Recipes - Vegan, Macrobiotic & Japanese

It is almost like a seaweed aquarium! Sashimi kanten is essentially a seaweed and agar jelly with a sweet and spicy mustard miso sauce. It may also be enjoyed with soy sauce and wasabi just like sashimi. I used Clearspring Atlantic Agar Flakes for this recipe, which is very powerful so you only need a small amount of it to set the liquid.

Seaweed and Spring Onion Pancake with chilli oil dipping sauce. This recipe is inspired by the Chinese street food Cōng yóubǐng (葱油饼), it is simple yet addictive! I have added my own twist to it by adding aonori and seaweed for extra flavour.

This is one of the most traditional tofu recipes in Japan. The classic recipe is slightly sweeter than my version. I also used soft instead of firm tofu for a silkier texture. To avoid achieving a watery flavour you will need to remove any excess water from the tofu before using it.

Daikon’s versatility is endless and it is as good cooked, dried or pickled as it is raw. Here is a Japanese way of making Kiriboshi daikon, a cooked daikon with carrots.

We have created a deliciously versatile and umami-rich Vegan Gravy recipe using our award-winning Organic Brown Rice Miso. You can drizzle it on everything from simple mashed potatoes to a hearty Sunday roast or festive dinners.

Nicky’s delicious mushroom.Simply slather them with this deliciously rich sweet white miso & red peppercorn oat cream sauce and you’ll forget completely that they are also healthy and good for you too

Spice up your salad with this Japanese Korean fusion!