From the culinary historical perspective, Japanese foods have been a rice-staple gluten-free culture. Today, almost all restaurants use cheap soy sauce which is fermented by wheat yeast, but no problem at all to get gluten-free soy sauce fermented traditionally.
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And Japanese foods have been generally based on a Buddhism vegetarian. It’s from the middle of the 19th century we started eating beef or pork. The bottom line is Japanese foods easily offer gluten-free/vegetarian-friendly meals as long as it’s on a traditional culinary technique basis.
