Search Results

<🛒 Ingredients (for 2 sandwiches) :> Main fillings 1 grilled chicken breast (sliced) 1/2 ripe avocado (sliced or mashed) A handful of fresh greens (e.g., arugula, baby spinach) 4 slices of bread Carrot Slaw 1 cup thinly shredded carrot and red bell pepper 2 tsp rice vinegar 1 tsp sugar or honey A couple pinch of salt Sauce / Spread 1 tbsp seaweed paste 1 tbsp Japanese mayo (e.g., Kewpie) <👩‍🍳 Assembly Steps:> Prepare the slaw : In a small bowl, mix rice vinegar, sugar (or honey), and salt . Add shredded cabbage and toss well. Let it sit for at least 5–10 minutes to soften and absorb the flavor. Grill the chicken : Season it with salt and pepper. Grill the chicken breast, then slice into strips. Prep the bread : Lightly toast the slices. Build the sandwich : Spread seaweed paste on both slices of bread. Add a layer of mayo on both slices. Top with avocado slices, carrot slaw, grilled chicken, and fresh greens. Close the sandwich with the top slice. Place the sandwich in the center of the wrap. Fold the wrap tightly around the sandwich, pressing gently to secure it. Let it rest for 2–3 minutes to make slicing easier. Then, use a sharp knife to cut it diagonally. This sandwich is best enjoyed right after making. If needed, it can be stored for up to one day. Feel free to add some chopped purple cabbage or your favorite pickles along with the carrots. You can swap the chicken for a boiled egg or baked tofu for a plant-based twist. Instead of plastic wrap, you can also use parchment paper to wrap it up. This Sandwich is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. Recipe by MIWA July 25. 2025

< JAPANESE VEGAN CURRY NOODLE SOUP/ ビーガンカレーうどん> ▶VEGAN ＜Yield> 2 servings 6 minutes 18 minutes 2 servings frozen udon noodles 2 asian eggplants (150g) 1 ½ cups (200g) kabocha squash, diced 1 cup (150g) onion, chopped 1 cup (100g) carrot, chopped ½ cup (100g) small tomato, chopped ½ cup (50g) green pepper, shredded ½ cup (150g) cooked beans (chickpeas, lentils, black beans etc) 2 tablespoons (15g) ginger, minced 2 tablespoons (15g) garlic, minced 1 ½ tablespoons olive oil Seasonings 2 cups water ¼ cup (50ml) apple juice/ grated apple 1 tablespoon soy sauce 2 teaspoons all purpose flour 1 teaspoon vegetable stock powder (or vegetable bouillon cube) 1½ teaspoon miso paste (or 2 teaspoon) 1½ teaspoon curry powder ½ teaspoon salt 1. Dice the eggplants, tomato, green pepper and onion into approximately ½ inch dice. Thinly slice the carrots into a half moon shape. Chop the kabocha squash a little larger than the other vegetables. Mince the garlic and ginger. 2. Into a large pan or pot, heat the olive oil over medium. Add in the garlic and ginger. Cook until fragrant. Add in the rest of the vegetables all at once. Season the vegetables with salt and cook over high heat for about 4 minutes. Lower the heat and cover with a lid. Steam for another 4 minutes. 3. Open the lid and add in the curry powder and flour. Cook it for one minute. Add water, apple juice, soup stock powder and cooked beans. Once it comes to a boil, lower the heat and simmer for an additional 5-10 minutes with the lid on until all the vegetables are cooked. Season the curry with soy sauce and miso paste. Adjust the final taste with salt if it’s needed. Partially blend the soup immersion blender if you want. 4. Cook the udon noodles according to their package instructions. Transfer the cooked noodles to a serving bowl then pour the soup (step 3) over top. ※Watch more on YouTube! 1. I recommend cutting everything as small as possible to speed up the cooking process. 2. If you are sensitive to spicy food, reduce the amount of ginger in half. 3. Make sure to taste the soup before adding in the miso paste and soy sauce. You want to avoid over seasoning the soup. 4. If you have time, caramelize the onions before adding in the other vegetables to bring out even more flavor. 5. I highly recommend partially blending the soup, where part of it is smooth while still retaining some texture. This will allow the soup to better cling to the noodles. 6. Enjoy this soup with any other noodle or even rice. I used udon noodles in my YouTube video Store the soup and noodles separately. The soup can be kept in an air-tight container in the fridge for up to 5 days.   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2022/ 03/ 12 MIWA

Learn how to make the perfect Japanese tamagoyaki (tamago) learning from my mistakes!! Japanese tamagoyaki is a popular Japanese egg omelette made with fluffy egg layers. If you have ever made tamagoyaki before, you might have experienced that it ended up becoming burnt, too runny or having holes. haha In this video, I will give you 4 tips to make a perfect Japanese tamagoyaki by reflecting on my mistakes! ＜Yield> 2 servings 2 minutes 5 minutes 3 eggs 1 tablespoon granulated sugar, 1 teaspoon mirin ½ teaspoon soy sauce. ¼ teaspoon fish stock powder 1.Whisk the three eggs until you reach a uniformed yellow color. 2. Add in the sugar, fish stock powder, mirin and soy sauce. Mix them well. 3. Heat a pan over medium-high heat. Grease the pan well. Pour ¼ of the egg mixture. Spread the mixture evenly on the pan. Reduce the heat to low. Once cooked start rolling from the top towards you little by little with the chopsticks. Grease the pan again and then slide the rolled egg omelette to the top. Pour ⅓ of remaining egg mixture into the pan. Lift the rolled egg omelette so that the uncooked egg mixture goes under the roll. Once cooked, rtart rolling again towards you. 4. Repeat the same process twice. 5. Transfer to a sushi mat or a clean cloth. Cover the egg omelette to rest. When it’s cool enough to touch, cut into pieces. Enjoy with grated daikon radish if you like. ※more and more tips on YouTube!! ・Make sure the pan is well heated before you pour in the egg mixture. ・Keep the heat medium-low while you are cooking. Store in an air-tight container in the fridge for up to 3 days.   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2020/11/11 MIWA

< ONE POT SPICY VEGAN ASAIN TOFU/ 厚揚げの辛味炒め> ＜Yield> 2 servings 5 minutes 10 minutes 300g atsuage/thick deep fried tofu (1 block) 2 cups leeks, sliced (1 leek) 3 pieces shiitake mushroom Seasonings 3 tablespoons water 3 tablespoons mirin 2 tablespoons rice wine 1½ tablespoons soy sauce 1½ tablespoons hoisin sauce 1 teaspoon toasted sesame oil ½ teaspoon doubanjiang paste ½ teaspoon garlic, grated toasted black sesame seeds chopped green onions 1. Slice the leek into ¼ inch thick slices. Remove the stems from the shiitake mushrooms then tear the stem into pieces by hand. Thinly slice the cap of the shiitake mushrooms. Grate the garlic. Cut the fried tofu into large bite sized pieces. 2. In a deep pan, mix together the doubanjiang paste, hoisin sauce, mirin, rice wine, soy sauce, grated garlic and water. Add in all the sliced mushrooms (stem and caps), garlic and tofu. Start to heat the pan over medium and bring to a boil. Once it reaches a boil, lower the heat to low and cover. Cook for 10 minutes. 3. Once the leeks have wilt, add in the soy sauce and toasted sesame oil. Remove from heat and transfer to plates. Garnish with some green onions and black sesame seeds. Enjoy with a bowl of rice. ※Watch more on YouTube! ・If you cant find deep fried tofu, use extra firm tofu. ・Remember to adjust the taste with soy sauce before you serve. ・If you are sensitive to heat, reduce the amount of doubanjiang paste in half. It might be a little spicy for kids. ・Feel free to add in bok choy and spinach! JAPANESE PICKLES JAPANESE CLEAR DASHI SOUP Store in the fridge for up to 4 days.   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2021/02/23 MIWA

Japanese pickled cucumbers are something I always make as a side dish over the summer. The dressing is extremely refreshing and versatile! If you are vegan, please leave the crab stick out and add in more vegetables like leafy greens, okura and even tomatoes will go with this dressing! Enjoy! ＜Yield> 2 servings 5 minutes 0 minutes 1 cucumber 4 crab sticks/imitation crab 1½ tablespoons dried wakame seaweed Dressings 1½ tablespoons rice vinegar 2 teaspoons sugar 1 teaspoon S oy sauce ★Find Japanese ingredients here . shreded ginger 1. Slice the cucumber thinly. Sprinkle 1/4 teaspoon of salt and massage it in. Afterwards, squeeze out the excess moisture. Rehydrate the wakame seaweed. 2. In a bowl, mix together the rice vinegar, sugar and soy sauce. 3. Into the bowl with the dressing, add in the cucumbers and wakame seaweed. Next add in the crab sticks. Toss everything together and keep in a fridge for 30 minutes if possible. Now it's ready to be enjoyed. ※ Watch my video for more tips! ・To make it vegan, add tomatoes and okura instead of crab sticks. VEGAN MISO ONIGIRI/ RICE BALL EGG AND CABBAGE MISO SOUP Store in an air-tight container in the fridge for up to 4 days. This Salad  is great to be served in this tableware . - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2020/08/28 MIWA

OKONOMIYAKI is already very popular all over the world!! What about a vegan OKONOMIYAKI? We usually use a store-bought OKONOMIYAKI sauce which contains animal products. This time, I made my own Okonomiyaki sauce using 4 plant based/vegan ingredients!! It might taste a little different from the authentic OKONOMIYAKI sauce but trust me it's soooo good! Okonomiyaki literally refers to cook whatever you want! This means you can add multiple kind of vegetables or whatever is lying in your fridge! Clean up your fridge and enjoy the delicious vegan okonomiyaki! ＜Yield> 2 servings 6 minutes 10 minutes 1 piece king oyster mushroom 150g silken tofu 2 cups (150g) cabbage, chopped 130ml kombu stock (⅔ cup water + 1.5 teaspoon Kombu dashi powder / vegetable dashi powder ) 120g all purpose flour 1 tablespoon potato starch 1 tablespoon vegetable oil (or any oil without a strong smell) Okonomiyaki sauce 1 tablespoon hoisin sauce 2 teaspoons S oy sauce 1 teaspoon tomato ketchup 1 teaspoon apple juice ⅛ teaspoon mustard (optional) Toppings vegan mayo aonori flake pickled ginger ★Find Japanese ingredients here . 1. Crumble and whisk the tofu until it becomes smooth. Add in kombu stock ( water+ kombu stock powder), then mix it well. Add the flour and potato starch and then gently mix it again. Be careful not to over mix the batter. 2. Cut the cabbage into ½ inch dice. Slice the oyster mushroom into ¼ inch thickness. 3. Mix together the hoisin, soy sauce, tomato ketchup and apple juice. Set aside. 4. Fold in the sliced cabbage from step 2 into the batter from step 1 with a spoon to aerate the batter. Do not mix it too much. 5. Heat the oil over medium high heat in a pan. Pour the okonomiyaki batter into a round pancake shape at the center of the pan. Cook the pancake over medium heat for 4 minutes until the bottom is lightly browned. 6. Once the bottom of the pancake is cooked, place the sliced mushrooms on the top and then flip the pancake. Cover the pan and then cook for an additional 4 minutes. Do not press the pancake down with a spatula, otherwise the pancake will not be light and fluffy. Remove the lid and flip the pancake over again. Cook for an additional minute uncovered to evaporate the excess water. Remove from pan when it's finished. 7. Smother the pancake with the sauce created in step 3 and vegan mayo. Sprinkle some aonori seaweed if you want. ※Watch more on YouTube! ・Adding mustard to the sauce is totally optional. ・Tofu needs to be custard type. Store in an air-tight container for 3 days in the fridge and in the freezer for 2 weeks. JAPANESE VEGAN DRESSING AND SALAD RECIPE - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2021/01/15 MIWA

< ONE POT NORI BROCCOLI PASTA/ ブロッコリーと海苔のワンポットパスタ> ＜Yield> 2 servings 7 mins 9-12 mins ( It depends on the type of pasta you use) 2 servings spaghetti (200g) 10 pieces (100g) small shrimp, deshelled and deveined 3 cups (200g) broccoli 3 sheets nori seaweed, torn into pieces 4 cloves garlic ½ tsp chili flakes Sauce 3cups (600-700ml )water ½ tsp salt 1 ½ - 2 tbsp soy sauce 1 ½ tbsp olive oil Toppings ½ tsp black pepper 1. Mince garlic. Cut broccoli florets into small pieces. Peel or cut the outer tough layer of the broccoli stem then thinly slice the inside part. 2. To a pan, heat the olive oil followed by minced garlic and chili flakes. Let the aroma bloom over small heat for 1 min. Next, add water, salt, nori seaweed, broccoli and raw pasta. Cook according to the pasta's package instructions. The pasta tends to stick together especially for the first 3-4 mins. To prevent this from happening, keep it moving. 3. 4 mins before the pasta is cooked, add in the shrimp. Continue to cook until the pasta is cooked to your liking. Mash the broccoli with a spatula. Remove from heat and adjust the taste with soy sauce if it’s needed. Transfer to a plate and add black pepper if you like. ※Watch more on YouTube! 1. If the pasta is not cooked, feel free to splash in some water and continue to cook for an additional 1-2 mins. 2. The broccoli needs to be cooked for more than 8 mins. 3. Try not to overcook your shrimp. 4. The pasta tends to stick together especially for the first 3-4 mins. To prevent this from happening, keep it moving. 5. If you are vegan, feel free to skip the shrimp and instead add tofu or your choice of protein. Store in an air-tight container in the fridge for 3 days.   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2022/10/01 MIWA

▲Vegan Ingredients (Serves 1) - 150g Silken Tofu - 3 ½ tbsp (25g) Unsweetened Cocoa Powder: (can adjust by ±10g to taste) - 2 tbsp(30g) Honey or  any preferred sweetener - 2 tbsp (20g) Rice Flour Instructions 1. Wrap the tofu in a paper towel and microwave on 600W for about 20 seconds to drain excess water. 2. Place the tofu in a bowl and blend until smooth. 3. Add the rest of the ingredients to the bowl and mix until there’s no dry powder remaining. 4. Transfer the mixture into a heatproof dish lined with parchment paper, smoothing it out evenly. 5. Microwave on 600W for 3 minutes. 6. Let it cool to room temperature, then refrigerate for a minimum an hour. 7. Dust with extra sugar or add whipped cream before serving if desired.  MIWA's tips - You can adjust the amount of cocoa powder by ±10g. Less cocoa results in a softer texture, while more gives a denser consistency. Enjoy! -Adjust the heating time based on your microwave's wattage. For a 1000W microwave, start with about 1.5 minutes and then heat in short intervals until it solidifies. -My family loves to add vanilla icecream on top.  This chocolate tofu cake  is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience.

▶vegan ＜Yield> 2 rice balls/onigiri 8 minutes 0 minutes 300g cooked sticky Japanese su shi rice 2 tablespoons (6g) Shio kombu / Salted Kombu ½ cup (40g) frozen edamame 18g plant-based cheese (the cheese needs to hold it's shape when mixed with rice a.k.a non-melting cheese) 1 teaspoon soy sauce 1 sheet nori seaweed 1. Defrost the frozen edamame. Crumble the cheese into small pieces. 2. In a bowl add in the cooked rice, edamame, salted kombu, cheese and soy sauce. Mix them together well. 3. On a sheet of plastic wrap, add half of the mixture from step 2, wrap it up and then create a mountain shape with your hands. Repeat for the second onigiri. 4. Open the plastic wrap up and place them on your plate. Wrap with nori seaweed if you want to. ※Watch more on YouTube! ・You can adjust the saltiness by adding more soy sauce. However, the more liquid you add the more difficult it is to hold the shape of ONIGIRI. ・By adding black pepper it becomes even more flavorful. Store them in plastic wrap for a day at room temperature. - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. 2021/04/10 MIWA

▶VEGAN ＜Yield> 5 serving 10 minutes ( doesn't include resting time) 1-3 minutes 2 cups (200g) ginger, thinly sliced 1 teaspoon salt Marinade 1 cup rice vinegar 5 tablespoons granulated sugar 1. Peel the skin from the ginger. Slice the ginger as thin as possible. Blanch the ginger slices for 1-3 minutes to remove the pungency. The time depends on how pungent you want the pickled ginger to be. Drain the water and rinse the ginger slices under the cold water. Squeeze out the water. Sprinkle with salt then leave them to rest for 5 minutes. Squeeze out the moisture again. 2. To a pot over medium heat, add in the rice vinegar and sugar. Once it comes to a boil, remove from heat and let it cool down. 3. Squeeze the water out of the ginger again. Combine the ginger with the marinade in a clean glass jar. Let them sit together at least overnight. ※Watch more on YouTube! 1. If the pickled ginger is too tangy then feel free to add an additional teaspoon of sugar. Another option is to reduce the amount of vinegar used to ¾ cup and replace the missing volume with ¼ cup of water. 2. If you are sensitive to the pungency of ginger, blanch the ginger for 3 minutes instead of 1. I did 1.5 minutes in the video. 3. Try to pick fresh ginger with thin skin for the best pickled ginger! Store in an air-tight container in the fridge for up to 3 weeks.   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2021/05/18 MIWA

< BEAN SPROUT SHRIMP FRIED RICE WITH CHIVE SAUCE/ もやしチャーハンのにらソース> ＜Yield> 2 servings 5 minutes 6 minutes 2 cups (300g) steamed rice 1 cup (100g) bean sprouts 1/4 cup (10g) ginger, minced ½ cup (80g) Chinese chives, chopped 1 tablespoon (3g) dried shrimp 1 tablespoon high heat oil 1 tablespoon soy sauce ¼ teaspoon salt 1 clove garlic Sauce ¼ cup (20g) Chinese chives, minced 1 tablespoon soy sauce 1 teaspoon rice vinegar 1 teaspoon toasted sesame oil black pepper (up to you^^) 1. Mince the garlic, ginger and dried shrimp (only mince the dried shrimp if it's in large pieces). Finely chop the Chinese chives (approximately ¼ cup worth) and chop the rest (approximately ½ cup worth) into 2 inch long pieces. 2. Heat the oil in a pan. Add in garlic, ginger and dried shrimp. Cook over medium heat for 1 minutes or until fragrant. Add in steamed rice and salt. Cook it over high heat for another 2 minutes. Add in Chinese chives and beans sprouts. Season with soy sauce. Cook for an additional 2 minutes and then remove from heat. 3. In a mixing bowl add soy sauce, vinegar, toasted sesame oil and black pepper (all the ingredients listed under the ). Mix together well and then add in the finely chopped Chinese chives. 4. Scoop generous amounts of fried rice (step 2) in a bowl and enjoy with the sauce made in step 3. ※Watch more on YouTube! 1. If you are vegan, skip the fried shrimp and add in more garlic and ginger. Store in an air-tight container in the fridge for up to 5 days.   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2022/1/15 MIWA

▶Vegan option available. ＜Yield> 3 serving 10 minutes 0 minutes 250g kabocha squash ½ cup celery, finely chopped Topping your favorite nuts (walnuts, almonds etc...) Non-vegan option 2 tablespoons mayonnaise 1 tablespoon/1 pat cream cheese 1 tablespoon neutral oil ( I use rice oil ) 1 tablespoon milk or until you reach the desired texture 1 teaspoon yellow miso ½ teaspoon black pepper ( It might not be suitable for kids but it's highly recommended for adults!!^^) Vegan option 2 tablespoons vegan mayo 1 tablespoon vegan yogurt (I use soy yogurt) 1 tablespoon neutral oil ½ tablespoon yellow miso 2 pinch salt ½ tsp of black pepper (It might not be suitable for kids but it's highly recommended for adults) ★Find Japanese ingredients here . 1. Wash the kabocha squash. Remove the seeds and microwave for 7 minutes at 600w or until fully cooked and the inside becomes soft. Finely chop the celery. 2. Scoop out and mash the flesh from the kabocha squash in a bowl. While the kabocha squash is still warm, add in the cream cheese then combine together. Add the yellow miso , neutral oil, mayonnaise and milk into the bowl. Mix them until everything comes together and becomes creamy similar in texture to hummus . If it’s not creamy enough, add more milk or oil. 3. Adjust the taste with salt and black pepper. Enjoy this recipe spread on a slice of bread along with your favorite veggies and roasted crushed nuts! ※Watch more on YouTube! 1. I highly recommend using this to make a sandwich loaded with lots of vegetables, fresh herbs and leafy greens. 2. Please try not to skip the black pepper! 3. For the vegan version, the direction will be exactly the same as non-vegan version. Please swap the seasonings & condiments as it’s written above. Watch it on YouTube for an in-depth explanation. 4. Drizzle on some maple syrup if you tummy is calling for something sweet!^^ Store it in an air-tight container in the fridge for up to 4 days. This Kabocha miso spread  is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2021/07/17 MIWA