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Chaya Macrobiotics

Born from the Edo period restaurant "Hikage Chaya". Using domestic brown rice and vegetables, we operate a body-friendly restaurant and café that does not use meat, eggs, dairy products, or additives. Sells food with chef-devised recipes.

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"Vegan Bolognese 140g" is a Bolognese sauce that uses soybean meat instead of meat. Vegetables such as onions, tomatoes, carrots, pumpkins, and shiitake mushrooms are used to bring out the flavor with ginger, garlic, spices and herbs, and red wine is used to create a rich, mature taste. Cholesterol Zero.
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Vegan Bolognese 140g < suitable for macrobiotics, vegan, soybean meat, additive-free, rich sauces, and soups>

"Vegan Bolognese 140g" is a Bolognese sauce that uses soybean meat instead of meat. Vegetables such as onions, tomatoes, carrots, pumpkins, and shiitake mushrooms are used to bring out the flavor with ginger, garlic, spices and herbs, and red wine is used to create a rich, mature taste. Cholesterol Zero.
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株式会社CHAYAマクロビフーズ
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Vegan Bolognese 140g < suitable for macrobiotics, vegan, soybean meat, additive-free, rich sauces, and soups>
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Vegan Bolognese 140g < suitable for macrobiotics, vegan, soybean meat, additive-free, rich sauces, and soups>

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Chaya Macrobiotics

Born from the Edo period restaurant "Hikage Chaya". Using domestic brown rice and vegetables, we operate a body-friendly restaurant and café that does not use meat, eggs, dairy products, or additives. Sells food with chef-devised recipes.
1
Operated restaurants offering macrobiotic and vegan menus for up to 14 years (as of '24) in 6 locations in Tokyo (suburbs). Based on recipes devised by chefs, we develop foods such as retorts.
2
The points of differentiation from other companies' retorts, confectionery, and other foods are as follows: recipe specifications devised by the chef, no animal products (meat, fish, milk, eggs, etc.), no additives (with some exceptions), and no white sugar.
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Vegan Bolognese 140g < suitable for macrobiotics, vegan, soybean meat, additive-free, rich sauces, and soups>

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