Recipes - Vegan, Macrobiotic & Japanese

A bright and colourful salad with wakame, tofu, fruit, and a zingy ginger dressing. Perfect for appetiser. Adapt with different stone or other soft fruit or add avocado to make it more substantial.

Isobeyaki are mochi dipped in soy sauce and wrapped in sheets of nori.They are incredibly easy to make, and tastes delicious.

Yuzu Ponzu can be used in many ways in your daily meals. One really easy way is to use it as a dressing. You can make this recipe with any type of cabbage and if you don't have carrots you can always leave that out and add more cabbage.

The perfect balance of sweet and sour sauce, with the added Tamari soya sauce brings out the umami flavour to your dishes. You can also use this sauce to marinate vegetables, jackfruit or create quick pickles.

Nowadays, ramen noodles are a staple in Japanese cuisine, from a quick lunch to casual dinners. Ramen can be changed in flavour by adding different vegetable toppings so you will never get bored of eating it. You can fry tofu, seitan or tempeh and add it on the top with a spicy sauce. We have a choice of miso and shoyu sauce base Ramen to choose from.

Sweet White Miso is a paste which can be used on various dishes both sweet and savoury. Grilled, pan-fried, oven baked or steamed, this paste has a very rich sweet and savoury taste which will bring out the umami in your creations.

Miso Glaze is a paste which can be used on various vegetables. Grilled, pan-fried or oven baked, this paste has a very rich sweet and savoury umami taste.

This delicious Japanese seaweed salad makes a nice change to the usual lettuce salad and the dressing is something special!

This multi purpose tofu sauce is excellent with crudites, thinned as a salad dressing or as a pasta sauce. Most people would not realise that it was dairy free unless told. It is simply delicious!