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Guest instructor Chinami Hamauchi NIKUVEGE cooking class.

On August 3rd, we had the pleasure of hosting culinary expert Chinami Hamauchi as a guest instructor for a cooking class featuring NIKUVEGE recipes!

We welcomed culinary expert Chinami Hamauchi as a guest instructor on August 3rd and held a cooking class featuring "NIKUVEGE SOBORO," a retort product that can be used as a substitute for minced meat, and is also available on the Rakuten marketplace. During the class, she demonstrated and provided samples of five dishes that can be easily recreated at home using NIKUVEGE SOBORO.

Ms. Hamauchi explained the importance of plant-based proteins, introducing the advantages of plant-based meats from a nutritional perspective.

The recipes for these hearty NIKUVEGE SOBORO dishes were all designed to showcase the flavor and unique characteristics of NIKUVEGE SOBORO. For more details, please refer to the information below.


★ NIKUVEGE Couscous Salad

【Ingredients】Serves 4

  • Couscous… 50g

  • Boiling Water… 100cc

  • Light Soy Sauce… 1/2 tablespoon


  • Purple Onion… 30g

  • Red and Yellow Bell Peppers… 30g each

  • Cucumber… 30g

  • Radish… 30g (Approximately 150g of your preferred vegetables)

  • Black Olives… 4 pieces

  • Salt… slightly less than 1/4 teaspoon

  • Pepper… a pinch

  • Preferred herbs (Thyme, Mint, Basil, etc.)… as needed

  • Olive Oil… 2 tablespoons


  1. Place the couscous in a bowl, pour in boiling water and soy sauce, cover, and let it sit for 5 to 6 minutes.

  2. Once all the liquid is absorbed, give it a gentle mix and allow it to cool slightly.

  3. Finely dice the vegetables and olives, and finely chop the herbs.

  4. Mix the diced vegetables, olives, and herbs with NIKUVEGE SOBORO.



【Ingredients】Serves 2

  • Roasted Seaweed Sheets… 2 sheets

  • Warm Cooked Rice… 240g

  • Salt… 1/3 teaspoon


  • Bell Pepper… 40g

  • Cucumber… 40g

  • Takuan (Pickled Daikon)… 40g

  • White Toasted Sesame Seeds… as needed

  • Lemon Wedges… 1/4 of a lemon


  1. Finely julienne each ingredient and divide into two equal portions.

  2. Mix salt into the rice and spread it out to let it cool slightly.

  3. Place a sheet of seaweed on a sushi mat, and on the bottom half, spread half of the rice. Place NIKUVEGE SOBORO in the center of the rice, and then arrange the other ingredients on top. Roll it up tightly. Repeat the process for the second roll.

  4. Cut into bite-sized pieces, arrange on a plate, and sprinkle with sesame seeds.

  5. Squeeze lemon over the rolls according to your preference.



【Ingredients】Serves 4

  • Small Tomatoes… 4


  • Cooked Quinoa… 50g

  • Onion… 30g

  • Italian Parsley… as needed

  • Salt… 1/3 teaspoon

  • Olive Oil… 2 tablespoons or more

  • Black Pepper… a pinch


  1. Cut off the tops of the tomatoes and hollow them out, then finely dice the removed tomato flesh. (If the tomatoes don't stand upright, you can also slightly slice off the bottom to make them stable.)

  2. Finely dice the onion and Italian parsley.

  3. In a bowl, mix NIKUVEGE SOBORO, diced tomato, diced onion, Italian parsley, salt, 1 tablespoon of olive oil, and a pinch of black pepper. Fill the hollowed tomatoes with this mixture and cover with their tops.

  4. Arrange the tomatoes on a tray and drizzle with 1 tablespoon of olive oil.

  5. Toast in a toaster for about 10 minutes until well-cooked (or bake at 250°C for about 15 minutes).

  6. Serve on a plate and optionally sprinkle with additional olive oil and black pepper according to taste.


★ Chilled Pumpkin Potage with NIKUVEGE

【Ingredients】Serves 4

  • Pumpkin… 1/4 piece (350g)

  • Milk… 300ml

  • Salt… slightly more than 1/2 teaspoon

  • Pepper… a pinch

  • NIKUVEGE SOBORO… as needed


  1. Cut the pumpkin into bite-sized pieces and arrange them in a microwave-safe dish with the skin facing down. Cover with plastic wrap and microwave until tender (around 600W for about 4 minutes).

  2. Peel the pumpkin while it's still warm, then blend it with milk in a blender until smooth.

  3. Transfer the mixture to a pot, add salt and pepper, bring to a gentle boil, and then let it cool.

  4. Serve in bowls, and top with NIKUVEGE SOBORO.


★ NIKUVEGE-Included Guacamole-style

【Ingredients】Serves 2-3

  • Avocado… 1

  • Peanut Butter… 2 tablespoons

  • Salt… 1/4 teaspoon

  • Pepper… a pinch

  • Lemon Juice… 1 teaspoon



  1. In a bowl, combine peanut butter, salt, and pepper. Peel the avocado, add lemon juice, and mash using a fork while mixing.

  2. Mix in NIKUVEGE SOBORO at the end and serve with crackers.

  3. Optionally, sprinkle with spices like cumin or chili according to taste.


NIKUVEGE SOBORO is currently available on Rakuten Marketplace.

For the latest updates on NIKUVEGE, check out our Instagram!


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