On the surface, your typical Japanese izakaya/sushi joint seems easy enough to veganize, what with all the types of tofu, sunomono (vinegary vegetable and seaweed salads), vegetable tsumami (dainty appetizers featuring things like edamame, cabbage, eggplant and kabocha) and plant-forward rolls made with gobo, cucumber, ume and takuan. In fact, kanpyo—dried gourd—was one of the first sushi ingredients back in its original Edo days.

2021 Hale Aina Award winner:
• Gold in Best Vegetarian

@tanevegan