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Have you ever wondered what are the different types of vinegar found at a Japanese supermarket? What are their uses? In this article, I’m mentioning the following things below: 1. What kinds of vinegar do we have in Japan? 2. What are the benefits of using vinegar into your cooking? 3. How do you use vinegar? 4. Japanese food recipes that use vinegar This article is based on what types of vinegar I use in my Japanese cooking, along with my very personal preference and thoughts. I hope this article will be helpful to you in your shopping and cooking of Japanese food. 1. GRAIN VINEGAR = 穀物酢 (KOKUMOTSUSU) This vinegar is made from many kinds of grains such as rice, barley, sake lees and corn. This is probably the most popular type of vinegar in Japan. To me, it has a strong acidity but it also very refreshing. It can be applied to many dishes since it doesn’t have much distinctive aroma. 2. RICE VINEGAR = 米酢 (KOMEZU) The major component in this vinegar is only rice. It’s not as tangy as grain vinegar. The rice gives this vinegar a nice sweetness and also brings a mild tanginess to it. I use this rice vinegar most often since my kids are sensitive to acidity.Also, it goes well with rice such as making sushi rice. 3. SUSHI VINEGAR = すし酢（SUSHIZU) Sushi vinegar is vinegar seasoned with salt and sugar. Some brands are also flavored with kombu (type of kelp). This vinegar is not only for sushi rice, but is great for making dressings. My kids are sensitive to acidity, so I prefer to use this one since it’s balanced out with tanginess and sweetness. 4. BLACK VINEGAR= 黒酢 (KUROZU) The major component of this vinegar is brown rice and barley. As you can easily imagine, it has a deeper, mellow and more unique flavor than the other vinegars listed above. To be honest, I barely use this kind since the black color changes the overall look of a dish. I should use this more often since it is more nutritious than the other vinegars!! 5. PONZU = ポン酢 (PONZU) This is not 100% pure vinegar. It usually contains vinegar + soy sauce + sugar + citrus juice (yuzu, kabosu etc.) Of course, it has an acidity just like the other vinegars have, but it contains more flavor. I use this as a dressing. You may find that the taste of ponzu really differs depending on the brand, so try a couple different kinds to find your own preference! My favorite brand is this one because it's all natural! Other than the vinegars listed above, I also use the two vinegars listed below which might be familiar with you. These two are categorized as fruit vinegars. 5. WINE VINEGAR 6. APPLE CIDER VINEGAR I learned 5 health benefits of consuming vinegar while researching: 1.EFFECTIVE AT BURNING FAT! Amino acids and citric acid components contained in vinegar have a function that help to burn fat. It is said that the effect of weight loss is high due to that factor. 2. HELPS YOU TO RECOVER FROM FATIGUE The abundant amount of citric acid found in moromi vinegar decomposes lactic acid and sugar. It is said that the acidified bodies are changed to alkaline which helps to recover from fatigue. 3. FACILITATE THE SMOOTH FLOW OF BLOOD FUNCTION Rice vinegar is said to have the effect of facilitating the smooth flow of muddy blood, which causes arteriosclerosis. 4. LOWERS BLOOD SUGAR LEVELS Blood sugar levels rise mainly through meals. Vinegar has an effect of suppressing blood sugar levels that have risen sharply after eating. 5. SUPPRESSING THE GROWTH OF BACTERIA As I mentioned on Bento blog, vinegar has an effect of suppressing the growth of bacteria. It has been proven to be effective against bacteria that harm the human body, such as Escherichia coli and Salmonella. I can’t go any deeper now but you can imagine how beneficial it is for you to use vinegar in your cooking! Knowing the benefits to your body makes you realize the value of consuming vinegar. It helps not only with the physical but also mental, which always is meaningful when you cook something. I’ll show you how you can apply vinegar to your cuisine effectively. 1. USE IT TO TENDERIZE MEAT I often use it when I am braising chicken. You don't taste the acidity much but the meat literally fall apart when you take a bite. Recipe☟ JAPANESE SWEET AND SOUR DRUM CHICKEN 2. TO REDUCE THE FISHY SMELL Marinating a deep fried fish is my staple. I’ll post the recipe for sure! 3. TO SIMPLY ADD MORE FLAVOR, HENCE YOU CAN REDUCE THE SODIUM CONTENT It's used as a dipping sauce for gyoza dumplings. I combine soy sauce, chili oil and rice vinegar. By adding in a little bit of vinegar, it elevates the taste to the next level. 4. TO USE IT FOR PRESERVATION Mix 2 cups of rice + 1 tbsp of vinegar. I make this especially for a bento box. 5. HELPS TO COAGULATE EGG WHITES Add 1 tablespoon of vinegar to 1 liter of water and then boil the eggs. Even if the egg shell has cracked, the egg white will coagulate due to the acid and will not flow out as much. You will achieve a better looking result. Recipe☟ Ramen soft boiled egg Miso soft boiled egg < JAPANESE FOOD RECIPES USING VINEGAR> SWEET & SOUR MARINATED EGGPLANT Japanese potato salad Refreshing tofu salad with sweet and sour onion dressing Low carb and rich in fiber noodle salad with sweet& sour dressing Chirashizushi～festive sushi～ Vinegar is categorized as a fermented product. It really has a health benefit for your gut, only if you are using a reasonable amount. Use vinegar wisely and effectively to boost your immune system and to stimulate the appetite when you don’t feel like eating much. If you have any comments or questions, I’ll be happy to answer them on Instagram! Thank you very much for reading this! Learn more about Japanese ingredients! - 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 source https://www.binchoutan.com/vinegar-feature/index.html https://esse-online.jp/housework/23194 https://kawashima-ya.jp/contents/?p=3902

Are you looking for an easy, spicy & filling Japanese salad recipe? If so, I've got you covered with this cucumber beef salad recipe. I’m using gochujang for the dressing. Gochujang is a Korean condiment but it's often used in Japanese food. It takes you less than 15 minutes to prepare and you can store it in a fridge for up to 4 days as apart of meal prep. I hope you will enjoy this as much as my family does!! < SPICY CUCUMBER & BEEF SALAD ~JAPANESE SALAD RECIPE~> ＜Yield> 2-3 servings 8 minutes (without cucumber resting time) 2 minutes 3 cucumbers (small Asian cucumber) 200g thinly sliced beef (shabu shabu beef) 1½ teaspoon salt, divided Dressing 1½ tablespoons gochujang 1 tablespoon Soy sauce 1 tablespoon Toasted sesame oil 1 teaspoon garlic, grated 1. Smash the cucumbers with a rolling pin or a glass jar until they start to break down. Cut them into large chunks. Sprinkle with ½ teaspoon salt and massage it in until the cucumbers starts to become soft. Let them rest for 10 minutes until they begin to sweat. 2. Mix the dressing in a bowl as listed above. Boil water and add in 1 teaspoon of salt. Blanch the beef a little at a time, so that they won’t be overcooked. Remove from the water and toss the beef with the dressing. 3. Squeeze out the excess moisture from the cucumbers and add them into the beef in the dressing. Toss everything together until well coated with dressing. Serve it on a plate and now it's ready to be enjoyed! ・Removing the excess water from the cucumbers is key. If you are using a large cucumber (the kind you usually see in Western countries) remove the seeds first. You will then only need 1 or 1-2 pieces of cucumber. By smashing the cucumbers, the surface will become bumpy and will soak up more dressing. ・ Shabu shabu beef will take around 10 seconds to blanch. It should be ready when it turns brown. Please do not overcook the beef, otherwise it will become pretty dry and tough. ・I recommend to chill the salad in a fridge before eating to. This make it more refreshing! ・Please adjust the taste by adding more gochujang or soy sauce. ・This is a great option for meal prep. If you feel that the beef is getting more dry as time goes on, drizzle on a dash of toasted sesame oil. ・This is also nice to eat on top of cold noodles. Avocado tuna bowl Tender chicken ginger soup Store in an air-tight container in the fridge for up to 4 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!

Are you looking for an easy fish recipe? How about trying my non-fried Japanese fish recipe that uses an oven or an air fryer? NO oil splatter! Easy to clean up!! It's crunchy like a fried fish with tender fish inside but a lot healthier!! This recipe has got my picky kid's approval! YEY! Surprisingly, they ate a lot! I’m using horse mackerel but this recipe totally works for salmon or any other type of fish. This recipe takes you 10 minutes to prep then after that all you have to do is pop it into the oven or an air fryer! I hope you will make this one for your loved ones! ＜Yield> 3-4 servings 10 minutes 15-20 minutes (in an oven) 8 fillets horse mackerel (salmon or other type of fish) 2 cups panko 4 tablespoons potato starch 4 tablespoons all purpose flour 4 tablespoons water 3 tablespoons olive oil salt & pepper Egg Sauce 2 eggs 2 tablespoons Japanese mayonnaise 1 tablespoon pickle, chopped 1 tablespoon milk salt & pepper tonkatsu sauce Soy sauce lemon juice 1. Preheat the oven to 200°C/392°F. Bring water to a boil and then boil two eggs for 10 minutes. Remove the egg shells and chop them finely using an egg cutter or the back of a fork. Add in the chopped pickles, milk and mayonnaise. Adjust the taste with salt and pepper if it’s needed. 2. Sprinkle generous amounts of salt and pepper over the fish fillets. Mix potato starch, all purpose flour and water in a bowl to make a batter. In a second bowl, add in the panko and then drizzle on the olive oil. Combine them well. Coat the fish fillet with the wet batter first, followed by the panko batter. Line them up on a wire lack. 3. Pop them into the preheated oven for 15-20 minutes. Once they are cooked, remove them from the oven and transfer to a serving plate. Pile on a generous amount of the egg sauce (step 1). Drizzle on tonkatsu sauce if it’s needed. Now it's ready to be enjoyed. ・You can use any fish fillet; salmon, cod, mackerel are all good options. If you are not using a fresh fillet, sprinkle on some salt and let them sit for 5 minutes. Wipe off the excess moisture from the surface. The moisture on the fish is the cause of the fishy smell. Japanese fishmonger always provide fresh seasonal fish. My fish was sashimi grade, so I skipped this step in the recipe above. ・For the pickles, you can use any kind. I add them for extra crunchiness and tanginess. If you don’t have any on hand, it's totally ok to skip this. Mixing the eggs with herbs are a great substitution. ・You can swap out the potato starch for cornstarch. ・Depending on how much fish you are cooking, the amount of batter and panko you need will differ. Make sure to prepare more if you are cooking a bigger batch. The ratio of batter (potato starch: all purpose flour: water) will be 1:1:1. ・Mixing panko and olive oil together brings the crunchy texture without frying, so don’t skip this step. You can also use an oil spray if you have one on hand. All you want to do is coat the panko with oil equally. ・Tonkatsu sauce & lemon juice will elevate the taste, so I highly recommend these two toppings! ・ My fillets was pretty thin (½ inch), so it took me 15 minutes to cook them. If you are using a thicker fillet, it might take 20 minutes or more. The outside should be crunchy and lightly browned when it’s done. JAPANESE CORN RICE recipe TOMATO SALAD WITH JAPANESE MUSTARD DRESSING Store in an air-tight container in the fridge for up to 1 day. I don't recommend storing them for too long. 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!

Have you ever tasted mochi?? Mochi ice cream is ice cream on the inside surrounded by mochi. Mochi ice cream is extremely popular in Japan where you can find it at any convenience store. It has also recently become popular in North America. It has been my all time favorite modernized Japanese sweet since I was a kid. Mochi is made out of rice cakes but in my recipe I used potato starch and tofu. This mochi ice cream parfait is dedicated to especially to those who have kids and love Japanese sweets. It is also vegan and gluten free as well. On YouTube video, my kids are the main chefs. Lots of fuss, but they can make mochi ice cream parfait. If my kids can make it then anyone can do it! Have fun making it with your loved ones!! 2 servings 　8 minutes 5 minutes 7oz (200g) silken tofu 107oz (50g) potato starch 60ml soy milk 1 ½ tablespoons granulated sugar 1 piece rice cake 1 tablespoon Soybean Kinako powder 1 tablespoon matcha powder 1 tablespoon kuromitsu syrup without MSG vegan ice cream (as much as you want) banana (as much as you want ) azuki beans (as much as you want) 1. In a bowl whisk the silken tofu until you reach a creamy consistency. Add in the sugar, potato starch and soy milk. Keep whisking them to combine everything together. Cut the rice cake into small pieces then add them to the bowl. 2. Heat everything from step 1 over low heat. Continue to stir to prevent it from burning and sticking at the bottom. When it starts to thicken up and becomes sticky, remove from heat. Let the rice cake melt completely with the remaining heat. 3. Wet a spoon then scoop the mochi. Throw them into an ice bath. When they have cooled down, drain the water. 4. In a serving cup, add in the ice cream, mochi, azuki beans and then sprinkle on matcha powder. Alternatively, you can add whatever topping you like! Now it's ready to be enjoyed! 1. In step 1, cut the rice cake into small pieces, so that it will melt completely. 2. In step 2, please mix the mochi continuously when you are heating it. It burns easily. 3. You can use any milk you have on hand. 4. In step 3, if you leave the mochi in an ice bath for too long, it becomes too soggy and mushy. 5. The toppings are endless!! Nuts, any kind of fruits, honey, maple syrup etc... Jazz it up with whatever you like♡ 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!

Japanese chashu pork are always a winner! You usually find Japanese chashu pork topped on a bowl of ramen. Ramen restaurants value Japanese chashu pork as much as they do for the noodles and soup. They add their own originality to the recipe. My Japanese chashu pork recipe is tender due to being simmered in a yummy soy sauce ginger based sauce. It still has a little bit of texture left unlike pulled pork. I always make a batch of chashu pork and keep it in my fridge. Chashu pork go with almost any kind of dish such as fried rice, topped on a salad, filling in a rice ball and in a veggie wrap. There are so many different ways you can enjoy this pork by mixing and matching with other ingredients. I'll be posting chashu pork arranged dishes if you are interested (leave me a comment on Instagram)! My family finish this chashu pork right away, so I usually make a double batch of the recipe below. Enjoy and make one for yourself or for hungry loved ones!! 5 minutes 2.5 hours 17.6 oz (500g) pork shoulder (fat should be nicely marbled but not too much fat) 1L water 200ml rice wine 0.7oz (20g) ginger 1 onion 1 piece kelp/kombu Seasoning ¾ cup (150ml) Soy sauce 5 tablespoons sugar 5 tablespoons Mirin Japanese mustard shredded leek soft boiled egg 1. Poke the surface of the pork with a fork. Pan fry the pork over high heat until all the surfaces have become charred. Shred the onion and ginger. 2. In a large pot place in the seared pork, ginger, onions, kelp, water and rice wine. Once come to a boil, cook it for 30 minutes over medium heat. Remove the scum from the surface. 3. Add the seasoning listed above and simmer for 1.5 hours with aluminum foil on. After 1.5 hours have passed, remove from heat. Slice the pork into bite sized pieces. Transfer to a serving plate. Garnish with some shredded leeks, Japanese mustard and a soft boiled egg if you want to. Enjoy with plenty of sauce. ・If you don’t have a kelp, you can leave it out. ・Please pan fry the pork well before you put it into the pot. This will create a nice smokey flavor. I didn't add in any oil since the pork fat naturally works as an oil. ・By covering with aluminum foil the pork will be cooked and seasoned equally. ・If you want to use an instant pot, I recommend following the recipe to completion of step 2, then put everything into an instant pot along with the seasoning. To be honest, I haven’t tried that yet, so let me know if you guys tried it through instagram! ・The pork easily break apart right after you finish cooking it. To prevent that from happening, slice the pork after it reaches room temperature. ・As time goes on, the taste will be stronger and become more flavorful. ・Place a soft boiled egg in the sauce to make it a ramen egg. SWEET & SOUR MARINATED EGGPLANT GARLIC RICE IN RICE COOKER/ Japanese rice recipe Store in an air-tight container in the fridge for up to 5 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!

Do you have miso paste lying in your fridge? If so, please make today's miso chicken drumstick recipe!! Sweet and savory miso sauce is very popular in Japanese cuisine. This miso chicken recipe is not an exception. If you have a chance to BBQ in your garden, this recipe will work perfectly! There are several tips you want to make note of, so make sure to read the Miwa's tips section before you get started! For another miso recipe, I have Miso Buttered Salmon For another easy oven recipe, I recommend Tender teriyaki chicken wings Enjoy! ＜Yield> 4 servings 2 minutes 30 minutes (cooking in the oven) 12 chicken drumsticks (21oz/600g) 2 tablespoons rice wine Marinade 1 tablespoons rice wine 3 tablespoons honey 2½ tablespoons yellow miso 1½ tablespoons Soy sauce 1 tablespoon, garlic grated 1 tablespoon vegetable oil toasted sesame seed Japanese seven spices 1. In a big ziplock bag, mix all the condiments listed above to make a marinade. Add in the chicken drumsticks. Then massage the drumsticks by making sure that they are all nicely coated with marinade. Let them sit in the fridge for 3 hours or possibly overnight. 2. Preheat the oven to 200°C = 392°F. Line up the chicken drumsticks on a wire rack, then cover them with aluminum foil to prevent burning. Pop them into the oven and cook for 20 minutes. Remove the foil and transfer the rack back into the oven. Continue to roast for another 10 minutes or until the chicken becomes nice and charred. 3. Put the leftover marinade into a saucepan and add in 2 tbsp of rice wine. Simmer over low heat until the sauce has thickened. 4. Transfer the chicken to a serving plate and smother on the sauce. Sprinkle with some toasted sesame seeds and fresh herbs if you want to. Now it's ready to be enjoyed! ・The sodium content differs depending on which brand of miso you are using. The sodium content of my miso is about 10%. Please adjust how much you are adding, somewhere between 2-3 tablespoons BUT it doesn't have to be too precise!! haha ・Since the marinade contains miso and honey, it will burn easily. Make sure to cover the chicken with aluminum foil. This way you can kind of steam the drum sticks in the first stage of cooking. ・Please don't toss the leftover marinade away. We are using it to make a sauce to layer on more flavor at the end. ・I often marinate the chicken and keep them in the freezer for meal prep. Then all you have to do is defrost them and pop them into the oven whenever you want to be lazy! Game changer right? haha Avocado tuna bowl ASIAN GINGER DRESSING Store in an air-tight container in the fridge for up to 3 days. You can also freeze them for 3 weeks before you roast them. 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! 2020/07/07 MIWA

Have you heard of NIMONO(煮物) before?? NIMONO refers to any simmered dish, such as a simmered potato dish called NIKUJAGA. NIMONO is a very popular type of cooking method in Japanese food. Today's GOMOKUNI (五目煮）is categorize as a NIMONO dish. The direct translation of GOMOKUNI is simmering 5 different ingredients in one pot. Although, I’m simmering more than 5 ingredients to boost the protein content in this recipe. Haha. GOMOKUNI is my kid's favorite dish. My older boy tends to avoid big chunks of meat, so I cook with lots of minced meat, tofu and beans. I make this in a large batch and sometimes put this recipe in a bento box. If you liked my Hijiki seaweed seasoned with sweetened soy sauce recipe, you are definitely going to love today's recipe! Enjoy the very traditional taste of this protein packed Japanese NIMONO recipe. ＜GOMOKUNI/ JAPANESE NIMONO DISH> ＜Yield> 4 servings 6 minutes 20 minutes 10oz (300g) tofu 8.8oz (250g) chicken mince/ground chicken 5.2oz (150g) cooked soybeans 5g kombu 6 shiitake mushrooms 1 carrot 1/2 leek Seasonings 1½ cups dashi stock (dashi packet ) ¼ cup rice wine 3 tablespoons Mirin 3 tablespoons Soy sauce 1 tablespoon sugar finely chopped green onions edamame 1. Soak kombu in the water for 30 mins to soften it. Chop the carrot, shiitake mushrooms, leek and rehydrated kombu into 1cm cubes. 2. In a large pan add in the chicken mince/ground chicken and cook one side over high heat. When the the bottom becomes nice and brown, flip the meat over and start breaking it into chunks with your spatula. Add in the chopped vegetables from step 1 and continue to cook for another 2 minutes. 3. To the pan, add in the dashi stock, rice wine, mirin and sugar. Cover with a lid and simmer for 10 minutes or until the liquid has reduced by half. Make sure to stir occasionally to prevent burning. 4. Add in the tofu by crumbling it by hand along with the cooked soybeans. Drizzle on the mirin and soy sauce. Let the liquid evaporate over high heat until there is almost none remaining. Transfer to your serving plate and garnish with some chopped green onions if you want to! Now it' ready to be enjoyed! ・You can leave out the chicken mince/ground chicken and add in extra tofu and soybeans if you prefer to! ・Feel free to swap out the soybeans for any other type of pea or bean such as chickpeas. ・If you are using a dashi powder, the ratio will be 1½ cups water + 2 teaspoons of dashi powder. ・Quite a lot of liquid will come out of the tofu, so make sure to evaporate the excess liquid, otherwise the final taste will be a little bland. ・Ingredients are very forgiving. You can use all different kind of mushrooms. For me, this is a fridge clean-up recipe! Any root vegetables also go with this recipe. ・This is a great option for meal prep. ・Be sure to stir periodically. Store in an air-tight container in the fridge for up to 4 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! If you want to know more about DASHI (Japanese soup stock), please watch! 2020/ 07/10 MIWA

TONJIRU is a very popular type of miso soup in Japan. We simmer pork together with lots of vegetables. The pork gives a nice richness to the TONJIRU soup. All the flavors from the vegetables melt into one pot and are nicely incorporated together. It's just tasty!!! If you change the vegetables used, you can enjoy a totally different taste in the miso soup. That's one of the reasons why I never get tired of miso soup in over 30 years. You can always change your toppings and the type of miso paste used according to your preference!! I'm introducing how to make DASHI in the video below, so please be sure to watch it before you make the miso soup! Enjoy! ＜Yield> 4 servings 5 minutes 10 minutes 2.5oz (70g) thinly sliced pork 3 cups dashi (dashi packet ) 1 cup daikon radish, chopped 1 cup onion, chopped 4 tablespoons yellow miso ½ cup carrot, chopped grated ginger chopped green onions 1. Cut all the vegetables and pork into bite sized pieces. 2. In a pot, add in the chopped pork and stir until they become charred. Add in the chopped vegetables and keep stirring. Cover with a lid and steam for another 5-7 minutes or until vegetables start to sweat. Open the lid and add in the dashi. Continue to cook until all of the vegetables are fully cooked. 3. Remove from heat and dissolve in the miso paste. Transfer to bowls and garnish with some green onions if you want to. Now it's ready to be enjoyed! 　※Tons of tips on my video! Watch first before making it! Variations: ・Any vegetables!! Chinese cabbage, cabbage, spinach and leek are my favorites. ・If you see that the pork sticks at the bottom of the pan then grease the pan with a little bit of oil. ・Do not add in the liquid too soon. Please steam the ingredients patiently! ・Adjust to your own taste by adding more or less miso paste. Any type of miso will work in this recipe. Store in an air-tight container in the fridge 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! 2020/-7/11 MIWA

This Asian shrimp salad is not exactly Japanese cuisine, it’s actually Thai food. I love other Asian foods especially all the flavorful salads. This Asian shrimp salad looks very vibrant, refreshing and summery! It tastes exactly like what you see in the picture. There is a nice tartness that comes from the lemon juice but also has a depth of flavor from the fish sauce. Another bonus is that it is low in carbohydrates and high in fiber since I’m using konnyaku noodles. I'm using fish sauce in this recipe, but fish sauce in rarely used in Japanese cuisine. The fish sauce is always sitting in my fridge waiting for it's turn shine. Haha. I’m happy to find a way to use it in my cooking! Do you have fish sauce?? If so, how do you use it?? Please share the way in a comment on my Instagram! Enjoy this Asian flavor packed summer salad!! ＜Yield> 4 servings 10 minutes 4 minutes 7 oz (200g) konnyaku noodle 1 cup (150g) shrimp 1 red onion coriander ( as much as you want) For boiling shrimp 2 cups water 1 teaspoon vinegar Dressings 2 lemons 2 cloves of garlic 4 tablespoons fish sauce 4 tablespoons vegetable oil 1 teaspoon chili flakes Any fresh herbs crushed nuts 1. Bring water to a boil and then add in the konnyaku noodles. Let them cook for 1 minute to remove the smell. Drain the water from the pot and let the noodles cook down. In a bowl add in the squeezed lemon juice and fish sauce. Add in thinly sliced red onion. Toss everything together. 2. Devein the shrimp. In a pot add in the 2 cups of water and vinegar. Bring it to a boil then add in the shrimp and cook for 1-2 minutes. Drain the water and let them cool. Slice the shrimp in half. 3. Chop the garlic finely. In a pan, add in the oil and chopped garlic. Cook until fragrant or the garlic becomes slightly brownish. Remove from heat and add in the chili flakes. 4. Combine steps 1, 2 and 3 all together. Toss them. Refrigerate for at least 30 minutes. Serve onto a plate and garnish with some chopped coriander. Now it's ready to be enjoyed! ・You can swap the fish sauce for soy sauce but I highly recommend using fish sauce if you have it. If you are opting for soy sauce, please add in a pinch of salt since the fish sauce contains more salt. ・You can swap konnyaku noodles for vermicelli noodles. ・Do not overcook the shrimp. ・If you are garlic lover, you can use 3 cloves of garlic. ・Sprinkling some nuts as a finishing touch is a great option! ・This salad need to be chilled before you serve it! ・Feel free to add more chili flakes and coriander according to your preference! GARLIC RICE IN RICE COOKER Spring roll- using microwave- Store in an air-tight container in the fridge for up to 3 days. Please toss it again before you serve it. 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! Watch more on Youtube! 2020/07/16 MIWA

Store-bought Japanese soba noodle dipping sauce is available in many countries now. Did you know that soba noodle dipping sauce can be made at home pretty easily? It's fresh, not too salty and best of all has no additives. Japanese soba noodle dipping sauce is very flavorful and versatile. It has been used in many Japanese dishes such as gyudon (Japanese beef bowl), nikujaga (braised vegetables), oyakodon and so on. With such versatility, Japanese soba noodle dipping sauce is one of the most popular staple condiments in a Japanese household. Once you have made your own homemade Japanese noodle dipping sauce, you can keep it for 2 weeks. Enjoy! ＜Yield> 3 servings 0 minutes 5 minutes 5g kombu 4 cups (30g) bonito flakes 1½ cups water 4 tablespoons Mirin 4 tablespoons Soy sauce 1 tablespoon sugar 1. Soak the kelp/kombu in the water for a minimum of 30 minutes in a pot. Add all the rest of the ingredients into the pot. Bring it to a boil, then lower the heat. Simmer for 5 minutes. Let it cool down to room temperature. 2. Strain it over a piece of paper towel covering a strainer. Squeeze the bonito flakes in the paper towel and let the liquid drip down into a bowl. 3. Transfer the sauce to a glass jar and keep it for 2 weeks in the fridge. Enjoy with multiple dishes! ・Please bring the sauce to room temperature. This will allow more flavors to be enhanced during this time. ・Squeeze the paper towel tightly so that you can extract every last drop of this yummy sauce. It pairs well with many types of noodles such as udon and soba. Store in an air-tight container in the fridge for up to 2 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! 2020/07/17 MIWA

Are you looking for a Japanese cold noodle recipe for a quick dinner? When the summer is here, 80% of my family's lunches are a cold noodle dish. It's not only because everyone in my family is a noodle lovers, but also it's just so easy to make! Today's Japanese cold noodle recipe is based on my soba noodle dipping sauce recipe. By combining it with soba noodle dipping sauce, you can whip up in 10 minutes. In this Japanese cold noodle recipe, I’m basically introducing a sauce. For the toppings, I just used whatever I had in my fridge. So, it can work the same for you! Please be creative! PS: Sorry I didn't take too many pictures this time! I was too busy taking care of my kids. If you have any question, feel free to DM me anytime on Instagram! I cooked this on Insta LIVE!! Here is the link for the LIVE session on Instagram! ＜Yield> 2 servings 5 minutes 2 minutes somen noodle / Soba noodle Toppings 2 okura ½ avocado 4 cherry tomatoes ¼ cucumber ½ cup corn kernels kimchi (as much as you want) canned tuna Sauce ⅔ cup soba noodle dipping sauce ½ cup soy milk 1½ tablespoons tahini(optional) 1 teaspoon Toasted sesame oil 1 teaspoon tobanjan paste(optional) Toasted sesame seeds Any nuts 1. Boil the okura and cut into bite sized pieces. Chop the avocado, tomatoes, and cucumber into bite sized pieces. 2. Combine the sauce as listed above. Keep it in the fridge. 3. Bring water to a boil and cook the noodles according to their package instructions. Drain the water well. On a serving plate, make a bed of noodles, then pile on the chopped vegetables, kimchi, corn, and canned tuna. Drizzle with half of the mixed sauce (for 1 serving). Sprinkle on some toasted sesame seeds. Now it's ready to be enjoyed! I'm actually boiling the okura at the same time as the noodles. It saves time! haha ・Toppings are really versatile. Kimchi is my favorite. If you make soba noodle dipping sauce then you will have seasoned bonito flakes. This is a great option for a topping as well. ・If you think it’s not savory enough then please add more soba noodle dipping sauce. ・You can swap toubanjyan paste for miso paste. Alternatively, you can even leave that out and add in extra soba noodle dipping sauce. ・You can swap the tahini for any nut butter. ・Regarding the vegetables, instead of chopping into bite sized pieces, you can shred the vegetables into thin matchsticks. You can enjoy different textures! Tender teriyaki chicken wings Ramen soft boiled egg Sauce and noodles should be stored separately in an air-tight container in the fridge 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! Watch more on Youtube!

This beef and glass noodle stir fry recipe is my family's absolute favorite. I usually sneak in quite a lot of veggies such as peppers, leaks and spinach. In today's beef and glass noodle stir fry recipe, I only used standard ingredients, so feel free to be creative with what you add! This noodle recipe is actually inspired by Korean cuisine. You can whip it up in under 15 minutes!! It's no wonder why I have been repeating this stir fry recipe again and again! haha. Kids will love it and it's easy to make it, who can resist trying it?! If you are vegetarian then the beef can be switched out for tofu. Enjoy! ＜Yield> 3 servings 5 minutes 8 minutes 2 onions (500g) 3.5oz (100g) beef mince/ground beef 1 cup (30g) dried glass noodles 1 cup Chinese chives, chopped 1 tablespoon Toasted sesame oil ½ tablespoon vegetable oil ½ carrot Seasonings 4 ½ tablespoons Soy sauce 1½ tablespoons Mirin 1 tablespoon sugar 2 teaspoons garlic, grated crushed nuts any fresh herb 1. Chop the onion into wedges. Cut the carrot into approximately 1 cm/ ½ inch thick matchsticks. Chop the Chinese chives into approximately 4cm/ 2 inches in length. Boil the glass noodles according to their package instruction. Drain the water from the noodles then cut into bite sized pieces. Mix the seasonings as listed above. 2. Heat the vegetable oil over high heat and then add in the carrots, onions and minced beef/ground beef. Cook them for approximately 6 minutes or until the vegetables are 80% cooked. Add in the Chinese chives and cooked glass noodles, then stir fry for 1 minute. Add in the mixed seasonings and continue to cook until most of the liquid has evaporated. 3. Drizzle on some toasted sesame oil as a finishing touch. Transfer to a serving plate and garnish with some crushed nuts or fresh herbs if you want to. Now it's ready to be enjoyed! ・Make sure to stir periodically to prevent burning. ・The vegetables used in this recipe is very versatile. Mushrooms, peppers, and spinach are also great options. ・Chinese chives and glass noodles are cooked in only one minute. When I cooked my glass noodles, I only had to boil them for one minute. Please do not overcook them otherwise there will be no texture. Follow the package instructions! ASIAN GINGER DRESSING JAPANESE CORN RICE recipe Store in an air-tight container in the fridge 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!