No-Ferment Kimchi

After realizing how hard it was to pop into a supermarket and find Kimchi without any marine products (squid/shrimp intestines), I started making my own.

My Path To A Plant-Based Lifestyle

My personal story about how I made the decision to go plant-based is much more down-to-earth than most. No life-changing epiphanies or emotional scars, but rather a perfectly rational decision that started in late 2011 in a little upstate New York town.

Real Gyoza

This gyoza has been a staple for when we have non-plant-based guests. With the added salting of vegetables, you can be sure you will have a flavor-packed, delicious gyoza that’s great with beer, ramen, or on its own!

About veggino

Whether you are already living a plant-based lifestyle, or just interested to know about what it is, veggino is the practical guidebook for embracing a new way of life that starts on your plate and may seep into other aspects of your life in Japan. In both English and Japanese, we provide you with practical information, from getting to know about a plant-based lifestyle, all the way to grocery shopping, cooking, eating out and keeping healthy.

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Latest Recipes

Real Gyoza

Real Gyoza

This gyoza has been a staple for when we have non-plant-based guests. With the added salting of vegetables, you can be sure you will have a flavor-packed, delicious gyoza that’s great with beer, ramen, or on its own!

read more
Pancetta

Pancetta

As I was trying to perfect the Carbonara recipe, I also created this Pancetta recipe (mostly for lack of vegan bacon options in Japan). It sounds odd to use Kuruma-fu (a kind of Japanese wheat gluten), but it actually works well!

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Creamy Carbonara

Creamy Carbonara

Plant-based version of the Carbonara recipe! Plus, it has Vitamin B12! You can combine it with our homemade pancetta (plant-based bacon), add vegan bacon, or if you’re not plant-based, add real pancetta. The choice is yours!

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