< SESAME GARLIC EDAMAME/ にんにくごま風味枝豆> ▶vegan ＜Yield> 2 servings 2 mins 12 mins 2 cups (300g) frozen edamame with shell 3 cloves garlic ½ tsp chili flakes 2 pinches salt ¼ tsp black pepper 1 tbsp toasted sesame oil 1. Mince garlic. 2. Heat the toasted sesame oil over low heat. Add the garlic, salt and chili flakes. Once the oil is infused, add in the edamame and close the lid. Continue to cook for another 8-10 mins over low heat. Give it a stir a couple of times while steaming. Remove from heat and sprinkle with freshly ground black pepper. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. Make sure to keep the heat low to prevent the garlic from burning. 2. If you thaw the edamame before cooking, you can reduce the cooking time to 5 -7 mins. 3. Adjust the taste with salt or soy sauce (optional) at the end. Store in an air-tight container in the fridge for 3 days.

▶Vegan ＜Yield> 4 servings 7 mins 30 mins 3 cups chopped (500g) kabocha squash 1 large onion (300g) ½ cup chopped celery stalk (80g) 1 cup shimeji mushrooms ( any type of mushroom is ok) 1 tbsp high heat oil 1 tbsp shio koji / 1/4 tsp salt 1 cup water 1 cup soy milk 1 ½ tsp yellow miso 1 tbsp butter / vegan butter salt and pepper (optional to adjust the taste) 1. Dice the kabocha squash into bite sized pieces ( ½ inch cube). Thinly slice the onion and the celery stalk. Trim off the stem of the shimeji mushroom and tear them by hand. 2. Heat oil in a pan over medium heat. Add all the vegetables ( step 1) and shio koji Or salt. Once the vegetables start to sweat, cover with a lid and reduce the heat to low. Steam for about 15-20 min or until the kabocha is fully cooked. Splash in some water if it’s needed during the steaming process. 3. Add in the water. Blend with an immersion blender until it’s creamy. Add in the soy milk. Mix the miso paste with 2 tbsp of liquid from the pot in a small bowl, then add it back into the soup. Drop in the butter and let it melt completely. Season with salt and pepper to your liking. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. I recommend making the soup as smooth as possible when you blend it. 2. Use any type of milk you have on hand. 3. Make sure to dissolve the miso paste completely before adding it into the soup to prevent salty lumps in your soup. Store the soup in an air-tight container in the fridge for 5 days or in the freezer for 3 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 a very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese artisan! 2022/10/15 MIWA

▶vegan ＜Yield> 1 serving 6 mins (It doesn't include the time to soak the kombu and dried shiitake mushrooms) 8 mins Ramen Broth 600ml water 4 pieces dried shiitake mushroom 10cm kombu 1 tbsp cooking sake 1 tsp soup stock powder/ bouillon cube 1 tsp shio koji/ ⅛ tsp salt 1 tsp soy sauce 1 tsp toasted sesame oil ½ tsp grated ginger ¼ tsp grated garlic Noodles 1 serving (100g) ramen, rice or udon noodles Toppings ½ cup beans sprouts (80g) ½ cup spinach (50g) 1 tbsp chopped green onions ½ sheet nori seaweed 1 tsp toasted sesame seeds 1. Soak the kombu and dried shiitake mushrooms in water. Let them sit in the fridge overnight. When the shiitake mushrooms are fully hydrated, remove them from the broth but keep the kombu in. 2. To a pot add in the kombu shiitake broth (step 1) and cook over high heat. Just before it comes to a boil, remove the kombu from the pot. Add in the cooking sake and soup stock powder. Once the broth comes to a boil remove from heat then add in the shio koji, soy sauce, grated garlic and grated ginger. 3. Cook the ramen noodles according to their package instructions. Prepare your favorite toppings. 4. Pour your soup into the bowls, making sure the soup is hot. Add in the cooked noodles. Drizzle on some toasted sesame oil. Garnish with your favorite toppings. ※Watch more on YouTube! 1. Depending on the kind of soup stock powder you use the sodium content will differ. Feel free to adjust the taste by adding more or less soy sauce at the end. 2. If you want to make this dish ahead of time, the soup will last 2-3 days in the fridge. The noodles should be cooked just before serving. 3. Feel free to add in whatever you like as toppings. Keep the soup, noodles and topping separately in air-tight containers in the fridge for 3 days. 2022/11/19 MIWA

▶vegan ＜Yield> 2 servings 15 mins 0 mins 1 cup (100g) carrot, sliced ½ cup (50g) celery, sliced 80g dried glass noodles ½ cup (50g) any fresh herbs Dressing 2½ tablespoons rice vinegar 2 tablespoons toasted sesame seeds 2 tablespoons soy sauce 1½ tablespoons toasted sesame oil 1 tablespoon honey or sugar ½ tsp grated garlic (optional) ½ tsp chili oil (optional) 1.Thinly slice the carrots and celery. Sprinkle with some salt (¼ tsp) and give them a massage. Let the salted carrots and celery sit for 5 mins to draw out the moisture. When liquid starts to seep out, squeeze the vegetables and set them aside. 2. Rehydrate the glass noodles according to their package instructions. Once rehydrated; drain the noodles, squeeze the water tightly and then set them aside. 3. Grind the toasted sesame seeds then mix in all the dressing components listed above. 4. Toss together the carrots, celery (step 1), glass noodles (step 2) and dressing (step 3) in one bowl just before serving. ※Watch more on YouTube! 1. Remove as much excess water as possible in steps 1 and 2 to keep the salad fresh longer. 2. Make sure to toast your sesame seeds before grinding them to boost the flavor. 3. The dressing will last 3 days in the fridge. Make sure to combine all the components just before serving it. Store all the components separately (steps 1, 2 and 3) in an airtight container for 3 days in the fridge. JAPANESE COOKING STARTER KIT & FERMENTED FOODS ARE AVAILABLE NOW! ONLY until December 13th! Discover shio koji, mirin, soy sauce, dashi, and natto koji paste. Everything is vegan and I use them everyday! 2022/12/03 MIWA

▶VEGAN ＜Yield> 4 servings 10 mins 5 mins Dipping sauce 1 leek (100g) 1-2 cloves garlic, chopped 2½ tablespoons yellow miso 2 tablespoons mirin 1½ tablespoons toasted sesame oil, divided 1 tablespoon sugar 1 teaspoon soy sauce 2 tbsp mayonnaise Your choice of vegetables cucumber paprika/red pepper celery carrot 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. Once it cools down, mix with mayonnaise. Chop your choice of vegetables. Dip them into the sauce and enjoy. ※Watch more on YouTube! ・I’m using yellow miso paste. Any kind of miso will work in this recipe, but each type and brand of miso has a different sodium content. If yours tastes too salty then please add in some mirin to balance it out in step 2. ・You can opt for greek yogurt in place of mayonnaise. Make sure to drain the water from the yogurt as much as possible before combining it with the miso sauce. Store the dipping sauce in an airtight container for 3 days in the fridge. JAPANESE COOKING STARTER KIT & FERMENTED FOODS ARE AVAILABLE NOW! ONLY until December 13th! Discover shio koji, mirin, soy sauce, dashi, and natto koji paste. Everything is vegan and I use them everyday！ 2022/11/27 MIWA

Japanese soufflé cheesecake! Who can not love it? Soufflé cheesecake is so fluffy and airy almost like a cross between a chiffon cake and a pancake. It has a light cheesy flavor to it. I made a soufflé cheesecake with a rice cooker. NO oven! NO heating! Never messing it up! If you notice that I rarely post baking recipe it's because I'm not so good at it... haha However as my boys are getting older, they are asking me for some sweets. So I thought it's time to starting baking. The soufflé cheesecake is very light! It's a perfect treat for the hot & humid summer. Enjoy cheese-caking! ＜Yield> 4 servings 15 minutes 62 minutes (cooking in a rice cooker) 3 eggs 30g all purpose flour 100g cream cheese 20g unsalted butter 40g sugar ½ cup /100ml milk ½ tablespoon lemon juice powdered sugar mint jam 1. Bring the butter and cream cheese to room temperature. Separate the egg whites from the yolks. Keep the egg whites in the fridge. 2. In a bowl add in the cream cheese and butter. Mix them until it becomes creamy. Then add in the milk, lemon juice and egg yolks. Continue to mix them. 3. Sift the flour and mix it into the bowl from step 2. Set it aside. 4. In another bowl add in the chilled egg whites and sugar. Whip into stiff peaks. 5. Gently fold in a quarter of the whipped meringue (step 4) into the flour mixture from step 3. Repeat this step three more times. Pour the batter into the rice cooker. Switch on the rice cooker and let it cook on regular mode. 6. Transfer onto a plate and dust with powdered sugar. Let it cool for 2 hours if you have time. Serve it with your favorite jam and now it's ready to be enjoyed! ・Add in the milk little by little so that you won't have too many lumps and it will be well combined. 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/ 08/ 22 MIWA

< ONE POT TOMATO MISO RICE/ トマトと味噌の炊き込みご飯> ＜Yield> 4 servings 7 mins ( It doesn’t include rice soaking time) 40 mins 300g Japanese sushi rice 1 large tomato (200g) 1 large / 1 ½ cups sliced onion (300g) 2 cloves garlic 3 pieces shiitake mushrooms 300ml water 1½ tbsp salted rice malt (shiokoji)/ ¼ tsp salt 1 tbsp yellow miso ½ tbsp bouillon cube/ soup stock powder Toppings ½ cup your choice of cheese ½ cup frozen edamame deshelled 1 tbsp fresh parsley 1. Rinse and soak the rice for 1 hour. Drain the water and set aside. Mince garlic. Slice the onion thinly. Thinly slice the cap part of the shiitake mushrooms and tear the stem by hand. 2. To a pan on high heat, add in the oil. Next add in the onions, garlic and shiokoji OR ¼ tsp of salt. Cook them until they are brown and caramelized. Set aside for now. 3. To a pot, add in the rinsed rice (from step 1), 300ml water, bouillon cubes and miso. Mix them to dissolve. To the top of the rice add on the caramelized onions, shiitake mushrooms and tomato. 4. Cook the rice mixture over high heat. Once it comes to a boil, close the lid and reduce the heat to low. Continue to cook for 10 mins. After 10 mins, bring the heat back up to high heat for 15 seconds. Then remove from heat and let the rice steam for 15 mins with the lid on. 5. Mix everything together. Add in the cheese and edamame. Close the lid and continue to let it steam until the cheese melts. Garnish with some parsley if you want. ※Watch more on YouTube! 1. Depending on the kind of bouillon cube or soup stock you are using, the sodium content will vary. Adjust the final taste with salt and miso paste. 2. You can use a rice cooker in step 3 instead of a pot. Store in an air-tight container in the fridge for 3 days, and freezer for up to a 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 a very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese artisan! 2022/10/01 MIWA

▶vegetarian (including fish stock) ＜Yield> 1 serving 6 minutes 5 minutes 200g frozen udon noodles (approximately 1 package) 2 cups (200g) mushroom mix (shimeji, shiitake, enoki etc...) ½ cup (30g) green onion, chopped 1 teaspoon ginger, grated 5cm daikon radish Seasoning 2 cups /400ml Dashi (water +1 dashi packet or 1 teaspoon Kombu dashi powder / vegetable dashi powder ) 1½ tablespoons Soy sauce 1½ tablespoons Mirin 2 pinches salt Optional topping Japanese seven spices 1. Slice the shiitake thinly and separate the shimeji and enoki from the stem. Thinly slice the green onions. Microwave the frozen udon noodle for 3 minutes at 600w. Grate the ginger and daikon radish. 2. In a pot add soy sauce, mirin, dashi broth, salt, and grated ginger. Next add in the mushrooms and green onion. Bring to a boil and cook over medium heat for approximately 4 minutes. If using a dashi packet, shake off the excess liquid when removing it from the pot and discard. 3. Add in the grated daikon radish. Allow the daikon to heat up and then remove from heat. Adjust the taste with soy sauce or salt if it's needed. 4. To a serving bowl, add in the warm udon noodles then pour the mushroom mixture over top. Garnish with chopped green onions along with Japanese seven spice if you want. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. Use any variety of mushroom you have OR swap for sliced onions, carrots and spinach. 2. Add in tofu for a more protein! 3. To make this recipe vegan, use kombu stock or shiitake mushroom stock. 4; You can use dried noodles but make sure to cook them separately before serving with the soup. Store udon noodles and the soup separately. The soup can be stored 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! 2021/09/24 MIWA

＜Yield> 1-2 servings 5 minutes (doesn't include the time to cook rice) 5 minutes 2 cups /400ml Dashi ( water +1 teaspoon dashi powder /vegetable dashi powder ) 150g cooked Japanese sushi rice 1 egg 1 handful spinach ½ tablespoon Soy sauce 1 teaspoon Toasted sesame oil Optional topping nori seaweed chopped green onion 1. In a pot add Dashi broth (water and stock powder) over high heat. Once it reaches a boil, add in the cooked rice. Reduce to a simmer for 3 minutes until it has thickened. In a small bowl whisk egg. 2. Add spinach along with the beaten egg. Remove from heat immediately and allow the egg to cook with the residual heat. To finish, drizzle with as much or as little soy sauce and toasted sesame oil as you like. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. If you are vegan, feel free to omit the egg and replace with nori seaweed as a finishing touch. Use Kombu dashi powder / vegetable dashi powder as opposed to fish stock powder. 2. Adjust the final taste by adding soy sauce at the end. I like to keep it pretty mild in taste. 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! 2021/09/25 MIWA

Who hates green peppers?? Green peppers are listed as one of the most disliked vegetables by kids. I know this green pepper salad doesn't look instagram-worthy at all!! Haha! However, the taste is certainly guaranteed. I really want you to try this recipe, especially for those who don't like green peppers. The green peppers soaked up all the good umami-dashi flavor which is essential for Japanese food. As a result, the distinct bitterness of the bell peppers become more mild. My picky kids even approve of this recipe! I call them veggie detectors since they can easily find and take out as many veggies as I sneaked in. Haha. I hope you and your kids will like it! < ADDICTIVE GREEN PEPPER SALAD～JAPANESE FOOD RECIPE～> ＜Yield> 2 servings 3 minutes 7 minutes 5 green peppers (200g) seasonings ¼ cup dashi (dashi packet ) / ¼ cup water + ½ teaspoon dashi powder 1 tablespoon rice wine 1 tablespoon Mirin 1 tablespoon Soy sauce 2 tablespoons bonito flakes 1. Rinse the green peppers and cut in half. Remove the seeds. Cut them again in half. Mix all of the seasonings listed above in a bowl. 2. Coat the pan with 1 tsp of oil. Place the green peppers in a pan over high heat with the skin side down. Cook them until the skin become charred and blistered. Pour in the mixed seasonings. Lower the heat to low and simmer for 5 minutes OR until the green peppers have become wilted. 3. Transfer to a plate and sprinkle on some bonito flakes. Refrigerate until it’s chilled. Now it's ready to be enjoyed! ・This dish needs to be chilled before you serve it. It’ll be more refreshing and it also helps to reduce the bitterness of the bell peppers. ・This is also a great option for meal prep. ・It is also delicious to eat on top of cold noodles. chicken saute with garlic onion sauce Vegan Japanese style vegetable mixed rice 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! More recipes on my YouTube channel!

Do you have seafood mix in your freezer?? If you are looking for a recipe that uses seafood mix other than pasta or soup, you've come to the right place! Today's Asian seafood mix recipe is very nourishing, comforting and savory. Just perfect for fall and winter. It can be whipped up in under 15 minutes! Please give it a try on your busy weeknight! ＜Yield> 2 servings 6 minutes( It's not including the time to defroast seafood mix) 9minutes 200g of firm tofu 1 cup (100g) frozen seafood mix 1 cup of chopped leek 2 cups of mushrooms( enoki mushroom & shimeji mushroom) 4 crab sticks/imitation crab sticks 1 bok choy Seasonings 1 cup chicken broth (1 cup water + 1 teaspoon soup stock powder ) 2 tablespoons rice wine / cooking sake 1 tablespoon Soy sauce 1 tablespoons oyster sauce 1 tablespoons Toasted sesame oil 1 tablespoon Mirin 1 tablespoon potato starch+ 1 tablepoon water ½ teaspoon salt chili oil Japanese seven spices 1. Dissolve a teaspoon of salt into one cup of water. Soak the frozen seafood mix to thaw. Let it soak for about 1 hour. Drain the water and wipe off the excess moisture completely. 2. Chop the white part of the leek into bite sized pieces. Cut off the stem from the mushrooms and tear into bite sized pieces. Separate the leaf from the stalk of the bok choy then, cut into bite sized pieces. Cut tofu into 1 inch dice. Mix potato starch + water. 3. In a pan add in the chicken stock, rice wine, salt, mirin, and oyster sauce. In goes the mushrooms and leeks. Cook them for 3 minutes. Add in the tofu, seafood mix and the stalks of the bok choy. Cook for another 2 minutes with the lid on. Add in the crab sticks/imitation crab and the leaves from the bok choy. Adjust the taste with soysauce if it's needed. Cook for an additional minute then thicken the sauce by adding in the potato starch. Continue to simmer for another 1-2 minutes. Remove from heat and then drizzle with some toasted sesame oil. 5. Plate them along with some chopped green onions and chili oil. ・By thawing the seafood mixture in salted water you are removing the fishy smell while still retaining the texture of seafood. ・You can add in mushrooms, leeks and carrots for more options. ・If you are sensitive to the smell of shellfish then add grated ginger! ・Depending on which brand of chicken stock you are use, the sodium contents varies. Feel free to adjust the taste by adding salt or water. JAPANESE MIXED RICE SALAD 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! 2020/09/20 MIWA

＜Yield> 2 servings 5 mins 7 mins (this will differ depending on what type of spaghetti you use) 1 cup sliced onion (150g) 1 cup shimeji mushrooms (100g) 1 can tuna (80g), drained 1 cup spinach 2 servings spaghetti (200g) 1-1½ tbsp soy sauce 1 ½ tbsp mirin 2 ½ cups dashi broth (water +1 tbsp dashi granules) Optional toppings 1 cup broccoli sprouts ½ cup chopped green onions ½ sheet nori seaweed 1. Into a pot, add the soy sauce, mirin, and dashi broth (water+ dashi granules). Bring it to a boil. 2. Slice the onion. Remove the stem from the mushrooms. Wash and chop your favorite toppings. Drain the oil from the can of tuna. 3. Once the sauce (step 1) comes to a boil, add in the pasta, onions, mushrooms and canned tuna. Cook it according to the package instructions of your spaghetti. Keep the pasta moving to prevent it from sticking to each other. 4. One min before the pasta is fully cooked, add in the spinach. Once the pasta is cooked, transfer to your plates and garnish with your topping along with nori seaweed. ※Watch more on YouTube! 1. Adjust the taste with more soy sauce if it's needed. 2. If the water evaporates too quickly, add in more water and continue to cook until the pasta is fully cooked. Keep it in an air-tight container in the fridge for 3 days. -If you’re ready to gently change your relationship with food—not with strict rules, but with small Japanese-style habits like this—I’d be happy to support you through my personal coaching. - MIWA's E-cookbooks are available！ I hope this will be helpful and enjoyable in your kitchen^^ - MIWA's Tableware is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks: Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts: Beautiful designs that make any occasion special. 2022/08/27 MIWA