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< TURNIP SALAD WITH YUZU KOSHO DRESSING/ カブの柚子胡椒和え＞ ▶VEGAN ＜Yield> 2 servings 6 minutes 0 minutes 1½ cup turnip, thinly sliced 2 tablespoons dried wakame seaweed Dressing 2 teaspoons any neutral oil ( eg, Perilla oil) 1 teaspoon yuzu kosho 1 teaspoon lemon juice ½ teaspoon Soy sauce 1. Peel the turnip (optional) and then thinly slice. Soak the dried wakame seaweed in water for 5 minutes to rehydrate them. Drain the water and squeeze out the excess liquid. 2. In a bowl mix together the oil, yuzu kosho, lemon juice and soy sauce. 3. Just before serving, add the turnip and wakame from step 1 into the dressing. ※Watch more on YouTube! 1. The dressing is quite tangy. Feel free to adjust the sourness by adding less lemon juice. 2. Yuzu kosho is spicy. This may not be suitable for kids or those who are sensitive to the heat. It’s better to be enjoyed right after it’s served. Keep the dressing and turnip separately in the fridge for up to 4 days. Premium quality Japanese knife: If you are looking for a sharp and premium quality Japanese knife, click this link! This is the one I use on YouTube. I'm loving it! - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/07/31 MIWA

< KIMCHI COLD NOODLE SALAD/ キムチ冷麺> ▶vegan ＜Yield> 1 serving 8mins 3 mins 1 serving ( 150g) soba noodle 1 cup(80g) cucumber , shredded ¼ cup shiso basil/ coriander/ chives 1 cup spinach/ lettuce/ beans sprout 2 tbsp kimchi 2 tbsp frozen edamame ( deshelled) Sauce 1 tsp gochujang ½ tsp sugar 1 tsp soy sauce 1tsp ginger, grated 1clove garlic, grated 1tsp rice vinegar 1 tsp Toasted sesame oil 1; Cook soba noodle according to the package instruction 2; Mix sauce written above. 3; Shred cucumber and basil. Blanch Japanese spinach for 30 seconds. Drain the water and squeeze the moisture. Set it aside. Defrost edamame by pouring hot water. 4; Mix 1 & 2. Garnish all other vegetables(step3) , edamame and kimchi on top. Toss everything and enjoy! ※Watch more on YouTube! 1; broccoli sprout, lettuce, avocado will be a great sub for Japanese spinach. 2; Kimchi itself is very savory. For the sauce itself should not be too salty considering adding kimuchi as a finishing touch. Keep in an air-tight container in the fridge for 2 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2022/5/07 MIWA

Do you know this black thing in the picture?? This may not be something that is familiar with some of you. This is called HIJIKI which is one of the most popular seaweed in Japan. I always have this dried hijiki seaweed in my pantry since they are packed with fiber, calcium and iron. It has a little bit of a sea-weedy smell but with my recipe, you won't taste that at all. More over, it's perfect for meal prep. I always make batch and mix it with sushi rice, top it on a cold noodle or put it in salad. Mixing with sushi rice!↓ < Hijiki seaweed seasoned with sweetened soy sauce/ ひじき煮> ＜Yield> 3-4 servings 5 minutes (doesn't including soaking time) 10 minutes 30g dried hijiki seaweed ½ carrot 1 piece thin fried tofu OR cooked chick peas Seasonings 1 ½ cups dashi stock (use kombu stock for vegan option) 3 tablespoons Soy sauce 1 ½ tablespoons sugar 1 tablespoon Mirin shiitake mushrooms edamame cooked soybeans 1. Soak the dried hijiki seaweed for a minimum of 30 minutes, overnight if possible. Remove the excess oil from the thin fried tofu by pouring boiling water over top of it. Then squeeze the tofu and pat dry. 2. Julian the carrot thinly. Slice the thin fried tofu about the same size as the carrots. Drain the water form the hijiki seaweed. Mix all the seasonings together as listed above. 3. In a pan, add 2 tablespoons of vegetable oil. Stir fry the hijiki seaweed over medium heat for about 5 minutes. Add in the carrots and thin fried tofu. Stir fry them for another 2-3 minutes. Add in the seasonings and then cook it over high heat until most of the liquid has evaporated. Now it's ready to be enjoyed! not much liquid is left↓ ・The longer the hijiki is soaked in water the lesser the smell will be. The texture will also be softer. ・Thin fried tofu is usually coated with old oil, it’s very important to remove it before you season them. The hot water needs to be boiling hot. ・You want to cook away all the liquid otherwise the taste will be a bit bland. ・I used a dashi packet for making the dashi stock. Let me introduce how to make dashi stock using dashi bag. You can always use dashi powder but the taste is a lot better with the bag. ↓ 1. Put 500ml of water and 1 dashi bag in a pot. Once it comes to a boil, lower the heat to medium and cook it for another 3-4 minutes. 2. Remove from heat and remove the dashi bag. Now it's ready to be enjoyed! Store in an air-tight container in the fridge for up to 5 days. Store in a freezer for up to 3 weeks. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

< PIZZA TOAST/ ピザトースト> ▶vegan ＜Yield> 1 servings 10 mins 15 mins 2 cups,sliced(200g) onion 1 clove garlic 3-4 cherry tomatoes 1 slice bread (any kind) 1 tsp mustard ( any kind) ¼ cup cheese ( any kind) 1 tbsp salted rice malt / ½ tsp salt ¼ tsp pepper 1 tsp high heat oil 1; Slice onion and garlic. Heat oil in a pan. Cook onion and garlic along with salted rice malt or salt until it’s caramelized. Splash some water to deglaze the pan. 2; On your choice of bread, smother mustard. Top caramelized onion, sliced cherry tomatoes and cheese. Toast it until the cheese melts. 3; Sprinkle some pepper and ready to be enjoyed. ※Watch more on YouTube! 1; I recommend making a batch of caramelized onion for making soup and stir fry for later. 2; Use vegan cheese for vegan option. This toast can not be kept after it’s cooked. Please enjoy it right away. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2022/04/30 MIWA

< ISOBE MOCHI/ 磯辺餅> ▶Vegan ＜Yield> 1 serving 2mins 10 mins 2 pieces (100g) mochi/ rice cake 1 sheet nori seaweed 2 tbsp soy sauce 1 tsp sugar ( optional) 1; In the non-stick pan, place mochi and cook it over medium heat with lid on for 5 mins on each side or until the mochi starts to puff up. 2; Mix soy sauce and sugar. (Sugar is optional.) 3; Dunk cooked mochi into sauce( step2). Wrap mochi with nori seaweed. ※Watch more on YouTube! 1; If you have an oven toaster, you can toast mochi as opposed to cooking in a pan. 2; I recommend using a non-stick pan without coating any oil. 3; Sugar is optional here, but it balances out nicely with soy sauce. Mochi can not be kept after it’s cooked. Please enjoy it right away. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2022/ 04/30 MIWA

< KINAKO MOCHI/ きなこ餅> ＜Yield> 1 serving 2mins 10 mins 2 pieces (100g) mochi/ rice cake 2 tbsp Soybean Kinako powder 1 tbsp kuromitu/ honey/ maple syrup/ sugar 1; In the non-stick pan, place mochi and cook it over medium heat with a lid on for 5 mins on each side or until the mochi starts to puff up. 2; Coat mochi with roasted soy bean powder. Drizzle your favorite sweetener on top. ※Watch more on YouTube! 1; If you are opting for sugar, mix sugar and roasted soy bean powder before coating mochi. Mochi can not be kept after it’s cooked. Please enjoy it right away. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2022/04/30 MIWA

All three salad in this recipe will last up to 3 days and will taste better as time goes on. I make these on the weekend and assemble everything on my favorite leafy vegetables to make a decadent salad. Also if I am making just a main dish on a weekday, I usually serve one of these salads as a side dish. Each salad requires only 5 steps! I hope these 3 salads will help your life become a little easier and tastier. Enjoy! 4 servings 5-7 minutes Salad 2 carrots Dressing 2 tablespoons mayonnaise 2 tablespoons vinegar 2 teaspoons sugar 1 teaspoon salt 1/2 teaspoon mustard toasted black sesame seed 1. Shred the carrot thinly (approximately 3mm sized strips). 2. Mix all the dressing ingredients written above. 3. Toss the carrots into the dressing. Sprinkle with some toasted black sesame seeds for presentation. Now it's ready to serve! Variations: You can sprinkle on some black pepper instead of black sesame seeds. It will taste better as the day goes on. Store in an air-tight container in the fridge for up to 3 days. 6 servings 10 minutes (this doesn't include roasting time) 50 mins Salad 1 red bell pepper 1 yellow bell pepper Dressing 2 tablespoons olive oil 1 tablespoon lemon juice 1/2 teaspoon curry powder 1/2 teaspoon salt 2 pinches black pepper Any fresh herbs you like 1. Preheat the oven to 200C. Rinse the bell peppers. Place the bell peppers on a baking sheet and roast them for about 45 minutes until they get slightly burnt on the surface. 2. Mix all the dressing ingredients written above. 3. Take the bell peppers out of the oven and peel the skin after they've cooled down. Take off the stem and cut into strips. 4. Toss the roasted peppers in the dressing. Now it's ready to serve! Variations: This salad is nice to enjoy on top of a leafy salad. The spicy kick of the salad will go well with an egg omelette. Store in an air-tight container in the fridge for up to 1 week. 2 servings 5-7 minutes Salad 50g beans sprouts 5g leek Dressing 1 teaspoon Soy sauce 2 pinches sugar 2 pinches pepper ¼ teaspoon Toasted sesame oil 2 pinches toasted sesame seed nori seaweed 1. Cut the bean sprouts into 5cm pieces. Microwave them for 90 seconds at 600w. Let them dry to remove the excess moisture. 2. Mix all the dressing ingredients written above. 3. Toss the bean sprouts with the dressing. Sprinkle with some sesame seeds and nori seaweed for presentation. Now it's ready to serve! Variations: You can sprinkle on some black pepper instead of black sesame seeds. It will taste better as the day goes on. Store in an air-tight container in the fridge for up to 3 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! #salad #easyrecipe #healthyeating #miwasJapanesecookingclass #mealprep

The star ingredient today is LEEK. Leeks are now abundant in Japan. They're thick and very sweet when cooked. The leek in this recipe are so tender and the juices will come out with just one bite. I believe this recipe will be one of the most enjoyable way to taste the natural sweetness of leek! It will take less than 15 minutes. Perfect for a busy weekday night and also for meal prep. 4 servings 5 minutes 8 minutes Salad 200g sliced pork 2 long leeks 2 bok choy 1 tablespoon rice wine ½ tablespoon vegetable oil Dressing 2 tablespoons Soy sauce 1⅓ tablespoons rice vinegar 2 teaspoons Toasted sesame oil ½ teaspoon tobanjan paste (hot chili sauce) ½ teaspoon garlic, finely chopped ½ teaspoon toasted sesame seed pinch pepper nori seaweed 1. Cut the leeks into approximately 4 cm pieces. Remove the leaves from the bok choy and separate the green parts from the white parts. 2. Sprinkle some salt and pepper over the sliced pork. Combine the rice wine with the vegetable oil then rub it all over the pork. 3. Mix all the dressing ingredients listed above. 4. In a skillet add in the pork, leeks, white parts of the bok choi and drizzle on the dressing from step 3. Cover with a lid. After it comes to a boil, steam it for 5 minutes over low heat. Open the lid and add in the green parts of the bok choy. Cover again with a lid and steam it for another 3 minutes. 5. Transfer to a plate and drizzle with the dressing from the pan. Now you're ready to enjoy it! Variations: You can use broccoli, spinach and Chinese cabbage as a substitution for bok choy. Store in an air-tight container in the fridge for up to 3 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

Who is a miso & egg lover???? I have a ramen soft boiled egg recipe in a separate post. When you want to add in more variety other than the standard soy sauce based eggs, please give it a try!!! I love to use this on top of cold noodles just like in the picture! Please let me know which one you like in the comments section of my YouTube channel! 4 servings 10 minutes 4 eggs 1 tablespoon vinegar Miso Mixture 4 tablespoons yellow miso 4 tablespoons Mirin 1. Boil just enough water to cover all the eggs. Let the eggs come to room temperature. Make a crack on the thicker bottom part of the egg. This will help to peel the shell later on. 2. Add the vinegar into the water. Vinegar helps to harden the egg whites. When the water comes to a boil, lower the heat to low. Place the eggs gently into the water. Bring it back to a boil again. During the first minute keep making a swirl to keep the egg yolks centered. Boil for another 5 minutes. The total cooking time will be 6 minutes. 3. Next, make the miso mixture. Microwave the mirin for 40 seconds at 600w uncovered. Since mirin contains alcohol, microwaving it first will allow the alcohol to evaporate. Add in the miso and combine them well. Set it aside. 4. Transfer the cooked eggs into an ice bath and leave it for 5 minutes. Start peeling the shell from the thicker part since there is an air pocket. Running it under tap water will also help to peel the shell smoothly. 5. Make a bed of miso by spreading it on a single sheet of plastic wrap. Place all the eggs on top. Wrap it up and twist them together. Make sure the entire surface of every egg is equally coated with the mixture. Let it sit in the fridge for at least 6 hours. Now it's ready to serve! The egg yolks will get denser and thicker as time goes on. You can also add in grated garlic into the miso mixture if you are a garlic lover! Store them in an air-tight container in the fridge for up to 5 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

These eggs are in my fridge all the time! It's my family's all time favorite!! You need to know my little tips to make the perfect jammy soft boiled eggs. Please watch my YouTube video because I'm explaining more hacks in the video. Can't wait for you to try this out!!!! If you ever make this, leave a comment on my YouTube channel! 4 servings 10 minutes 4 eggs 1 tablespoon vinegar Marinating Liquid 100ml fish stock base 50ml water 1 teaspoon grated ginger 1. Boil just enough water to cover all the eggs in a pot. Let the eggs come to room temperature. Make a crack on the bottom of the thicker part of the egg. This will help to peel the shell later on. 2. Add the vinegar into the water. Vinegar helps to harden the egg whites. When the water comes to a boil, lower the heat to low. Place the eggs gently into the water then bring it to a boil again. During the First minute keep making a swirl to keep the egg yolk centered. Continue to boil for another 5 minutes. The total cooking time will be 6 minutes. 3. Make the marinating liquid, this one is soy sauce based. We use a dashi soy sauce also known as a tempura dipping sauce. Mix together 100ml of 3 times concentrated dashi soy sauce, 50 ml of water and one tsp of grated ginger in a plastic bag. 4. Transfer the cooked eggs into an ice bath and leave it for 5 minutes. Start peeling the shell from the thicker part since there is an air pocket. Running it under tap water will also help to peel the shell smoothly. 5. Place the eggs in the soy sauce mixture and seal it completely. Soak it for at least 6 hours in a fridge. Now it's ready to serve. Egg yolks will get denser and thicker as time goes on. Store them in a air-tight container in the fridge for up to 5 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! #miwasjapanesecookingclass #softboiledegg #ramenegg #japanesecooking #japanesecooingclass

This recipe is one of my mom’s that I took over. My dad loved drinking paired with a delicious appetizer at dinner time.🌝 My mom made this often as a healthy protein appetizer for my dad. I've been making this since then. Please enjoy this easy and delicious recipe! You can whip up it up in 5 minutes without using a stove or an oven! 4 servings 5 minutes Salad 1 block silken tofu Dressing 1 can tuna 20g szechwan pickles 1 tablespoon mayonnaise 2 teaspoon Soy sauce 1 teaspoon black pepper (go ahead and add more if you want to!) 1/2 teaspoon salt chopped green onions broccoli sprouts 1. Cut the tofu into 5cm cubes and place them on a serving plate. 2. Drain the liquid form the can of tuna. Chop the szechwan pickles finely. Combine the finely chopped szechwan pickles with the tuna, salt, mayonnaise and mix them well. 3. Divide the tuna mixture equally on top of the cut tofu (step 1). Drizzle with some soy sauce on top and add some cracked black pepper. 4. Garnish with some chopped green onions or bean sprouts as a presentation. Enjoy it! Variations: -You can use firm tofu as well. Suggestions: -Black pepper will reduce the fishy smell of the tuna. You can skip it to make it a more kid friendly. -You can use any crunchy pickle as a substitution for szechwan pickles. However, I strongly recommend szechwan pickles! So delicious! Store in an air-tight container in the fridge for 2 days while keeping the tofu and salad dressing separate. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! #tofurecipe #Japanesecooking #Japaneserecipe #asianrecipe #vegan #vegetarian #miwasjapanesecookingclass #miwasjapanesekitchen

There are so many ways to enjoy tofu as a salad. This Japanese tofu salad with plum dressing is a recipe that I took over from my mom. Have you ever tasted salted pickled plums (umeboshi)? They are salty and tart. Japanese people love to eat them with rice. The dressing of this Japanese tofu salad is not only tart, but also has a nuttiness from the sesame, sweetness from the fish stock base and every component is nicely incorporated together which creates one big flavor!! You can also make it vegan or vegetarian by simply swapping the fish stock for vegan soba noodle dipping sauce Enjoy the Japanese twist of a tofu salad! Tag me on Instagram if you ever made it in your kitchen! 4 servings 6 minutes 1 block (400g) silken tofu Dressing 2 salted pickled plum 2 tablespoons 2X concentrated fish stock base (also known as dashi soy sauce) 1 tablespoon Toasted sesame oil 2.5g bonito flakes 1 piece of myoga / chopped spring onion or ginger as a substitution shiso basil (Use your favorite herbs) 1. Cut the tofu into 4 blocks and place them on a serving plate. 2. Cut the myoga finely. 3. Remove the seed from the salted plums and mash them with a knife until they reach a puree consistency. Combine the plum puree and bonito flakes by chopping them together. 4. In a bowl add in the finely chopped myoga, plum mixture, fish stock base and 1 tablespoon of toasted sesame oil. 5. Divide the plum dressing equally on top of the tofu from step 1. 6. Add the shredded shiso leaves on top for presentation. Enjoy it! ・You can use firm tofu. ・Arugula can be used as a substitution of shiso leaves. ・If you are vegan, you can skip the bonito flakes and also swap out the fish stock for a kelp stock. Store in an air-tight container in the fridge for up to 2 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2020/03/05 MIWA #tofurecipe #Japanesecooking #Japaneserecipe #asianrecipe #vegan #vegetarian #miwasjapanesecookingclass #miwasjapanesekitchen