Japanese-inspired Fusion

A naturally sweet strawberry pudding made with organic strawberries, rice milk, apple juice, agar-agar flakes, kuzu, and rice syrup. Light, refreshing, and gently set, it is best chilled overnight and served with mint leaves and fresh strawberries.

A light, refreshing Japanese-style kanten made with organic apple juice, agar-agar flakes, and optional fresh berries or fruit. Naturally vegan and quick to set, it is a cooling dessert especially suited to warm weather.
Kanten is a Japanese dessert that is somewhat likened to jelly or Jell-O. It is...

A layered blueberry kanten dessert with silky tofu vanilla cream. Made with blueberries, dates, apple juice, agar-agar flakes, silken tofu, cashews, rice syrup, vanilla, and lemon, it is a refreshing plant-based treat for gatherings or make-ahead desserts.

A thick, creamy, pourable vegan vanilla custard made with organic soya drink, brown rice syrup, vanilla pod, and kuzu. Smooth and lightly sweet, it works beautifully with fruit desserts, puddings, or cakes.

Simple plant-based nori maki rolls filled with short-grain brown rice, furikaki, crisp vegetables, avocado, and pickled ginger. Rolled tightly in nori and sliced into bite-sized pieces, they make a fresh Japanese-inspired meal served with miso soup and skinny soba somen noodles.

A comforting noodle bowl with miso broth, tofu, kale, shiitake mushrooms, skinny soba somen noodles, and sticky sesame mushrooms. Savoury, warming, and full of umami, it is finished with spring onions and fresh coriander.

A simple sweet and sour adzuki bean dish baked with tamari, ume plum seasoning or brown rice vinegar, rice syrup, and onions. Serve with short-grain brown rice, sweet potato skewers, and steamed greens for a wholesome plant-based meal.

A nourishing millet veggie bowl topped with sesame-crusted tempeh and a creamy sweet peanut sauce. The tempeh is marinated with tamari, garlic, ginger, lemon, and rice syrup, then baked until crisp and golden.

A colourful quinoa and vegetable stir-fry with red onion, spring onions, carrot, mushrooms, yellow pepper, courgette, broccoli, and a bright teriyaki sauce made with tamari, mirin, date syrup, lime, garlic, and ginger. Finished with chives and toasted flaked almonds.

A hearty vegan mushroom ragu made with shallots, garlic, button or chestnut mushrooms, shiitake, portobello, umami stock, red pesto, mirin, balsamic vinegar, tamari, herbs, nutritional yeast, and parsley. Serve over fusilli, fettuccine, polenta, mashed potatoes, or with crusty sourdough bread.