In a unique blending of cultures, Vego Japan is managing to carve a unique place in the global cheese scene. Despite Japan’s culinary ties to seafood and beef, Vego Japan, founded by Swedish expat Fanny Kawabata, is doing its best to transform perceptions of vegan cheese, by winning prizes with its vegan Manchego cheese.
Established in 2020, Vego Japan crafts vegan cheeses from cashew nuts, oats, soy milk, and other natural, plant-based ingredients, replicating the taste and texture of traditional dairy cheese.
Source: Vego Japan Best Manchego Style Vegan Cheese
Inspired by her personal journey towards a vegan lifestyle, Fanny Kawabata set out to address a gap in Japan's plant-based market. With few vegan options available in Japan’s supermarkets she began experimenting in her kitchen, determined to produce high-quality vegan cheeses without additives.
Using traditional cheese cultures such as Camembert bacteria, Vego Japan has succeeded in developing a rich and authentically cheesy flavour. Many who sample it are surprised, often commenting on how it mimics the taste of "real cheese."
The unique flavour profile has not gone unnoticed; Vego Japan made history as the first Japanese vegan cheese to be nominated in the Manchego category at the global Vegan Cheese Awards, winning the category three years running. This international recognition highlights the influence of traditional European techniques in Vego Japan’s products, which continue to gain traction in a country where veganism is still an emerging concept.
Source: Vego Japan - Ash Camembert Style, Cream Cheeses & Oat-Based Camembert
Vego Japan remains a small operation, producing each cheese by hand but aiming for growth with potential investment opportunities. As the world shifts towards sustainable and animal-friendly alternatives, Fanny Kawabata’s vision for Vego Japan is a testament to how one small business is making a global impact.
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