Saturday, September 7, 2024 A significant rise in inbound tourism has led to an increasing number of vegetarians visiting Japan, yet local businesses have struggled to keep up with the demand for fully plant-based food options, according to an organization that advocates for vegetarianism. While Japanese cuisine is often regarded as healthy, many traditional dishes rely on “dashi” broth, typically made from fish like bonito, making them unsuitable for vegetarians and vegans. For instance, the broth in soba noodle soup, a staple in Japanese cuisine, usually contains bonito.
To cater to vegetarians and vegans, the soup base must be prepared with plant-based alternatives, such as dried kelp or shiitake mushrooms. Additionally, tempura batter traditionally contains eggs, which vegans avoid. Among the top 20 countries and regions sending tourists to Japan, India leads with the highest percentage of vegetarians at 20.
2%, followed by Taiwan at 12.3%, and Canada at 11.8%, according to the Japan Tourism Agency.
The global rise in vegetarianism, driven by factors like religious beliefs, health, and concerns over animal welfare, has been evident, with the number of vegetarians worldwide reaching approximately 530 million by 2023. In the same year, an estimated 1.28 million vegetarians visited Japan, representing about 5% of total foreign visitors, contributing around 60.
9 billion yen ($428 million) to the economy. One potential solution to meet the growing demand for vegetarian food.