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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> 2 servings 4 minutes 6 minutes 1 piece thin fried tofu half avocado fresh herbs (I am using dill) black pepper Sauce 2 tablespoons Japanese vegan homemade mayo 1 teaspoon sriracha hot sauce 1. Preheat the oven to 200°C/ 392°F. Mix the vegan mayo with the sriracha hot sauce. Slice the avocado. 2. Place the fried tofu on a baking tray and then smother with half of the sauce(step 1). 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. Pile on the sliced avocado and fresh herbs followed by the rest of the sauce we reserved. Sprinkle with freshly cracked black pepper. ・Each oven works differently, so please keep your eye on on the tofu when baking. If your fried tofu is crisp and brown, it’s ready! ・Fried tofu doesn’t have much taste, so make sure to pile loads of toppings to make your pizza bold in taste. ・To make the fried tofu even crispier, pre-toast the fried tofu in the oven 200C for 2 minutes before you add the sauce and toppings. This step is totally optional. Store in an air-tight container in the fridge for 1 day. JAPANESE CANDIED SWEET POTATOES 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

Let me introduce to you the Chinese cabbage. Here is what we will cover in this post. 1. When is Chinese cabbage in season? 2. What are the health benefits in eating a Chinese cabbage? 3. How do you store Chinese cabbage? 4. How do you eat and cook a Chinese cabbage? <1. When is Chinese cabbage in season?> A: November-February (Japan) <2. What are the health benefits in eating a Chinese cabbage?> -Chinese cabbage contains high amounts of vitamin C. Vitamin C will protect you from catching colds due to its immune system boosting power. -Chinese cabbage also contains a variety of minerals such as potassium, calcium, and magnesium. Speaking of potassium, due to its diuretic effect excess salt is excreted. Hence, it will prevent high blood pressure. -High in fiber Chinese cabbage has an intestinal regulating effect. Great for those who tends to be constipated. <3. How do you store Chinese cabbage?> - Keeping the Chinese cabbage whole: Wrap with newspaper and store at a cool temperature for 1 week. Storing upright is preferable. -Once you've cut the Chinese cabbage: Wrap up with the plastic wrap and store in the fridge for 1 week. <4. How do you eat and cook Chinese cabbage?> Soups & hot pot In my opinion, making soups and hotpot with Chinese cabbage is the best! When Chinese cabbage is cooked, it will release lots of moisture along with natural sweetness. This brings so much flavor into your soup. I always cook down my cabbage until it has wilted and has become tender. Vitamin C is water soluble, so its nutrition will dissolve into the soup. It’s better to enjoy the soup together with Chinese cabbage. Even though picky kids don't like to eat Chinese cabbage itself, they will still drink the soup! haha Pickled & in a salad You can enjoy the cabbage raw. Chinese cabbage is very crunchy. The easiest way to eat it is to thinly slice and toss with some salt, soy sauce and toasted sesame oil. If you have chili oil or spices, then those would be great too! MISO CREAM SOUP/ 味噌豆乳スープ ASIAN SEAFOOD MIX RECIPE EGG AND CABBAGE MISO SOUP ※Some of these recipe doesn't call for Chinese cabbage directly, but please feel free to swap whatever vegetable is written there for Chinese cabbage. I love vegetables!! Do you guys love them as well?? I want to explore seasonal vegetables with you guys! If you like this type of blog, please leave a comment! Thank you as always! - 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! 2020/11/09 MIWA

Have you ever been overwhelmed by the many types of mushrooms found in Japanese supermarkets? Can these mushrooms be eaten raw? I love love mushrooms while my kids hate mushrooms!! haha There are so many kinds of mushrooms that you can only find in Japan. Enjoy trying these new kinds of mushrooms! Let’s explore the world of mushrooms! < LEARN ALL ABOUT JAPANESE MUSHROOMS!> 1. What season is the best to eat mushrooms? 2. What are the 4 kinds of major mushrooms you can find in Japan? 3. How do you store the mushrooms? 4. How do you eat and cook the mushrooms? 5. Recipe using mushrooms. <1: What season is the best time to eat mushrooms?> September- November (Japan) ※It differs depending on the mushrooms. <2. What are the 4 kinds of major mushrooms you can find in Japan?> Enoki mushrooms (えのき; enoki) -Low in calories but rich in minerals! YAY! -Has anti-cancer properties. -You don’t want to over cook them otherwise they will lose their texture easily. Shimeji mushroom (しめじ；shimeji) -Rich in umami. -Rich in dietary fiber which contributes to relieving constipation and lowering cholesterol levels. Shiitake mushroom(椎茸；shiitake) -The texture is very meaty. This is a great option as a meat substitute. -Lowers blood cholesterol. -Activates immune cells. -When shiitake mushrooms are dried the vitamin D increases. This contributes to bone formation. Maitake Mushroom（舞茸；maitake) -Rich in texture and aroma. -High in vitamin B, vitamin D and minerals. <3. How do you store the mushrooms?> -Store them in the fridge. -The mushroom go bad pretty easily. Make sure to use them up within 2 days. -To store the mushrooms longer: 1. Dry the mushroom in the sun. By letting them dry, not only it will they last longer but it also increases their nutritional value. I often use dried mushrooms in soup. It is super tasty!!! 2. Freeze them in a ziplock bag. By freezing the mushrooms, the cell membranes of the mushrooms breakdown and the enzyme works to increase the taste. <4. How do you eat and cook the mushrooms?> -Make sure to cook them before you eat. Cremini mushrooms are the only kind that are edible when raw. - Do not wash the mushrooms to retain their aroma. All you have to do is gently wiping off the dust and dirt with clean cloth or kitchen towel. -Each kinds of mushrooms has a different texture and aroma. I often mix multiple kinds of mushrooms for soup and stews. It’s packed with flavor! <5;Recipe using mushrooms> AGEDASHI-TOFU VEGETARIAN TOFU OYAKODON GOMOKUNI/ JAPANESE NIMONO DISH Vegan Japanese style vegetable mixed rice - 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! Please leave a comment on Instagram for any questions! Share with your friends and family♡ 2020/11/13 MIWA

Who would love to eat a savory and filling bulgogi for dinner?? If you are looking for an easy, quick and tasty Asian stir-fry recipe then this is the one! You can marinate the pork shoulder and freeze it as apart of your Sunday meal prep! For other frozen meal prep ideas, click here! ＜Yield> 4 servings 5 minutes 8 minutes 17.6oz (500g) thinly sliced pork shoulder ( shabu shabu pork) Marinade 4 tablespoons Soy sauce 3 tablespoons rice wine without MSG and salt 1½ tablespoons honey 1 tablespoon Toasted sesame oil 1 tablespoon gochujang 1 teaspoon ginger, grated 2 cloves garlic, grated 1. In a ziplock bag add all the condiments listed under . Add in the pork. If the pieces are too long or large then please slice them into bite sized pieces. Massage until everything is well combined. Pop them into the freezer. 2. Defrost the marinated pork and stir fry with your favorite vegetables. I’m using broccoli and tomatoes in the video. Adjust the taste with salt, pepper, toasted sesame oil. Sprinkle with some sesame seeds if you want. Now it's ready to be enjoyed! ・You can keep the pork in the freezer for up to 1 month. ・Pork itself is quite savory so please add in lots of vegetables! Onions, leeks and carrots are my go-to! ・Please use thinly sliced pork. If it’s too thick, the texture gets too tough and chewy. Store in an air-tight container in the fridge for 3 days after it’s cooked. Onsen egg rice bowl - 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/ 11/21 MIWA

This chicken is ridiculously tender and juicy thanks to the mayo and potato starch. You don't taste the mayo at all! All you taste is just a moist and juicy chicken. You can use this tender chicken on salads, rice and sandwiches. How you mix and match this recipe has endless possibilities. This meal prep will take you only 5 minutes with items you can easily find in the pantry. Once you freeze the chicken it will last up to 1 month in the freezer. All you need to do is defrost and enjoy this whenever you need it! ＜Yield> 2 servings 5 minutes 8 minutes 10.5oz (300g) chicken breast Marinade 3 tablespoons potato starch 1 tablespoon mayo 1 tablespoon rice wine without MSG and salt 1 teaspoon honey/ sugar 1 teaspoon Asian chicken stock powder without MSG ½ teaspoon salt 1. Slice the chicken breast into ½ inch pieces. In a ziplock bag add all the condiments listed under . Add in the sliced chicken breast. Massage them until everything is well combined. Pop them into the freezer . 2. Defrost the frozen chicken breast and sauté them over medium heat for 4 minutes or until the bottom is nice and brown. Flip over the chicken and then cover with a lid. Steam the chicken for about 3 minutes over low heat. 3. When the chicken is cooked through, transfer to a plate. 4. Sprinkle with some salt and black pepper. Squeeze with lemon juice. Now it's ready to be enjoyed! ・You can keep the marinated chicken in the freezer for up to 1 month. ・Try not to slice the chicken too thick. You want to make sure that the chicken is cooked by checking that the internal is temperature 165°F or there is no more pink inside. ・The chicken itself is not overly seasoned. Make sure to adjust the taste with salt and pepper after you sauté them. ・Japanese seven spices go well with this chicken recipe. ・Make sure to check out how I use this super tender chicken in a salad on my video! Store in an air-tight container in the fridge for up to 3 days after cooking. MISO CREAM SOUP/ 味噌豆乳スープ - 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! 2020/11/21 MIWA

If you are looking for a way to cook the leaf part of a daikon radish then this daikon leaf furikake is perfect! It's a vegan Japanese recipe! Learn more about daikon radish here! ＜Yield> 4 servings 1 minute 3 minutes 3 cups daikon radish leaves, chopped 1½ tablespoons Shio kombu / Salted Kombu 1 tablespoon Toasted sesame oil 1. Chop the leaf part of the daikon radish into bite sized pieces. 2. Heat toasted sesame oil over medium heat. Add in the chopped daikon radish leaves and salted kombu. Cook the leaves down for about 3 minutes until the volume has reduced down a third. Remove from heat and sprinkle with some toasted sesame seeds if you want. Use it on top of rice and now it's ready to be enjoyed! ・Salted kombu can differ in how much sodium it contains. Feel free to add in more or less. ・If you don’t have salted kombu, you can also use 2 teaspoons of soy sauce. Adjust the taste with salt to your liking. Store in an air-tight container in the fridge for 3 days after you cook it. - 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! 2020/11/24 MIWA

This miso cream vegan pasta is sooooo creamy, thick and complex in flavor thanks to the miso and mushrooms. This pasta will satisfy your tummy and soul for sure!! This vegan miso cream pasta recipe will take you only 15 minutes so please give it a try on weekend night! Enjoy! ＜Yield> 2 servings 5 minutes 10 minutes 2 servings pasta (any kind of noodle will work) 3 shiitake mushrooms 2 cups (130g) shimeji mushroom 2 cups (130g) maitake/hen of the woods mushroom 1 clove garlic 1 onion 1 leek (white part only) ½ teaspoon salt Sauce 2 cups plant based milk (such as soy milk) 2 tablespoons olive oil 1 teaspoon all purpose flour 1 teaspoon miso paste (yellow miso or white miso) 1 teaspoon soy sauce ½ mushroom bouillon cube/ vegetable bouillon cube Optional toppings black pepper parsley 1. Remove the stem from the shiitake mushrooms and cut into strips. Quarter the heads of the shiitake mushrooms. Cut off the bottom part of the shimeji mushrooms and separate into small pieces by hand. Do the same for the maitake mushrooms. Slice the onion, leek and garlic thinly. 2. Bring the water to a boil and cook pasta according to package instructions. 3. Heat the pan over medium head and add in olive oil. Add in the chopped onions, garlic and leeks. Sprinkle with some salt. Cook them for 3 minutes over medium-high heat. Add in the mushrooms and sprinkle with salt. Sauté them for 5 minutes over medium heat or until the onion have softened and turned lightly brown. 4. Sprinkle on the flour and cook for another minute. Add in plant based milk. Simmer for 2 minutes. Dissolve in the miso paste and splash in the soy sauce. Remove from heat immediately. 5. Combine the cooked pasta with the cooked sauce from step 4. Adjust the taste with salt and pepper. Plate the pasta and garnish with some parsley. Now it's ready to be enjoyed! ※Watch more on YouTube! ・Red miso is not recommended for this recipe. ・Sauté vegetables until they have softened and are flavorful. This is a key step for this recipe! ・Remove from heat immediately after you add in the miso paste and soy sauce to preserve the aroma. ・If you pasta sauce is too thick then thin it out by adding in some pasta water. ・You can add in salmon or chicken if you are not vegan. Other vegetables like carrots, broccoli and corn are great option for kids! Store in an air-tight container in the fridge for up to 3 days. JAPANESE VEGAN DRESSING AND SALAD RECIPE 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! 2020/11/28 MIWA

Is Asian spinach different from baby spinach??? Asian spinach is thicker, bigger and is bitter, so Japanese people don't eat it raw. Let me tell you all about Asian spinach! 1. When is Asian spinach in season? 2. What are the health benefits of eating Asian spinach? 3. How do you store Asian spinach? 4. How do you blanch Asian spinach? 1. When is Asian spinach in season? ・ December and January (in Japan) 2. What are the health benefits of eating Asian spinach? -The spinach contains a lot of carotene which promotes cancer prevention and improves skin health. -The spinach contains a lot of iron which prevents anemia. -It's rich in minerals that people tend to be deficient in such as magnesium, manganese and zinc. 3. How do you store Asian spinach? Raw spinach tends to dried up pretty easily. Ideally, you want to cook the spinach within a day. If you are going to store in then there are 2 ways: Storing it raw: Wet some newspaper or a kitchen towel then wrap up the spinach. Place them inside a plastic bag and store them upright in the refrigerator for a day. After blanching: - After blanching the spinach, cut into bite sized pieces and keep them in an airtight container for 3 days in the fridge. 4. How do you blanch Asian spinach? Asian Spinach contains oxalic acid, which is the source of bitterness. We usually remove the oxalic acid before we eat. Rinse the spinach. Bring plenty of water to a boil over high heat. Blanch the stem part of the spinach first for 20 seconds, then blanch the leaves for another 10 seconds. Transfer to an ice bath and leave it there until it cools down. Try not to leave them in too long. Squeeze out the excess moisture gently. I’m introducing a HOW TO below on YouTube. After I blanch the Asian spinach I add it to a soup, pasta and salad. 5. Can you eat baby spinach raw? Yes, you can. Baby spinach has less oxalic acid and not too fibrous. It is suitable for making a salad. Pre-blanched Asian spinach is something I always have in my fridge to boost my nutrition. Asian spinach usually goes well with any dish. Let's enjoy the winter seasonal veggie and nourish our bodies together! JAPANESE SPINACH SALAD ASIAN CHICKEN NOODLE SOUP - 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! Reference: https://kurashinista.jp/column/detail/4493 https://alloeh.jp/articles/356 2020/12/01 MIWA

This miso potato gratin is perfect for Christmas dinner!! Decadent, rich and creamy with just a few ingredients. If you have no idea what to make for your Christmas dinner, let this recipe be on your go-to list! If you make this recipe please tag me on Instagram! I am really hoping all of you to have a wonderful holiday! ＜Yield> 5 servings 5 minutes 20 minutes 2 medium potatoes (350g) 150g bacon 1 large yellow onion 4 mushrooms your favorite cheese Sauce 2 cups soy milk 2 tablespoons salted butter 1.5 tablespoons all purpose flour 1.5 teaspoon yellow miso paste salt and pepper 1. Peel the skin from the potatoes and remove the eyes. Cut them into ½ inch slices and soak in water for 5 minutes to remove the starch. Microwave the potato slices for 4 minutes at 600w or until the fork sticks in without any resistance. 2. Slice the onion and mushrooms thinly. Cut the bacon into thick bite sized pieces. 3. In a pan heat the butter over medium heat and then add in the onions, mushrooms and bacon. Cook them for about 8 minutes until the onions wilt and become lightly caramelized. Sprinkle in the all purpose flour and sauté them until there is no more flour remaining. Add in ¼ cup of soy milk then cook it down. Repeat the same process twice. Then add in the rest of the soy milk. Thicken the sauce over low heat. Dissolve in the miso paste. Remove from heat and then adjust the taste with salt and pepper. 4. In a baking dish, pour half of the mixture from step 3. Cover the mixture with the sliced potatoes from step 1. Next add in the rest of the mixture from step 3. Sprinkle on some cheese. Bake it in the oven at 200C for 15 minutes. Garnish with some chopped parsley. Now it's ready to be enjoyed! ※more tips on YouTube!! ・Depending on the bacon you use, you might not need to add much salt. Be sure to adjust the taste in step 3 before baking! ・You can swap bacon for chicken. ・You can use any milk you have on hand. ・Red miso is not suitable for this recipe. White miso and yellow miso is preferable. ・Please use a variety of potato which will hold its shape. ・Simply swap bacon for any vegetables which has a natural sweetness like carrot, leek, corn, pumpkin and sweet potato. Different kinds of mushroom will work really well. ・Make sure to sauté veggies well with salt before you add in any liquid. Store it in an air-tight container in the fridge for 3 days after it’s cooked. - 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! 2020/12/04 MIWA

What's your favorite filling for the sushi roll?? Today, I'm introducing tuna mayo and tamago sushi roll which is my family's favorite! You need a little practice making sushi roll but definitely will be a crowd's favorite for sure if you make for holidays! ＜Yield> 2 servings 15 minutes (does not include the time to cook the rice) 5 minutes Sushi rice 160g Japanese sushi rice 160ml water 2 tablespoons sushi vinegar (see below) Sushi vinegar 2 tablespoons rice vinegar 1 tablespoons granulated sugar ½ teaspoon salt Tuna mayo filling canned tuna, drained 2 tablespoons Japanese mayonnaise 1 teaspoon Soy sauce Tamagoyaki filling tamagoyaki 1 cucumber 2 sheets nori seaweed 1. Rinse the sushi rice and soak in water for 1 hour. Cook the rice. 2. Mix together the rice vinegar, salt and sugar to make sushi vinegar. 3. While the rice is still steaming hot, mix it together with the sushi vinegar in step 2. 4. For the tuna mayo filling, in a bowl mix together the drained tuna, mayo and soy sauce. Set aside. Click on the link below to see how to make tamagoyaki. 5. To assemble the sushi, take one sheet of nori seaweed and spread the sushi rice with your fingers or with a spoon. Make sure to leave a space of 1 inch to the top, ½ inch on the bottom. Line up your fillings. Roll the sushi. Cut into bite sized pieces. Enjoy with soy sauce and wasabi! ※Watch more on YouTube! ・Rice vinegar and sushi vinegar are totally different things. Make sure you got the right one! ・Please use sticky sushi rice. Learn more on how to cook the sushi rice here! ・How to make TAMAGOYAKI! Watch this! ・I'm showing each of the steps and more tips on my video. Watch the video before you make to achieve it successfully create sushi in your kitchen! Store them in an air-tight container in the fridge for 1 day after it’s made. The rice will get dry after a couple of hours. - 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! MIWA 2020/ 12 /09

Would anyone like an easy pork rib dinner for Christmas? This recipe is sooooo easy! I guarantee that no one will mess this up! I introduced 5 holiday dinner ideas. Kids love this recipe the best out of all 5 recipes! I hope you will try this easy delicious pork rib recipe! ＜Yield> 4 servings 4 minutes 1 hour (just leaving it in a rice cooker) 500g pork ribs 1 leek 2 cloves garlic 2 slices ginger ( ¼ inch thickness) 1 cup water ⅔ cup strawberry jam ¼ cup rice wine without MSG and salt 4 tablespoons Soy sauce 1. Slice the leek, ginger and garlic. 2. In a rice cooker add in the pork ribs, sliced leeks, ginger, garlic, water, jam, rice wine and soy sauce. Start cooking the ribs in a rice cooker on regular mode. 3. Serve the ribs on a plate. Sprinkle with some black pepper and garnish with some herbs if you want. ・I tried making this recipe with marmalade jam and it tastes even better! ・For an oven version, please go to this recipe! Store them in an air-tight container in the fridge for up to 3 days after they're cooked. ASIAN CHICKEN NOODLE SOUP/ 春雨スープ - 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! 2020/12/10 MIWA

Christmas is approaching soon!! If you want to enjoy a sweet treat but are eating healthy, this vegan ice cream with tender apples is perfect for you! This recipe calls for only 4 ingredients! Happy holidays everyone! ＜Yield> 3 servings 5 minutes (doesn't include freezing time) 5-6 minutes ( in the microwave) soy ice cream 400g silken tofu 4 tablespoons tahini 4 tablespoons maple syrup sweet frozen apple 3 apples toppings cinnamon walnuts mint 1. Wash the apple and remove the core. Wipe off excess moisture and wrap with plastic wrap. Transfer the apple to the freezer for 2 days. 2. Blend together the silken tofu, tahini and maple syrup. Transfer the mixture into a container. Freeze the container for 4 hours. Remove from the freezer and blend it again. Transfer back into the container and refreeze until you have reached your desired texture. 3. Microwave the frozen apple covered for 5-6 minutes at 600w. Plate the apple and add the tofu ice cream on top. Sprinkle with some cinnamon and roasted walnuts if you want to. Now it's ready to be enjoyed! ・If you are using a large apple then microwave it for 6 minutes. I recommend to cook it until it’s really soft and tender. ・You can not use firm tofu in this recipe. Make sure to use custard type of tofu. ・If your ice cream is hard like a sorbet, leave it at room temperature for 15 minutes! ・The the ice cream itself is not too sweet, feel free to drizzle with maple syrup when you serve it. Store it in an air-tight container in the freezer for 1 week after it’s made. Please keep the apple and ice cream separate. - 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! 2020/12/19 MIWA