We are very excited and proud to announce the first Japanese Vegan Festival in New York! The vegan population is skyrocketing here in the United States and we decided to hold the very first New York Japanese Vegan Festival at our East Village location. As you may know, Japanese food is famous for its health benefits and many ingredients can also be used for vegan food! We will be featuring a variety of Japanese products which are Plant-based, Vegan-friendly, Gluten-free and Non-GMO!
This festival will be a showcase of 100% vegan innovation, with interesting ancient Japanese ingredients for those who want to explore new possibilities with Vegan cooking! Attendees will be able to enjoy three sample meals with a $20 ticket (please purchase your ticket here!) Materials and ingredients will also be up for sale.
We will also be holding a cooking session with Keiko Tanaka, a Japanese plant-based food creator originally from Japan. She will create vegan meals with the ingredients featured at the event! Sign up for the cooking class here!
Check out some of the Japanese Vegan cooking classes we will be holding in the links below!
- Vegan Sushi Workshop | June 22, 2019 (10:30am)
- Introduction to Tofu – Vegan Cooking Class | July 20, 2019 (10:30am)
About the Vendors
Since setting up a shop in Kyoto in 2005, Otokomae had one aim in mind: bringing fine quality, fresh tofu products to Japan and the rest of the world. With amusing names such as ‘Handsome Ken’, ‘Strong Ken’, and ‘Otokomae Johnny Tofu’, Otokomae’s tofu products are all smooth and creamy in texture while varying in shape, firmness, and strength of flavor. Please enjoy their Non-GMO creamy tofu as a vegan tofu Pudding.
Sun Noodle (Ramen)
Sun Noodle was founded in Honolulu, Hawaii by Hidehito Uki, a second-generation noodle maker from Japan. Today, they’re a family-run business that custom-creates more than 600 types of fresh noodles for premier ramen shops, restaurants and grocery stores in North America, South America and Europe.
Creating noodles with the perfect thickness, texture, flavor, aroma and slurp factor is a craft that they honor every day. Sun noodle work one-on-one with their restaurant partners to make custom noodles that meet their needs.They create retail products that make it easy for anyone to make their own ramen and noodle dishes at home. They take pride in every batch of noodles that they create.
Okinawa-excursions (Mozuku Seaweed)
Mozuku is one of the most common Japanese seaweed types that is high in fiber, rich in minerals and vitamins, low calorie and also holds a significant amount of fucoidan that may block cancer cells from developing and growing. This brown seaweed is grown 99% in Okinawa and is a well-known super food! We will serve it as a mozuku seaweed tempura sushi and spicy miso mozuku! Don’t miss out!
Toyo Rice Corporation
Toyo Rice was established in 1961 after the invention of the stone sorting machine for grain, the pioneer of modern rice process technology. The company continues to generate new
models, and placed top of rice process machinery.
In 1991, the company developed “BG Rinse-Free Rice,” which can be cooked without rinsing it in water. The purpose of rinsing it is to remove fine bran from surface of rice using water, but BG-Rinse-Free Rice is processed to remove fine bran at the factory and that process involves not using water, but original machine technology.
BG-Rinse-Free-Rice is not only easy to cook, but also environment friendly. BG-Rinse-Free-Rice can reduce the huge amount of rice rinsed water that pollutes the sea and rivers, and BG-Rinse-Free-Rice is a total recycling system that removes fine bran used for fertilizer to contribute to the improvement of active soil power.
The innovative technology of Toyo rice also produced high nutrient rice products such as Kinmemai and De-waxed brown rice. Kinmemai is healthy rice which has more vitamins, minerals and dietary fiber and is 14% less calories than conventional white rice. Dewaxed Brown rice is excellent digestibility brown rice, the wax layer of brown rice is removed by TOYO’s innovative technology.
Toyo Rice handles everything from developing machinery and manufacturing rice products, sales, and the cooking process. Toyo rice has become the world’s first comprehensive rice company.
Nanbu Bijin has been making sake for over five generations with a spirit to discover new things. On January 25th, 2019, they successfully acquired vegan certification both domestically and internationally following their acquisition of kosher certification in 2013.
All of their overseas exports now carry vegan certification, and they can provide the world’s first vegan-certified Japanese sake worldwide.
Habutae-Tofu (Veggie Tofu-Nuggets)
Habutae Tofu has developed a relationship of trust with customers since its establishment in 1923 as a soy food manufacturer by providing delicious and healthy products. Their vision is to spread their traditional but also innovative tofu products so as to make people in the world healthier. Veggie tofu nuggets is a processed food made of tofu that is totally meat free, non-GMO and gluten-free. We will be serving it with a unique avocado and tomato sauce.
Maruyama Food (Japanese Plum)
Umeboshi plums have been a staple in Japanese cuisine for centuries. When it comes to nutrition, umeboshi contains a good chunk of the potassium, manganese and fiber you need in a day. Plus, it’s low in calories, giving you the most nutrition and bang for your buck. Besides boasting a pretty impressive nutrient profile and distinct flavor, this pickled plum has also been shown to have many beneficial effects on health. Studies show that it can reduce liver damage and support digestion. If you are looking to optimize your diet, improve your health, abd squeeze in as many nutrients into your day as possible, umeboshi may be the perfect dietary addition.