Hiroko Shiraishi, the creative force behind H Vegan Bento, shares her journey of becoming a chef, her inspiration for blending traditional Japanese flavours with vegan cuisine and the challenges and rewards of running her unique food business in Paris. Discover how her passion for seasonal ingredients and sustainable practices sets her bento boxes apart.
hube: What inspired you to start H Vegan Bento and what motivated you to focus on homemade Japanese vegan cuisine in Paris?
HS: I became vegan over 10 years ago and learned vegan cuisine on my own. I’ve always loved cooking, especially creating original recipes. I realised that vegan cuisine has many possibilities beyond typical dishes like Buddha bowls. I wanted to share this with others, including the benefits of Japanese fermented seasonings like miso and koji, which are excellent for health. What started as a hobby eventually turned into my job.
h: Could you describe the process behind creating your bento boxes? What factors do you consider when selecting ingredients and designing your menu?
HS: I always consider the season, incorporating seasonal vegetables into my bento boxes because they are the most delicious and nutritious. For example, I use peas, fava beans, and asparagus in the spring; eggplant, zucchini and tomatoes in the summer; and mushrooms and root vegetables in the autumn. I also cherish the natural colours of the vegetables. I want people to feel happy when they open the bento box.
h: How do you ensure the authenticity of Japanese flavours in your bento boxes considering you are based in Paris? Is it hard to find authentic ingredients?
HS: Nowadays, we can find some Japanese flavours in organic supermarkets, such as soy sauce and miso. What I can’t buy, I make at home, like shio-koji, shoyu-koji and amazake. I also enjoy mixing them with French flavours.
h: What are some of the unique challenges you face as a vegan food business operating in Paris and how do you overcome them?
HS: Fortunately, people are becoming more interested in vegan food, especially in the fashion industry. Many people also enjoy Japanese food, so I thought they would definitely like Japanese vegan food. I aim to make food that even meat lovers will enjoy. People appreciate delicious food, whether it includes meat or not.
h: Sustainability is an important aspect of veganism. Could you share some of the eco-friendly practices you implement in your operations, such as sourcing ingredients or packaging?
HS: First of all, I don’t use plastic for packaging. I only include edible items in the partitions of the bento box, like shiso leaf, salad and radish. We can eat all the compartments in the bento box. I also try to use the entire vegetable, including skins and stems, to increase nutrition and reduce waste.
h: Collaboration and partnerships can often enhance business growth. Have you collaborated with any local organisations, events, or influencers to promote H Vegan Bento? What was it like?
HS: I receive such offers sometimes, but I prefer working alone, like an artisan. Everything I make is homemade. I’m not interested in mass production because I don’t want to compromise on quality. For now, I just conduct some cooking classes for charity events and private sessions.
h: In what ways do you envision expanding or evolving H Vegan Bento in the future? Are there any new menu items or services you’re considering introducing?
HS: Although it’s in a different direction, I want to open a vegan restaurant in the Izakaya style in Paris in the future!
h: What advice would you give to aspiring entrepreneurs looking to venture into the vegan food industry, particularly in the realm of Japanese cuisine?
HS: Vegan food has become very popular in recent years for various reasons, including animal welfare, environmental concerns and allergies. However, I think the key is to create something original. For me, that’s Japanese food. The most important thing is to cook with love!
Photography courtesy of the chef
