Call for Restaurant Participants in Fukuoka City!
On November 18 (Tue) and 25 (Tue), Fukuoka City will host the “Vegan & Muslim-Friendly Food Diversity Capacity-Building Program.”
As part of the Fukuoka City Universal Food Promotion Project (FY2025), the city supports restaurants that wish to introduce or expand vegan, vegetarian, or Muslim-friendly menu options. VegeProject Japan continues to cooperate in this project as a specialist on vegetarian and vegan food services, following our involvement last year.
The program will take place over three sessions with a wide range of content for local business owners. Participants may freely choose which sessions to attend, and joining multiple sessions is also possible.
Seminar on Vegetarian and Vegan Food Services & Tasting by Hotel Executive Chef
At the “Basic Seminar & Training,” VegeProject Japan’s representative Haruko Kawano will serve as lecturer. In addition, Akihiro Fukasa, Executive Chef at Grand Hyatt Fukuoka’s The Market F, will prepare four vegan dishes for participants to taste.
Tasting Exhibition of Vegan and Muslim-Friendly Ingredients
Following the “Basic Seminar & Training” on the same day, the “Tasting Exhibition” will be held. Participants will be able to sample vegan and Muslim-friendly products while networking and exchanging information with manufacturers. Many of the exhibitors will be companies holding VegeProject Japan’s Vegan Certification.
Exhibitors scheduled for the Tasting Exhibition (in alphabetical order)
・Agro Ludens Co., Ltd. – Rice-based alternative meat and bread
・Azuma Foods Co., Ltd. – Plant-based seafood and meat substitutes
・Ako Aranami Salt Co., Ltd. – Salt products
・Uwamuki Co., Ltd. – Soy meat products
・Karuna Co., Ltd. – Plant-based mentaiko, tuna, and soy meat
・Kiyotoku Co., Ltd. – Soy milk mayonnaise
・Chlorella Industry Co., Ltd. – Products using chlorella
・C&G Miyazaki LLC – Ice cream made with fruits from Miyazaki Prefecture
・Shochiku-en Co., Ltd. – Vegan and gluten-free cakes and bread
・Smile Create Co., Ltd. – Soy-based ice cream with lemon or roasted tea flavor
・SoyStories – Vegan and gluten-free donuts and soft serve
・Chikaranomoto Company Co., Ltd. – Plant-based ramen
・TableMark Co., Ltd. – Karaage, cutlets, and desserts
・Hasegawa Confectionery Co., Ltd. – Rice-flour soft serve and waffle cones
・Heinz Japan Co., Ltd. – Demi-glace sauce, BBQ sauce, falafel, etc.
・Hamaya Katsuobushi Co., Ltd. – 100% plant-based sauce with bonito flavor
・Houmoto Sesame Tofu Shop Co., Ltd. – Sesame tofu and desserts
・Maibakukan Tamaya Co., Ltd. – Animal-free steamed buns
・Maruzen Food Industry Co., Ltd. – Animal-free soups such as tonkotsu-style, soy sauce, and tantanmen
・Mott Co., Ltd. – Halal-certified foods
・Rokko Butter Co., Ltd. – Dairy-free cheese alternatives
Cooking Class: Learn to Make Vegan Ramen
On November 25 (Tue), a cooking class will be held by Chihiro Miyazaki, founder of the vegan ramen restaurant Soranoiro, which was featured in the Michelin Guide’s “Bib Gourmand.” Participants will learn how to make a simple soy milk–based tonkotsu-style ramen without animal ingredients.
Those wishing to participate can register using the QR code below.
If you are a Fukuoka-based business interested in inbound tourism, sustainability, or food diversity, we encourage you to join this program.
Vegan & Muslim-Friendly Food Diversity Capacity-Building Program (3 sessions in total)
Participation Fee: Free
Eligible Participants: Restaurants, hotels, food manufacturers, wholesalers, and tourism-related facilities within Fukuoka City
How to Apply: Register via the QR code above
Deadline: Up to two days before each session (registration closes once capacity is reached)
Contact: FY2025 Fukuoka City Universal Food Promotion Project Office (Tel: 03-6704-4760 / Email: fuk-first@the-first.co.jp)
[Basic Seminar & Training]
Capacity: 100 participants (online participation available)
Date & Time: November 18 (Tue) 14:00–15:30
Venue: Grand Hyatt Fukuoka “Savoy”
Speakers: Akihiro Fukasa (Executive Chef, The Market F, Grand Hyatt Fukuoka), Haruko Kawano (Representative Director, VegeProject Japan)
[Vegan, Vegetarian & Muslim-Friendly Tasting Exhibition]
Capacity: 100 participants
Date & Time: November 18 (Tue) 15:00–17:00 (same day as seminar)
Venue: Grand Hyatt Fukuoka “Savoy”
Exhibitors: About 21 companies (planned)
Main Exhibits: Soy meat, seafood substitutes, dairy alternatives, desserts, soups, etc.
[Professional Vegan Ramen Cooking Class]
Capacity: 30–40 participants
Date & Time: November 25 (Tue) 14:00–16:30
Venue: Within Fukuoka City (details to be announced)
Instructor: Chihiro Miyazaki (Founder, Soranoiro)
