[Report] Vegan Area & Cooking Demo at Kansai’s Major Expo

From July 23 to 25, 2025, the Hotel & Restaurant Show & FOODEX JAPAN in Kansai 2025 was held in Osaka. This is the largest B2B exhibition in the Kansai region for the hospitality and food industries.

Following last year, our organization also set up the VegeProject Zone, a special area for vegan and plant-based products with no animal-derived ingredients. Thirteen companies exhibited in the zone. Chef Naoki Kurakazu from Rihga Royal Hotel Osaka, who designs vegan meals for the hotel, gave a live cooking demonstration using ingredients from the zone. Our representative, Haruko Kawano, served as the facilitator.

Introducing Vegan Products in the “VegeProject Zone”

In the VegeProject Zone, our organization presented a variety of vegan products—including certified vegan items—together with 12 partner companies. We were able to draw attention to the theme of veganism at this major food trade show. Many visitors, including buyers, stopped by, and the area remained lively throughout the event.

 

Co-exhibiting Companies (in alphabetical order):
Agroludens (Keema curry and rice syrup made from rice and koji)
Arujasu World  (Sauces and jams made from organic ingredients)
Cubalah International Foods (Vegan gummies)
KaRuNa (Seafood and meat alternatives)
LaPain (Energy bars, biscuits, vegan pizza)
Maruzen Food Industry (Vegan tonkotsu and tantanmen-style soups)
Maisen Fine Food (Meat alternatives)
HealthyTOKYO (Vegan muffins, CBD products)
Shochiku-en (Gluten-free baked goods and cake sheets)
Vita Glory (Vegan ham)
Xiang He Jia Biotechnology (Tempeh-based products)
Yamagataya Shoten (Sendai-fu: deep-fried wheat gluten)

Our organization also exhibited in this zone. We introduced our certified products and explained the support we offer businesses for vegetarian and vegan offerings.Collaborations among exhibitors also emerged. Tasting samples combined multiple vegan ingredients from different companies.

Sample of vegan ramen soup made with Maruzen’s soup, XHJ Biotech’s mala sauce, and Yamagataya’s Sendai gluten

“A Red Dish for Peace” – Cooking Demonstration by Chef Naoki Kurakazu of Rihga Royal Hotel Osaka

On July 24, a vegan cooking demonstration was held on the stage with a kitchen. Chef Naoki Kurakazu of Rihga Royal Hotel Osaka prepared the dishes. Our representative Haruko Kawano served as facilitator and introduced the ingredients.
Chef Kurakazu used vegan ingredients from five of the exhibiting companies to create a new dish.

“Choucroute” typically refers to sauerkraut in Germany, but in France’s Alsace region, the food named by this name evolved into a hearty meat dish with sausage and bacon. Chef Kurakazu reimagined the French version of the dish using only vegan ingredients, creating a unique recipe that balances sweetness and saltiness in a completely new way. He named the dish “A Red Dish for Peace – Vegan Choucroute.”

The name reflects the chef’s wish for peace—facing global warming, food insecurity, and conflict. It also highlights the potential of vegan ingredients. The dish was garnished with a crane folded from vegetable scraps to symbolize peace and sustainability.

Chef Kurakazu used these five vegan ingredients:

• Maruzen Food Industry “Animal-Free Ramen Soup (Tonkotsu-style / Soy Sauce)”
  Developed by a long-standing company known for pork and chicken broths. These animal-free soups use a unique oil emulsification technique to create rich flavor rivaling traditional ramen soups.
• Shochikuen Inc. “Gluten-Free Vegan Cake Sponge Sheet”
  Ready in about 10 minutes after defrosting. Vegan, gluten-free, moist, and naturally sweet.
• Karuna Co., Ltd. “Ultra Vegan Meat”
  A new generation of soy meat. A new generation of soy meat. Juicy, satisfying, and holds together well.
• Lapan Inc. “Okara Granola”
  Granola made from okara, a tofu byproduct. Rich in nutrients and contributes to food waste reduction.
• Aljas World Inc. “Grilled Eggplant Sauce”
  Rich eggplant sauce using Azerbaijan’s traditional “eggplant caviar,” grilled with red peppers and tomatoes over charcoal. Full of flavor and nutrients.

As the cooking progressed, Chef Kurakazu and Kawano discussed the appeal of vegan ingredients and the creativity behind menu development.

Chef Kurakazu mentioned that vegan ingredients can also be used outside of vegan dishes. He explained that rich flavors can be achieved with vegan broths and sauces, even without animal products.

He also shared that the vegan course at Rihga Royal Hotel Osaka is gaining attention, with even non-vegan guests ordering it. Kawano added that flexitarians—those who often choose plant-based meals without being fully vegan—are a key customer group in today’s market.

In addition to the cooking demo, three exhibitors offered vegan tastings:

• HealthyTOKYO “Vegan & Gluten-Free Muffins”
  Handmade with natural ingredients. Free from alcohol and gelatin, making them halal-friendly too.
• VitaGlory Inc. “Real Soy Ham – Original”
  Developed by a Korean care food company with 30 years of expertise. Made with sprouted soy protein. High in protein and low in sugar.
• XHJ Biotech “Tempeh Mala Sauce”
  Made with specially fermented multigrain tempeh, this sauce combines the numbing kick of Sichuan pepper with the bold heat of chili. Great for hot pot, dumplings, mapo tofu, stir-fries, and noodle dishes.

Through the demo and tastings, participants learned more about the charm and potential of vegan ingredients and dishes.

Many people from restaurants, hotels, and manufacturers attended the exhibition. Their strong interest in vegan and plant-based products was evident.

Our organization will continue to support businesses to turn this interest into concrete action.

With the exhibitors of the VegeProject Zone