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< JAPANESE HEATHY SOBA NOODLE SALAD/ そばサラダ> ＜Yield> 1 serving 8 mins 7 mins 150g dried soba noodle ½ cup any leafy greens 4 cherry tomatoes ¼ cup italian basil/ shiso basil, shredded ½ avocado 80g canned tuna Sauce 2 tbsp vegan mayo 1 ½ tsp shoyukoji/ soy sauce 1 tbsp any neutral oil 1 tsp lemon juice 1; Cook soba noodles according to the package instructions. Rinse and drain the water. 2; Shred basil and leafy greens. Cut cherry tomatoes in half. Dice avocado into small pieces. 3; In a bowl, mix vegan mayo, shoyu koji OR soy sauce, canned tuna and neutral oil. Add cooked soba and all other ingredients( Step2), then toss everything together. Splash some lemon juice if it’s needed. ※Watch more on YouTube! 1; Use any topping you have on hand. 2; Adjust the taste by adding more soy sauce if it’s needed. 3; Feel free to use a store-bought vegan mayo OR regular mayo but keep in mind that store-bought ones might contain more sodium than my homemade vegan mayo. Adjust the taste by adding less soy sauce or add more vegetables!^^ Keep all the components separately in an air-tight container in the fridge for 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! 2022/06/11 MIWA

▶vegan ＜Yield> 4 serving 5mins 30 mins 3 cups, chopped (300g) broccoli 1 cup, chopped (150g) onion garic 5 cloves 1 cup frozen edamame ¼ cup oats 1 tbsp shio koji/ 1/4 tsp salt 1 tsp soup stock powder 1 cup water 1 ½ cups soymilk 1 tsp yellow miso black pepper cheese / nutritional yeast( as much as you want^^) 1; Chop onion, broccoli into small bite size pieces. Mince garlic. 2; To the pan, add oil( 1 tbsp), garlic and onion. Cook it on high for 5-7 mins until it’s browned. Add broccoli and shiokoji or salt, then mix. Cook it on medium heat for 5mins with the lid on. Stir it occasionally to prevent it from burning. Add water, soup stock powder, and oats. Close the lid. Cook it on low for another 10-13mins until the broccoli is soft or easily mashed with a blender. 3; Blend up with an immersion blender until it becomes smooth and creamy. Add soymilk, frozen edamame and miso paste. When the miso is fully dissolved, turn off the heat and serve it in your bowl. Sprinkle some cheese or nutritional yeast followed by freshly cracked black pepper if you want. ※Watch more on YouTube! 1; I recommend cutting everything as small as possible to speed up the process. 2; If you don’t have a blender, remove the outer layer of broccoli stem and only use the inside of it. The outer layer is a bit fibrouse to eat. 3; Adjust the amount of miso paste to your liking. Taste test first before adding miso paste into the soup. Depending on the soup stock powder you are using, sodium content differ. Keep them in an air-tight container in the fridge for 5 days. 2022/2/12 MIWA

▶vegan ＜Yield> 4 servings 6 mins 20 mins 2 cup oats 150g 2 midium ripe bananas ½ tsp vanilla extract 1 tsp cinnamon powder 2 tbsp tahini 1 tbsp black sesame seeds 2 tbsp your choice of nuts ¼ tsp salt 1 tbsp Soybean Kinako powder / cacao powder/ matcha powder 1; Mash bananas until it’s pureed then mix in the rest of the ingredients at once. 2; Spoon cookie dough( step1) onto the baking sheet. About 1 tbsp for each. 3; Bake them in the preheated 190℃ oven for about 20mins. 1; The texture is rather chewy than crunchy. if you add more oatmeal, it will be more crunchy similar to granola. 2; If you add cocoa powder r matcha powder , add a bit of maple syrup to balance it out. 3; Each oven works differently. Make sure to keep a close eye on it towards the end of baking. 4; I personally think it's best when it’s just baked. Reheat them in the toaster oven for 5 mins when you eat later. Keep in an air-tight container in the fridge for 5 days. 2022/05/27 MIWA

6 mins 0 mins 200g Koji/ rice malt 400ml/ soy sauce 1; Mix koji and soy sauce until everything is well incorporated. 2; Transfer to the container. Let it sit at room temperature for about 7-9days.During the fermentation process, make sure the lid is partially covered and mix them from the bottom to top once a day. 4; After the fermentation process is over, Close the lid completely and keep it in the fridge. 1; When the koji is easily mashed with your finger, it's ready to eat. Keep in an air-tight container in the fridge for 2 weeks. 2021/11/27 MIWA

<3 VEGAN MAYO DRESSINGS / ビーガンマヨアレンジドレッシング> ▶vegan ＜Yield> 2 servings 6 mins for each dressing 0 mins Vegan mayo for 2 servings 300g silken tofu 4 tablespoon olive oil/ any neutral oil ½ tablespoon rice vinegar ½ tablespoon lemon juice 1 teaspoon mustard 1 teaspoon granulated sugar 1 teaspoon salt ¼ teaspoon pepper Yuzukosho mayo dressing 3 tbsp vegan mayo ½ tsp yuzu kosho Curry mayo dressing 3 tbsp vegan mayo ¼ tsp curry powder ½ tsp maple syrup Miso mayo dressing 2 tbsp of vegan mayo ½ tsp Japanese seven spices 1 tsp yellow miso The direction is the same for all types of dressing. 1; To make vegan mayo, put everything under vegan mayo into a blender and blend until it becomes creamy. 2; Combine each ingredients together with vegan mayo( Step1) ※Watch more on YouTube! 1; On YouTube, I'm showing what dish will go with each dressings. Please check out for more inspirations! 2; If you are opting for a store-bought mayo instead of my homemade vegan mayo recipe, you may find the dressing too salty or savory. Please adjust the taste to your liking. Keep in an air-tight container in the fridge for 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! 2021/11/27 MIWA

▶vegan ＜Yield> 2 servings 12mins 0mins 3 sheets nori seaweed 1 tbsp soy sauce ½ tsp sugar 1 tbsp rice vinegar ½ tsp salt 1 tbsp any neutral oil 1 tbsp Toasted sesame oil ½ cup(100ml) boiling hot water ½ tsp black pepper 1; Tear nori seaweed into small pieces and add them to the container or jar. Pour boiling hot water over and let it sit until the nori paste becomes paste-like consistency. 2 Add the rest of the ingredients into 1. Mix to combine. REady to be enjoyed. ※Watch more on YouTube! 1; Make sure to use toasted sesame oil, not just a sesame oil. It will make a huge difference in the final taste. 2; I toss it with udon noodle to creat udon noodle salad. Check out more on YouTube. Keep in an air-tight container in the fridge for 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! 2022/06/04 MIWA

This simple soy sauce based pasta will only take you 15 minutes! Japanese people often use soy sauce or other Japanese condiments when making a pasta dish. This time, I just mixed and matched whatever I had in my pantry. When my family first tried this, we felt that something was missing. We experimented by trying out many different toppings such as lemon juice, yuzu, black pepper, ginger etc... I liked the grated ginger while my husband liked lemon juice, which I didn't really agree with. Haha. It was quite controversial! Anyways, I need your help to reach a conclusion! If you ever make it, let me know what topping tastes the best! Your comments on Instagram are always appreciated! I hope you will enjoy it as much as we do♡ Tag me on Instagram if you make it! Please subscribe to my Youtube channel for future recipes! --------------------------------------- ＜Yield> 2-3 servings 5 minutes 10 minutes 3 portions spaghetti 140g canned tuna, drained 1 onion 1/2 cup (100g) spinach 2 tablespoon olive oil, divided 1 tablespoon salt Sauce 200ml reserved pasta water 2 cloves garlic 8g Shio kombu / Salted Kombu(8g) 1 tablespoon rice wine 1 tablespoon Soy sauce 1 teaspoon butter ½ teaspoon juice from ginger This is Shio kombu / Salted Kombu powder package↓ yuzu juice lime juice lemon juice black pepper nori seaweed 1. Bring 2L of water to a boil. Add in the salt and 1 tablespoon of olive oil. Cook the pasta according to its package instructions. You want to take out the pasta out 2 minutes earlier since we want the pasta to be al dente. Reserve 200ml of pasta water for sauce. 2. Chop the onion and garlic finely. Heat 1 tablespoon of olive oil in a pan then add in the garlic. When the garlic becomes fragrant, add in the onions and stir it over medium heat until the onions become translucent. Add in the salted kelp, canned tuna and rice wine. Cook them for another 1-2 minutes over high heat. 3. Add in the reserved pasta water and soy sauce. Throw in the pasta and spinach into the sauce and allow it to thicken up over medium heat. Drop in the butter and splash with the ginger juice as a finishing touch. As a garnish, sprinkle with some chopped spring onions and now it's ready to be enjoyed! Variations -If you can’t find salted kelp, you can swap for about 1 tbsp of Kombu dashi powder / ( vegetable dashi powder）or kombucha(昆布茶) powder. Suggestions -Drain the liquid from the canned tuna -My pasta takes 8 minutes to cook, so I start to cook my pasta first. You want to finish cooking the pasta about the same time as the sauce is ready. Try not to overcook pasta. -You can add in juice from a lime, yuzu or lemon instead of adding juice from ginger. We just need the acidity to balance out the sauce. I liked ginger but my husband preferred lemon. So, let me know your thoughts on Instagram. 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! -------------------------------------------- #pasta #Japanesepasta #soysauce #pastarecipe #easyrecipe #japanesecooking #japanesefood #japanesefoodrecipe #miwasjapanesecookingclass

▶VEGAN ＜Yield> 2 servings 12 minutes 0 minutes (It doesn’t include the time to cook the rice) 2 servings cooked rice, cooled 200g firm tofu 1 cup Asian cucumber, diced 4 cherry tomatoes ½ avocado ¼ cup shiso basil, thinly sliced ½ cup green onion, finely chopped ½ cup broccoli sprouts Dressing 2 ½ tablespoons Soy sauce 2 tablespoons Mirin ½ tablespoon Toasted sesame oil ½ teaspoon wasabi paste (as much or as little as you like) 1-2 cloves garlic, grated 1 teaspoon lemon juice 1 teaspoon toasted sesame seed 1. Dice the cucumber, tofu and avocado into ½ inch dice. Finely chop the green onions. Quarter the cherry tomatoes. Thinly slice the shiso basil. Trim the ends of the broccoli sprouts. 2. Microwave the mirin for 1 minute at 600w to burn off the alcohol. Alternatively, bring the mirin to a boil on the stovetop and keep cooking for an additional 30 seconds. 3. For the dressing combine the soy sauce, mirin, sesame oil, wasabi, garlic, lemon juice and toasted sesame seeds in a bowl. Add in the cucumbers, avocado, tofu and cherry tomatoes. Toss to coat. 4. In a bowl add in the cooled rice. Top with the dressed vegetable-tofu mixture from step 3. Garnish with broccoli sprouts, green onion and shiso basil. Lightly drizzle some of the remaining dressing over the rice. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. Adjust the amount of garlic and wasabi paste to your liking. 2. If you want to reduce the amount of soy sauce used, then adjust the recipe to add 2 tablespoons of soy sauce. Then add in more wasabi, garlic and fresh herbs to give it a kick. Alternatively, keep the same ratio of ingredients and simply try not to use up all the remaining dressing. 3. Shiso basil is interchangeable with any other fresh herb such as coriander. Store the dressing and the ingredients in the fridge separately and combine just before serving. The dressing will last up to 1 week. - 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/ 17 MIWA

< BOKCHOY TOFU UDON NOODLE STIR FRY/ 青梗菜と豆腐の焼うどん> ▶vegan ＜Yield> 1 serving 5mins 10 mins 1cup(100g), chopped, bokchoy ½ cup(100g), sliced, onion 1 tbsp, grated ginger 1 block(200g) firm tofu 2 tbsp potato starch 1 serving (200g) frozen udon noodle 1 tbsp high heat oil( I use rice oil on YouTube) 1 tbsp sesame seeds (ground & toasted ) 1 tbsp spring onion ( chopped) Seasoning 1½ tbsp soysauce 2 tbsp Mirin ½ tsp kombu salt kombu salt 5g / 2inch kombu 3 tbsp salt(50g) To make kombu salt, blend kombu and salt until it becomes sand-like consistency. Shift them over the colander. We are only going to use ½ tsp in this recipe. 1; Remove the moisture of tofu by squeezing. Cut it into thin strips. Coat it with a mixture of potato starch and ¼ tsp of kombu salt( see above). Heat oil over mid heat. Pan fry them until all sides become nice and golden. Set it aside. 2; Microwave udon for 3 mins or boil it until it’s arudente. Grate ginger. Thinly slice bok choy and onion. 3; Clean the pan with a kitchen towel, saute onion and bok choy followed by ¼ tsp of kombu salt . Cook it for 2-3 ins over high heat. Add udon noodle. Reduce the heat to low and season it with soy sauce and mirin. cook it for another 1 mins or so. Back tofu into the pan and one more mix to combine. 4; Add grated ginger and ground toasted sesame seeds . Give a stir and remove it from the heat. Serve it on the plate along with chopped spring onion. Enjoy it with your favorite chili sauce if you want. ※Watch more on YouTube! 1; If you don't want the udon noodle to stick together, rinse it under the water after it’s cooked to remove the starch. 2; Use any vegetables you have on hand such as carrot, leeks, mushrooms and spinach. 3; It comes out fairly quickly once adding udon noodle, so I recommend to prepare everything before start cooking. 4; It’s important to toast and ground the sesame seeds. Keep in an air-tight container in the fridge for 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! 2022/05/07MIWA

▶vegan ＜Yield> 2 servings 7 mins ( It doesn't include the time to hydrate kombu) 18mins 50g used kombu 5 shiitake mushrooms 1 cup(150g) shimeji mushrooms 2 tbsp toasted sesame seeds 1 sheet nori seaweed Seasoning 1 tbsp sugar 2 tbsp Mirin 2 tbsp rice vinegar 2 ½ tbsp soy sauce 1; Hydrate kombu by soaking in water for 1hour. (I usually use leftovers after making dashi/ soup stock.) chop them into ¼ inch squares. 2; Remove the stem of mushroom and cook it on the pan over medium heat without any oil for about 10 mins. OR alternatively grill them in the toaster oven until it’s charred. Finely chop them when it's cool enough to handle. 3; To the pot, add all the seasoning listed above along with kombu ( step1) and mushrooms( Step2). Cook it down over low heat for about 7-8 mins until the kombu is softened and the sauce is thickened. 4; To the pan, add nori seaweed by tearing into small pieces and toast sesame seeds. Toast them for a couple of minutes until opening up the aroma and the sesame seeds to be lightly brown. 5; Transfer 3 to the container . Mix in sesame seeds and nori seaweed (from Step3). Top it on the rice and enjoy! ※Watch more on YouTube! 1; Please mix the sauce continuously to prevent it from burning in Step3. 2; After the sauce is thickened on step3, transfer them to the container immediately otherwise it will start to stick and be hard to remove from the pot. Keep in an air-tight container in the fridge for 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! 2022/5/28 MIWA

▶vegan ＜Yield> 2 servings 7 mins ( This doesn't include the time for hydrating kombu) 10mins 50g used kombu 6-7 cherry tomatoes 2 tsp dried basil or parsley ⅓ cup of walnuts Seasoning 1 tbsp sugar 2 tbsp Mirin 1 ½ tbsp rice vinegar 2 tbsp soy sauce 1; Hydrate kombu by soaking in water for 1hour. (I usually use leftovers after making dashi/ soup stock.) Chop them into ¼ inch squares. 2; To the pot, add all the seasonings listed above along with kombu ( step1) and tomatoes. Cook it down over low heat for about 7-8 mins until the kombu is softened and the sauce is thickened. 3; Roast dried basil or dried parsley and walnuts for a couple of minutes until opening up the aroma. 4; Transfer 2 to the container . Mix in dried herb and walnut (from Step3). Top it on the rice or toast and enjoy! ※Watch more on YouTube! 1; Please mix the sauce continuously to prevent it from burning. 2; After the sauce is thickened on step2, transfer them to the container immediately otherwise it will start to stick and be hard to remove from the pot. Keep in an air-tight container in the fridge for 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! 2022/05/28 MIWA

▶VEGAN ＜Yield> 4 servings 6mins 2 mins 6inch(140g) daikon radish skin Marinade ¼ cup water 1inch (2g) kombu ¼ cup soy sauce 1 ½ tbsp cooking sake 1 ½ tbsp Mirin 1 tsp chili flakes 1; Add kombu stock , soy sauce, sake , mirin and chili flakes in the pot. Once it comes to a boil, turn off the heat and let it cool to room temperature. 2; Peel the skin of daikon radish into ¼ inch thick and Julienning them. Soak them into 1. Keep it in the fridge overnight. Ready to be enjoyed . ※Watch more on YouTube! 1; if you are sensitive to the heat, reduce the amount of chili flakes. 2; Make sure to peel the skin into thick pieces. 3; If you want to double the portions, Use 1/3 cup of soy sauce and double the rest of the ingredients. Keep them in an air-tight container in the fridge for 7 days. 2022/1/29 MIWA - 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!