The Japanese Vegan Table

Field notes

The project separates Japanese temple cuisine, supermarket staples, home cooking, fermentation, and seasonal food rather than treating Japanese veganism as one category. Its international angle is operational: the editor says recipes are adapted with explanations of unfamiliar ingredients, plausible substitutions, and shopping conditions outside Japan. The homepage also points to an earlier Japanese-language archive and identifies original photography and recipe testing as part of the editorial process.