Is it time for plant liberation?
Plants don't have central nervous systems, nor the neurons that form the consciousness of animals, but they have dopamine and serotonin, that function like neurotransmitters.
Liven your year-end spread with the 'three friends of winter': pine, bamboo and plum
'Nishime' is a favorite dish among the Japanese during the year-end holidays, and this recipe will help ensure your spread makes the cut.
Recipe: Rich and nutty chestnut rice
What do you get when you combine toasted chestnuts with subtly sweet new-harvest rice? A classic, craveable (and vegan!) fall dish.
Match your mood to one of these mentsuyu noodle dipping sauces
Eating chilled sōmen noodles is one of the best ways to stay cool during summer. Here are three easy recipes for the accompanying dipping sauce, plus a tasty way to use up any leftovers.
When you get familiar with kanten, cooking starts to gel just right
Known as agar-agar in most English-speaking countries, kanten is shelf-stable and can be found in convenient powdered form, for whenever you need a vegan-friendly way to set liquids.
Crisp and crunchy vegan tofu katsu
This vegan version of tonkatsu (pork cutlet) swaps out pork for soft, custard-like tofu that gives the dish a light texture and endless flavor possibilities.
On this German farm, cows are in charge. Or at least coequals.
At Hof Butenland, the turn away from animals as commodities is not only a question of human morality but of planetary survival.
Top 5: The best vegan dessert spots in Tokyo
These five vegan sweet sensations are sure to satisfy your sugar cravings (and perhaps win over a skeptic or two).
Plant-based protein makes healthy snacking easy
Wallet? Check. Keys? Check. Tofu bar from Seven-Eleven Japan? Check.
Pandemic accelerates development of eco-friendly, plant-based 'meat' in Japan
New production methods harnessing cutting-edge technologies enable consumers to enjoy healthy, plant-based products with tastes similar to conventional meat.
