This article explores the history of vegetarianism in Japan, from its roots in Buddhist culture to its current state. It covers how meat-eating has become more popular due to increased availability and affordability of beef after World War II, as well as the shift towards urbanization and industrialization leading to a decrease in traditional home cooked meals. It also looks at the current state of vegetarianism in Japan, with 1 million vegetarians making up 0.8% percent of the population, and examines why vegetarianism has declined over time. Finally, it looks at what the future may hold for vegetarianism in Japan, with initiatives being launched by both government organizations and private companies aimed at promoting healthier eating habits amongst citizens.