3 plant-based meats made from Japanese traditional ingredients

Today, there is a wide selection of plant-derived meats globally as more individuals awaken to the importance of being kind to animals and Mother Earth, aiming for a sustainable society.

Research in Japan indicates that 5.9% of respondents practice a vegan or vegetarian diet. Another study shows that nearly 40% of respondents have eaten alternative meats.

When it comes to plant-based proteins, soy meat readily comes to mind. However, there are more options beyond this alternative in Japan.

Okara Konjac

Okara Konjac, sourced from soy pulp and konjac—a jelly-like food—is popular for its rich protein content and chewy, meat-like texture. Okara, known as soy pulp in English, is a by-product of making tofu and soy milk. Konjac, made from ground konjak yam, has been a traditional ingredient in Japan for centuries. Due to its low-calorie content, Okara Konjac is also favored as a diet food.

BEYOND FREE has been launching protein-rich foods crafted from Okara Konjac. The company produces frozen foods like fried meat “Katsu” and fried chicken with original seasonings to satisfy even meat lovers.

TOFU MEAT

Have you ever thought that soy meat still tastes of soy? This vegan meat might change your perspective.

TOFU MEAT, developed by a company in Yamaguchi prefecture, is a 100% tofu-based meat. Made with carefully selected ingredients, its primary element, tofu, comes from just two ingredients: domestic soybeans and bittern. This plant-based alternative is versatile, suitable for everything from savory foods to desserts, broadening the range of vegan and vegetarian cooking. Find terrific recipes here.

Sorghum hamburg steak

Sorghum, known as Takakibi in Japanese, is a protein-rich grain traditionally eaten in Japan. Fujiya, a company operating restaurants in Tokushima prefecture, has developed a Hamburg steak made from sorghum.

The imitation steak offers various benefits. Packed with nutrients, it contains protein, essential minerals like iron, fiber, calcium, vitamin D, and folic acid. Environmentally, sorghum contributes to reduced CO2 emissions and water consumption. CO2 emissions are nearly 60% less than those from growing soy.

Sorghum is a local specialty harvested in Tokushima for centuries. Opting for this product supports local farmers and businesses.

There’s a long history of imitating meat in Japan, dating back to the arrival of Buddhist cuisine. The most famous example is Ganmodoki, a fried tofu fritter made with root vegetables.

Plant-based meat is increasingly in demand and becoming more familiar in society. Some products, like those introduced above, are crafted from ingredients integral to everyday life in Japan. Why not explore and indulge in these authentic plant-based meats from Japan?

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