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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!

＜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