Vegan Area and Cooking Demo at Kansai Major Food Exhibition

For three days from July 22 to 24, 2026, HOTEL & RESTAURANT SHOW & FOODEX JAPAN in Kansai 2026 was held at INTEX Osaka. This is the largest B2B event in the Kansai region for the hospitality and food industries.

VegeProject Japan organized the VegeProject Zone, an area dedicated to vegan and plant-based products made without animal-derived ingredients, and exhibited alongside 11 other organizations, for a total of 12 participants. On July 24, Junichi Nakai, the owner-chef of Paprika Shokudo Vegan, a vegan restaurant in Osaka, gave a cooking demonstration. Haruko Kawano, the representative of VegeProject Japan, served as facilitator.

 

Introducing Vegan Products in the VegeProject Zone

In the VegeProject Zone, VegeProject Japan and 11 other businesses introduced a diverse range of vegan and plant-based products, including products that have received vegan certification.

The zone featured a wide variety of products that can be used to develop and improve vegan and plant-based menus, including meat and seafood alternatives, dashi and ramen soups, curry, tempeh, muffins, snacks, and other confectionery.

Joint exhibitors (in Japanese alphabetical order):
• iVegi Inc. (cookies, confectionery, tempeh, and sauces)
• Agroludens Co., Ltd. (keema curry and rice syrup made with a new ingredient derived from rice and koji)
• FLC design Inc. (plant-based, gluten-free, and allergen-free rice flour baked goods)
• Karuna Co., Ltd. (alternatives to hamburger patties, shrimp, tuna, squid, and other foods)
• Keihan Sangyo Co.,Ltd. (miso ramen soup)
• Xiang Heh Jia Biotech LTD. (baked goods and sauces)
• Hamaya Katsuobushi Co., Ltd. (an alternative to bonito dashi)
• Maisen Fine Food Co., Ltd. (hamburger patty alternatives)
• MARUZEN FOOD INDUSTRY CO.,LTD. (shoyu, tonkotsu-style, and tantanmen ramen soups)
• U-NEXT HOLDINGS Co., Ltd. (tomato keema curry and vegetable soup curry)
• Lapain inc (okara snacks and okara granola)
• VegeProject Japan (introduction of vegan-certified products and vegan initiatives)

At our booth, we introduced vegan-certified products and the support that VegeProject Japan can provide to businesses interested in accommodating vegan needs.

Cooking Demonstration by Junichi Nakai of Paprika Shokudo Vegan

On July 24, Junichi Nakai, owner of Paprika Shokudo Vegan, a restaurant certified vegan by VegeProject Japan, gave a vegan cooking demonstration on the FOODEX Demonstration Stage. Haruko Kawano, the representative of VegeProject Japan, facilitated the session and introduced the ingredients.

In addition to Paprika Shokudo Vegan, Nakai also operates Shojin Sushi Minamo, a vegan sushi restaurant, and Shinsekai Paprika Shokudo Vegan&Glutenfree, a vegan and gluten-free kushikatsu restaurant.

During the demonstration, Nakai proposed an original vegan menu using three plant-based products featured in the VegeProject Zone that had newly received vegan certification this year. As the cooking progressed, Kawano explained vegan ingredients and vegan-friendly practices, while Nakai discussed his approach and tips for developing popular vegan dishes.

During the demonstration, vegan granola, dashi, and ramen soup were also introduced and offered for tasting.

 

The following vegan products were featured in the cooking demonstration and tasting session.

Cooking demonstration

• iVegi Inc. “Cloud Tempeh”
  This Taiwanese tempeh is made by fermenting whole soybeans to create a soft, fluffy texture reminiscent of a cloud. It has no strong aroma or stickiness and can be used in fried, stir-fried, and simmered dishes.
• Karuna Co., Ltd. “Karuna Vegan Shrimp (Shrimp-Style), Foodservice Size”
  This plant-based alternative retains a springy, shrimp-like texture after freezing and heating. It is made without Japan’s eight specified allergens and can be used in a wide range of dishes, including salads, fresh spring rolls, and shrimp-chili-style dishes.
• Keihan Sangyo Co.,Ltd. “VEMIRASU ～VEGETABLE MISO RAMEN SOUP～”
  This miso ramen soup is made without animal-derived ingredients and combines the umami of vegetables, kombu, and shiitake mushrooms with miso produced in Hokkaido. In addition to ramen, it can be used as a miso sauce or seasoning base.

Tasting

• Xiang Heh Jia Biotech LTD. “Tempeh Nut Bar”
  This plant-based snack bar combines nuts with tempeh made from fermented grains. It is characterized by gentle umami, a roasted aroma, and moderate sweetness derived from its ingredients, and is available in Original and Chocolate varieties.
• Hamaya Katsuobushi Co., Ltd. “MAGI DASHI 100% Plant-Based Shirodashi, Bonito Style”
  This concentrated liquid dashi recreates the umami and aroma of bonito using only plant-based ingredients. It contains no chemical seasonings, preservatives, flavorings, or colorings and is available in shirodashi and mentsuyu varieties.
• MARUZEN FOOD INDUSTRY CO.,LTD. “MIRYOKU MARUZEN Animal-Free Ramen Soup (TANTANMEN, TONKOTSU Style, and SHOYU)”
  These ramen soups are made without animal-derived ingredients and are available in tantanmen, tonkotsu-style, and shoyu varieties. The tantanmen soup is also made without the five pungent vegetables and combines the richness of sesame with the heat and aroma of Sichuan peppercorn, chili pepper, and pepper.
• Lapain inc “Okara Granola”
  This upcycled vegan and gluten-free granola is made with fresh okara produced during tofu making. It is characterized by a gentle, homemade flavor that highlights the natural taste of its ingredients.

Through this exhibition, we introduced visiting businesses to a diverse range of products that can support the development and improvement of vegan and plant-based menus, along with practical points for creating vegan menu items.

With the VegeProject Zone exhibitors