＜Yield> １ serving 3 minutes 1 minute ½ cup boiled broccoli Dressing 1 tablespoon Japanese mayonnaise 1 teaspoon Soy sauce 1 teaspoon grounded toasted sesame seed 1. Remove the florets form the broccoli head. Boil the florets for 1 minute in salted water. 2. Mix together the mayo, soy sauce and toasted sesame seeds. 3. Toss 1 & 2. ※watch more tips on my video! ・Try not to overcook the broccoli. You can also steam or microwave them. ・Feel free to double or triple this recipe for a bigger batch. GARLIC HONEY SALMON Store boiled broccoli and the dressing separately 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/ 03 MIWA

＜Yield> 2-3 servings 3 minutes 5 minutes 200g thinly sliced pork loin leek/ green onion/ shallot 1 tablespoon granulated sugar 1 tablespoon rice wine marinade 3 tablespoons Mirin 3 tablespoons Toasted sesame oil 1 tablespoon rice vinegar 1 teaspoon salt Plum dressing 2 small pickled plum/Umeboshi 1 teaspoon Soy sauce Korean spicy dressing 1 teaspoon tobanjan paste 1 teaspoon Soy sauce 1. Slice the leek thinly. Mix together the salt, rice vinegar, mirin and toasted sesame oil. Toss the sliced leeks together with the marinade. 2. Bring 5 cups of water to a boil. Add in the sugar and rice wine. "Shabu shabu" the pork slices for about 30 seconds - 1 minute until all the pink has disappeared. Drain the liquid using a the strainer. 3. While the pork is still hot, toss it together with the marinaded leeks from step 1. Let them sit in the fridge for at least 15 minutes. Now it's ready to plate! Plum dressing (1 serving) 4. Remove the pit from the 2 small salted pickled plums and puree them with a knife. Mix the pureed plums together with soy sauce. Toss with 50g of cooked shabu shabu pork (step 3). Korean spicy dressing (1 serving) 4. Mix together the toubanjyan paste with the soy sauce. Toss with 50g of cooked shabu shabu pork (step 3). ※watch more tips on my video! ・Try not to overcook the pork otherwise they get tough. ・Mix the pork together with the marinade while the pork is still hot. ・As the time passes, the pork will get dry. If it tastes too dry, feel free to drizzle on some toasted sesame oil. ・I don't recommend putting this into your bento box more than 2 days after it's been made. When it comes to a bento box, fresher is better. You can always enjoy the leftovers as a meal prep at home. SOY CREAMY MISO SOUP 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! 2020/10/ 03 MIWA

＜Yield> 2 servings 5 minutes 5 minutes 2 eggs 1 okura 1 teaspoon soy milk Seasonings salt ½ teaspoon Soy sauce any fresh herbs 1. Blanch the okura in salted water. Whisk together the eggs. Add in salt, soy milk and soy sauce. 2. Grease the pan with toasted sesame oil. Over high heat, pour a third of the egg mixture into the pan. Spread the mixture evenly. Place in the okura. Once the egg layer has cooked, roll the egg towards you. Slide the egg roll to the top of the pan and pour in half of the remaining egg mixture. When the egg has cooked, roll the egg again towards yourself. Repeat this process one last time. 3. Cut the omelette into small pieces when it has cooled down. ※watch more on the video. ・If you are not vegan feel free to add in cheese. It's a great way to add more flavor. ・Keep a medium-high heat throughout the cooking process. ・Here is the link for a rectangular pan used for making rolled omelettes. JAPANESE MIXED RICE 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! 2020/10/16 Miwa

＜Yield> 2 servings 5 minutes 3 minutes 1 potato (100g) 3 tablespoons canned corn Seasonings 1 teaspoon soy milk 1 teaspoon any vegan mayo( optional) ½ teaspoon rice vinegar ½ teaspoon soy sauce pinch of salt any fresh herb 1. Scrub the potato and peel the skin and remove the eyes. Microwave it at 600w for 3 minutes. 2. Mash the potato then add vinegar, canned corn and its liquid, soy sauce and soy milk when the potato is still steaming hot. Adjust the taste with salt. ・If you see that the potato becomes too dry as time goes on, add in some vegan mayo or some oil to make it creamy. ・Add in the vinegar when the potato is still steaming hot. Otherwise you will end up with vinegary & watery potato. ・ You can also add in cucumber, celery or carrots if you want. VEGAN MISO ONIGIRI/ RICE BALL 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! 2020/ 10/17 MIWA

This Asian chicken noodle soup is very filling and tasty. It's made with glass noodles. The soup itself is not too heavy, so I think this soup recipe is a perfect option for breakfast in winter. Enjoy! ＜Yield> 2 servings 1 minute 5 minute 150g chicken mince/ground chicken 1 cup Chinese chives ½ cup green onions/ leek, chopped ½ handful clear noodles ½ teaspoon ginger, grated 1 egg Seasonings 2 cups chicken stock (2 cups water + 1 teaspoon any soup stock powder ) ¼ cup rice wine without MSG and salt 1 tablespoon Soy sauce 1 tablespoon rice vinegar 1 teaspoon Toasted sesame oil 1 teaspoon chili oil salt (optional) chopped green onions black pepper 1. Grate the ginger. Thinly slice the leek (or green onions). Roughly chop the Chinese chives. Whisk the egg. Soak the clear noodles in water for 5 minutes. Boil the water beforehand to save time. 2. In a pot add in the chicken mince/ground chicken and cook it until it's 80% cooked. Add in the rice wine and boiling hot water. Remove the scum. Add in the chopped leeks and Chinese chives. Add in the chicken stock powder and grated ginger. Season with soy sauce and rice vinegar. Cook it for about 2-3 minutes until the vegetables are cook through over medium heat. Add in the beaten egg. Adjust the taste with salt. 3. Divide into serving bowls. Garnish with some green onions, black pepper and toasted sesame oil. Chili oil is optional but highly recommended. Now it's ready to be enjoyed! ※Please watch more on youtube! ・You can use any noodle you want but make sure to precook it before you add it into the soup. ・Adjust the final taste with salt before you serve it. If you are using unsalted chicken stock, you might want to add in some salt. My Asian chicken stock powder contains salt, so I didn't add in any additional sat in the video. AGEDASHI-TOFU/ 揚げ出し豆腐 Store the soup 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! 2020/10/24 MIWA

＜Yield> 2 servings 1 minute 4 minutes 1½ cups Chinese cabbage, chopped ½ cup mushrooms, chopped 40g bacon 3 tablespoons canned corn soup 2 cups soy milk 1 tablespoon butter 1 tablespoon yellow miso /white miso 1 teaspoon Soy sauce toppings parmesan cheese (generous amount please! haha) black pepper Any kind of shredded cheese 1. Separate the leaf part from the stem part of the Chinese cabbage. Chop the stem part into small pieces. For leaf part, chop into big bite sized pieces. Cut the bacon into bite sized pieces. 2. In a pot add in the butter followed by Chinese cabbage, mushrooms and bacon. Sauté them over high heat for 1 minute. When the vegetables start to sweat, pop on a lid then reduce the heat to medium and cook for another 2-3 minutes. Pour in the soy milk and add in the canned corn. Just before it comes to a boil, remove from heat. Dissolve miso paste into the soup and season with soy sauce. Adjust the taste with salt. 3. Transfer to serving bowls and sprinkle with black pepper and add in generous amounts of parmesan cheese. ※watch more on video. ・Red miso is not suitable in this recipe. ・You can use any milk. ・Before you add in any liquid, try to steam the vegetables to amp up the flavor. GARLIC HONEY SALMON 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! 2020/10/24 MIWA

＜Yield> 5 servings 5 minutes 13 minutes 300g firm tofu 1 cup leek, chopped 1 cup carrot, diced 1 cup cooked soybeans/ chickpeas ½ cup frozen edamame Seasonings 3 tablespoons Mirin 3 tablespoons tamari soy sauce(or any soy sauce on hand) 1 tablespoons granulated sugar 1 teaspoon kombu dashi powder/ vegetable dashi powder chopped green onions 1. Remove the moisture from the tofu by putting something heavy on top. Cut the leek into small pieces. 2. In a pan heat the oil. Add in chopped leeks and carrots. Cook it over medium heat for about 2-3 minutes. Then add in the tofu by crumbling it with your hands. Add in mirin, sugar, soy sauce and kombu/ vegetable stock powder. Continue to cook. Add in the soybeans and edamame when the liquid has reduced by half. Continue to cook until all the liquid is evaporated. 3. Transfer to plates and now it's ready to be enjoyed. ※watch more on Video! ・Tofu will be crumbled as you cook it, so the chunks don't have to be so small when you add them into the pan. ・This scramble is delicious on top of rice or in a salad. ・Make sure to completely evaporate the liquid for a bold taste. ・Please use tamari soy sauce without gluten & MSG for a gluten free option. Vegan miso 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! 2020/10/17 MIWA

This vegan tofu pizza is all about the toppings and sauce. I have 3 different varieties for you to enjoy! -sriracha mayo pizza -vegan cheese pizza -gochujang mayo pizza All of these vegan tofu pizzas are light, flavorful and low carb! I hope you will enjoy them! ＜Yield> 1 servings 2 minutes 6 minutes 1 piece thin fried tofu ¼ cup onion, sliced ⅙ cup green pepper 2 cherry tomatoes vegan cheese (as much as you want) Sauce vegan tomato ketchup 1. Preheat the oven to 200°C (392°F). Slice the onion and green pepper thinly. Cut the cherry tomatoes in half. 2. Place the fried tofu on a baking tray and smother with the tomato ketchup. Pile on the onions, green peppers and tomatoes. Sprinkle with vegan cheese. Bake it in the oven at 200°C (392°F) for 6 minutes or until the edges of the fried tofu have crisped up and the cheese has melted. 3. Remove from the oven. Now it's ready to be enjoyed. ・Each oven works differently, so please keep your eye on it. If your fried tofu has crisped and browned then it's ready. ・Fried tofu doesn’t have much taste, so make sure to pile on loads of toppings to make your pizza bold in taste. Vegan miso soup Store in an air-tight container in the fridge for 1 day. Let me know by tagging me on Instagram I love to see your creations! - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2020/11/07 MIWA

This vegan tofu pizza is all about the toppings and sauce. I have 3 different varieties for you to enjoy: -sriracha mayo pizza -vegan cheese pizza -gochujang mayo pizza All of these vegan tofu pizza are light, flavorful and low carb! I hope you will enjoy them! 2 servings 4 minutes 6 minutes 1 piece thin fried tofu 1 tablespoon kimchi 1 tablespoon canned corn 1 teaspoon Toasted sesame oil chopped green onions Sauce 2 tablespoons Japanese homemade vegan mayo 1 teaspoon gochujang 1. Preheat the oven to 200°C (392°F). Mix together the vegan mayo with gochujang. Chop the kimchi finely. 2. Place the fried tofu on a baking tray and smother with the sauce from step 1. Pile on kimchi and corn. Bake it in the oven at 200°C for 6 minutes or until the edges of the fried tofu have crisped up. 3. Remove from the oven and sprinkle with some chopped green onions followed by toasted sesame oil. Enjoy with extra mayo sauce for dipping. ・Each oven works differently, so please keep your eye on it. If your fried tofu has crisped and browned then it’s ready! ・You can substitute gochujang for miso paste if you want a non-spicy alternative. ・Fried tofu doesn’t have much taste, so make sure to pile loads of topping to make your pizza bold in taste. JAPANESE VEGAN POTATO SALAD Store in an air-tight container in the fridge for 1 day. Let me know by tagging me on Instagram I love to see your creations! - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2020/11/07 MIWA

OSUIMONO(お吸い物) refers to Japanese clear soup made of flavorful dashi( soup stock). Pickled plum and fish stock are nicely incorporated together in this one bowl. If you ever stay at a ryokan (traditional Japanese style hotel), you might taste this at the end of your multi-course meal! Cure your stomach after feasting during the holiday season! Enjoy! < PICKLED PLUM SOUP/ 梅のお吸い物> ＜Yield> 1 serving 2 minutes 0 minute 1 pickled plum 1 cup boiling water ½ cup lettuce, shredded 2 tablespoons bonito flakes 1 teaspoon Soy sauce ½ teaspoon dashi powder chopped green onion 1. Tear the lettuce by hand and add it into a bowl. Add in the dashi stock powder, pickled plum and soy sauce. 2. Pour the boiling water into the bowl. Garnish with bonito flakes and now it's ready to be enjoyed. ※watch more on Youtube! ・For the pickled plum and dashi stock powder, depending on the products you use, the sodium content differs. Please adjust the final taste by adding more or less soy sauce. OYAKODON I don’t recommend storing it since the soup will be too tart because of the picked plum. 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! 2020/10/24 MIWA

＜Yields> 2 servings 7 minutes 3 minutes 150g steamed Japanese sushi rice (about ½ cup dried Japanese sushi rice) 1 tablespoon grounded sesame seeds ½ teaspoon sea salt 4 pieces shiso basil/ Italian basil MISO EGGPLANT 1 Asian eggplant 1½ tablespoon Mirin 1 tablespoon yellow miso ½ teaspoon granulated sugar 1. Cook the steamed rice. Mix with salt. For the eggplant miso; mix together the miso paste, mirin and sugar. Shred the shiso leaves thinly. 2. Cut the eggplants into small bite sized pieces. Heat the olive oil over medium heat. Sauté the eggplants until they start to sweat and become squishy. Lower the heat and then add in the miso mixture. Cook it away until almost all the liquid has evaporated. 3. Mix the steamed rice (step 1), ground sesame seeds, chopped shiso and the miso eggplant. Place half of the mixed rice on a piece of plastic wrap and form it into a triangle shape with the wrap. Repeat the same process for the second onigiri. 4. Plate your rice balls and garnish with reserved shiso if you want. ・The miso mixture will burn easily so make sure to keep the heat low once you add it in. ・To remove the bitterness from the eggplant, soak it into salted water (1 teaspoon of salt+ 2 cups of water). JAPANESE PICKLED RADISH Vegan miso soup Store them in an air-tight container for 1 day. If you keep it in the fridge, the rice ball will dry out. You can leave it at room temperature for a few hours only if the room isn't too hot. - 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/ 25 MIWA

This vegan tofu mayo will go with any type of veggies! My family is not particularly vegan, but we don't stock regular Japanese mayo anymore because we are satisfied with this homemade vegan tofu mayo. I know exactly what ingredients go into this vegan tofu mayo! It's protein packed and very tasty! What's not to love?? I often mix in more miso, vinegar or soy sauce depending on what recipe I will be using this mayo in. Feel free to play around with this homemade vegan tofu mayo. If you make one it in your kitchen, please share it with me on Instagram! For another vegan miso tofu mayo recipe, check out this link! ＜Yield> 4 servings 2 minutes 0 minutes 300g silken tofu 4 tablespoon olive oil ½ tablespoon rice vinegar ½ tablespoon lemon juice 1 teaspoon mustard 1 teaspoon granulated sugar 1 teaspoon salt ¼ teaspoon pepper 1. Put everything into a blender and blend until it becomes creamy. 　※watch more on YouTube! ・If the flavor of olive oil is too strong for you, please do half olive oil and half avocado oil. ・Please mix the mayo every time before you use it since it is prone to separate. ・The texture and taste is relatively light with makes it great for mixing with other seasoning and condiments such as soy sauce and miso. 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! 2020/11/04 MIWA