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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

This tuna mayo onigiri is a perfect option for a bento box, potluck and just for snacking! I especially love the extra crunchy bites from the pickles in this tuna mayo onigiri recipe! For more onigiri recipes, check out the links below! -miso eggplant vegan onigiri -edamame cheese onigiri -salmon onigiri Enjoy! ＜Yield> 2 servings (2 rice balls) 6 minutes 0 mins (does not include time to cook rice) 150g steamed Japanese sushi rice (½ cup dried Japanese sushi rice grain) ½ teaspoon salt 1 sheet nori seaweed tuna mayo filling 1 canned tuna (80g), drained 2 tablespoon cucumber pickles, chopped 1 tablespoons Japanese mayonnaise 1 teaspoon Soy sauce black pepper 1. Mix together the steamed rice with the salt. Finely chop the pickles. 2. Drain the oil from the canned tuna. Mix it together with soy sauce, mayo, black pepper and the chopped pickles. 3. Place a quarter of the steamed rice (step 1) onto the plastic wrap. Add 1 tablespoons worth of tuna-mayo filling on top. Close it with another quarter of the steamed rice. Wrap it up and make a triangle shape. Repeat the same process for another one. 4. Wrap up the onigiri with a sheet of nori seaweed just before you eat. Now it's ready to be enjoyed. ・For the soy sauce, depending on which product you use, the sodium content differs. Please adjust the taste by adding more or less soy sauce and salt. ・Make sure the rice is sushi rice. MISO CREAM SOUP/ 味噌豆乳スープ JAPANESE EGG OMELETTE / 卵焼き Keep them in an air-tight container for 1 day. If you keep them in the fridge, the rice ball will get dry easily. It is ok to leave it at room temperature for a couple hours 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! 2020/10/28 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

How much do you know about Japanese rice?? When I say Japanese rice I am referring to sticky sushi rice. If you go to a Japanese supermarket, probably 95% of what you find there is the sushi rice kind. What's the difference in rice? That's the topic of this blog! In the video on YouTube, I’ll be answering other rice related topic such as: how to store the rice? how to rinse the rice? how to cook the rice how to keep the rice? I hope you will take a look and leave a comment on YouTube! Thank you very much for your support! 1. Exploring the 4 different types of rice in Japan. 2. Exploring the 5 most popular sushi rice brands in Japan ( according to my personal preference) -こしひかり( koshihikari) -あきたこまち(akitakomachi) -ささにしき(sasanishiki) -ミルキークイーン(miruki-kui-n) -ゆめぴりか(yumepirika) 3. How to cook the rice? <1. Exploring the 4 different types of rice in Japan> -白米（hakumai)/ Sushi rice This is the typical short grain sticky rice which can be used for sushi and onigiri. This is the most popular rice in a Japanese household. -玄米(genmai) / Brown rice Brown rice is a whole grain rice with the inedible outer hull removed. White rice is the same grain but has the hull, bran layer and cereal germ removed. Brown rice is more nutritious than white rice but is also harder to digest. -もち米（mochigome) / glutinous rice Glutinous rice is normally used for making rice cakes or Japanese confectionery. It's a lot stickier than regular sushi rice. -無洗米（musenmai) / pre-rinsed rice Sushi rice usually requires you to rinse it first before cooking. However this MUSENMAI is already rinsed. I personally use this type, since my family consumes a lot of rice. It’s very helpful for saving time. <2. Exploring the 5 most popular sushi rice brands in Japan> All of these sushi rice brands have a similar taste and texture. However, there are subtle differences depending on the variety and cultivation area. -こしひかり( koshihikari) This is the most popular kind in Japan. It has a relatively strong stickiness when cooked. It becomes very glossy and soft when the rice is cooked. -あきたこまち(akitakomachi) The grains are smaller than other brands. It won’t be as sticky. You can enjoy the light and firm grain texture. -ささにしき(sasanishiki) Just like あきたこまち（akitakomachi ), you can enjoy the light and firm grain texture. This is a perfect option for making sushi at home! -ミルキークイーン(miruki-kui-n) This rice has a very sticky and soft texture. The rice won’t be too dry and hard even after it has cool down. This is a great option for making a bento box or onigiri. Try not to use too much water otherwise it might become too soft. -ゆめぴりか(yumepirika) Relatively on the sticky side but the texture and sweetness are well balanced. Also works great for a bento box. <3. How to cook the rice?> Please watch the video and recipe! - 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! Thank you very much for reading! Please share with anyone who might be interested in learning! Reference; https://www.ricepier.jp/%E3%81%8A%E7%B1%B3-%E9%9B%91%E7%A9%80%E8%BE%9E%E5%85%B8/%E3%82%B3%E3%83%A1%E3%81%AE%E5%93%81%E7%A8%AE%E3%81%82%E3%82%8C%E3%81%93%E3%82%8C/ 2020/11/14 MIWA

＜Yield> 1 serving 10mins 30 mins How to make kinpira (3 servings) ½ cup shredded ( 100g) broccoli stem 1 cup shredded (140g) carrot 1 tbsp Mirin 1 ½ tbsp Soy sauce 1 tsp sugar 1 tsp cooking sake 1 tsp Toasted sesame oil 1tbsp toasted sesame seed ONIGIRAZU (1 onigirazu) ⅔ cup (200g) steamed Japanese sushi rice 1sheet nori seaweed kinpira( See above) shiso leaves 2 egg 1 mayo 1tbsp 1; Cook Japanese sushi rice according to the package instructions. 2; Remove the outer layer of broccoli stem and shred them into match thin sticks. Shred carrot into the same size as broccoli stem. Heat oil in the pan over medium heat. Add broccoli stem and carrot. When it’s slightly softened, add sugar, soy sauce, mirin and sake. Cook it for another 2mins. Drizzle some toasted sesame oil followed by sesame seeds. Off the heat immediately and set it aside. 3; Cook fried egg for 2 mins on each side. The egg yolk should be firm enough to hold the shape. 4; Into the container (3inch×3inch square), make a bed of rice using ⅓ cup of steamed rice. Press it gently,then pile up shiso leaves, 2, 3 and mayo. Cover up with another ⅓ cup of steamed rice and press it down one more time. 5; Place plastic wrap and nori seaweed on top. Transfer 4 on the nori seaweed. Fold all sides of nori seaweed as you wrap a present. Wrap it up with plastic wrap and let it sit for 5 mins. Cut it in half and ready to be enjoyed. ( please watch Youtube for this step5) ※Watch more on YouTube! 1; If you taste a lack of flavor, feel free to mix in some salt to your rice before assembly. Keep them in an air-tight container in the fridge for 1 day. 2022/2/05 MIWA

▶vegan ＜Yield> 1 serving 10mins 30 mins How to make kinpira (3 servings) ½ cup shredded ( 100g) broccoli stem 1 cup shredded (140g) carrot 1 tbsp Mirin 1 ½ tbsp Soy sauce 1 tsp sugar 1 tsp cooking sake 1 tsp Toasted sesame oil 1tbsp toasted sesame seed Vegan onigirazu (1 onigirazu) ⅔ cup (200g) steamed Japanese sushi rice 1sheet nori seaweed kinpira( See above) shiso leaves 2 edamame ¼ cup any type of pickle 2tbsp minced vegan mayo 1tbsp 1; Cook Japanese sushi rice according to the package instructions. 2; Remove the outer layer of broccoli stem and shred them into match thin sticks. Shred carrot into the same size as broccoli stem. Heat oil in the pan over medium heat. Add broccoli stem and carrot. When it’s slightly softened, add sugar, soy sauce, mirin and sake. Cook it for another 2mins. Drizzle some toasted sesame oil followed by sesame seeds. Off the heat immediately and set it aside. 3; Boil edamame for 5-7mins until it’s soft enough to mash. Drain the water and mush it until it becomes chunky. Add in vegan mayo and minced pickles, then mix. 4; Into the container (3inch×3inch square), make a bed of rice using ⅓ cup of steamed rice. Press it gently,then pile up shiso leaves, 2 and 3. Cover up with another ⅓ cup of steamed rice and press it down one more time. 5; Place plastic wrap and nori seaweed on top. Transfer 4 on the nori seaweed. Fold all sides of nori seaweed as you wrap a present. Wrap it up with plastic wrap and let it sit for 5 mins. Cut it in half and ready to be enjoyed. ( please watch Youtube for this step5) ※Watch more on YouTube! 1;Use any pickles you have on hand. 2; Instead of edamame mixture, you can use avocado. Keep them in an air-tight container in the fridge for 1 day. 2022/02/05 MIWA