In 2017, Cyrus Ichiza convinced countless Portlanders to re-evaluate their relationships with faux meats with the debut of his groundbreaking vegan Asian restaurant Ichiza Kitchen. Made of non-GMO fermented soy protein, Ichiza’s mock meats were essential to dishes like Filipino adobo stew; bouncy tapioca-based shrimp and tapioca roe in shu mai mimicked the appearance, flavors, and textures of the traditional version. While some chefs regard meat substitutes as something “bad” that should be avoided, Ichiza fully embraces mock meats as they have been rooted in Asian culture for centuries.
“I don’t think [those who avoid meat substitutes] are blindly racist, but they don’t realize those comments are hurtful to
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