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▶VEGAN ＜Yield> 1 serving 6 minutes 0 minutes 150g steamed rice 20g mustard spinach 1 tablespoon toasted sesame seeds ½ teaspoon yukari powder 1. Blanch the mustard spinach. Let it cool then tap to dry with a kitchen cloth. Chop the mustard spinach finely. 2. In a mixing bowl add yukari powder, toasted sesame seeds, steamed rice and the finely chopped mustard spinach from step 1. Mix to combine. Serve in a bowl and now it's ready to be enjoyed. ※Watch more on YouTube! 1. Instead of using yukari seasoning you can use any type of FURIKAKE or even pickled plum. Store 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! 2021/12/04 MIWA

< VEGETABLE CREAMY SOUP/豆乳野菜スープ> ▶VEGAN ＜Yield> 2-3 servings 6 minutes 12 minutes 1½ cup water 1½ cup (100g) Chinese cabbage/Napa cabbage, chopped 1 cup (120g) onion, diced 1 cup (120g) carrot, diced 1 piece dried shiitake mushroom, sliced ½ cup chickpeas, drained ¼ cup (30g) celery, sliced ½ cup(150g) potato, diced Seasonings 1 cup soy milk 1 or ½ tablespoon Soy sauce 2 teaspoons potato starch/rice flour/cornstarch ½ teaspoon salt black pepper (as much or little as you like) 1. Chop all the vegetables into a small dice. The smaller the vegetables are cut, the faster they will cook. 2. Add 1 cup of water and sliced dried mushrooms at the bottom of the pot. Pile on the cut vegetables from step 1 and sprinkle with salt. Cover and bring to a boil over high heat. Once it comes to a boil, lower the heat to a simmer until all the vegetables are cooked (approximately 10 minutes). 3. Add the remaining ½ cup of water and drained canned chickpeas. Season the soup with soy sauce and black pepper. Add in the soy milk and potato starch to thicken the soup. Once it has thickened, remove from the heat and divide it into your bowls. Enjoy with black pepper or vegan cheese if you want. ※Watch more on YouTube! 1. If the soup is too thick, add more soy milk or water to thin it out to your desired consistency. 2. I highly recommend adding root vegetables like carrots and sweet potatoes. 3. Always make sure to season the soup with salt, pepper and soy sauce before serving it. I like to enjoy my soup with a sprinkle of garlic salt. Store 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! 2021/12/04 MIWA

＜Yield> 2 servings 10 minutes (doesn't include time for freezing tofu) 15 minutes -300g (10.5oz) firm tofu -2 tablespoons high heat oil -2 tablespoons potato starch or corn starch -salt & black pepper Teriyaki Sauce -2 tablespoons Soy sauce -1 tablespoon granulated sugar -1 tablespoon vinegar -1 tablespoon water Egg sauce 2 eggs ¼ cup onion, minced 1½ tablespoons Japanese mayo 1 tablespoon unsweetened yogurt ½ teaspoon granulated sugar -green onion -any leafy greens 1. To make tofu meat, cut the tofu into bite size pieces. I cut one block of tofu into 8 pieces. Put them into a container and freeze until frozen. 2. Thaw the tofu and then squeeze gently to draw out the liquid and wipe off the excess. 3. Season the tofu meat with salt and pepper. Next, coat tofu meat with potato starch. In a small bowl, mix teriyaki sauce as listed above. 4. Heat oil over medium-high heat then pan fry the tofu until it’s nice and crispy on both sides. Remove from heat and wipe the oil from the pan. Add the mixed sauce and thicken the sauce for 1 minute over medium-low heat. Transfer to a plate. 5. To make the egg sauce, first boil eggs for 9 minutes then let them cool in an ice bath. Remove the shells then mash the eggs with a fork. Mix in the finely minced onion, Japanese mayo, yogurt and sugar. 6. Spoon generous amounts of egg sauce (step 5) on top of the teriyaki tofu (step 4). Garnish with chopped green onion and black pepper if you want. ※Watch more on YouTube! 1. In step 3, I would suggest transferring the tofu straight into the oiled pan once the tofu is coated with potato starch, otherwise it will start to stick to the plate. 2. Once you add the teriyaki sauce, make sure to keep the heat at medium-low. It's very easy for the sauce to burn. 3. If you are plant based, omit the eggs from the recipe and swap for vegan mayo. Also add in a bunch of your favorite fresh herbs. Store 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! 2021/12/18 MIWA

It's a tradition in Japan to eat soba noodles on the last day of year. My family followed this tradition and enjoyed soba noodles together with tempura. Japanese noodle soups usually contains fish stock but this time I'm introducing a plant based/ vegan version! I hope everyone of you can enjoy this delicious noodle soup! ＜Yield> 1 serving 5 minutes (not including soaking time) 15 minutes Kaeshi (soup base) ¾ cup (150ml) Mirin ¾ cup (150ml) Soy sauce 1 tablespoon granulated sugar Noodle Soup / 1 serving 1-2 pieces dried shiitake mushroom 1 piece kombu (5×１0cm) 2 cups water 3 ½ tablespoons kaeshi (recipe above) Noodle soup (easy version)/ 1 serving 3½ tablespoons kaeshi (recipe above) 1½ cups hot water 1 teaspoon Kombu dashi powder / vegetable dashi powder Optional toppings Japanese seven spices 1. Using the dried shiitake mushrooms & kombu Soak the kombu & dried shiitake mushrooms in 2 cups of water overnight. If you are in rush, soak the dried shiitake mushrooms in hot water for 30 minutes and the kombu in cold water for 30 minutes. After soaking, remove the shiitake mushrooms and kombu. OR 1. Easy Version: Using kombu dashi powder Dissolve 1 teaspoon of kombu dashi powder into 1½ cups of hot water. 2. In a pot over medium heat add in the mirin. Once it comes to a boil, let it cook for 5-10 seconds to cook off the alcohol. Add in the sugar and dissolve it well. Next add in the soy sauce. Just before it returns to a boil, remove from heat and transfer to a bowl. Let it come down to room temperature. This is called KAESHI in Japanese. 3. Take 3 tbsp-3½ tbsp of KAESHI (step 2) and mix with dashi (step 1) in a pot. Heat it up until it's hot enough to enjoy. Now the soup is ready! 4. Cook noodles according to their package instructions. Drain the water and transfer to serving bowls then pour the soup (step 3) over the noodles. Garnish with your favorite toppings. In the video, I'm using fried eggplant, spinach and tempura bits as toppings. ※Watch more on YouTube! ・The mixture of soy sauce and mirin (step 2) can be kept refrigerated for 2 weeks. The longer it sits, the better it tastes. ・In step 2, the kaeshi can burn easily so try not to cook it for too long. The entire process should only take 3-4 minutes. ・If it tastes too salty, you can always dilute with water to your liking. Store the soup in an air-tight container in the fridge for 2 days after it’s made. Store the soup and noodles separately. JAPANESE PICKLES 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! 2021/01/25 MIWA

< 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!