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This miso cream vegan pasta is sooooo creamy, thick and complex in flavor thanks to the miso and mushrooms. This pasta will satisfy your tummy and soul for sure!! This vegan miso cream pasta recipe will take you only 15 minutes so please give it a try on weekend night! Enjoy! ＜Yield> 2 servings 5 minutes 10 minutes 2 servings pasta (any kind of noodle will work) 3 shiitake mushrooms 2 cups (130g) shimeji mushroom 2 cups (130g) maitake/hen of the woods mushroom 1 clove garlic 1 onion 1 leek (white part only) ½ teaspoon salt Sauce 2 cups plant based milk (such as soy milk) 2 tablespoons olive oil 1 teaspoon all purpose flour 1 teaspoon miso paste (yellow miso or white miso) 1 teaspoon soy sauce ½ mushroom bouillon cube/ vegetable bouillon cube Optional toppings black pepper parsley 1. Remove the stem from the shiitake mushrooms and cut into strips. Quarter the heads of the shiitake mushrooms. Cut off the bottom part of the shimeji mushrooms and separate into small pieces by hand. Do the same for the maitake mushrooms. Slice the onion, leek and garlic thinly. 2. Bring the water to a boil and cook pasta according to package instructions. 3. Heat the pan over medium head and add in olive oil. Add in the chopped onions, garlic and leeks. Sprinkle with some salt. Cook them for 3 minutes over medium-high heat. Add in the mushrooms and sprinkle with salt. Sauté them for 5 minutes over medium heat or until the onion have softened and turned lightly brown. 4. Sprinkle on the flour and cook for another minute. Add in plant based milk. Simmer for 2 minutes. Dissolve in the miso paste and splash in the soy sauce. Remove from heat immediately. 5. Combine the cooked pasta with the cooked sauce from step 4. Adjust the taste with salt and pepper. Plate the pasta and garnish with some parsley. Now it's ready to be enjoyed! ※Watch more on YouTube! ・Red miso is not recommended for this recipe. ・Sauté vegetables until they have softened and are flavorful. This is a key step for this recipe! ・Remove from heat immediately after you add in the miso paste and soy sauce to preserve the aroma. ・If you pasta sauce is too thick then thin it out by adding in some pasta water. ・You can add in salmon or chicken if you are not vegan. Other vegetables like carrots, broccoli and corn are great option for kids! Store in an air-tight container in the fridge for up to 3 days. JAPANESE VEGAN DRESSING AND SALAD RECIPE Let me know by tagging me on Instagram I love to see your creations! - 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! 2020/11/28 MIWA

Is Asian spinach different from baby spinach??? Asian spinach is thicker, bigger and is bitter, so Japanese people don't eat it raw. Let me tell you all about Asian spinach! 1. When is Asian spinach in season? 2. What are the health benefits of eating Asian spinach? 3. How do you store Asian spinach? 4. How do you blanch Asian spinach? 1. When is Asian spinach in season? ・ December and January (in Japan) 2. What are the health benefits of eating Asian spinach? -The spinach contains a lot of carotene which promotes cancer prevention and improves skin health. -The spinach contains a lot of iron which prevents anemia. -It's rich in minerals that people tend to be deficient in such as magnesium, manganese and zinc. 3. How do you store Asian spinach? Raw spinach tends to dried up pretty easily. Ideally, you want to cook the spinach within a day. If you are going to store in then there are 2 ways: Storing it raw: Wet some newspaper or a kitchen towel then wrap up the spinach. Place them inside a plastic bag and store them upright in the refrigerator for a day. After blanching: - After blanching the spinach, cut into bite sized pieces and keep them in an airtight container for 3 days in the fridge. 4. How do you blanch Asian spinach? Asian Spinach contains oxalic acid, which is the source of bitterness. We usually remove the oxalic acid before we eat. Rinse the spinach. Bring plenty of water to a boil over high heat. Blanch the stem part of the spinach first for 20 seconds, then blanch the leaves for another 10 seconds. Transfer to an ice bath and leave it there until it cools down. Try not to leave them in too long. Squeeze out the excess moisture gently. I’m introducing a HOW TO below on YouTube. After I blanch the Asian spinach I add it to a soup, pasta and salad. 5. Can you eat baby spinach raw? Yes, you can. Baby spinach has less oxalic acid and not too fibrous. It is suitable for making a salad. Pre-blanched Asian spinach is something I always have in my fridge to boost my nutrition. Asian spinach usually goes well with any dish. Let's enjoy the winter seasonal veggie and nourish our bodies together! JAPANESE SPINACH SALAD ASIAN CHICKEN NOODLE SOUP - 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! Reference: https://kurashinista.jp/column/detail/4493 https://alloeh.jp/articles/356 2020/12/01 MIWA

This miso potato gratin is perfect for Christmas dinner!! Decadent, rich and creamy with just a few ingredients. If you have no idea what to make for your Christmas dinner, let this recipe be on your go-to list! If you make this recipe please tag me on Instagram! I am really hoping all of you to have a wonderful holiday! ＜Yield> 5 servings 5 minutes 20 minutes 2 medium potatoes (350g) 150g bacon 1 large yellow onion 4 mushrooms your favorite cheese Sauce 2 cups soy milk 2 tablespoons salted butter 1.5 tablespoons all purpose flour 1.5 teaspoon yellow miso paste salt and pepper 1. Peel the skin from the potatoes and remove the eyes. Cut them into ½ inch slices and soak in water for 5 minutes to remove the starch. Microwave the potato slices for 4 minutes at 600w or until the fork sticks in without any resistance. 2. Slice the onion and mushrooms thinly. Cut the bacon into thick bite sized pieces. 3. In a pan heat the butter over medium heat and then add in the onions, mushrooms and bacon. Cook them for about 8 minutes until the onions wilt and become lightly caramelized. Sprinkle in the all purpose flour and sauté them until there is no more flour remaining. Add in ¼ cup of soy milk then cook it down. Repeat the same process twice. Then add in the rest of the soy milk. Thicken the sauce over low heat. Dissolve in the miso paste. Remove from heat and then adjust the taste with salt and pepper. 4. In a baking dish, pour half of the mixture from step 3. Cover the mixture with the sliced potatoes from step 1. Next add in the rest of the mixture from step 3. Sprinkle on some cheese. Bake it in the oven at 200C for 15 minutes. Garnish with some chopped parsley. Now it's ready to be enjoyed! ※more tips on YouTube!! ・Depending on the bacon you use, you might not need to add much salt. Be sure to adjust the taste in step 3 before baking! ・You can swap bacon for chicken. ・You can use any milk you have on hand. ・Red miso is not suitable for this recipe. White miso and yellow miso is preferable. ・Please use a variety of potato which will hold its shape. ・Simply swap bacon for any vegetables which has a natural sweetness like carrot, leek, corn, pumpkin and sweet potato. Different kinds of mushroom will work really well. ・Make sure to sauté veggies well with salt before you add in any liquid. Store it in an air-tight container in the fridge for 3 days after it’s cooked. - 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! 2020/12/04 MIWA

What's your favorite filling for the sushi roll?? Today, I'm introducing tuna mayo and tamago sushi roll which is my family's favorite! You need a little practice making sushi roll but definitely will be a crowd's favorite for sure if you make for holidays! ＜Yield> 2 servings 15 minutes (does not include the time to cook the rice) 5 minutes Sushi rice 160g Japanese sushi rice 160ml water 2 tablespoons sushi vinegar (see below) Sushi vinegar 2 tablespoons rice vinegar 1 tablespoons granulated sugar ½ teaspoon salt Tuna mayo filling canned tuna, drained 2 tablespoons Japanese mayonnaise 1 teaspoon Soy sauce Tamagoyaki filling tamagoyaki 1 cucumber 2 sheets nori seaweed 1. Rinse the sushi rice and soak in water for 1 hour. Cook the rice. 2. Mix together the rice vinegar, salt and sugar to make sushi vinegar. 3. While the rice is still steaming hot, mix it together with the sushi vinegar in step 2. 4. For the tuna mayo filling, in a bowl mix together the drained tuna, mayo and soy sauce. Set aside. Click on the link below to see how to make tamagoyaki. 5. To assemble the sushi, take one sheet of nori seaweed and spread the sushi rice with your fingers or with a spoon. Make sure to leave a space of 1 inch to the top, ½ inch on the bottom. Line up your fillings. Roll the sushi. Cut into bite sized pieces. Enjoy with soy sauce and wasabi! ※Watch more on YouTube! ・Rice vinegar and sushi vinegar are totally different things. Make sure you got the right one! ・Please use sticky sushi rice. Learn more on how to cook the sushi rice here! ・How to make TAMAGOYAKI! Watch this! ・I'm showing each of the steps and more tips on my video. Watch the video before you make to achieve it successfully create sushi in your kitchen! Store them in an air-tight container in the fridge for 1 day after it’s made. The rice will get dry after a couple of hours. - 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! MIWA 2020/ 12 /09

Would anyone like an easy pork rib dinner for Christmas? This recipe is sooooo easy! I guarantee that no one will mess this up! I introduced 5 holiday dinner ideas. Kids love this recipe the best out of all 5 recipes! I hope you will try this easy delicious pork rib recipe! ＜Yield> 4 servings 4 minutes 1 hour (just leaving it in a rice cooker) 500g pork ribs 1 leek 2 cloves garlic 2 slices ginger ( ¼ inch thickness) 1 cup water ⅔ cup strawberry jam ¼ cup rice wine without MSG and salt 4 tablespoons Soy sauce 1. Slice the leek, ginger and garlic. 2. In a rice cooker add in the pork ribs, sliced leeks, ginger, garlic, water, jam, rice wine and soy sauce. Start cooking the ribs in a rice cooker on regular mode. 3. Serve the ribs on a plate. Sprinkle with some black pepper and garnish with some herbs if you want. ・I tried making this recipe with marmalade jam and it tastes even better! ・For an oven version, please go to this recipe! Store them in an air-tight container in the fridge for up to 3 days after they're cooked. ASIAN CHICKEN NOODLE SOUP/ 春雨スープ - 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! 2020/12/10 MIWA

Christmas is approaching soon!! If you want to enjoy a sweet treat but are eating healthy, this vegan ice cream with tender apples is perfect for you! This recipe calls for only 4 ingredients! Happy holidays everyone! ＜Yield> 3 servings 5 minutes (doesn't include freezing time) 5-6 minutes ( in the microwave) soy ice cream 400g silken tofu 4 tablespoons tahini 4 tablespoons maple syrup sweet frozen apple 3 apples toppings cinnamon walnuts mint 1. Wash the apple and remove the core. Wipe off excess moisture and wrap with plastic wrap. Transfer the apple to the freezer for 2 days. 2. Blend together the silken tofu, tahini and maple syrup. Transfer the mixture into a container. Freeze the container for 4 hours. Remove from the freezer and blend it again. Transfer back into the container and refreeze until you have reached your desired texture. 3. Microwave the frozen apple covered for 5-6 minutes at 600w. Plate the apple and add the tofu ice cream on top. Sprinkle with some cinnamon and roasted walnuts if you want to. Now it's ready to be enjoyed! ・If you are using a large apple then microwave it for 6 minutes. I recommend to cook it until it’s really soft and tender. ・You can not use firm tofu in this recipe. Make sure to use custard type of tofu. ・If your ice cream is hard like a sorbet, leave it at room temperature for 15 minutes! ・The the ice cream itself is not too sweet, feel free to drizzle with maple syrup when you serve it. Store it in an air-tight container in the freezer for 1 week after it’s made. Please keep the apple and ice cream 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! 2020/12/19 MIWA

Yuzu is now in an abundant in Japan. Some people say that yuzu is a cross between grapefruit and lime. It's a very refreshing citrus not as tart as a lemon. It's perfect for making a dressing. Today, I'm paring the dressing with fried tofu to make a vegan comforting dish. This vegan yuzu fried tofu can be used on top of noodles or a salad. Of course it is also delicious as is! ＜Yield> 2 servings 10 minutes 5 minutes 400g (1 block) firm tofu 1 large yuzu/ lime 1 tablespoon ginger, chopped green onions / leek Yuzu dressing ½ cup potato starch 2 tablespoons rice vinegar 1½ tablespoons yuzu juice 1½ tablespoons Soy sauce 1 teaspoon granulated sugar 1. Put something heavy on top of the tofu to remove the moisture for 15 minutes. Cut the tofu into 2 inch dice. 2. Chop the ginger and green onions finely. In a bowl, mix together sugar, vinegar, yuzu juice and soy sauce. Add in the chopped ginger and green onions. 3. Coat the pressed tofu with potato starch. Shallow fry them until all of the surfaces become nice and brown. Transfer the tofu to a wire rack to drain the excess oil. Plate them and drizzle with the sauce (step 2). Sprinkle with some chopped green onions and yuzu zest if you want. ※Watch more on YouTube! ・If the sauce is too tangy for you, feel free to add in less vinegar OR add more sugar to balance it out. ・You can swap YUZU for lime. Store in an air-tight container in the fridge for 2 days but it's the best to eat right away! ONIGIRI MISO EGGPLANT/ 味噌ナスおにぎり SOY CREAMY MISO SOUP Let me know by tagging me on Instagram I love to see your creations! - 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! 2021/01/12 MIWA The links displayed in the web shop will take you to a third party website, such as Amazon, where you can purchase the item, and Miwa's Japanese Cooking Class receives a very small commission.

▶vegan ＜Yield> 1 serving 6 minutes 0 minutes (not including the time for cooking sushi rice) KOMATSUNA pickles 300g steamed sushi rice (1 cup dried Japanese sushi rice) 1 teaspoon Toasted sesame oil salt (optional) 1 sheet nori seaweed 1. Cook the sticky sushi rice. Chop komatsuna pickles into small pieces. 2. In a bowl mix together the steamed rice, chopped komatsuna leaf pickles and toasted sesame oil. 3. To a sheet of plastic wrap, add the rice-pickle mixture and form a triangle shape using the plastic wrap. Wrap with nori seaweed if it’s needed. ※Watch more on YouTube! ・Please add in some salt if it’s needed. ・Want to learn how to make sushi sticky rice? Watch here! Store the rice and the pickles separately for up to 2 days in the fridge. - 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! 2021/01/22 MIWA

▶vegan ＜Yield> 4 servings 7 minutes 50 minutes (this is the time for cooking the rice in a rice cooker) 2 cups Japanese sushi rice 1 cup (1 small carrot) carrot, thin matchsticks 10 cm burdock root 2 pieces shiitake mushroom 1 piece thin fried tofu Seasonings 1½ cup water 1½ tablespoons Soy sauce 1 tablespoon Mirin 1 tablespoon Kombu dashi powder / vegetable dashi powder ½ tablespoon rice wine ½ teaspoon salt chopped green onions mitsuba leaf (Japanese herb) 1. Rinse the rice. Drain the water completely. If you have time, soak the rice in water for 1 hour before cooking. 2. Cut the carrot into thin matchsticks. Slice mushrooms thinly. Scrub the dirt off of the burdock root under tap water then slice it thinly. Pour boiling hot water over the fried tofu and squeeze out the moisture to remove the oxidized oil. Slice the fried tofu thinly. 3. In a rice cooker, add in the rinsed rice from step 1 followed by mirin, soy sauce, rice wine, salt and kombu dashi powder. Mix them well. Fill the water line in the rice cooker where you would normally cook 2 cups of rice. Then add in the carrots, burdock root, shiitake mushrooms and fried tofu. Start cooking on regular mode. 4. Once the rice has cooked, open the lid and mix the rice starting from the bottom to the top, in that motion. Transfer to serving bowls and garnish with some chopped green onions or mitsuba leaf if you want to. ※Watch more on YouTube! ・If you don't have access to burdock root, you can just leave it out. ・When you add the vegetables into the rice cooker, the hardest vegetables should be placed at the bottom to ensure that all the veggies cook equally. ・Leeks, lotus root, other kinds of mushrooms, sweet potato, and konnyaku would work perfectly in this recipe. - 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! 2020/01/30 MIWA

＜Yield> 2 servings 10 minutes 15 minutes 150g white chocolate (any kind of chocolate) 1 cup (90g) almond flour ⅔ cup (90g) all purpose flour ⅓ cup (40g) granulated sugar 5 tablespoons (50g) neutral oil 1½-2 teaspoons matcha powder 1 tablespoon (15g) soy milk 2 pinches salt 1. Preheat the oven to 160°C/320℉. Mix together in a bowl the oil, soy milk, sugar and salt. Mix until everything is well combined. 2. Add in the all purpose flour, almond flour and matcha powder. Combine everything together with a spatula. Knead the dough by hand until it comes together. Roll out the dough to a ½ inch thickness. Make a heart shape with a cookie cutter. Transfer to a baking tray. Bake them in the oven for 13-15 minutes. 3. In a mixing bowl, break the chocolate into small pieces. Make a bain-marie (place the mixing bowl over a pot with boiling water) and melt the chocolate until smooth. 4. Let the cookies cool on a wire rack. Dip the cookie into the melted chocolate. Once the chocolate has solidified, they are ready to be enjoyed! ※Watch more on YouTube! ・The cookies themselves are not too sweet. You will definitely need some kind of chocolate or powdered sugar to coat them with. ・If you want a more pronounced match flavor, please use 2 teaspoons of matcha powder. I'm adding 1½ teaspoons in the video. ・Try not to over-bake the cookies, otherwise you will lose the vibrant green color. Store them in an air-tight container for up to 3 days . Let me know by tagging me on Instagram I love to see your creations! - 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! 2021/02/02 MIWA

1 servings 5 mins 13 mins １ package frozen udon noodles 600ml water 2 cups Chinese cabbage, chopped 1½ cup (150g) kabocha squash, diced ½ cup (½ leek) leek, sliced 1½ tablespoons yellow miso 2 pieces of shiitake mushroom 2 teaspoons Kombu dashi powder / vegetable dashi powder 1 teaspoon Soy sauce chopped green onions Japanese seven spices 1. Chop the kabocha squash into 1 inch dice. Slice the leek thinly. Remove the stems from the shiitake mushrooms and tear by hand. Slice the caps thinly. Roughly chop the Chinese cabbage into ½ inch thick slices. 2. To a pot, add in the water and all the vegetable at once. Cook over high heat. Once it comes to a boil, reduce the heat to low. Simmer for about 10 minutes with the lid on or until the kabocha is broken down and crumbled. 3. Add in the frozen udon noodles. When the udon noodles have thawed and separated, add in the miso paste and soy sauce. Dissolve the miso paste completely and remove from heat. Transfer to a serving bowl and garnish with some green onions. Now it's ready to be served! ※Watch more on YouTube! ・You can use any type of vegetable such as carrot, yellow onion, sweet potato and squash. If you don't have access to kabocha squash, I suggest adding in some type of squash or sweet potato. ・If you are not plant based or vegan, add chicken or salmon. ・Try not to boil the soup once you add the miso paste and soy sauce to retain the aroma. ・Please adjust the taste with miso and water before serving it. JAPANESE PICKLES- HAKUSAIZUKE- - 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! 2021/02/09 MIWA

▶vegan ＜Yield> 4 servings 6 minutes 20 minutes 1 onion 1 cup shimeji mushrooms ½ cup carrot ½ cup sweet potato, diced 2 tablespoons unsalted wakame seaweed Soup stock 2 kombu dashi packet / 1 tablespoon kombu dashi powder 1L water 1 tablespoon Mirin 2 teaspoons light soy sauce 1/2 teaspoons salt mitsuba leaf 1. Chop all vegetables into small pieces. In a pot, add water, dashi packet and the chopped vegetables. Once it comes to a boil, reduce the heat to medium low and cook for 4-5 minutes. 2. After 4-5 minutes have elapsed, shake the dashi packet to get more flavor, then remove the dashi packet. Continue to cook over medium heat until all the vegetables are fully cooked. Add mirin, soy sauce, salt and wakame seaweed. Divide into bowls and now it's ready to be enjoyed! ※Watch more on YouTube! ・Depending on which brand of dashi packet you use, the taste will be slightly different. Please follow the package instruction if there are any. ・ Adjust the taste by adding salt and soy sauce as a finishing touch. I like to keep my soup low in sodium to balance out other dishes. ・You can use pretty much any vegetables you like in this soup. ・Use unsalted wakame seaweed. The salted version is quite salty, so if you only have the salted kind then please remove the salt in water first before putting it into the soup. ・Fish cake is another popular ingredient for this type of soup. JAPANESE PICKLED ONIGIRI Store 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! 2021/ 01/ 30 MIWA