How much percent of Japan is vegetarian? Understanding Plant-Based Diets in Japan

December 17, 2025 •

4 min read

According to a 2023 study by Koeeru, approximately 2% of the Japanese population identifies as vegetarian. This figure is notably lower than in many Western countries and varies between surveys, reflecting a complex culinary landscape and the nuanced question of how much percent of Japan is vegetarian in practice.

Quick Summary

The percentage of vegetarians in Japan is relatively small, with estimates ranging from 2% to nearly 6%, and definitions of 'vegetarian' can vary. Japan has a rich history of plant-based cuisine (Shojin Ryori), but modern diets are meat and fish-heavy, requiring visitors and locals to navigate challenges like hidden animal products.

Key Points

Low Official Numbers: Only about 2-6% of Japan's population identifies as vegetarian, a number that varies between recent surveys due to differing definitions.
Historical Roots: Japan has a long history of plant-based eating influenced by Buddhism, though this changed significantly during the Meiji Restoration.
Hidden Animal Products: A major challenge for vegetarians is the widespread use of dashi (fish stock) in many dishes that appear meat-free.
Major Cities are Best: Finding vegetarian and vegan options is easiest in large cities like Tokyo, Kyoto, and Osaka, where a growing number of certified restaurants and resources exist.
Growth Driven by Modern Trends: The market for plant-based products is expanding due to factors like health consciousness, inbound tourism, and environmental awareness.
Shojin Ryori is Authentic: For an authentic, guaranteed-vegan Japanese meal, seek out traditional shojin ryori in temple restaurants.

The Varying Statistics on Vegetarianism in Japan

Reliable statistics on the exact percentage of vegetarians in Japan are notoriously difficult to pinpoint, leading to a range of reported figures. This is largely due to differing survey methodologies, sample sizes, and how 'vegetarian' is defined, especially concerning the consumption of fish broth (dashi). While a 2023 Koeeru survey found about 2% of the population identifies as vegetarian, another recent source places the number at around 5.9%. The Japan National Tourism Organization (JNTO) cited a figure around 4% as of 2018. These variations highlight the evolving nature of dietary habits and the importance of looking at recent, reputable sources. What is clear is that the number is small but growing, driven by both domestic and international factors.

A Historical and Cultural Perspective

Contrary to the modern stereotype of a fish-heavy diet, Japan has a long history of predominantly plant-based eating, heavily influenced by Buddhist principles. For centuries, meat consumption was largely taboo due to the Buddhist principle of Ahimsa (non-violence). The traditional Buddhist vegetarian cuisine, known as shojin ryori (devotion cuisine), was a culinary staple in temples and is a testament to this history. However, this changed dramatically during the Meiji Restoration in the late 19th century when the government lifted the ban on meat-eating to encourage Westernization and strengthen the military. The subsequent boom in meat consumption, especially after World War II, largely shifted the national diet away from its plant-centric roots.

Buddhist Vegetarianism vs. Modern Vegetarianism

Traditional shojin ryori and modern Western-style vegetarianism are distinct. Shojin ryori is typically vegan, omitting meat, fish, and pungent aromatics like garlic and onions. Modern vegetarianism, influenced by Western trends, is a relatively new concept in Japan. The distinction is crucial for travelers, as many Japanese people may not fully grasp the Western definition of vegetarianism, potentially leading to confusion over ingredients like dashi.

Navigating a Plant-Based Diet in Japan

While navigating a plant-based diet in Japan requires research, it is far from impossible, especially in major cities. Here are some key strategies:

Tips for dining out:

Embrace shojin ryori: For an authentic, guaranteed-vegan meal, seek out restaurants in temples, particularly in Kyoto or on Mount Koya.
Search for certified restaurants: Organizations like VegeProject Japan and the Japan Vegan Society certify restaurants and products, making them easy to identify.
Carry a translation card: A physical card explaining your dietary restrictions in Japanese can be a lifesaver, especially outside major urban areas.
Utilize apps: Apps like HappyCow are invaluable for finding vegetarian and vegan-friendly establishments.
Consider chain restaurants: Some larger chains, like CoCo Ichibanya curry house, offer dedicated vegetarian menus.

Hidden Ingredients: The Dashi Challenge

One of the biggest hurdles for vegetarians in Japan is the pervasive use of dashi, a fish-based stock, in many dishes. This can be a sneaky ingredient in seemingly vegetarian foods like miso soup, dipping sauces, and even some simmered vegetable dishes. When dining out, explicitly ask about dashi (katsuobushi nashi de onegaishimasu - "without bonito flakes, please").

Common Dishes and How to Verify Them

Vegetable Tempura: Often vegetarian, but the dipping sauce might contain dashi.
Vegetarian Ramen: Increasingly available, especially in specialty vegan ramen shops. Standard ramen broth is almost always meat-based.
Vegetarian Sushi: Cucumber (kappa maki) and pickled radish (shinko maki) rolls are safe, but verify with the chef.
Inari Sushi: Seasoned rice inside a tofu pocket is usually vegetarian.
Tofu Dishes: While a staple, even tofu dishes in traditional restaurants may be served with a dashi-based sauce or broth.

Comparison: Japan vs. Western Countries for Vegetarians


Feature	Japan	Western Countries (e.g., USA)
Prevalence	Low (approx. 2–6%)	Significantly higher (20%+ in some surveys)
Terminology	Lack of a precise, universally understood term; confusion with dashi	Generally clear definition of vegetarian and vegan
Historical Roots	Strong Buddhist tradition, but overturned in the 19th century	Various origins, often linked to health and ethics movements
Primary Motivation	Primarily health-focused; less on environment/ethics	Mix of health, environmental, and ethical concerns
Growth Drivers	Tourism, health awareness, aging population seeking lower-fat options	Health trends, climate concerns, social activism
Finding Options	Excellent in major cities; very challenging in rural areas	Widespread availability in most urban and many rural areas

The Future of Plant-Based Diets in Japan

Despite the relatively small numbers, the plant-based market in Japan is growing, driven by several factors. Health awareness, especially among Japan's aging population, is a primary motivator. The rise of inbound tourism from countries with more vegetarians and vegans has also pushed the food service industry to adapt. In recent years, major Japanese food companies have launched dedicated plant-based product lines, and an increasing number of vegan and vegetarian restaurants are appearing, especially in Tokyo, Kyoto, and Osaka. The government has also made efforts toward standardizing labeling for plant-based foods. While the shift is slow compared to Western nations, the trajectory is clear: plant-based options in Japan will continue to expand.

Conclusion

The answer to how much percent of Japan is vegetarian is nuanced. While the formal percentage remains low (ranging from 2% to nearly 6% depending on the source), it is a dynamic and evolving landscape. The nation boasts a deep-rooted historical tradition of vegetarian cuisine, yet modern dietary habits and a lack of universal terminology present challenges for those adhering to a strictly plant-based diet. With rising health awareness, increasing tourism, and a burgeoning plant-based market, Japan is gradually becoming more accommodating to vegetarians. With careful planning and a little cultural knowledge, it is certainly possible to enjoy the rich and diverse flavors of Japan without compromising one’s dietary choices.

For more resources and guidance on vegetarian dining in Japan, see the Japan National Tourism Organization's official guide on being vegetarian and vegan in Japan.

Frequently Asked Questions

It can be challenging, especially outside major cities and without preparation, due to hidden animal products like dashi. However, with planning, apps like HappyCow, and knowledge of specific dishes, it is very manageable.

Dashi is a Japanese soup stock, commonly made with bonito fish flakes (katsuobushi). It is a hidden ingredient in many sauces, soups, and broths, meaning dishes that appear meat-free often are not truly vegetarian.

Shojin ryori is the traditional vegetarian cuisine of Buddhist monks. It is typically vegan and prepared using seasonal vegetables and soy products to honor the principle of non-violence. It can often be found in temple lodgings or specialized restaurants.

Yes. Look for onigiri (rice balls) with umeboshi (pickled plum) or kombu (kelp) fillings, edamame, and salads. However, always check the labels or ask for confirmation, as some items may contain hidden animal ingredients.

A printed translation card in Japanese is highly effective. You can also learn basic phrases, such as “Watashi wa bejitarian desu” (I am vegetarian) and “Katsuobushi nashi de onegaishimasu” (Without bonito flakes, please).

Both are relatively rare compared to Western countries. While some surveys may distinguish between the two, overall awareness of strict veganism is lower, though vegan-specific options are increasingly available in major cities.

Factors include a rise in health consciousness, particularly among the aging population, and the growing demand from international tourists. Major food companies are also investing in new plant-based products and menu items.