What does "Vegan Leather" in Japan mean?

 

Differences between artificial leather, synthetic leather, vegan leather, MF leather, etc.

It seems that so many people think that the product called "Vegan leather" is something special, so I'd like to explain it.
(A) Fashion item maker(s) which affirm(s) to be using "Vegan" leather seems to  has/have appeared in Japan as well.
Vegan leather is not a name of a new material.
There are only two main types of fake leather currently on the market in Japan.
合成皮革 and 人工皮革.
And there are many brands of each of them.
So unfortunately, "Vegan leather" is NOT something vegans in 2021 expect, especially unless specified.
It is NOT biodegradable nor made from plants,
it is not pineapples nor mushrooms, it is plastic.
At least, I have never seen things like that.
I don't mean "Do not buy it" nor "It is not vegan".
I am wearing plastic shoes too.
What I'd like to do is to explain what it is to people who want to know.

For convenience, we will call 合成皮革 synthetic leather, and 人工皮革 artificial leather here.
All fake leathers currently on the market in Japan are either of these.
Therefore, anything other than genuine leather and recycled leather再生皮革 can be called "Vegan leather".
In other words, "new type" vegan leathers in recent years are just a sales strategy that is commonly used in the fashion industry, replacing the words that have the image of "fake" such as "artificial", "synthetic" etc with "trendy" and "positive" words such as "Vegan", "Neo".
In other words, some of fashion item makers found that more value can be added on the same products just by changing the tags.

In general, the products currently sold in Japan as "Vegan leather" are often made with artificial leather 人工皮革 which is considered to be high quality fake leather.
Artificial leather 人工皮革 is a material that artificially reproduced the structure of leather by impregnating polyurethane(PU)ポリウレタン into a three-dimensional non-woven fabric.
So, some of textile makers call it MF Leather (microfiber leather).
Since it is a non-woven fabric, it has the flexibility like genuine leather, and in the case of shoes, it can be "break in".
Clarinoクラリーノ by Kurarayクラレ is the top brand of a long time.
It is adopted by the Self-Defense Forces too.

In contrast, synthetic leather 合成皮革 is a material other than three-dimensional non-woven fabric, coated with polyvinyl chloride(PVC)塩化ビニール or some products are coated with polyurethane(PU).
Since the flexibility is low, it won't change even if you try to "break in".
You may remember fake leather long time ago which were hard and cheaply shiny, that's it.
It looks a lot better today, but the materials are same.
It is usually lower price than artificial leather人工皮革.
Neo Leather is Uniqlo's own brand of synthetic leather.

If (a)manufacture(s) say(s) their products are "vegan" leather different from regular fake leather, it usually means they use artificial leather人工皮革, not old type of synthetic leather 合成皮革.

The easy way to tell the difference of these two is back side.
Products that look like genuine leather on the back too are artificial leather 人工皮革.
If you are looking for shoes, bags, belts, etc. other than genuine leather that are not cheap looking, soft and smooth, check if the material label is artificial leather人工皮革 or see the back side of the material.

I see numerous shoes labeled artificial leather 人工皮革, also made in Japan in regular shoe stores.
Actually, it is quite common, and reasonably priced.
But I have never seen shoes labeled "Vegan" in regular shoe stores.
Again, they are the same thing.
They just haven't noticed that they can double the value just by changing the tags.
So there may be a lot more choices than you think.

I hope next level vegan leather that vegans in 2021 expect gets common sometime soon.

* 再生皮革 recycled leather is made from real leather scraps.
It is often used to make belts.　So be careful.

* The glue may contain animal derived ingredients.
Not only regular shoe makers, but also makers that claim they are using "Vegan leather" may use glue that contain animal derived ingredients.
They may not know that some types of glue contains animal derived ingredients.
Especially if they don't mention that on their website or tags.
It is better to ask what kind of glue they use if it is not mentioned.

* This is about Japanese brands I've seen so far.
I don't know much about imported "Vegan" products.
But it seems to be a similar situation ...??

Daikon radish salad 大根サラダ

Daikon salad is one of the most popular and super simple salads in Japan.
Raw daikon contain enzymes that help digestion.
Amylase helps to digest carbs and alcohol.
Protease helps to digest proteins.
Lipase helps to digest lipids.
Oxidase suppresses carcinogens.

Most of Japanese order this salad in Izakaya.
You know, Izakaya food is heavy and greasy.
Cooked daikon too are delicious and popular, but the enzymes die when they are cooked.
So if you expect nutritional effect of daikon, eat them raw.


Let julienned daikon and daikon sprouts crisp in iced water.
Drain well.

~Dressing
Kaeshi 1 : Sesame oil 1 : Vinegar 1~2
Or
Soy sauce 1 : Sesame oil 1 : Vinegar 1~2 : Sugar 1/3
*Add some wasabi if you like.

~Serve
Serve topped with shredded nori seaweed.
*And some sesame seeds if you like.

 

Gojiru, Traditional Japanese creamy soy bean soup

 Creamy Edamame Soup, Gojiru 呉汁.

Gojiru is a traditional Japanese soup dish of soy beans.

The traditional recipe uses soaked and ground raw soy beans, but I used frozen cooked edamame for simplification in this recipe.

Edamame version is called ao-gojiru (means green gojiru).

250g Frozen edamame

500ml Kombu stock

3Tbsp Sake

1Tbsp Mirin

1/2~Tbsp Miso (I like white miso in this.)

Place the defrosted edamame and the half of kombu stock in the blender and process.

Mix the remaining kombu stock, the sake and mirin in a sauce pan, bring it boil.

Add the blended edamame, cook until hot, then turn off.

Melt in the miso, have a taste test and add salt or more miso if needed.

Serve topped with some veggies, if you like.

Traditionally fried tofu, shiitake mushrooms, daikon radish, satoimo taro are often used (precook in salted kombu stock).

Some people add veggies in the stock and cook together.

I like to top with cherry tomatoes!

Gojiru pasta is great too!

Tofacon

 My Tofacon.

There are already thousands of good facon recipes though,

I think this is one of the easiest.

But to be honest, I rarely cook this for myself.

A bit too realistic for me...

This tofu based facon is for when you need chunky one.

If you need thin crispy facon, using rehydrated dry yuba(湯葉）is good.

I like using soy based ingredients to mimic protein food.

Because I don't like confusing menu planning.

I mean, for example, I don't like to make meat substitution from carbs...

But in fact, this marinade makes everything facon!

Transform whatever in the fridge into facon!

1block(400g) Tofu(Regular firm, momen)

~Marinade

1Tbsp Soy sauce

1Tbsp Ketchup

1/2Tbsp Maple syrup

1/4tsp Garlic powder

1/4tsp Liquid smoke

1Tbsp Starch

Oil to cook

Drain, freeze, defrost the tofu (× twice, if you like.)

Cut the tofu into the shape you like. Slice, cube, etc etc.

Remove excess water with paper towel or kitchen cloth.

Marinate in the mixed seasoning overnight (or more) in the fridge.

Pan fry with enough oil.

The oil and starch mimic the fatty flavor and texture.

Basic Soy sauce broth Ramen

 Very Basic Ramen.

Fast and easy basic Tokyo style shoyu ramen for week days.

Do you know how ramen soup is actually made?

They put all the seasonings directly in the bowl and pour some stock in!

Of course they prepare seasonings like "garlic oil", "leek oil", "secret seasoning base"(Ramen chefs call this kaeshi!!!) etc etc and make their original stock by themselves.

You may think I am lazy not cooking the soup...

But this is basically how it is made in ramen places too.

~Soup for 1 serving

2tsp Kaeshi (Koikuchi Tokyo style) or 1Tbsp Kaeshi of Usukuchi Kyoto style

1Tbsp Sesame oil (Or chili oil if you like spicy)

1/2~1tsp Grated garlic or 1/4~1/2tsp Garlic powder

1/2tsp Veg broth powder (Adjust to your palate)

A little White pepper powder

1/2~1Tbsp Minced leek (Optional)

450~500ml Hot water

* Using used pickling seasoning(soy sauce based) instead of Kaeshi and sesame oil is good!

It adds umami infused from veggies!

It is my "secret seasoning base" for ramen!

Have a taste test and adjust the saltiness.

Vinegar based pickling seasoning is good to use in Sichuan hot and sour soup!

* Kaeshi can be replaced by 1Tbsp soy sauce + 1tsp sugar, if you want to.

Put all the seasonings in a bowl,

Pour the water in and stir.

Add cooked ramen.

Serve with toppings of your choice!

~Toppings

Veg scrap pickles

Fried tofu

Seitan

Sliced green onion

Nori seaweed

etc etc... whatever you have in the fridge!

Pickle the veg scraps!

Veg scrap pickles makes everyday cooking easier.

Easy preparation for the next meal, good way to preserve veggies, reduce waste!

Not only convenient, actually they have umami and nice crispy texture!!

Soy sauce based is good as a topping for ramen and congee.

I like broccoli stems (looks like Sichuan pickles!) and cabbage cores (looks like bamboo shoots!) for this.

Blanch them beforehand.

Vinegar based is good for Vietnamese style sandwich Banh Mi.

I pickle daikon peels and carrot peels for this.

Julienne, shake salt, let sit until it releases extra water, then squeeze before pickling.

And of course both soy sauce based and vinegar based and all the other kinds are good as a side or palate refresher of any kind of dishes.

Adding in fried rice is great too!

①Soy sauce based

Kaeshi 1 : Sesame oil 1 + a little sliced red chili, if you like.

Or Soy sauce 1 + Sugar 1/3 instead of kaeshi.

②Vinegar based

This is called Ama-zu 甘酢, means sweet vinegar.

One of the basic mixed seasonings in Japan.

A mix of julienned daikon and carrot pickled in Ama-zu is called Nama-su なます, served as a palate refresher (usually body, not the peels though) in a Japanese rice and miso soup meal.

Vinegar 2 : Sugar 1 + Dry kombu slices

③Miso

Good to go with a bowl of rice, as an onigiri filling, ramen topping, congee, etc etc...

④Shio-koji + Yuzu peel

Good to go with a bowl of rice, for sandwich, ramen topping, congee, etc etc...

* Let sit in the fridge for few hours and it is ready to eat.

It can be stored in the fridge for about 1~2weeks.

Komeda's Egg sandwich Pizza toast

Tofu Egg Sandwich Pizza Toast!

Home made vegan junk food that is great to go with coffee! hahaha

A copycat recipe of the popular chain coffee shop Komeda Coffee's dish!

I have never had the real one, because it is egg, cheese, dairy in bread, etc etc, you know.

So I can not really copy the taste...I've only seen a picture.

But I was impressed! It is a great idea, isn't it?

So I tried it at home with plant based ingredients.

But there's one problem, it is a little difficult to eat!

Spread ketchup or pizza sauce on "egg" sandwich, sprinkle a little dry oregano or basil, top with sliced tomato, onion, green pepper, and plant based cheese,

then toast!

Serve with hot sauce! (I guess this is Japanese style?)

* For "egg" sandwich, refer to the previous post "egg salad".

How to make tofu texture like boiled egg white, how to prevent tofu from continuing releasing water.

How to make tofu texture like boiled egg white, and how to prevent tofu from cotinuing releasing water.

* Want to make cheese that melts too?

My melty stretcy soy cheese

Takoyaki, Octopus balls

Crisp crisp, plump plump Takoyaki たこ焼き~

My YouTube

Takoyaki , octopus balls are a popular bite sized ball shaped savory snack made from wheat flour, eggs and soup stock that has a piece of octopus inside. I guess most of people overseas imagine Gindaco 銀だこ when they hear the word Takoyaki, but Gindaco is not considered to be authentic Takoyaki in Osaka where Takoyaki was born.

Classic Osaka style is creamy like custard inside and crispy outside, because they are eaten right after cooked, not because of deep-fry finishing like Gindaco. Gindaco was founded in East Japan of take away culture, contrary to Osaka of eat in culture. They converted Takoyaki recipe into suitable to take away by making the batter thick and cooking the surface with oil for finishing to keep the texture for a long time.

Authentic Takoyaki is getting difficult to find nowadays as Gindaco is getting popular all over Japan except Osaka. I hear that Gindaco became too popular and their sales came to largely affect the market price of octopus in Japan, so they came to need to purchase octopus from overseas!

I introduce both Gindaco style and classic Osaka style Takoyaki. Explanation is long, but it is not a lot of work to cook. I only explained the details, must do & no no.

~Preparation the day before ~Tako=octopus King oyster mushrooms エリンギ Shio Koji 塩麹 Kombu 昆布 Cut the mushrooms into twice or three times bigger than you want them to be. Because they shrink to 1/2 to 1/3. If you have a pickling jar, put the mushrooms in it and toss with shio koji, place a piece of kombu on top, then put the lid on and let sit in the fridge overnight. If you don't have a pickling jar, putting in a zipper bag is fine. Just put the ingredients in and remove air. I recommend to get a pickling jar, they are available in 100yen shops, and very usuful.

While waiting, the living bacteria of shio koji make Umami, the kombu adds sea flavor, the salt in shio koji makes the mushrooms release excess water and firm up, the texture and flavor of the mushrooms turn into like octopus! This method can be applied to other seafood dishes too! Don't throw away the juice. It adds good umami in soup, stew, etc etc...

If you don't have shio koji, salt works similarly except fermentation. Kombu stock powder may be good too instead of salt and kombu. ~Batter for about 16pcs of small size Gindaco style 90g Cake flour or all purpose flour　薄力粉 10g Chickpea flour ( for eggy flavor and smooth texture)　ひよこ豆粉 1tsp Kombu powder　昆布粉 1tsp Shiitake powder　椎茸粉 300ml Cold water　冷水 1/2tsp Soy sauce　醤油 Classic style (This is how I usually cook with the iron pan) 70g Cake flour or all purpose flour　薄力粉 10g Chickpea flour ( for eggy flavor and smooth texture)　ひよこ豆粉 1tsp Kombu powder　昆布粉 1tsp Shiitake powder　椎茸粉 300ml Cold water (320ml when I was using a Teflon coating pan, because it was bigger.)冷水 1/2tsp Soy sauce　醤油 Gluten free 60g Rice flour　米粉 10g Chickpea flour　ひよこ豆粉 10g Tapioca starch　タピオカ澱粉 1tps Kombu powder　昆布粉 1tsp Shiitake powder　椎茸粉 320ml Cold water　冷水 1tsp Gluten free soy sauce　グルテンフリー醤油 1~2tsp Oil　植物油 * If you want to use kombu stock powder instead of kombu powder and shiitake powder, omit soy sauce. Because stock powder usually already contains sodium. If you don't have kombu powder and shiitake powder nor kombu stock powder, using cold kombu and shiitake stock instead of water is fine. Mix all the powder ingredients in a bowl. Add the mixed flour little by little in the water and mix each time. Mix well, but be careful not to overmix in order not to activate gluten. Don't worry if it has lumps, they will be gone before cooking. Add soy sauce (and oil for gluten free recipe) and stir.

Cover the bowl and let sit in the fridge overnight. The reason is hydration. You know, it is the same reason as when cooking rice. For the best flavor and texture, it is important to pregelatinize the starch. For pregelatinization, it is important to fully hydrate before cooking. I don't really feel the difference when cooking Okonomi yaki, but for Takoyaki, I do recommend to let it sit overnight, you'll feel it is very different. You know, Okonimiyaki is almost all cabbage, but Takoyaki is almost all batter. ~The day to cook! ~Other ingredients 1Tbsp Pickled ginger or raw ginger (Minced)　紅しょうが、生姜 2Tbsp Green onion (Sliced)　青ネギ or 万能ねぎ 1~2Tbsp Tempura crumbs or Crispy fried onions (Omit for gluten free)　揚げ玉 or フライドオニオン * Non-veg Tempura crumbs contain squids and shrimps for extra umami. But vegan friendly ones are just fried batter. Tempura crumbs are added in Takoyaki to raise the temperature inside so that the texture gets creamy. So vegan tempura crumbs work in the same way, but I prefer to use fried onion to add umami of onion too. Most of Takoyaki chefs use pickled ginger, but actually it doesn't have to be pickled. You know, pickling is just a way to preserve vegetables. I usually use fresh raw ginger. And I hear that some Takoyaki places known for the taste use fresh ones too, such as Wanaka in Osaka a.k.a the most popular Takoyaki place! Takoyaki chefs usually pour the batter in the hot Takoyaki pan and sprinkle ginger, green onion and tempura crumbs on it, but I add them in the batter and mix beforehand, because I don't like to be rushed.

Heat the Takoyaki pan, apply enough oil (Maybe a lot more than you think), pour the batter in. Put a piece of mushroom octopus in each pits and sink in the batter. Once it formed thin skin, separate each pieces with Takoyaki picks, chopsticks or icepicks, then turn when inside is still raw.

Usually they are shaped into balls by 2~3times turning. Try to make the skin as smooth as possible so that it keeps moisture inside and makes good creamy texture. If they have a hole in the skin, the moisture evaporates from there and the texture gets gooey and rubbery. Cook them as turning until delicious brown and crispy outside.

For Gindaco style Takoyaki, finish with deep frying process of their signature. Once skin is formed, pour some oil over and cook until crispy as turning. Using sesame oil for this process adds more flavor. Serve immediately topped with mayo, "sauce" aka Tonkatsu sauce or Okonomi sauce and Aonori 青のり 青海苔 or Aosa 青粉 あおさ seaweed flakes. About 50% of the Japanese say "No mayo on Takoyaki!", but I am a mayo person. I like wasabi, soy sauce and mayo too.

Good Osaka style Takoyaki shrink when they are removed from heat. The air in them plays an important role to make good creamy texture by "steaming" Tako and batter inside. They are crispy and creamy right after cooked, but they get soggy so fast. So eat them immediately. Gindaco style Takoyaki don't shrink like classic style. Because the batter is thick, and the skin is hard. But they still have air inside when they are cooked properly. * Ratios of Takoyaki batter If it is your first time of cooking Takoyaki, I recommend to start with Flour 1 : Water 3, same as Gindaco style. I like 1 : 4 for the taste and texture, but it is a little difficult to turn. But it will be fine after 2~3 times of practice. Some of Takoyaki chefs say 1 : 5 is excellent, but it is too difficult for me. It may be because of my Takoyaki pan, because it is eggless, or just because of my skill, I don't know... If you are interested in being a Takoyaki expert, start with 1 : 3, then step up to 1 : 3.5 → 1 : 4 → 1 : 4.5 → 1 : 5!!!

Takoyaki-Pan/Cooker

Planning to get a Takoyaki pan?
Or having a trouble to cook Takoyaki?
If you can not cook Takoyaki well or not very happy with the Takoyaki you cook, it may be because of the pan, not your skill.
I have been wondering where to start talking about Takoyaki...
And I decided to start from sharing my wrong shopping experience so that you can get the right one that you want.
I used to use an aluminum pan with Teflon coating and be satisfied with the Takoyaki cooked with it.
But the other day, I found it was worn out and the coating was coming off.
So I decided to get new one.
I choose an electric cooker with ceramic coating, because I thought it must be nice to cook at the table as drinking, not standing in the kitchen.
And I liked the warm ceramic color that matched the table.
Ceramic lasts longer than Teflon.
It is powerful, 1000w!
I checked the review too, it looked all good!
But it was a bad choice...
I tried and tried cooking with it many times for months changing the recipe...
Then ended up buying another.

×　Ceramic sticks! 
It was OK when I cooked very thick batter that I don't like very much.
And I guess there's no problem to cook batter with eggs, because everyone says the coating is good...but I cook vegan...
My regular ceramic coat fry-pan has no problem though...
I think the shape of takoyaki × ceramic coat × eggless batter is the problem...
△ 　Electric 
It is not only how powerful, how densely and evenly heater is arranged is important too...

Here are my recommendations...

If you value quality than simplicity.
①　Cast iron pan
○They make very crispy skin and creamy inside.
  They help you to supplement with iron.
  You can use the same pan forever.
  Most of professional Takoyaki chefs use iron or bronze to make good crispy skin,
  means you will be able to make proffesional level of Takoyaki by this oneday.
  If you want to make Gindaco style, this is a good choice, iron stands intense heat.
×They need seasoning before start using and good care everytime you use.
  That means they cost more gas, oil and time everytime.
  They require a little practice to cook good Takoyaki.
  Most of iron pan's pits are smaller (actually they are regular size, 38~40mm.) than  Gindaco size (44mm~).

This is the one I got for the second time.
Cast iron that can be used with gas stove and IH.
I will use this forever.

IH対応鉄鋳物 たこ焼き器16穴【RCP】【3966】【t】 価格：1782円（税込、送料別) (2021/3/17時点) 楽天で購入

Family size cast iron pan for gas stove

スプラウト　鉄鋳物製たこ焼きプレート21穴　HB-4621 価格：1080円（税込、送料別) (2021/3/17時点) 楽天で購入

If you value both quality and simplicity.
②　Aluminum pan with Teflon coating
○They make super smooth thin crispy skin.
   Easy to use for beginners, no practice needed.
   No special care needed.
   Many of them are big "Gindaco" size.
×The life of coating is not very long.

 I used to use one that is similar to this.
Aluminum with Teflon coating for gas stove

和平フレイズ 元祖ヤキヤキ屋台　アルミ鋳物たこ焼器（16穴） YR‐4259 価格：918円（税込、送料別) (2021/3/17時点) 楽天で購入

Aluminum with Teflon coating in round shape

【送料無料】 おやつDEっSE2(ツー) ふっ素加工たこ焼き器14穴 D-6535 たこ焼きプレート お菓子作り 調理器具 製菓用品 価格：1890円（税込、送料無料) (2021/3/17時点) 楽天で購入

If you want a portable gas cooker, 
③　ALL THE TAKOYAKI GEEKS say the best portable Takoyaki cooker is Super En-Tako スーパー炎たこ by Iwatani.
Iwatani is a major gas and energy company.
They are Teflon coated too.
Fast, smooth, crispy, easy to take care.
Flat iron plate for Teppanyaki is sold separately.
You can buy a Takoyaki pan separately too when the coating is damaged.

【あす楽対応_関東】イワタニ カセットガスたこ焼器『スーパー炎たこ』 CB-ETK-1 価格：5440円（税込、送料無料) (2021/3/17時点) 楽天で購入

If you want an all purpose electric cooker for 1~2 people.
④　Multi purpose cooker by Iris Ohyama looks good.
I checked the heater in an actual shop.
(After finding the problem of mine is heater...)
The heater looks good and it is powerful 900w!
They can make Takoyaki, Teppanyaki and Hot-pot!
The Takoyaki pan is coated with Teflon.

＼レビュー記載でフードチョッパープレゼント♪／電気鍋 アイリスオーヤマ 3種プレート付き グリル鍋 万能鍋 コンパクト ホットプレート 鍋 深型プレート たこ焼き 焼肉 小型鍋 電気なべ 卓上鍋 一人用 IGU-P3-H IGU-P3-D 価格：6980円（税込、送料無料) (2021/3/17時点) 楽天で購入

I really regret that I should have chosen more carefully...
I should have bought a Super En-Tako or ...
Again, DO NOT BUY CERAMIC COAT!
and if you are buying an electric, check the power and do not buy 500w or so like most of cheap ones are, it is too low and takes forever to cook.
It is not just because of time, it means moisture in Takoyaki evaporates before they are done and texture gets gooey and rubbery, not creamy.
I guess you need 800w or higher.
But remember! how heater is arranged is important too!
I hope you can buy good one!

DO NOT BUY THIS!
This is the one I bought...😭
Look at the heater, you know what I mean...

ホットプレート アイリスオーヤマ 温度調節機能付き PHP-1002TCたこ焼き器 ホットプレート 一人用 たこ焼き 焼肉 鍋 たこ焼きプレート 深鍋プレート おしゃれ かわいい 焼き肉 【D】Ρ10【予約】 価格：5980円（税込、送料無料) (2021/3/17時点) 楽天で購入