Comparison of Nutritional Composition **per 100g

Daikon Radish

Effects of nutrient components

Dietary Fiber

There are two kinds of dietary fibers: water-soluble and water-insoluble fiber. Agar which is used as the binding ingredient for Vegheet is an excellent source of water-soluble and water-insoluble ones. So Vegheet made with vegetables and agar contains both fibers. Water-soluble dietary fiber helps to lower blood sugar, blood cholesterol and sodium levels after a meal to prevent lifestyle-related diseases like high blood pressure, diabetes, arteriosclerosis and so on.
Insoluble dietary fiber improves constipation and reduces the risk of colorectal cancer by making smooth bowel movements.


Iron combines with protein and is carried throughout the body in the blood. The transported iron becomes hemoglobin which involves with transport of oxygen and is also a component of myoglobin, which helps to store oxygen in muscle.
The lack of iron can result in iron deficiency anemia, which makes the body feel heavy, breathless, pale, and tired.

Alpha-Carotene, Beta-Carotene & Lycopene

These are all natural pigments found in plants that get converted into Vitamin A with the assistance of Vitamin B and amino acids when it enters the body. Lycopene has strong antioxidant effects and is said to have positive effects on reducing the signs of ageing skin such as spots, wrinkles and sunburn.

Vitamin A

Retinol, a major component of vitamin A, helps keeping the eyes and skin healthy and enhancing immunity. In addition, retinol is necessary for the synthesis of rhodopsin, a substance that supports the photoreceptors in the eye allowing the better eyesight in a dark place.

Vegheet: Friendly to Environment, Society and People to the world!

“VEGHEET” is a totaly new food. It is made by processing pasted vegetables into a sheet shape.
Currently, we sell only carrots and radish, but we can make all kinds of vegetables such as tomatoes, cucumbers, pumpkins, and spinach without sacrificing original colors and flavors.“VEGHEET” is made from vegetables using agar as a biding material. No food additives or chemical seasonings are added, but its shelf-life is two years at room temperature.

I started making “VEGHEET” in 1998 when I came across a “vegetable sheet” developed by a Kumamoto seaweed company on the coast of Ariake Sea. I was convinced that this would surely benefit the world and decided to work on commercialization.
At that time, there was no manufacturing technology or know-how, and I approached universities all over the country to use the knowledge of experts, but everybody said it was impossible. I finally met a university professor in Nagasaki who was able to support this project. I developed a manufacturing machine by myself and at the same time applied for a patent of the manufacturing method in 2011.

One of the commitments of “VEGHEET” is to use “imperfect vegetables”.
By using imperfect vegetables that are discarded due to damages or different sizes, the burden on the environment can be reduced. In addition to that, I think it will help farmers to get more income and to create new jobs, and improve the brand image of local agricultural products.
In 2016, we won the Business Plan Contest Gran-Prix Award from the Japan Chamber of Commerce and Industry, and we were praised for its contribution to environmental issues and regional revitalization.

When I participated in the NY restaurant exhibition in 2010 for the first time, I received great response and felt confident about the VEGHEET business in overseas markets.
There are many vegetarians and vegans in Europe, America and India. We also have the global Japanese food boom.
I want to expand “VEGHEET” for not only Japan but also the whole world.