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Introduction Miso soup is one of my favorite Japanese comfort foods and a daily staple in traditional Japanese home cooking. This easy miso soup recipe is perfect for beginners, busy days, or anyone who wants a simple, nourishing dish. With a dashi packet, you can make homemade miso soup in just 10 minutes . And depending on the dashi you choose, this can easily become a vegan miso soup recipe, making it incredibly flexible and suitable for different lifestyles. This is the kind of gentle, gut-friendly Japanese food that pairs beautifully with an Ichiju-sansai meal (one soup, three dishes) and supports more mindful eating. Miso Soup Using Dashi Packet ( だしパックを使った味噌汁 ) Cooking Overview Yield:  3 servings Prep Time:  6 minutes Cook Time:   15 minutes Ingredients ½ cup carrot (60 g), finely diced ½ cup onion (80 g), finely diced 1 cup Chinese cabbage, chopped into bite-size pieces ½ block tofu (150 g), cubed 1 tsp dried wakame seaweed 1 dashi packet (vegan or non-vegan) 1½ tbsp miso paste 2½ cups water (500 ml) Optional: chopped spring onion, for garnish Instructions 1. Prep the Vegetables • Chop the onion and carrot into small dice. • Slice the Chinese cabbage into bite-sized pieces. 2. Cook the Vegetables and Dashi • In a pot, add water, the chopped vegetables, and a dashi packet. • Shake the dashi packet about 5 times to release more flavor. • Cook on medium heat until it starts to boil. • Lower the heat to low and simmer for 5 minutes without letting it fully boil. Remove and discard the dashi packet. 3. Finish the Soup • Continue cooking until the vegetables are tender. • Add cubed tofu and wakame seaweed. • Dissolve miso paste in a little hot broth, then stir it into the soup. • Turn off the heat and serve. Optional: Garnish with chopped spring onions. Miwa’s Tips ( ▶️ Watch more on YouTube! ) Try not to boil the soup after dissolving the miso paste. Adjust the amount of miso paste to your liking. You may use a vegan dashi packet and still have the same flavor. Storage Time Keep them in an air-tight container in the fridge for 3 days. Tableware Pick This soup is best paired with  stylish lacquer bowls . 🌸 Gentle Note from Miwa   Soup is the heart of Ichiju‑sansai; it aids digestion, keeps you full, and guides mindful eating. In Miwa’s 60-Day Coaching , I show you how simple habits, like enjoying a nourishing soup daily, naturally support digestion, portion control, and lasting energy. Over 60 days, these small changes become effortless habits, helping you feel lighter, more energized, and in tune with your body. → Learn About the 60-Day Coaching Program MIWA’s Recommendations   - My e-cookbook s  available with vegan, breakfast, and meal prep versions. I hope this will be helpful and enjoyable in your kitchen.   - MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2022/2/05 MIWA

Introduction Hello, everyone! Miwa here. If you love Japanese food but feel too busy to cook, you’re not alone. All of us want to eat healthier but struggle to find time in the kitchen. This is why I recommend these 5 easy Ichiju-sansai meal ideas that are quick and balanced; everyone can make them in 15 minutes or less . Let's choose mindful eating without the need to stress or perfect the table. Enjoy cooking my Japanese home-cooked meals below! 1. 🥑 Avocado Tuna Bowl 👉 Quick Japanese Protein Bowl – 6 min Do you want something fresh, creamy, and crunchy? This protein-packed bowl will give you a memorable bite, and it only takes 6 minutes. Pair this with a warm cup of rice, spread some nori or your choice of seasoning, and you're good to go. 2. 🍝 Japanese Anchovy Pasta 👉   Easy Umami Pasta – 12 min Are you craving for a simple yet garlicky pasta to enjoy your Monday dinner? The anchovies sauce is finished with a touch of soy sauce and olive oil, transforming it into a delightful umami base. Be generous with nori seaweed! 3. 🥒 Spicy Cucumber Salad 👉   Japanese Side Dish for Meal Prep - 15 mins Say goodbye to your late-night cravings by pairing my refreshing cucumber salad in all of your meals. The spicy, savory chili bean paste adds the right amount of sizzle on your taste buds. Make a batch for your weekly meal prep! 4. 🍲 Asian Seafood Mix 👉   Lazy Japanese-Style One-Pot Meal - 15 mins Turn ordinary meal time into a celebration of colorful ingredients. This recipe is my go-to lazy dish because you only need to throw ingredients together, and you're done! Think of it as a hot pot for one! Be generous with the chili oil. 5. 🍜 Healthy Soba Noodle Salad 👉 Light Japanese Lunch Idea - 15 mins Craving something light but satisfying? This is my favorite chilled soba noodles with creamy avocado, juicy tomatoes, crisp greens, and savory tuna tossed in a creamy mayo-soy dressing. Sprinkle with lemon juice! 🌸 Gentle Note from Miwa   These simple, balanced recipes are just the beginning. With my 60-day coaching program , you can transform your daily habits, enjoy food without restriction, and build a healthier relationship with eating. Let’s take this journey together, so you can feel lighter, more confident, and truly at ease with food and yourself. → Learn More About the 60-Day Coaching Program ✨ Other Quick Recipes Shabu‑Shabu Pork Salad - 8 min Spinach & Hijiki Salad - 13 min Nori Seaweed Pasta - 15 min 2026/1/23 MIWA

Japanese breakfast is often built on the philosophy of Ichiju-sansai  — one soup and three simple dishes.　It’s a beautifully balanced way of eating that nourishes both body and mind: gentle on digestion, rich in variety, and designed to help you feel grounded and energized for the day. Today’s one-pan Japanese breakfast is inspired by this tradition, bringing the essence of Ichiju-sansai into a quick, modern format. If you’d like to explore Ichiju-sansai more deeply — how it works, why it supports gut health, and how to start incorporating it into your daily life — you can read my full guide here.  1 serving  15 minutes 15 minutes 1. Steamed Miso Salmon ↑ Imari Renji Rectangular Plate - Salmon filets: 2 pieces (300g) -Spinach or Napa cabbage or Onion: 2 cups (200g) in total - Mushrooms of your choice: 2 pieces (e.g., shiitake, cremini) Sauce (A): - Miso paste: 1 tbsp - Soy sauce : 2 tsp - Mirin (sweet rice wine): 1 ½ tbsp - Sesame seeds: ½ tbsp - Sesame oil: ½ tbsp ★Find Japanese ingredients here . 1. Thinly slice onion and mushrooms. Chop your choice of vegetables into small pieces. Place them on a sheet of parchment paper, followed by the salmon. 2. In a small bowl, mix the sauce ingredients (A) and spread over the salmon. 3. Wrap the parchment paper around the salmon and vegetables. 4. Cook in a covered pan with a small amount of water( about ⅔ cup) over medium heat for about 10-15 minutes, or until the salmon is cooked through. 5. Add yuzu peel on top before serving if desired. 2. Chunky Kabocha and Egg Salad ↑ Copper Crystal Eggplant Dish - Kabocha squash or sweet potato: 1 cup, diced (100g) - Egg: 1 Sauce (A) - Grainy mustard: 1 tsp - Mayonnaise: 1 tbsp - Salt and pepper: a pinch Optional garnish: Chopped nuts of your choice 1. Place diced kabocha on parchment paper and wrap it up. 2. Place the egg directly in the pan next to the pumpkin. 3. Cook for about 10-15 minutes or until the pumpkin is tender and the egg is hard-boiled. 4. Mix pumpkin and egg with sauces in (A). Garnish with nuts if desired. 3 Simple Soup ↑Minoyaki Rice Bowl - Spinach: 1/3 cup - Tofu: 4cm/ 2 inch square - Dried wakame seaweed: 1 tsp - Your choice of soup stock powder : ½ tsp-/1 tsp - Water ⅔ cup 1. Place all ingredients into a heat-resistant cup (make sure it's suitable for heating).   2. Transfer everything to a pan and steam it for 10-15mins. - Use a large pan with a lid. Add about 2/3-1 cup of water to the pan, bring it to a simmer, and place the wrapped items in the pan. - Steam on medium heat for about 10 minutes, checking halfway to ensure the ingredients are cooking evenly. -A bowl of rice is not included in this recipe, so please prepare it separately.If you’re looking for a Japanese breakfast tableware set , click here !   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience.

Deep-frying isn’t usually my favorite thing to do at home — the cleanup can feel like a whole project on its own!But this tonkatsu is always worth it. It's crispy, juicy, and surprisingly easy when you use the “low and slow” method I'm sharing here. If you’ve ever ended up with pork that was dry or too tough, don't worry. With this recipe, you'll get incredibly tender tonkatsu — the kind my 2-year-old can easily bite into — without splattering oil all over your kitchen. I've also included a katsudon idea for any leftovers. Let’s get started! 2 servings 10 minutes 15 minutes Pork 300g thick-cut pork shoulder salt pepper Coating 2 cups panko 1/2 cup all-purpose flour 1 egg 1 teaspoon vegetable oil For frying oil for frying Toppings 1/4 cabbage, shredded lemon wedges Sauce tonkatsu sauce OR homemade tonkatsu sauce Optional sauce and toppings soy sauce grated daikon radish 1. Prepare the pork Score the fat all around the edges on both sides.Gently pound the pork with the back of your knife to tenderize, then reshape it with your hands.Season both sides with salt and pepper. 2. Prepare the coating station Beat the egg with 1 teaspoon of oil in a large bowl (this keeps the pork moist).Prepare separate bowls for flour and panko.Line them up in order: flour → egg mixture → panko . 3. Coat the pork Lightly dust the pork with flour.Dip it into the egg mixture until fully coated. Place the pork onto the bed of panko and press firmly so the crumbs adhere evenly on all sides. 4. First fry (low & slow method) Pour about 2 cm of oil into a frying pan. Place the pork in before  turning on the heat.Turn on the heat to low and fry for 10 minutes , keeping the oil around 100°C / 212°F . 5. Prepare toppings & check doneness Shred the cabbage thinly and cut lemon into wedges.When meat juices rise to the surface, flip the pork and fry for another 4 minutes .The edges will be slightly golden while the surface remains pale — this is perfect. 6. Second fry (to crisp the outside) Remove the pork and let it rest briefly.Heat the oil to 180°C / 356°F .Return the pork and fry for 30–60 seconds  until the coating turns golden brown.Drain on a wire rack, slice, and serve immediately. Adding a touch of oil to the egg mixture helps keep the pork tender. Ensure every surface is coated well before frying — it makes a big difference. For the second fry:If you don’t have a thermometer, drop in a piece of panko.If it sinks and then rises quickly to the surface, the oil is ready. Watch my YouTube video for visual cues and detailed tips ♡ Because tonkatsu is rich and comforting,I always enjoy pairing it with something light and refreshing to balance the meal. If you'd love a simple, gut-friendly side dishthat goes beautifully with this recipe,try my Japanese Pickles recipe. It's quick, gentle on digestion,and brings a lovely balance to heavier dishes like tonkatsu.♡ You can also explore more everyday Japanese home-cooking ideas on my YouTube channel! Store in an air-tight container in the fridge for up to 2 days. Let me know by tagging me on Instagram I love to see your creations! - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. MIWA

1 serving 5 minutes 2 minutes 1 tbsp honey or any sweetener of your choice  1/2 to 1 tsp matcha powder  1 egg  1 tsp any neutral oil  3 tbsp rice flour(30g)  1/2 tsp baking powder (not yeast) 1 medium banana  1. In a mug, mush banana. Mix honey (or sweetener) and matcha powder. 2. Add the egg and oil, then mix well. 3. Gradually add the rice flour and baking powder, stirring until smooth. 4. Microwave 600W for 1.5 -2 minutes, or until the cake is cooked through. 5. Allow to cool slightly before serving. Enjoy your delightful matcha mug cake with optional greek yogurt and your choice of jam! 1. It's delicious to add chocolate chips and cocoa powder as a replacement of matcha to the mug cake. 2. The cooking time may vary depending on the wattage of your microwave. I use a 600W microwave, but if you have a 1000W microwave, for example, check the cake after about 1 minute and adjust the cooking time accordingly. Store it in an airtight container in the fridge for 2 days. -If you’re ready to gently change your relationship with food—not with strict rules, but with small Japanese-style habits like this—I’d be happy to support you through my personal coaching .   - MIWA's E-cookboo k s   are available！ I hope this will be helpful and enjoyable in your kitchen^^ 2024/04/6 MIWA

＜Yield> 2 servings 6mins 8 mins 1 ½ cup , chopped (150g) broccoli ½ cup, minced (70g), onion 5 eggs ½ cup( as much as you like) cheese oil 1tbsp salt & pepper Topping & sauce bonito flakes ponzu or okonomiyaki sauce 1; Chop broccoli florets and onion into small bite size pieces. Remove the outer tough layer of broccoli stem and chop the inside into small pieces as well. Whisk eggs. 2; Splash oil onto the pan and heat it over medium heat. Add broccoli and onion. Once the vegetables are thoroughly coated with oil, Reduce the heat to low and close the lid. Steam it for 2-3mins over small heat. 3; Sprinkle some salt and pepper. Add eggs and mix them all together over low heat until everything is combined. Add cheese on top and close the lid. Cook it on low for another 3-4 mins. When the bottom is cooked and the cheese is melted, transfer to the serving plate. Sprinkle some bonito flakes and enjoy with ponzu or Okonomiyaki sauce. ※Watch more on YouTube! 1;Feel free to change up the vegetables. 2; Great for bento boxes. Keep them in an air-tight container in the fridge for 5 days. -If you’re ready to gently change your relationship with food—not with strict rules, but with small Japanese-style habits like this—I’d be happy to support you through my personal coaching .   - MIWA's E-cookboo k s   are available！ I hope this will be helpful and enjoyable in your kitchen^^ 2022/1/29 MIWA

⭐ Quick Summary This article introduces gentle, food-based practices commonly found in Japanese home cooking that may support gut health—alongside insights from my own experience and from working with women seeking better digestion and energy. These are observations, not prescriptions, and they reflect a blend of traditional habits, modern research, and practical application. Across nutrition research and coaching experience, one theme appears consistently: the digestive system thrives under gentle, predictable conditions. Many women I work with—especially in their 40s and beyond—share similar struggles: bloating after meals inconsistent digestion stress-related stomach issues supplements that help only temporarily These patterns made me look more closely at the eating rhythms I grew up with in Japan, as well as the broader principles behind them. What follows is not a universal rule for all Japanese households, but a look at common practices in Japanese home cooking  and why they may benefit digestion. 1. Warm, Cooked Foods That Are Gentle on Digestion   Many Japanese meals traditionally begin with something warm—such as miso soup or a light broth.This practice aligns with research showing that warm foods can: stimulate digestive enzymes relax the gastrointestinal tract support smoother digestion In my coaching work, I've seen many clients feel noticeably better when shifting from cold, raw meals to something warm at the start of the day. 2. Small, Consistent Amounts of Fermented Foods   Japan has a long history of incorporating fermented foods into daily meals—miso, pickles, shio koji, and amazake being the most common. These foods are: enzyme-rich microbiome-supportive easier to digest because fermentation breaks down certain components Clinical research increasingly supports the benefits of fermented foods for gut health, and I have seen similar improvements among clients who introduce small, regular amounts into their meals. 3. A Calm, Structured Eating Rhythm   Another feature of many Japanese home meals is a structured layout  (such as soup + small dishes).This format naturally encourages: slower eating portion awareness balanced flavors variety of textures From a physiological standpoint, slower chewing and balanced meals support better digestion and reduce stress on the gut. Many people in my coaching program report improved digestion simply from shifting toward a calmer, more intentional eating pace. Supplements absolutely have their place, and I am not against them.However, research and client experience both show that supplements often work best when paired with: warm, digestible meals regular eating rhythms adequate fiber variety basic gut-friendly habits In other words, supplements become supportive , not the foundation. Many of my clients find that when the foundation improves, their need for supplements decreases or becomes more targeted. Nothing restrictive, nothing extreme—just approachable items commonly used in Japanese-style home cooking: warm miso soup lightly simmered vegetables rice porridge shio-koji marinated protein simple pickles a spoonful of amazake Even choosing one can make a noticeable difference over time. Here's a sample meal that combines warmth, balance, and ease of digestion: miso soup with tofu Tofu creamy salad with broccoli lightly seasoned salmon or tofu simple pickles warm rice It reflects a combination of traditional eating patterns and modern nutritional understanding. As energy, hormones, and digestion shift with age, the body may respond better to: steady blood sugar consistent meal timing gentler cooking methods reduced digestive stress increased fermented foods Many women experience meaningful improvements from adopting these principles—not as a diet, but as a supportive framework. If you'd like a more guided experience, my 60-day personal coaching program blends traditional eating principles and personalized coaching to help you build a sustainable eating rhythm. MIWA

⭐ Quick Summary A simple, vegan-friendly Japanese pickled cabbage made with kombu, salt, chili, and yuzu.Lightly fermented and naturally probiotic, this easy side dish adds freshness and balance to everyday meals—perfect with rice, miso soup, or Ichiju-Sansai style plates. ▶vegan 4 servings 15 minutes (does not include the time for fermenting) 0 minutes 500g Chinese cabbage (approximately ¼ of a head) 10cm×10cm piece kombu 2 teaspoons (10g) sea salt (2% of weight of Chinese cabbage) 1 dried chili / 1 teaspoon red pepper flakes few slices of yuzu peel 1. Wash the Chinese cabbage and wipe off the excess moisture. Chop them into large pieces. Transfer into a ziplock bag. Sprinkle with some salt and then massage it in. Leave it for 5 minutes until it starts to sweat. 2. Cut the kombu into strips. Remove the seeds from the dried chili and cut into small pieces. Thinly slice the peel of the yuzu. 3. Add the kombu strips, chopped chilies and yuzu peels into the cabbage bag from step 1. Massage the additional ingredients and close the ziplock bag. Put something heavy (2kg) on top of the bag and let it rest in the fridge for 2 days. 4. When you see lots of water come out and small bubbles appearing then they are ready to eat. ※Watch more on YouTube! ・You need a large ziplock bag. ・Dried chili is for preservation. Even if you are sensitive to heat, please do not leave it out. ・Yuzu is optional. ・If you have time, leave the Chinese cabbage under the sun for 3 hours to dry before adding them into the ziplock bag. This process will elevate the flavor. ・You can make a larger portion. Always remember to use 2% salt per weight of Chinese cabbage. Store pickles in the fridge for up to 1 week. ONIGIRI MISO EGGPLANT PICKLED PLUM SOUP This Hakusaizuke is great to be served in this tableware . 🌸 Gentle Note from Miwa If you're trying to eat well but still feel bloated or unsure what “balanced” looks like day to day,my 60-day program offers gentle, practical support to help you build steadier habits. → Learn About the 60-Day Program   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2021/01/08 MIWA

⭐ Quick Summary A simple, vegan-friendly Japanese-style pickle made by combining miso and yogurt for a tangy, fermented flavor similar to nukazuke.Crunchy, refreshing, and perfect as a small side dish in a balanced Japanese-style meal. ▶VEGAN ＜Yield> 2 servings 10 minutes (does not include marinating time) 0 minutes 1 small carrot (80g) 1 small cucumber (80g) 50g daikon/ turnip Marinade 4 tbsp soy yogurt/ regular yogurt (100g) 2-3 tbsp miso paste ★Find Japanese ingredients here . 1. Thinly slice (about ¼ inch) the carrot, cucumber and turnip. 2. Into a container, mix together the miso paste and yogurt. You can use any type of miso. However, please note that the salt content varies between types. Use a smaller amount of red miso, which is saltier, and a larger amount of white miso, which has less salt. 3. Add in the vegetables (step 1) and toss them to coat. Let it sit in the fridge for at least 16 hours to a max of 48 hours. Rinse off the marinade under a faucet and transfer to a plate. ※Watch more on YouTube! 1. If you want to keep the pickles for more than 2 days, make sure to wash off the marinade then store it in a container, otherwise the pickles would be too salty. 2. Soy yogurt is the best for this recipe. 3. Leftover marinade can be utilized in a soup such as tomato soup and miso soup. If you add your choice of oil to the leftover marinade, it makes a delicious dressing. No wasting^^ Store in an air-tight container in the fridge for up to 5 days after removing the marinade. This MISO YOGURT PICKLES is great to be served in this tableware . 🌸 Gentle Note from Miwa  If you're trying to eat well but still feel bloated or unsure how to stay balanced day to day,my 60-day program offers gentle, practical support to help you build steadier habits. → Learn About the 60-Day Program   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 　　 2023/07/22 MIWA

⭐ Quick Summary A bright, refreshing sweet-and-sour Japanese-style pickled cabbage made with ginger, chili flakes, and a simple vinegar marinade.This light, crunchy side dish pairs beautifully with rice bowls, bentos, or any balanced Japanese-style meal. < SWEET AND SOUR PICKLED CABBAGE > ＜Yield> 6 servings 10 minutes (not including resting time) 3 minutes 5 cups (550g) cabbage, shredded 1 cup carrot, Julienne ¼ cup ginger, shredded 1½ tablespoons Toasted sesame oil 1 teaspoon chili flakes Marinade 5 tablespoons rice vinegar 3 tablespoons sugar 2/3 teaspoon salt 1. Shred the cabbage into 1cm thin strips. Thinly shred the ginger and cut the carrot into thin matchsticks. Into a large bowl add in the cabbage and carrots and sprinkle with salt. Massage in the salt and leave it for 15 minutes. 2. To a pan over low heat, add in the toasted sesame oil, ginger and chili flakes. Heat until fragrant over medium heat, approximately one minute. Add in the rice vinegar, sugar and salt. Once dissolved remove from heat and let the marinade come to room temperature. 3. Squeeze the carrots and cabbage from step 1 and then toss with the marinade (step 2). Let them marinate for 2 hours or overnight in the fridge. ※Watch more on YouTube! If your pickles are too sweet then reduce the sugar to 3½ tablespoons. Store in an air tight container in the fridge for up to 5 days. VEGAN MISO ONIGIRI/ RICE BALL 🌸 Gentle Note from Miwa  If you're trying to eat well but still feel bloated or unsure how to stay balanced day to day,my 60-day program offers gentle, practical support to help you build steadier habits. → Learn About the 60-Day Program 2021/ 04/17 MIWA

⭐ Quick Summary A crisp, refreshing Japanese-style pickled cucumber (asazuke) made with kombu, salt, sugar, and rice vinegar.This simple, no-cook recipe is naturally vegan and perfect as a light side dish or as part of an Ichiju-Sansai balanced meal. ▶vegan ＜Yield> 2 servings 10 mins ( It doesn't include the resting time.) 0 mins 5 Asian cucumbers (600g) 3g kombu 1 ½ tbsp sugar 1 ½ tsp salt 1 ½ tsp rice vinegar 1. Trim the ends of the cucumbers, then partially peel the skin. Place them into a zip top bag. Cut the kombu into small pieces with kitchen scissors. 2. Into the zip top bag, add in the sugar, salt, rice vinegar and cut kombu. Rub the cucumbers and remove all the air from the zip top bag. Seal it completely. 3. Let it sit in the fridge for 5 hours to overnight. When you see the water seeping out from the cucumbers and kombu has become soft, they are now ready to be enjoyed. ※Watch more on YouTube! 1. Asian cucumbers are thinner than English cucumbers. You can use Persian cucumber, carrots and daikon radish as a substitute. 2. You can keep it for 3-4 days in the marinade, but if they cucumbers taste too salty, feel free to discard the marinade at any point. Keep it in a zip top bag in the fridge for 3-4 days. Gentle Note from Miwa If you’d like gentle support in creating more balance in your everyday meals, you’re welcome to explore my 60-day program. → Learn About the 60-Day Coaching Program 2022/08/17 MIWA

⭐ Quick Summary A simple, vegan-friendly Japanese pickled daikon (takuan) made with salt, sugar, vinegar, and kombu.This recipe uses a two-step marinating process to create a crisp, refreshing pickle that’s perfect as a side dish or part of a balanced Japanese-style meal. ▶VEGAN ＜Yield>   6 servings  20 minutes (does not include the time to marinate)  0 minutes -1 kg daikon radish (30 cm x 8 cm diameter) -1 ½  tbsp salt (25g) -½ cup water (100ml) Brine -3 ½ tbsp sugar (50g) -2 tbsp rice vinegar -3g kombu (10 cm) Prepare Daikon: Wash the daikon radish, cut it into 15cm lengths and then quarter it (watch more on YouTube). F irst Marinade: In a zip-top bag, add water and salt, then dissolve. Add the daikon radish and let it marinate in the fridge for 3 days. When closing up the bag, please ensure that air is removed from the bag. Flip the bag once a day. Second Marinade: Remove the daikon radish, rinse off the salt, and place it in a new zip-top bag. Add in the sugar, vinegar and small pieces of kombu. Rub them to mix, then remove out all the air. Let it sit in the fridge for another 2 days. Flip it daily. Slice and Serve: After the marinating process, rinse off the marinade. Slice the takuan and serve it on a plate.  ※Watch more on YouTube! If you want to scale this recipe up or down, use the following ratio: Ingredients -Daikon radish (desired quantity),  -salt and vinegar: 3% of the daikon's weight -sugar of 5% of the daikon's weight (adjust to 8-10% for a sweeter taste) -3g kombu Store the takuan in an airtight container in the fridge for up to 7 days. This TAKUAN  is great to be served in this tableware . 🌸 Gentle Note from Miwa If you often feel bloated or low-energy even when you try to eat well,you’re welcome to explore my 60-day program for gentle, steady support. → Learn About the 60-Day Program   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2022/12/16 MIWA