything

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<v Speaker 1>like that. I'm just naming them because I was there,

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<v Speaker 1>and if when is listening and they're going to travel Shapan,

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<v Speaker 1>they might want to know where the foods I'm referring

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<v Speaker 1>to are coming from. So I thought it would be useful.

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<v Speaker 1>All right, back to Kyoto. As I wandered through Kyoto,

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<v Speaker 1>I noticed also vegan signs in the windows, including vegan

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<v Speaker 1>sushi a vegan donut. It just reinforced how much the

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<v Speaker 1>plant based dining scene continues to grow across Japan. Our

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<v Speaker 1>final city was Osaka, and I spent three nights there,

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<v Speaker 1>and every night I ate at a different vegan restaurant.

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<v Speaker 1>The first evening I visited a vegan restaurant and bar

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<v Speaker 1>called Pivot Base, and they serve a plant based version

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<v Speaker 1>of one of Osaka's signature foods, takoyaki. Traditionally, takoyaki is

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<v Speaker 1>made with octopus, but here it was completely plant based,

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<v Speaker 1>so it was fun to experience one of the city's

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<v Speaker 1>most iconic dishes in a way that fit my diet.

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<v Speaker 1>The following night, I enjoyed an excellent vega and burger

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<v Speaker 1>at Paprika Shokudo, and the third night, well, yes, you

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<v Speaker 1>might have guessed it, more vegan ramen. At that point

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<v Speaker 1>I realized I probably had eaten vegan ramen in nearly

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<v Speaker 1>every city I'd visited, and somehow every bowl still felt

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<v Speaker 1>completely different. I also had a pleasant surprise at the airport.

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<v Speaker 1>At Narita Airport's Terminal one, I found Tease Tanton, a

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<v Speaker 1>fully vegan ramen restaurant in the food If you're flying

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<v Speaker 1>through Narita I need one last great meal before heading home,

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<v Speaker 1>I highly recommend it. Now. There were a few things

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<v Speaker 1>that surprised me on my trip. One thing I wasn't

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<v Speaker 1>expecting were the fruit prices. The fruit was absolutely beautiful,

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<v Speaker 1>but it was also incredibly expensive compared to North America.

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<v Speaker 1>And I'll just give you a couple of examples. I

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<v Speaker 1>saw grapes selling for around thirty five US dollars, you know,

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<v Speaker 1>like a bunch seat buy in a grocery store thirty

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<v Speaker 1>five US dollars. I saw two peaches being sold for

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<v Speaker 1>the equivalent of eighteen dollars. So I didn't actually buy

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<v Speaker 1>a lot of fruit on this trip. But fortunately the

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<v Speaker 1>convenience stores carried some frozen fruit and also some fresh fruit,

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<v Speaker 1>including individually wrapped bananas. Now, speaking of the convenience stores,

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<v Speaker 1>they're everywhere, and when I say everywhere, I mean almost

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<v Speaker 1>every block. Stores like seven to eleven Lawson and Family

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<v Speaker 1>Mart are open twenty four hours a day, and they

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<v Speaker 1>became incredibly useful during the trip. You can find drink, snacks, fruit,

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<v Speaker 1>prepared meals, and some vegan options at these convenience stores.

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<v Speaker 1>But my biggest piece of advice is this, always use

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<v Speaker 1>a translation app when reading ingredients. For example, I made

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<v Speaker 1>the mistake of buying what looked like a perfectly vegan

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<v Speaker 1>etemame snack, and after I purchased it. I use the

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<v Speaker 1>app just to read the ingredients, and I discovered it

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<v Speaker 1>contained gelatin. Why gelatin wasn't an etemame snack? I have

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<v Speaker 1>no idea, So anyways, just don't assume double check all

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<v Speaker 1>the labels. It only takes a few seconds with your phone.

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<v Speaker 1>I haven't really touched upon this. Now. If you're someone

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<v Speaker 1>with a sweet tooth, you will be happy to know

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<v Speaker 1>that there's also plant based Macha soft serve there that's

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<v Speaker 1>made with rice milk, and they are also vegan bakeries

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<v Speaker 1>in the cities I visited. I simply ran out a

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<v Speaker 1>time to visit them, which I guess kind of gives

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<v Speaker 1>me a reason to go back. Overall, I came away

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<v Speaker 1>incredibly impressed by Japan's growing plant based food scene. Did

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<v Speaker 1>every restaurant have vegan options? Absolutely not, But with a

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<v Speaker 1>little planning and a willingness to explore, I found amazing

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<v Speaker 1>meals in every city. Plus, since I'm not one hundred

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<v Speaker 1>percent vegan, I was also able to enjoy a large

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<v Speaker 1>array of foods, whether it was a vegan ramen in Tokyo,

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<v Speaker 1>Macha sweet potato desserts and Kyoto, or vegan takes on

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<v Speaker 1>Osaka's famous street food. I never felt like I was

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<v Speaker 1>missing out. If Japan is on your travel list, I

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<v Speaker 1>hope this episode gives you confidence that eating plant based

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<v Speaker 1>there is not only possible, it's delicious. And don't forget

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<v Speaker 1>to visit Alternative Food networks Instagram page to see photos

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<v Speaker 1>from the many places I mentioned today. Thanks so much

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<v Speaker 1>for listening to the Plant Based Diet podcast. If you've

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<v Speaker 1>enjoyed this episode, please subscribe, leave a review, and share

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<v Speaker 1>it with someone who's dreaming of their next adventure. Until

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<v Speaker 1>next time, happy travels and happy eating. I hope you

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<v Speaker 1>found this helpful. Please share, rate, leave a review, and

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<v Speaker 1>follow Plant Based Diet on your favorite podcast listening platform.

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<v Speaker 1>You can find us on Instagram at Alternative Food Network.

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<v Speaker 1>We also publish a monthly newsletter that includes plant based recipes,

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<v Speaker 1>links to our latest episodes, and the occasional giveaway. You

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<v Speaker 1>can subscribe for free by going to our website at

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<v Speaker 1>Alternative Foodnetwork dot com and click the newsletter sign up.

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<v Speaker 1>Back until next time, Thanks for listening. All content provided

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<v Speaker 1>or opinions expressed in this podcast or for informational purposes only,

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<v Speaker 1>and are not a substitute for professional medical advice. Please

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<v Speaker 1>seek advice from your doctor or other qualified health care practitioner,