Welcoming vegetarian guests to a Kyoto ryokan

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Our Japan team explains what happens behind the scenes when we arrange meals for vegetarian and Jain guests.

QWhat do you pay the most attention to?

Dashi, the Japanese soup stock. Most dashi is made with bonito or dried fish, so even a dish that looks purely vegetable may contain fish. We check in advance whether the chef can use kelp and shiitake instead.

QWhat about Jain guests?

Jain guests also avoid root vegetables such as onion, garlic and potato, so we go through the menu dish by dish. Once they understand, many chefs create a new seasonal dish especially for our guests.

Once guests stop worrying about food, the whole trip opens up.

QHow do you choose a ryokan for vegetarian guests?

Two things: we can talk directly with the chef, and the rooms have a private bath. We choose inns with both in mind, season by season.