Japanese chefs are taking advantage of the rise in popularity of Korean foods and have created dishes that use ingredients sourced from plants and animals.
Vegetables, such as tofu and tempeh, are becoming more popular in Japan, as they have become more popular as well as a healthier alternative to meat.
Korean dishes include vegetable spaghetti, which consists of a noodle and a bean sprout in a rice noodle bowl, vegetable chop suyey (curry soup), which has a mushroom broth in a soy sauce-based broth and vegetable salad, which is filled with a vegetable, bean or rice mixture.
These dishes are mostly made by Koreans and they are known as ‘vegan’ because of the use of non-animal sources of protein.
“It’s really important for us to be aware of what our food is made from.
If we are using animals, we should not be surprised when they turn out to be harmful,” said Lee Ji-young, a chef at an upscale restaurant in the Kansai region.”
The first time I had tofu, I thought it was not that tasty,” he added.”
But after about two days of eating it, I was very excited.
I thought, if it’s that good, why would anyone have tofu on their menu?
It is a dish that I can eat with my friends.”
Lee said he wanted to use tofu to create a vegan version of his famous vegetable spaghetti.
“I want to try out this concept in my restaurant and try it out on our customers,” he said.
“Vegetarian spaghetti is really good and the ingredients are so good, but it is not that good for eating with your friends.
We want to introduce vegan spaghetti to our customers.”
Lee also created a vegan tomato salad with tomatoes, cucumbers, basil and red pepper, which he said was a better option than traditional tomato salads.
“There is nothing that tastes better than a tomato and a cucumber, it is really simple to prepare,” he told the Korea Herald.
“Our guests like this because it has a sweet, fresh taste.
We also use ingredients from other regions in Japan and Korea.”
Lee’s vegetarian restaurant, which opened in March, has become a hit in the city of Osaka and other parts of Japan.
The restaurant has been the subject of some negative comments from some customers.
One of the customers, a 45-year-old man surnamed Lee, said he disliked the food and the staff, but he would not change anything in the future.
“In Japan, we eat meat with vegetables, tofu, tempehs and salads.
But here, we have vegetables and tofu in the pasta, so that is fine,” Lee said.
“But I’m a vegetarian so I don’t want tofu or vegetable spaghetti.”
“In the future, I would like to change my restaurant to a vegan restaurant,” he wrote.
“I don’t know if it will become a good restaurant or not, but I think it will improve for the city.”
Lee did not reveal the number of customers who have stopped eating meat in Japan.
“We only have about two customers who are not interested in meat,” he explained.
“They have been waiting for more than two years for us and they can tell that the food is good.”