In September 2024, SUGIMOTO Shiitake participated in the largest vegan festival in the United States, Vegandale, which was held at New York’s Citi Field. SUGIMOTO Shiitake is known for its premium Dried Shiitake cultivated in Takachiho, Kyushu, which is enjoyed by enthusiasts the world over. RESOBOX continued to support SUGIMOTO Shiitake during this year’s event, helping to illustrate the appeal of Japanese Dried Shiitake for New York’s vegan community.

Shiitake Sushi Steals the Spotlight

Vegandale, a festival celebrating vegan food, attracts audiences from across the U.S. This year, tens of thousands of visitors enjoyed a day filled with a wide array of vegan dishes. At this large-scale event, SUGIMOTO Shiitake showcased its Shiitake Sushi, which maximized the umami of the Dried Shiitake. Attendees praised the dish, exclaiming, “This is the most delicious vegan sushi I’ve ever had!” Shiitake Sushi was so popular that it sold out in a flash.

The rich aroma and flavor of the Dried Shiitake evoked a sense of “authentic Japanese culture,” earning high praise not only from local vegans but also from those who made the trip to Vegandale from afar.

Showcasing the Versatility of Dried Shiitake

SUGIMOTO’s Dried Shiitake, cultivated using traditional log-growing methods, is known for its concentrated umami, making it a standout ingredient in vegan cuisine. The natural glutamic acid in Dried Shiitake provides a satisfying depth to dishes without the need for animal products, expanding its potential in New York’s vegan food scene.

Additionally, the versatility of Dried Shiitake as an ingredient is a significant draw. Beyond sushi, it can be used in soups, pasta, and even as a base for snack products. Vegandale attendees who discovered this expressed their interest in these possibilities, suggesting opportunities for future culinary innovations.

Bringing Traditional Japanese Ingredients to the World

SUGIMOTO Shiitake’s log-grown Dried Shiitake is gaining recognition not only as a vegan food ingredient but also for its health benefits and sustainability. Its natural cultivation process and uniquely Japanese production methods resonate with environmentally-conscious consumers in New York and beyond.

The success at Vegandale provided an opportunity to reaffirm the potential of traditional Japanese ingredients and demonstrated how Japanese Dried Shiitake could be embraced globally.

Kazuhiro Sugimoto, president of SUGIMOTO Shiitake, stated, “We aim to find new ways to show the appeal of Dried Shiitake and take on further challenges.” Fans are already anticipating the next Vegandale festival, which will feature new menu items and collaborations with the local vegan community.

RESOBOX will continue to support SUGIMOTO Shiitake in their endeavors in New York City, acting as a bridge to share the incredible food culture of Japan with the world.