Ja En




Free from purine bodies
Packed with fiber

Reassuring for those with dietary restrictions.
A shrimp alternative made from ingredients such as peas and konjac. Plump and juicy, with a slightly salty flavor.

Not just low in calories.
It's also beneficial for your digestive health.

Peas and konjac are used as ingredients. The fiber content is 1.3 times that of burdock root(Gobo) and 4.9 times that of celery. This is excellent for those who are mindful of their diet or looking to improve their digestive health, as it contains fewer calories and less fat compared to whiteleg shrimp

Excellent shrimp alternative offering following benefits:

  • Ideal choice for those who have crustacean allergies.
  • Low in calories (20kcal per 100g).
  • Higher in fiber (7.3g per 100g).
  • Easy to prepare; no shell removal or deveining required!

Story of The Vegan Shrimp

It all began with one person's wish: "I want my wife to try shrimp." This heartfelt request came from one of our employees, igniting the creation of Vegan shrimp. Our goal was simple: to offer people with crustacean allergies, who couldn't otherwise enjoy shrimp and crab, the opportunity to savor these delicious treats.

Vegan shrimp is more than just allergen-free; it's also purine-body-free and high in fiber. This means it can be enjoyed without worry by individuals with food allergies, dietary restrictions, vegans, and those with religious dietary requirements. Beyond that, by promoting Vegan shrimp, we aim to address the environmental issues associated with shrimp cultivation in Southeast Asia, contributing to preserving our bountiful natural resources for future generations.

At IBIDEN Bussan, we're committed to realizing the Sustainable Development Goals (SDGs) through food, a fundamental aspect of life.

What started as a personal wish has evolved into a mission to bring joy, new dining experiences, and environmental consideration to a broader audience. IBIDEN Bussan is dedicated to positively impacting people's lives and our planet.

Plump and Juicy
No pretreatment needed
Save time
Cook simply

It goes well with any dish with its slight saltiness. There is no need to peel off the shell or get rid of the fishy smell. Please use it as a substitute for small shrimp.

Two kinds of Vegan shrimp

Easy to use

Freeze dried

Soak in hot water for 3 minutes. The freeze dried vegan shrimp will have a chewier texture than frozen one.

This product is only available in Japan.


Defrost at room temperature or in the refrigerator.
Serving size – 100 grams
Microwave: 40 seconds with 600w
Hot water: soak for 1 minute in hot water.
Please dry gently with a paper towel.

Served raw

Enjoy it as a refreshing addition to salads or as a satisfying snack with your favorite dressing. It's also an excellent choice for sandwiches and spring rolls.

Fry or Grill

You can fry or grill our plant-based shrimp as a substitute for real shrimp in dishes such as fried rice or fried shrimp.

Deep Fry

We recommended the freeze dried Vegan shrimp for fried dishes such as fritters. Enjoy its plump and juicy texture.


You can use these products without worrying about them absorbing water or needing to be defrosted, especially in dishes with a high water content like soups. This can significantly reduce cooking time.

Juri Nishio

From Nagoya City, Aichi Prefecture, her passion for cooking, an inseparable part of daily life, grew after marrying a furniture craftsman. She embarked on self-guided gastronomical research and began cooking classes from her home in 2012. Today, she manages shared kitchens and rental spaces, offering instruction on food and lifestyle from her kitchen studio. Beyond that, she also creates menus and products for businesses. Located in Moriyama Ward, Nagoya City, her kitchen studio is a hub for food-related programs, project planning that brings people together through delicious food and enjoyable activities, and dedicated efforts towards regional revitalization.

@ O I S Y @ O I S Y K I T C H E N # O I S Y # O I S Y cooking class


Q. Can children eat it?

A. There are no concerns about small children consuming this product. However, we recommend serving it under supervision, as children may have varying reactions to it.

Q. Is it okay to eat it right out of the package?

A. The freeze dried product can be enjoyed as a crunchy snack in its dry form. Just be sure to defrost the frozen product before consuming it.

Q. How long should I soak the freeze dried product in water?

A. Please soak it in warm water for 3 minutes. You can even enjoy it if it remains slightly crunchy, and there are no adverse effects from consuming its firm center.

Q. Is it made from shrimp or not?

A. No, it's a plant-based food made from peas and konjac. Those who cannot eat shrimp or have a dislike for it can also enjoy this product.

Born in a Landlocked Prefecture
The 'Shrimp' Project

Our plant-based Vegan shrimp was born in Motosu City, Gifu Prefecture, surrounded by magnificent mountains and the flow of the Neo River. For over 60 years, IBIDEN Monozukuri has been using its drying technology to develop various ingredients for dried vegetables and instant foods. Furthermore, this drying technology can help reduce food waste, and we are actively considering ways to make better use of local agricultural products. The Plant-based Vegan shrimp project has transitioned from For One to For All. The passionate vision of our young developers represents a small first step, not only for Japan but also for people worldwide.

Vegan Shrimp to be showcased at SusHi Tech Tokyo 2024

IBIDEN Bussan has been selected as a technology partner for the “Obake Restaurant” showcase at Sustainable High City Tech (SusHi Tech) Tokyo 2024.This event is co-sponsored by the Tokyo Bay eSG Project Executive Committee on International Communication and the Tokyo Metropolitan Government to demonstrate the latest sustainable technologies. We will exhibit our Animal-free Sustainable Ebi, which is one of our latest creations to contribute towards providing a sustainable future diet for mankind. Visitors will be able to sample our Ebi, whilst learning about the latest sustainable food technologies through projection mapping.