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I always have eggs and kimchi in my fridge and one day I was wondering what I could create with these. Then I came up with this kimchi stuffed boiled egg! Kimchi and soft boiled eggs are a winning combination that is the perfect complement to a bowl of rice. I will definitely repeat this recipe again for breakfast to enjoy with my SOY CREAMY MISO SOUP and of course a bowl of rice! Enjoy! ＜Yield> 2 servings 5 minutes 9 minutes 2 eggs 2 tablespoons kimchi 1 teaspoon Soy sauce 1 teaspoon Toasted sesame oil Fresh herbs toasted sesame seed nori seaweed 1. Bring the water to a boil. Cook eggs for 9 minutes. Transfer the eggs into an ice bath. Peel the shells. Chop the kimchi into small chunks. 2. Cut the boiled eggs in half and remove the egg yolks. Mix the egg yolks together with the chopped kimchi, soy sauce and toasted sesame oil. Put them back into the egg whites. Garnish with some sesame seeds and nori seaweed. Now it's ready to be enjoyed. ・Please cook the egg more than 8 minutes otherwise the egg yolk will be too runny. JAPANESE PORK RIBS VEGETARIAN TOFU OYAKODON Store them in an air-tight container in the fridge for up to 2 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! 2020/08/19 MIWA

Japanese ginger pork is very popular and is fast to make at home. The pork is quite savory and has a hint of ginger. I love to jazz up this recipe with many varieties of vegetables. This time, I'm using tomatoes in my Japanese pork ginger to make it even more flavorful. When summer is here, I don't really like to eat heavy meals. With tomatoes and ginger, you can definitely finish the pork ginger in minutes because the overall taste is refreshing. I sometimes eat this on top of rice and make it into a rice bowl. Enjoy! ＜Yield> 2 servings 5 minutes 7 minutes 7 oz (200g) thinly sliced pork ¼ onion 1 large tomato Seasonings 2 tablespoons Soy sauce 2 tablespoons Mirin 2 tablespoons rice wine 1 teaspoon sugar 1 teaspoon grated ginger and garlic ½ teaspoon black pepper Fresh herbs shredded cabbage 1. Slice the onion thinly. Cut the tomato into wedges. Mix all the seasonings listed above. 2. Heat the vegetable oil over medium heat. Add in the pork and then cook for 3 minutes or until the pork is nice and browned on the bottom. Add in the onions and tomatoes. Continue to cook until the onions have begun to sweat. Drizzle on the mixed seasonings and continue to cook away for about 2 minutes or until the sauce has thickened. 3. Make a bed of shredded cabbage on a plate and transfer the pork on top of it. Sprinkle with freshly crushed black pepper. Now it's ready to be enjoyed. ・You can swap pork for firm tofu. ・Adjust the taste with salt and pepper if needed. ・I'm using a shabu shabu type cut for my pork. If you are using a thicker one, make sure to cook them longer. JAPANESE CRAB MAYO SALAD GARLIC RICE IN RICE COOKER Store in an air-tight container in the fridge for up to 2 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! 2020/08/20 MIWA

AGEBITASHI is deep fried vegetables soaked in a sweet-dashi-soy sauce based marinade. Dashi-soy sauce is also known as a soba noodle dipping sauce. AGEBITASHI is a very traditional Japanese dish. Fried vegetables are very rich but the dashi soy sauce is very refreshing and pairs nicely with fried vegetables. Fried vegetables soaked up all the dashi stock and the juice will flow out in your mouth when you bite it! Especially in the summer, I like to make a batch of AGEBITASHI and store them in the fridge to enjoy throughout the week. I'm using a homemade dashi soy sauce (soba noodle dipping sauce). but feel free to use a store bought one. For the vegetarian version, please check the at the bottom. Enjoy! ＜Yield> 3 servings 5 minutes 10 minutes 2 Asian eggplants 1 zucchini Marinade 1 cup homemade soba dipping sauce / store bought soba noodle dipping sauce 1 teaspoon grated ginger shiso herb 1. Slice the zucchini and eggplants into 1 inch thick round pieces. Wipe off the moisture. Deep fry or shallow fry the vegetables. 2. Prepare the soba noodle dipping sauce according to my separate recipe. Add in the grated ginger and mix them well. 3. While the vegetables are still hot add them into the dipping sauce. Keep them in the fridge for at least 30 minutes before you serve. Now they are ready to be enjoyed! ・The sauce is meant to be a little salty and savory. However feel free to dilute with water. ・If you are using store bought soba noodle dipping sauce, adjust the taste by adding water. The store bought versions tend to be a bit salty. ・This will also pair perfectly with udon noodles. ・ I recommend to eat this dish cold. ・For a vegetarian version, use a kombu based dipping sauce. Inari Sushi TONJIRU/ PORK AND VEGETABLE MISO SOUP 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! 2020/9/01 MIWA

There are so many kinds of Japanese pickles out there since preservation is one of the key components when you talk about Japanese cooking. In today's Japanese pickle recipe, I used dried daikon radish. As for preservation methods, I have lots of dried ingredients in my pantry. I'm very grateful for having dried ingredients ready for anytime I want inject more nutrition into my dishes. Dried daikon radish is crunchy & chewy in texture. It is great at soaking up all the yummy pickle marinade. I keep this dried radish pickle in the fridge and enjoy it with rice and noodles throughout the week. Dried radish pickles are the perfect side dish to have in summer! ＜Yield> 3 servings 8 minutes (does not include time for rehydrating) 1 minute 40g dried daikon radish marinade 3 ½ tablespoons rice vinegar 2 ½ tablespoons Soy sauce 2 tablespoons water 2 tablespoons Mirin 4g of kombu chili flakes yuzu zest, lime zest, lemon zest 1. Rehydrate the dried daikon radish. Drain the water and squeeze out the excess moisture. Cut into bite sized pieces. 2. In a pot add the mirin then bring it to a boil. Once it has reached a boil remove from heat immediately. You are performing this step to evaporate the alcohol. In a container mix together the vinegar, soy sauce, water, kombu, chili pepper and mirin. Add in the rehydrated daikon and toss everything together. Let them sit overnight in the fridge. Transfer to plates and now it's ready to be enjoyed! ・You can adjust the amount of vinegar to your liking. ・You can swap dried daikon radish for fresh vegetables such as onions, leeks, carrots, celery and cucumber. Just remember to sprinkle a tiny bit of salt and massage them into the vegetables first. Then squeeze the excess moisture out before marinating with the dressing. This process will help to keep the crunchiness of the vegetables. ・Mirin contains alcohol. Make sure to evaporate the alcohol first. ・Personally, I need chili flakes in this recipe! ・ Never toss the liquid of dried daikon radish! It can be used as a vegetable soup stock along with piece of kombu! Japanese miso eggplant recipe Vegan Japanese style vegetable mixed rice Store in an air-tight container in the fridge for up to 5 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2020/08/23 MIWA

What is your favorite breakfast?? For me it's a bowl of rice and miso soup. Today, I would like to share my vegan version of a Japanese comfort breakfast. It's rice packed with massive flavors from dried shiitake mushrooms, fried tofu, kelp and so on. I'm sure your tummy will be filled with nourishment and happiness. Recipe for vegan miso soup↓ https://www.shinagawa-japanese-cooking.com/post/vegan-miso-soup Hope you will enjoy it! Tag me with your creation on my Instagram! https://www.instagram.com/miwajapanesecookingclass/channel/?hl=ja 2 servings 5 minutes (doesn’t include soaking time) 20 minutes 150g sticky rice 50g carrot 5g kelp 4 pieces dried shiitake mushrooms 1 piece thin fried tofu Seasonings 160ml water 1.5 tablespoons light soy sauce 1 tablespoon mirin 1 tablespoon rice wine 1 teaspoon salt Mitsuba herb shiso herb 1. Soak the dried shiitake mushrooms into the water overnight. 2. The next day, soak the kelp in the mushroom-water for at least 30 minutes and set aside. Soak the rice in fresh water for 1 hour and then rinse it 30 minutes before you begin to cook, and let it sit in a strainer. 3. Squeeze the dried shiitake mushrooms to let the juices come out, save 100ml of the mushroom juice for later. Cut the mushrooms into thin strips. 4. Julienne the carrots into thin match strips. Remove the oil from the fried tofu by pouring hot water over them. Squeeze out the excess moisture then cut it into thin slices. 5. In a clay pot, add in the rinsed rice, 60ml of the mushroom-kelp stock, 100ml of the squeezed shiitake mushroom juice and all the seasonings. Stir it gently and then place the carrots, shiitake mushrooms and fried tofu on top. Lastly place the kelp on the very top. 6. Heat the clay pot over high heat. Once it comes to a boil, simmer it for 10 minutes. Then, cook it over high heat for 10 seconds and then remove from heat. Steam the rice for another 15 minutes with the lid on. 7. Open the lid and gently mix the rice from bottom to the top, in that motion. Variations: -You can also add burdock root or any other kind of mushroom. Suggestions: -If this recipe is not savory enough then please add in more seasonings and reduce the amount of water. Make sure to keep the total liquid volume the same. -You can also make this with a rice cooker! -You can use a regular pot instead of a clay pot. -Instead of making broth from scratch (soaking the mushrooms and kelp), you can dissolve the kelp broth powder into the water. Store in an air-tight container in the fridge for up to 3 days. #vegan,#veganism,#vegans,#veganrecipes,#veganisminjapan,#misosouprecipes,#veganbreakfast,#plantbaseddiet,#easyrecipes,#japanesecooking,#japanesefoodrecipe,#miwasjapanesekitchen,#miwasjapanesecooking

This miso sauce has easily become one of my family's favorite recipes. Although my family is not vegan, they found that this miso sauce was very satisfying. The miso sauce is savory, sweet and has deep umami taste. Enjoy! ＜Yield> 2 servings 5 minutes 9 minutes 1 leek 1 clove garlic 2½ tablespoons yellow miso 2 tablespoons Mirin 1½ tablespoons Toasted sesame oil 1 tablespoon sugar 1 teaspoon Soy sauce Onigiri 2 servings steamed sushi rice 1 tablespoon Soy sauce 1. Chop the leek finely. Heat 1 tablespoon of toasted sesame oil in a pan followed by the chopped garlic. When the garlic has become fragrant, add in the leeks. Continue to cook until the leeks are lightly browned. 2. Add in the miso paste, sugar, mirin, and soy sauce. Cook them for 2 minutes over low heat. Remove from heat. Mix in the remaining toasted sesame oil. Combine everything together. 3. Make the rice balls. Let them sit for 5 minutes then flip over. Leave them for another 5 minutes to dry out the surface. Grill them on a nonstick pan and smother with soy sauce on top, flip over and do the same for the other side. Repeat the same process twice. When both side are charred, transfer them to a plate and smother with the sauce created in step 2. Now they are ready to be enjoyed. ・I’m using yellow miso paste. Any kind of miso will work in this recipe, but every product has a different sodium content. If yours tastes too salty, add in some mirin to balance it out in step 2. ・If you want to minimize the amount of work you need to do for this recipe, you don’t have to make a rice ball. You can just eat the miso sauce with a bowl of rice or smother it on top of grilled vegetables like eggplant. I also enjoy this miso mixture as a dipping sauce. Try using it as a dipping sauce for cucumbers! It’s my favorite! Store in an air-tight container in the fridge for up to 7 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! 2020/08/25 MIWA

Have you ever tried making tofu meat?? Teriyaki tofu! I have never met someone who hates this teriyaki flavor! To make the tofu resemble a meat like texture, I froze the tofu first before cooking it. By coating the tofu with potato starch, the teriyaki sauce will stick to it better! There are little tips hidden in this tofu teriyaki recipe! Definitely have a bowl of rice together with this teriyaki tofu!! Enjoy and let me know how it went on Instagram ! ＜Yield> 2 servings 5 minutes (does not include time for defrosting) 10 minutes 10.5oz (300g) firm tofu 2 tablespoons high heat oil 2 tablespoons potato starch or corn starch salt & black pepper Sauce 2 tablespoons Soy sauce 2 tablespoons Mirin 2 tablespoons rice wine 1 teaspoon sugar green onions any leafy greens Japanese seven spices To make the tofu meat: 1. Cut the tofu into bite sized pieces. I cut mine into 8 pieces from one block of tofu. Put them in a container and freeze. 2. Thaw the tofu, then squeeze the tofu gently to draw out the liquid and wipe off the excess. 3. Season the tofu with the salt and pepper. Coat the tofu with potato starch. Mix the sauce as listed above. 4. Heat the oil over medium-high heat, then pan fry the tofu until it’s nice and crispy on both sides. Wipe off the excess oil then drizzle on the mixed sauce. Thicken the sauce for 1 minute or so over medium heat. Transfer to a plate and now it's ready to be enjoyed. ・If you are looking for a more meat like texture, make sure to use extra firm tofu. ・You can swap the potato starch for all purpose flour. However, with potato starch, the tofu will be more crunchy. ・When you squeeze the tofu on step 2, please be gentle. Tofu is very breakable. ・Generous amount of black pepper will enhance the overall taste. I personally love to use a lot of black pepper. ・Make sure to not burn the sauce when you thicken it in step 4. If you want to keep the crunchy texture of tofu, you can remove the tofu earlier, then thicken the sauce to your liking. Store in an air-tight container in the fridge for up to 4 days. Premium quality Japanese knife: If you are looking for a sharp and premium quality Japanese knife, click this link! This is the one I use on YouTube. I'm loving it! 2020/08/26 MIWA

Do you know the Japanese dish called KINPIRA? Kinpira is a traditional Japanese simmered dish made with vegetables. Kinpira has a sweet soy flavor. Since kinpira goes along with many vegetables, it can be easily modified into a vegan Japanese recipe. I’m using carrots and zucchini in this vegan kinpira recipe but feel free to swap for any other ingredients! Enjoy! ＜Yield> 3 servings 5 minutes 9 minutes 1 zucchini 1 carrot 1 tablespoon toasted sesame seed 1 teaspoon Toasted sesame oil Seasoning 1 tablespoon Soy sauce 1 tablespoon rice wine ½ tablespoon Mirin ½ tablespoon sugar Japanese five spice 1. Cut the carrot and zucchini into match sticks. Cut the carrots a little thinner than the zucchini to ensure even cooking. 2. Heat the oil over medium heat and stir fry the carrots for the first minute, then add in the zucchini. Continue to cook them for another 2 minutes over medium heat. 3. Mix in all the seasonings listed above. Continue to cook until the sauce has thickened and the vegetables are fully cooked. Drizzle with toasted sesame oil and remove from heat immediately. Transfer to a plate and sprinkle with some toasted sesame seeds and Japanese five spices. ・This recipe is great for meal prep and a bento box. If you are going to put it into a bento box, make sure to cook away the excess moisture. ・The option for vegetables are endless. Burdock root, broccoli stem, celery, eggplant and lotus root work well. JAPANESE CORN 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! 2020/08/26 MIWA

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