A GlobalData report says that the Japanese meat substitutes market will register a CAGR of 5% to reach JPY 36.
We are driven by our love for the environment and animals and we want people to focus on health,” says Haruko Rolando Kawano, founder, Vegeproject, a non-profit organisation that gives vegan certifications to food products.
Simple, fuss-free and nutritious plant-based food is not a new concept in Japan.
His mentor, chef-owner Daisuke Nomura had helmed the two Michelin starred Daigo that serves the ancient plant-based cuisine with modern tweaks.
At Megu, The Leela Palace, New Delhi, Chef De Cuisine, Shubham Thakur is also imbibing the ethos of the age-old Buddhist cuisine in his plant-based dishes made from fresh, locally sourced, seasonal produce.
From believing that there’s no such thing as veg sushi to cribbing about sparse green options to being spoiled for choice, we have come a long way, says the chef who now has nearly seventy plant-based dishes on his menu featuring 150.
No Indianisation, no fusion, we do clean, flavourful, wholesome food,” says Gupta, who has been able to cultivate a loyal base of guests who come to the restaurant to try plant-based Miso Ramen, Agedashi Tofu and California Rolls.
There is no use of meat, fish or dairy in the meals and the cuisine focuses on tofu, seasonal vegetables and wild mountain plants.