Intoku’s Vegan Ingredient Guide
Do your friends and family love sushi, but you’ve sworn off fish? No worries, Intoku caters to vegetarians, vegans and everyone in between!
It may surprise you that sushi, a dish most commonly associated with raw fish, has endless plant-based options. If you’re new to sushi and Pan Asian dishes, this quick guide to our essential vegan ingredients will introduce you to Intoku’s meat and dairy-free offering.
The vegan dishes on our Windsor and Kensington menus are authentic, delicious and available to eat-in or order for delivery. Plant-based options are marked as vegan on the menu 🌿
A firm favourite among many cuisines and dishes from brunch to salads, avocado is rich in monounsaturated fats.
Avocado is the base for many types of simple sushi, taking centre-stage in our avocado maki and nigiri.
This creamy, buttery green fruit also lends texture as an addition or accompaniment to more complicated dishes such as our Vegan Lover Uramaki, which consists of Japanese rice, roasted red and yellow peppers, cucumber, avocado fan and sweet teriyaki sauce.
Nori is the seaweed sheet that many sushi dishes are wrapped in to keep their shape. It is essential to many Pan-Asian vegan dishes for its signature savoury umami flavour.
As well as making up the outer layer of all our maki rolls, nori features in our Yasai Vegan-friendly Roll. This roll consists of Japanese rice and nori, roasted peppers, crispy sweet potato and mixed salad.
Plus, nori is an excellent source of vitamins A and C, iron, zinc, and more nutrients!
Tofu is a soy-based protein source that is essential to many vegan diets across the world.
Most vegans will be familiar with tofu in some shape or form, but its most common use in sushi is in Inari. This consists of sushi rice stuffed into fried beancurd tofu pouches and has a surprising but delicious salty-sweet taste.
At Intoku, we also use tofu as a protein source in our Vegan Rice Bowl, alongside Asian slaw, edamame, seaweed, radish and sushi rice.
Sweet Potato 🍠
Sweet potato is a hearty, starchy, and wholesome source of texture in many vegan Pan-Asian menu items. It holds its shape well, making it the perfect vegetable for crispy tempura. In Japan, it is commonly used in both sweet and savoury dishes.
We use sweet potato in our Crunchy Sweet Potato and Aubergine Buns. It’s also featured in our Vegan Futomaki, along with sushi rice, cucumber and roasted peppers.
Edamame, Cucumber and Seaweed 🥒
Edamame, cucumber and seaweed provide the perfect accompaniments to sushi and Pan-Asian mains. Their cool freshness provides the perfect refreshing side salad.
In Japan, edamame is typically eaten as a snack with salt and garlic. They are served either in their pods or already removed. The pods are discarded when the beans are eaten.
Full of nutritious minerals, Kaiso seaweed salad is rich in iodine, calcium, magnesium, B vitamins and more essentials for a vegan diet.
Cucumber is both a refreshing addition to more complex sushi dishes and the base of Intoku’s cucumber maki and nigiri.
Like sweet potato, aubergine is a meaty vegetable that holds its shape well when battered, fried or grilled, making it ideal for tempura, Katsu, and more. Its mild but tasty flavour compliments sauces and curries well.
At Intoku, we serve aubergine grilled, soy-glazed, and fried as part of our Vegan Katsu curry and our crunchy sweet potato and aubergine bao buns.
So there you have it, a quick guide to the ingredients that make up many of our vegan-friendly dishes. Next time your meat-eating friends want to go out for sushi, you don’t have to miss out!
Looking for artisan vegan-friendly, meat and dairy-free sushi and Pan Asian cuisine? Intoku’s menus provide extensive plant-based options, both hot and cold. Order online for free delivery, or book a table at one of our Windsor and Chelsea locations.