Veg-An (Northeast)

The versatile Banno Tsuyu Japanese Broth, known for its deep umami-rich savoury taste, is a quick and convenient option for noodle dishes (e.g. dipping sauce for udon, soba, somen), dressing for natto, or even as a flavourful base for side dishes, soups, and stews (e.g. spinach marinade, agedashi tofu, etc.). This product is Ready-to-Eat and should be refrigerated. Best to consume within 10 days upon receiving. Serving suggestion: 2 parts broth, 1 part water for strong taste, 1:1 for mild taste.

This Tuna Sashimi, marinated in a delectable blend of Kagoshima premium soy sauce, kelp stock, and plant-based bonito, is the plant-based answer to the well-loved, mouth-watering Japanese delicacy by the same name. Free from anisakis parasites, toxic mercury, and carcinogenic PCBs, all of which are commonly found in raw fish, this 100% plant-based goodness is perfectly safe for children, pregnant women, and breastfeeding mothers. Enjoy it with piping hot rice, or cold noodles, or pair it with Shochu liquor, Sake, or wine! Ready to eat. Refrigerate and serve chilled Best consume within 4 days.

Our Japanese Tuna Mayo is a convenient, ideal back-up for busy mums to quickly prepare tuna mayo sandwich, grilled tuna mayo melt, tuna mayo broccoli salad, etc. for their children. It can also be spread on crackers for wine pairing, or to make tuna mayo sushi, rice bowl, and many more! Let's save the ocean by leaving seafood off our plates! Ready to eat. Refrigerate and serve chilled. Best to consume within five days.

Despite being made only with plant-based ingredients, the Ragu Alla Bolognese is a masterpiece that allows you to enjoy the authentic, delicious rich flavour of a chef-prepared Bolognese sauce. Besides pasta, this versatile sauce can be used for other dishes like lasagna, rice, baked rice, as pie fillings, burritos and wraps, etc. (U.P: $9.90, now on promotional offer for $5.90)

This is the 100% plant-based version of Pietro's top seller "Spicy Eggplant" sauce, with addictive juicy eggplant chunks and red miso, which improves the richness and creates a satisfying taste. (U.P: $9.90, now on promotional offer for $5.90)

This vegan keema curry is a collaboration between Sapporo's long-established Indian curry restaurant "Mirch" and Soycle. It reproduces the rich, spice-scented taste of the restaurant that the owner chef of Mirch loved so much, but with less spice, suitable for those who don't like spicy curry. (U.P: $9.90, now on promotional offer for $5.90)

Buta Miso, a representative delicacy of Kagoshima prefecture, is made with minced pork and miso paste. It can be used as a topping for rice, tofu, noodles, as a filling for rice balls, as an appetiser to go with Shochu liquor, or as a dip sauce for chilled vegetables sticks. We at Veg-An use plant-based minced, combined with authentic barley miso imported from Kagoshima, to recreate this regional specialty for vegans, vegetarians, flexitarians, and all planet warriors. ** 200g per bottle. Can be kept in chiller for up to three weeks. Recommend to consume as soon as possible.

Soycle is a new soy flake that can be sprinkled on a variety of meals. By using whole germinated soybeans using patented technology, we have created a product that is not only rich in nutritional value but also in umami flavour. These soy flakes can be stored at room temperature, are high in protein, low in fat, and have no odour. They do not need to be rehydrated. They are very convenient and suitable for use as a protein booster for young and old. Just sprinkle on salad, soup, porridge, pasta sauce, etc.

Yuzu Pepper is a type of Japanese seasoning said to originate from Kyushu in southwestern Japan. It is a paste made from chili peppers, yuzu citrus peel and salt. It is usually used as a condiment for hot pots and stews. Our selected Yuzu Pepper from Soo city in Kagoshima is bursting with citrus fragrance.