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Eating Out Paleo – Japanese



In this second instalment of Eating Out Paleo series I am covering Japanese. It’s known as a healthy cuisine – lots of fish, miso, vegetables and green tea – but the most common go-to dishes are actually almost always grain based and thus not Paleo friendly. So how do we go past sushi, ramen and gyoza – all of which I love tenderly – and still have a satisfying Japanese meal?

Depending on the Japanese food offering in your area, you might have a few healthy options to choose from. As with many other cuisines, when it comes to eating out you have to turn a blind eye on the cooking oils and fats used in preparation. Yes, you could ask the kitchen staff to cook your dish in butter or olive oil or with no fat at all but this exercise gets tedious and your friends might stop inviting you out. Otherwise, here is a list of acceptable Japanese dishes I’ve compiled from a few common menus.

Things to avoid:

– Ramen and udon soups with noodles – the soup bases are probably ok but most noodles are made with wheat, rice or buckwheat flour. If you are going for a noodle dish, stick to rice or buckwheat noodles to avoid gluten.

– Rice based dishes such as sushi and fried rice. If you’re getting grilled chicken or salmon dish, ask for no rice and some vegetables instead. If you must have some rice, remember that it’s one of the more benign grains and every now and then it won’t do any long term damage.

– Anything deep-fried in batter like tempura prawns or vegetables, chicken or pork katsu (schnitzel like dish), chicken karaage (as much as I love thee). This way you will avoid flour and any nasty oils they might be soaked in.

– Be careful with soy based foods like agedashi tofu and soy sauce. Most soy sauces contain wheat so if you’re trying to avoid gluten all together, it’s best to carry around your own bottle of wheat free soy sauce or coconut aminos. BUT having said that, the amount of sauce you consumer as a condiment is really not a large amount of soy and will not harm you. Most people should be more concerned with the processed, unfermented soy products such as soybean oil and soy milk.

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