Making rice can be the most important thing to master when it comes to Japanese food and Japanese cooking. In this video, I'm introducing how to make rice in a pot, so that everyone in the world can try making it! Cooking rice in a clay pot is the best! The rice will be shiny and sweet. Just amazingly tasty! If you want to elevate your rice to the next level, please give it a try! Enjoy! ＜Yield> 2 servings 5 minutes (without soaking time) 25 minutes 1 cup (150g) Japanese sushi rice 1 cup (200ml) water 1. Rinse the rice. Soak the rice in water overnight or for at least 1 hour. In a pot, add in the drained rice and fresh water. Pop the lid on and bring it to a boil. Once it comes to a boil, reduce the heat to low and simmer for 10 minutes. After 10 minutes remove from heat and let it steam for an additional 15 minutes. 2. Open the lid and mix the rice with your spatula. Make a mixing motion from the bottom to top. Serve it in a bowl and now it's ready to be enjoyed. ※watch to learn more tips on YouTube! ・Do not open the lid until you finish the steaming process. ・When you mix the rice, try not to mash the rice grains. ・If you are going to freeze the rice, freeze it before it gets cold to keep the aroma of rice. Freeze them for up to 1 month. - 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! 2020/08/28 MIWA

This avocado arugula salad is a perfect side dish which can go along with any main dish. If you add in some protein into this avocado arugula salad such as chicken, cooked beans or tofu, it can be as filling as a main dish! In the video, I paired it with garlic honey salmon. You can whip up both the salmon and avocado arugula salad within 20 minutes. Add them into your weekend dinner roation! Enjoy! < AVOCADO ARUGULA SALAD/ アボカドとルッコラのサラダ> ＜Yield> 2 servings 5 minutes 0 minutes 1 cup arugula ½ avocado ½ onion 1½ tablespoons olive oil ½ tablespoon rice vinegar ½ tablespoon Soy sauce ½ teaspoon black pepper ¼ teaspoon salt any nuts 1. Wash the arugula and dry completely. Cut the avocado into large bite sized pieces. Slice the onion thinly, sprinkle with some salt and then massage it in. Leave it for 5 minutes and squeeze out the excess liquid. 2. In a large bowl, mix together the salt, vinegar, soy sauce, black pepper and olive oil. Whisk them until they have emulsified. 3. Add the arugula, onions and avocado into the large bowl with the dressing. Squeeze in the lemon juice. Serve it on a plate. ※watch more on my YouTube! ・Toss the salad right before you serve it . ・This dressing is very versatile. Any vegetable can go along with the dressing such as red peppers, cucumbers, nuts and seeds. VEGAN MISO ONIGIRI/ RICE BALL EASY CURRY MACKEREL RECIPE Store the vegetables and dressing separately. it will last 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! 2020/09/05 MIWA

Are you looking for ｍore salmon recipes? Try this steamed honey garlic salmon recipe! It comes out of the oven in 15 minutes. We are steaming the honey garlic salmon instead of baking it in the oven. It’s the perfect easy weekday dinner. In this video, I’m also introducing an avocado arugula salad as a side dish. If you prepare some rice or bread along with this garlic honey salmon and salad, your dinner will be ready on the table in 20 minutes! 2 servings 5 minutes 15 minutes 300g salmon filet 2 cloves garlic 1 tablespoon butter Sauce 2 tablespoons honey 2 tablespoons grainy mustard/dijon mustard 1 tablespoon Soy sauce 1 teaspoon rice wine Any fresh herbs 1. Preheat the oven at 180℃/ 360F. Create the sauce by mixing together the rice wine, soy sauce, honey and mustard. 2. Chop the garlic finely. Score the salmon and stuff in chopped garlic into each of the grooves. Season with a pinch of salt. Place the salmon on a piece of aluminum foil and smother the sauce on top. Close the foil over the salmon and fold the edges to seal it completely. 3. Pop it into the oven at 180℃/ 360F for 15 minutes. 4. Open the foil and drop in the butter on top when the salmon is still piping hot. Garnish with some fresh herbs and now it's ready to be enjoyed. ※Sharing more tips on my video! ・To cook the salmon in a toaster oven, cook it for about 15 minutes on the highest temperature. ・To cook it on a stove top, pour 5mm-1cm depth of water in a pan. Place the salmon wrapped with aluminum foil into the water and cook it for about 15 minutes over medium heat. Try not to submerge the aluminum foil into the water. We just want to steam the salmon. ・Please check if the salmon is cooked or not before you serve it. If not, cook for another couple of minutes. ・You can also add mushrooms together with salmon when you are going to steam them. This way, more liquid will seep out. Make sure to adjust the taste with salt if needed. ・Make sure to seal the aluminum foil completely. SOY CREAMY MISO SOUP GARLIC RICE IN RICE COOKER 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! 2020/09/05 MIWA

I am finally introducing to you my JAPANESE VEGAN MAYONNAISE!!! I realize that I use a lot of mayo in my recipes, so I wanted to make a healthier homemade vegan version. I wanted to improve on this for the sake of my family's own wellness. My family is not vegan but they very satisfied with the taste of this Japanese vegan mayo. I was so happy to see that they accepted this version of mayo! YES! haha The main base of this Japanese vegan mayo is tofu and miso paste. Therefore it’s protein packed and ultra creamy. It has a depth of flavor resulting from the miso paste. Below I mention that you can always customize the taste of your mayo according to your liking, by adding more or less of each ingredient. Please try it out and use a generous amount of it for making sandwiches, dipping sauces and dressing. Do let me know on Instagram if you liked it or not!! Please be honest, so that I can improve my recipe!! haha ＜Yield> 8 servings 3 minutes 0 minutes 300g firm tofu 2 tablespoons rice vinegar 2 tablespoons vegetable oil 1½ tablespoons lemon juice 1 tablespoon white miso / yellow miso 2 teaspoons sugar (OR 1 tablespoon) 1 teaspoon salt 1 teaspoon Japanese mustard 1. Remove the excess liquid from the tofu. There are 2 ways that your can do this: a) Put a plate on top of the tofu to draw out the liquid. Leave it for 15 minutes. Once the moisture comes out, wipe off tofu with a paper towel. b) Wrap up the tofu with a piece of paper towel and pop it into the microwave at 600w for 2 minutes. 2. In a blender put all the ingredients listed above and the tofu (step 1). Blend them up until you reach a smooth and creamy mayo-like consistency. Pour it into a container. ・I recommend using firm tofu or extra firm tofu for this recipe. If you skip step 1 and don't remove the excess water from the tofu, it's going to be a little more loose and be a pourable consistency similar to what I am showing in the video. ・I'm using white miso. If you are swapping for yellow miso, start to add the miso one teaspoon at a time until you reach your desired taste. ・You can use any mustard and vinegar on hand. ・Make sure that your container is clean before you store it. There are no preservatives in this recipe, so it tends to spoil faster than store bought. Store it 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! 2020/09/07 MIWA

In a Japanese kabocha salad, there is usually Japanese mayo in it. I know when using Japanese mayo of course a kabocha salad will be always tasty!!! In this recipe, I wanted to create a kabocha salad that is a little more on the healthier side. I used miso paste & cream cheese to enrich the flavor instead of mayonnaise. To make this plant based then you can always swap cream cheese for vegan mayo which I introduced a couple days ago! hehe Japanese kabocha is now in season. It usually is quite large so I have to make multiple dishes out of it. I already introduced JAPANESE KABOCHA & TUNA RECIPE and JAPANESE SIMMERED KABOCHA RECIPE! Please take a look if you have extra kabocha to finish! haha ＜Yield> 2 servings 5 minutes 9 minutes 10.5oz (300g) kabocha squash ½ onion your favorite nuts Dressing 2 ½ tablespoons cream cheese 2 tablespoons olive oil 1 teaspoon yellow miso 1 teaspoon milk ½ teaspoon salt black pepper fresh dill 1. Rinse the kabocha and remove the seeds. Transfer onto a microwave safe container and pop it into the microwave at 600w for about 4 minutes. After, flip the kabocha over and continue to microwave for another 3 minutes. Mash it up and set it aside. You can also steam the kabocha. 2. Slice the onion thinly. Stir fry the onions until they have caramelized. Don’t forget to season them with a pinch of salt and pepper. 3. In a bowl add in the cooked kabocha, miso paste, olive oil, cream cheese and caramelized onions. Toss everything together and adjust the taste with salt. Spread over your favorite bread. Sprinkle on crushed walnuts and add in generous amount of freshly cracked black pepper. Now it's ready to be enjoyed! ・You can make this ahead of time but I recommend adding the nuts right before you serve it to retain the crunchy texture. ・To make this a more rich and decadent recipe, you can stir fry bacon together with the onions. Also you can also add in 1 teaspoon of mayo. BEEF AND GLASS NOODLE STIR FRY JAPANESE DRY CURRY 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! 2020/09/09 MIWA

Thanks to all of you, my page has been featured in MTR mobile application. MTR is a major public transport network serving Hong Kong. The MTR provids useful information regarding tourism in their app. This time, as a part of a stay-home campaign, my recipes are introduced in the article . If you are living in Hong Kong, please check out MTR APP! Again, thank you so much for those who are following my recipes, IG and YouTube. This is not my reward, but all because of your warm support. 2020/09/11 MIWA

Nothing beats a quick stir fry when it comes to a weekday dinner. This Asian pork stir fry recipe will certainly become a new weekday dinner staple since it only takes 11 minutes in total. Here is a list of the quick Asian stir frys I have introduced! -MISO STIR FRY EGGPLANT -BEEF AND GLASS NOODLE STIR FRY -chicken saute with garlic onion sauce ＜Yield> 2-3 servings 5 minutes 6 minutes 2 heads bok choy 150g thinly sliced pork shoulder or pork belly ½ cup leek, chopped (white part only) 1 tablespoon potato starch/ corn starch 1 tablespoon Toasted sesame oil 2 teaspoon rice wine without MSG and salt 1 clove garlic salt & pepper Seasoning 1 tablespoon ochujang 1 tablespoon Soy sauce 1 tablespoon Mirin 1 tablespoon rice wine without MSG and salt 1 teaspoon oyster sauce ½ teaspoon ginger, grated any chili sauce 1. Separate the leaves from the stalk of the bok choy. Chop each into bite sized pieces. Slice leek into ½ inch thick slices. Slice the garlic thinly. Chop pork slices into bite sized pieces. Season the pork with a pinch of salt, pepper and rice wine. Lightly coat all the pork pieces with potato starch. Mix all the seasonings listed above. 2. In a pan, heat the oil over high heat. Cook the pork until it’s half way cooked and has brown bits on the outside. In goes the garlic, leeks and the stalk parts of the bok choy. Cook them for about 2-3 minutes over high heat. Add in the leaf part of bok choy and premixed seasonings. Let them cook away for another 1-2 minutes. Drizzle with toasted sesame oil and remove from heat. 3, Transfer to plates and now it's ready to be enjoyed. ・Rice wine and potato starch will hold in the moisture of the pork. ・You don't want to overcook this recipe otherwise it will result in the pork being tough and the veggies too soft. ・If you don’t have gochujang you can swap for miso paste or oyster sauce. ・Please adjust the taste with salt and pepper to your liking before you serve it. JAPANESE PICKLED CUCUMBER Japanese potato salad 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!

If you are looking for a quick, easy and tasty vegan noodle stir fry then try this vegan yakiudon! I'm introducing a unique vegan protein source which is called KOYATOFU(高野豆腐）in Japanese. I'm very curious if you have heard of it before. Let me know in the comment section on YouTube! 1 serving 4 minutes 5 minutes 1 package frozen udon 2 pieces shiitake mushrooms 1 clove garlic 1 piece dried tofu ⅙ head cabbage 1 cup carrot, shredded 1 cup leek, sliced 2 tablespoon oil, divided 1 teaspoon Toasted sesame oil Sauce 1½ tablespoons gochujang 1 tablespoon rice wine without MSG and salt 2 teaspoon Soy sauce toasted sesame seed chopped green onion Japanese seven spices sriracha hot sauce 1. Separate the stem from the leaves of the cabbage. Slice the stem thinly. Roughly chop the leaves. Shred the carrot thinly. Slice the leek thinly. Slice shiitake mushrooms thinly. Slice the garlic. In a bowl, mix together the soy sauce, rice wine and gochujang. 2. Pop udon into the microwave at 600w for 2 minutes. Mix with 1 tablespoon of oil. 3. Soak the dried tofu in water and leave it for 2 minutes. Squeeze the moisture out and thinly slice it. 4. Heat 1 tbsp of oil over medium-high heat. In goes the stems of the cabbage, leeks, carrots, shiitake mushrooms and garlic. Season with a pinch of salt and pepper. Cook them for 2 minutes. 5. Add in the leaves of the cabbage, pre-cooked udon noodles and the sauce. Cook them over high heat for another 1-2 minutes. Drizzle with some toasted sesame oil. Transfer to a plate and garnish with some chopped green onions, sesame seeds and Japanese seven spices. Now it's ready to be enjoyed! ・Chop all the veggies into small pieces to minimize the cooking time. ・ Udon should be undercooked in step #2. You can also boil the frozen udon for 1 minute. Drain the water as much as possible. ・Keep the heat high throughout the cooking process. Get your pan moving to prevent it from burning. Store in an air-tight container in the fridge for up to 4 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2020/10/09 MIWA

Japanese candied sweet potatoes are a very popular traditional treat called DAIGAKUIMO in Japanese. When autumn is here, I'm always craving sweet potatoes. Who's with me?? If you want to enjoy something different than roasted sweet potatoes, candied sweet potatoes are great option to try. It's vegan, so everyone can enjoy them with some tea. Make a batch and bring it to a gathering! ＜Yield> 3 servings 5 minutes 10 minutes 10.5oz (300g) Japanese sweet potatoes Sauce 2 tablespoons sugar 2 tablespoons Mirin 1 teaspoon Soy sauce 1 teaspoon rice vinegar black sesame seed (I love to sprinkle on a lot!) 1. Wash the sweet potatoes to remove the dirt. Cut into large chunks and soak them in water for 5 minutes to remove the starch. Drain the water and steam or microwave the potatoes at 600w for 3 minutes. In a bowl, mix together the ingredients listed under the above. 2. Wipe off the excess moisture from the sweet potatoes. Heat the oil in a pan over medium heat. Shallow fry them for 3-4 minutes on both side or until you get a crunchy crust on every surface. Remove from heat. 3. Wipe off the excess oil with a kitchen towel. Add the sauce into the pan and heat it up over medium heat to caramelize the sauce, it should take approximately 1-2 minutes. Transfer to a plate and sprinkle with a generous amount of toasted sesame seeds. Now it's ready to enjoy! ・Wipe off the excess moisture completely before you start to shallow fry the sweet potatoes to prevent the oil from splattering. ・The sauce burns easily, so keep stirring them with a spatula. ・Toasted sesame seeds are not optional! It will elevate the flavor. It's a must have in my opinion! haha Store them 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! 2020/10/15 MIWA

If you like the taste of OYAKODON, why not make one with frozen seafood?? I have already made a standard chicken OYAKODON & vegetarian OYAKODON recipe before. If you have any frozen seafood mix in your freezer, you are one step closer in enjoying this recipe! Also, this seafood OYAKODON can be a great option if you get bored with the traditional OYAKODON. The seafood OYAKODON does taste a little different with the taste of the ocean! Enjoy! ＜SEAFOOD OYAKODON / 海鮮親子丼＞ ＜Yield> 2 servings 5 minutes 6 minutes 2 cups onion, sliced (1 large onion) 1 cup (100g) frozen seafood mix 3 eggs Seasonings ¾ cup (150ml) dashi stock (150ml water + 2 teaspoons Kombu dashi powder / vegetable dashi powder) 4 tablespoons Mirin 3 tablespoons Soy sauce 1 teaspoon sugar nori seaweed chopped green onions 1. Dissolve one teaspoon of salt into a cup of water. Add in the frozen seafood mix to thaw. Leave it to thaw for about 1 hour. Drain the water and wipe off the excess moisture completely. 2. Slice the onion thinly. Roughly beat the eggs. 3. In a pan add in the dashi stock, sugar, mirin and soy sauce. In goes the sliced onions. Cook over medium heat for about 5 minutes until the onions wilt. Next add in the seafood mix. Cook it for 2 minutes over low heat. 4. Pour half of the beaten egg mixture into the pan by making a swirling motion. Cook it for 1 minute over medium heat then add in the rest of eggs. Remove from heat and cover with a lid. Steam it for 2 minutes or until you reach your desired firmness of egg. 5. In a bowl, add in some rice and then make a bead of nori seaweed. Pile on your seafood egg mixture from step 4. Garnish with some green onions. Now it's ready to be enjoyed. ・By thawing the seafood in salted water, you can remove the fishy smell while still retaining the texture of the seafood. ・You can add in mushrooms, leeks and carrots for more options. ・If you don't like the smell of shellfish then add in some grated ginger! ・You don't have to whisk the eggs completely. We want the egg yolks and the whites to remain separate in a bowl, so that you can enjoy the different textures and colors when it is served over rice. JAPANESE PICKLED CUCUMBER Store in an air-tight container in the fridge for up to 3 days.

This vegan Japanese ramen has been taste-tasted by my family more than 4 times and finally they are now satisfied with the taste. It's thick, creamy, savory and nutritious! In my family, I'm lean more on the vegan/vegetarian side than the rest of them. How about your family? This vegan Japanese ramen is something that all family members can equally enjoy! ＜Yield> １serving 3 minutes (does not include the time to soak the dried shiitake mushrooms) 20 minutes raw ramen noodles Ramen broth 2 cups water 1½ cup onion, chopped 2 pieces dried shiitake mushroom 5cm piece kombu 1 clove garlic pinch salt Ramen sauce 1 cup soy milk 1 tablespoon yellow miso 1 tablespoon tahini/ nuts butter 1 teaspoon Soy sauce 1 teaspoon Mirin 1 teaspoon gochujang 1 teaspoon chili oil toppings canned corn asparagus nori seaweed crispy fried onions toasted sesame seeds 1. Soak the dried shiitake mushrooms and kombu in water overnight. 2. Chop the onion and garlic finely. Caramelize them by deglazing with a splash of water. When the onions and garlic wilt and become browned, add in the kombu & shiitake broth (step 1) and simmer for another 15 minutes. 3. In a serving bowl, mix together the soy milk, soy sauce, yellow miso, mirin, tahini/ nuts butter and gochujang. 4. Cook the noodles according to their package instructions. Sauté the asparagus with salt and pepper. 5. Pour the steaming hot soup (step 2) into a serving bowl (step 3). Mix until everything is fully dissolved. Add in the cooked noodles. Garnish with your toppings. Drizzle on chili oil if you want. Now it's ready to be enjoyed. ※watch more tips on my video! ・If you can't find dried shiitake mushrooms, you can swap for a mushroom bouillon cube or vegetable bouillon cube.　If that's the case, please adjust the taste by adding more or less miso paste and soy sauce. ・Ramen noodles contains eggs. You can swap ramen noodles for pasta noodles, soba noodles, udon noodles and rice noodles. ・Make sure the sauces are fully dissolved when you mix it into the soup. JAPANESE PICKLED RADISH Keep the noodles and soup separately 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! Let me know by tagging me on Instagram I love to see your creations! 2020/09/26 MIWA

Roasted vegetables are obviously not a Japanese food recipe. However, roasted vegetables are something I make at least once a week for my Japanese family and I find it to be perfect for a bento box!!! I especially love sweet potatoes! If you have any vegetable recommendations, please leave a comment on Instagram! ＜Yield> 2-3 servings 6 minutes 35 minutes 1½ cup sweet potatoes, chopped 1 cup carrot, chopped 1 cup zucchini, chopped Seasonings 3 tablespoons olive oil 1 teaspoon salt ½ teaspoon herb mix ½ teaspoon curry powder 1. Preheat the oven to 200℃/ 400F. Chop the vegetables into large chunks. 2. On a baking tray toss together the chopped vegetables with salt, dried herbs, curry powder and olive oil. 3. Roast the vegetables in the oven for 35-40 minutes. Remove from the oven and toss again. Now it's ready to be served! ※watch more tips on my video! ・Use any herbs and spices you have on hand!to adjust the roasting time. We want the veggies to be crispy on the outside and cooked on the insides. ・Use any herb and spices you have on hand! ・Wipe off the excess moisture form the vegetables before you roast them. JAPANESE DRY CURRY RECIPE Store them 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!