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< BOKCHOY TOFU UDON NOODLE STIR FRY/ 青梗菜と豆腐の焼うどん> ▶vegan ＜Yield> 1 serving 5mins 10 mins 1cup(100g), chopped, bokchoy ½ cup(100g), sliced, onion 1 tbsp, grated ginger 1 block(200g) firm tofu 2 tbsp potato starch 1 serving (200g) frozen udon noodle 1 tbsp high heat oil( I use rice oil on YouTube) 1 tbsp sesame seeds (ground & toasted ) 1 tbsp spring onion ( chopped) Seasoning 1½ tbsp soysauce 2 tbsp Mirin ½ tsp kombu salt kombu salt 5g / 2inch kombu 3 tbsp salt(50g) To make kombu salt, blend kombu and salt until it becomes sand-like consistency. Shift them over the colander. We are only going to use ½ tsp in this recipe. 1; Remove the moisture of tofu by squeezing. Cut it into thin strips. Coat it with a mixture of potato starch and ¼ tsp of kombu salt( see above). Heat oil over mid heat. Pan fry them until all sides become nice and golden. Set it aside. 2; Microwave udon for 3 mins or boil it until it’s arudente. Grate ginger. Thinly slice bok choy and onion. 3; Clean the pan with a kitchen towel, saute onion and bok choy followed by ¼ tsp of kombu salt . Cook it for 2-3 ins over high heat. Add udon noodle. Reduce the heat to low and season it with soy sauce and mirin. cook it for another 1 mins or so. Back tofu into the pan and one more mix to combine. 4; Add grated ginger and ground toasted sesame seeds . Give a stir and remove it from the heat. Serve it on the plate along with chopped spring onion. Enjoy it with your favorite chili sauce if you want. ※Watch more on YouTube! 1; If you don't want the udon noodle to stick together, rinse it under the water after it’s cooked to remove the starch. 2; Use any vegetables you have on hand such as carrot, leeks, mushrooms and spinach. 3; It comes out fairly quickly once adding udon noodle, so I recommend to prepare everything before start cooking. 4; It’s important to toast and ground the sesame seeds. Keep in an air-tight container in the fridge for 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! 2022/05/07MIWA

▶vegan ＜Yield> 2 servings 7 mins ( It doesn't include the time to hydrate kombu) 18mins 50g used kombu 5 shiitake mushrooms 1 cup(150g) shimeji mushrooms 2 tbsp toasted sesame seeds 1 sheet nori seaweed Seasoning 1 tbsp sugar 2 tbsp Mirin 2 tbsp rice vinegar 2 ½ tbsp soy sauce 1; Hydrate kombu by soaking in water for 1hour. (I usually use leftovers after making dashi/ soup stock.) chop them into ¼ inch squares. 2; Remove the stem of mushroom and cook it on the pan over medium heat without any oil for about 10 mins. OR alternatively grill them in the toaster oven until it’s charred. Finely chop them when it's cool enough to handle. 3; To the pot, add all the seasoning listed above along with kombu ( step1) and mushrooms( Step2). Cook it down over low heat for about 7-8 mins until the kombu is softened and the sauce is thickened. 4; To the pan, add nori seaweed by tearing into small pieces and toast sesame seeds. Toast them for a couple of minutes until opening up the aroma and the sesame seeds to be lightly brown. 5; Transfer 3 to the container . Mix in sesame seeds and nori seaweed (from Step3). Top it on the rice and enjoy! ※Watch more on YouTube! 1; Please mix the sauce continuously to prevent it from burning in Step3. 2; After the sauce is thickened on step3, transfer them to the container immediately otherwise it will start to stick and be hard to remove from the pot. Keep in an air-tight container in the fridge for 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! 2022/5/28 MIWA

▶vegan ＜Yield> 2 servings 7 mins ( This doesn't include the time for hydrating kombu) 10mins 50g used kombu 6-7 cherry tomatoes 2 tsp dried basil or parsley ⅓ cup of walnuts Seasoning 1 tbsp sugar 2 tbsp Mirin 1 ½ tbsp rice vinegar 2 tbsp soy sauce 1; Hydrate kombu by soaking in water for 1hour. (I usually use leftovers after making dashi/ soup stock.) Chop them into ¼ inch squares. 2; To the pot, add all the seasonings listed above along with kombu ( step1) and tomatoes. Cook it down over low heat for about 7-8 mins until the kombu is softened and the sauce is thickened. 3; Roast dried basil or dried parsley and walnuts for a couple of minutes until opening up the aroma. 4; Transfer 2 to the container . Mix in dried herb and walnut (from Step3). Top it on the rice or toast and enjoy! ※Watch more on YouTube! 1; Please mix the sauce continuously to prevent it from burning. 2; After the sauce is thickened on step2, transfer them to the container immediately otherwise it will start to stick and be hard to remove from the pot. Keep in an air-tight container in the fridge for 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! 2022/05/28 MIWA

▶VEGAN ＜Yield> 4 servings 6mins 2 mins 6inch(140g) daikon radish skin Marinade ¼ cup water 1inch (2g) kombu ¼ cup soy sauce 1 ½ tbsp cooking sake 1 ½ tbsp Mirin 1 tsp chili flakes 1; Add kombu stock , soy sauce, sake , mirin and chili flakes in the pot. Once it comes to a boil, turn off the heat and let it cool to room temperature. 2; Peel the skin of daikon radish into ¼ inch thick and Julienning them. Soak them into 1. Keep it in the fridge overnight. Ready to be enjoyed . ※Watch more on YouTube! 1; if you are sensitive to the heat, reduce the amount of chili flakes. 2; Make sure to peel the skin into thick pieces. 3; If you want to double the portions, Use 1/3 cup of soy sauce and double the rest of the ingredients. Keep them in an air-tight container in the fridge for 7 days. 2022/1/29 MIWA - 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!

▶VEGAN ＜Yield> 2 servings 6 minutes 15 minutes 500g konnyaku noodles (two servings worth) 1 small sweet potato (200g), diced 1 block (200g) firm or silken tofu, diced 1 small bunch (with 4-5 leaves) bok choy 10g kombu 4-6 shiitake mushrooms, sliced 4 radishes* (140g), chopped or sliced 4 slices citrus peel (as little white as possible) 3 spring onions (100g) chopped 2 cloves of garlic, grated or minced 1 tablespoon ginger, grated or minced (approximately 1 inch long) 3 ½ cups water to make kombu stock (step 1) *need enough liquid to cover the ingredients 2-2½ tablespoons Umeboshi paste 2 tablespoons Soy sauce 1 tablespoon neutral oil (such as rice bran oil) 1 tablespoon toasted sesame oil 1 teaspoon pepper ½ teaspoon salt kimchi (as a side) togarashi (optional) *can be substituted with daikon or watermelon radish 1. Soak the kombu in water for at least 30 minutes. Mince or grate the ginger and garlic. Thinly slice the scallions and shiitake mushrooms. Dice the sweet potato and radishes. Thinly slice the white parts of the bok choy and roughly chop the greens. 2. Heat the rice bran oil in a large pot then add in the garlic and ginger. Cook until fragrant, about 1-2 minutes. 3. Add in the mushrooms, chopped white parts of the bok choy, scallions and the diced sweet potatoes. Season it with salt. Cook for about 5 minutes. 4. Add approximately 3½ cups of kombu stock including the kombu (you want enough water to cover all the ingredients). Also add in the radishes and citrus peels. Bring to a boil and then reduce to a simmer. Cook for about 7 minutes. 5. Add in the tofu and remaining bok choy greens. Continue to cook for an additional 2 minutes, or until the greens are soft. 6. Lower the heat to low, then remove the kombu and citrus peels. Mix in the umeboshi paste (using a method similar to mixing in miso). Add in the soy sauce and pepper. 7. Blanch the konnyaku noodles for 2 minutes to remove the smell. Drain and set aside. 8. Place the konnyaku noodles in a bowl and cover them with the hot soup to heat the noodles. Drizzle with sesame oil over the top. 9. Serve the noodle soup with a side of kimchi. Sprinkle on some togarashi (Japanese chili spices) if you want. ※Watch more on YouTube! 1. If you want, you can also add in fish sauce or any other hot sauce to season the soup. 2. Start with 2 tablespoons of umeboshi paste and add more if you want. 3. Depending on the saltiness of the umeboshi paste, the amount of soy sauce you need will differ. 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! 2022/04/02 ERIC & MIWA

▶VEGAN ＜Yield> 2 servings 10 minutes 0 minutes 200g extra firm tofu 1 small tomato(100g), diced 1 small Asian cucumber(80g), diced ½ ripe avocado, diced ½ cup pickled daikon radish, diced Dressing 1 tablespoon soy sauce 1 tablespoon toasted sesame seeds ½ tablespoon neutral oil ½ teaspoon black pepper ¼ teaspoon lemon juice garlic clove, grated 1. Dice the tomato, avocado, cucumber and pickled daikon radish into ½ inch cubes. Set aside. 2. Dice the tofu into 1 inch cubes. You can press the tofu beforehand if you don't want the salad to be too soggy. 3. To make the dressing, mix together the soy sauce, toasted sesame seeds, oil, black pepper, lemon juice and garlic. Let the dressing chill in the fridge. 4. In a large bowl, combine the tomato, cucumbers, picked daikon radish, tofu with the dressing. Plate them up and now it's ready to be enjoyed. ※Watch more on YouTube! 1. If you are unable to find Japanese pickled daikon radish, feel free to swap for any other type of pickle. The purpose of adding daikon is to add in a crunchy, salty and tangy dimension to the salad. 2. I highly recommend using extra firm tofu. If you have time, press tofu gently with your palm to squeeze the liquid out. 3. This salad tastes best when it’s served chilled. Store in an air-tight container for 2 days in the fridge. It’s the best when everything is just combined. - 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! 2021/07/24 MIWA

< TOFU TIRAMISU/ 豆腐ティラミス> ＜Yield> 2 servings 10 mins ( It doesn’t include the time for sitting in the fridge) 0 mins 150g silken tofu 2 tbsp coconut oil 2 tbsp sugar 2 tsp lemon juice 1 small banana 4 tbsp oats 3-4 tbsp warm coffee( depending on how firm you want) 1 tsp coco powder 1 tsp kinako powder 1; Make espresso or strong coffee. Mix espresso and oats. Alternatively you can use 3-4 tbsp of water and 1 tsp of instant coffee. Let it sit in the fridge for 15 mins. 2; To the bowl, add silken tofu, coconut oil, sugar and lemon juice. Mix them together until everything is thoroughly combined. 3; Place sliced bananas on top of Step1. Pore tofu mixture( Step2). Let it sit in the fridge overnight. 4; Sprinkle some cocoa powder or kinako powder or matcha powder. Yum! ※Watch more on YouTube! 1; Please do not use coffee if you are making it for kids. Milk + vanilla extract would be a good replacement. 2; If you want the base to be firmer, add 3 tbsp of coffee or milk. Keep in an air-tight container in the fridge for 5 days. 2022/5/14 MIWA

＜Yield> 2-3 servings 5 minutes 10 minutes 500ml water ½ cup green onion, chopped 1 small tomato (approximately 150g) 1 block of tofu (200g), cubed 2 eggs 2 pieces shiitake mushroom 2 tablespoons dried wakame seaweed 1 tablespoon sake/rice wine 1 tablespoon potato starch + 1 tablespoon water 1 tablespoon Soy sauce 2 teaspoons rice vinegar 1 teaspoon vegetable bouillon cube/powder 1 teaspoon ginger, grated salt and black pepper (optional) 1. Thinly slice the green onion and shiitake mushrooms. Cut the tomato into wedges and set aside. Whisk the eggs together in a small bowl. Cut the tofu into small cubes. 2. In a pot, bring the water to a boil over high heat. Add in the shiitake mushrooms, tomatoes and bouillon cube/powder. Cook for 3 minutes. Once the tomato has softened, lower the heat to medium. Add in tofu, wakame seaweed, grated ginger and soy sauce. Thicken the soup by adding the dissolved mixture of potato starch and water. 3. Season with rice vinegar. Lastly, add in the whisked eggs by making a swirl in the soup. Remove from heat. Adjust the taste with salt and black pepper if needed. ※Watch more on YouTube! 1. Use any bouillon powder or cube you have on hand. Depending on the product, the sodium contents differs. Make sure to adjust the taste by adding more salt or water at the end. 2. Once you add in the wakame seaweed, try not to boil the soup otherwise it might result in an unpleasant seaweed smell. Store in an air-tight container in the fridge for up to 5 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/ 09/04 MIWA

▶VEGAN ＜Yield> 4 servings 10 minutes 0 minutes 1 Asian eggplant (120g), thinly sliced 2 small cucumbers (200g), thinly sliced 30g ginger, shredded 3 pieces myoga (Japanese ginger), thinly sliced 5g (2 inch ×2 inch) kombu, cut into thin strips ½ teaspoon salt ½ teaspoon Soy sauce 1. Slice the eggplant, cucumbers and myoga as thin as possible. I recommend using a mandolin if you have one. Remove the skin of the ginger and thinly shred it. 2. Transfer the sliced eggplant, cucumbers, myoga and giner into a large bowl. Sprinkle with salt and then massage until liquid comes out. Cut the kombu into thin strips and then add them into the bowl. Mix everything together a couple times and let sit for 10 minute. After resting add in the soy sauce and toss together. Transfer to a plate and now it's ready to be enjoyed. ※Watch more on YouTube! 1. In place of eggplant, use celery and zucchini. 2. Mix in your favorite fresh herbs if you want. 3. This recipe is a great topping for cold soba noodles. Store in an air-tight container in the fridge for up to 5 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!2021/09/04 MIWA

▶VEGAN ＜Yield> 4 servings 7 minutes 0 minutes 1 small tomato (200g), diced 1 small apple (250g), small chunks 10g ginger 3 tablespoons Soy sauce 2 tablespoons water 2 tablespoons Toasted sesame oil 2 tablespoons ground toasted sesame seed 1 tablespoon granulated sugar 2 cloves garlic 1. Cut the tomato into small dice and set aside. Core the apple and cut into small chunks. 2. In a blender add cut apples, soy sauce, water, toasted sesame oil, sugar, garlic and ginger. Blend until it’s pureed ( I like to have a little bit of chunky texture left in my dressing). 3. Combine the dressing with the diced tomatoes and and ground toasted sesame seeds. The sauce is now ready and can be stored in the fridge for up to 5 days. 4. Serve on rice along with tofu or a fried egg on top. Just drizzle the dressing and sprinkle with some chopped green onions. Now it's ready to be enjoyed! ※Watch more on YouTube! 1. If the dressing is too pungent then reduce the amount of ginger and garlic used. 2. This dressing pairs well with so many things such as leafy greens, fried eggs, cold soba noodles and silken tofu. Store in an air-tight container in the fridge for up to 5 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/ 09/ 11 MIWA

＜Yield> 1-2 servings 7 minutes 8 minutes 300g Japanese sweet potato 1 tablespoon salted butter 1 teaspoon Soy sauce 1 teaspoon aonori flake 1. Slice sweet potato into ½ inch thick pieces. Soak them in a bowl of water for 5 minutes. Drain the water and wipe off the excess liquid. 2. To a pan, add butter followed by the sliced sweet potatoes. Cover the pan and cook over low heat for 4 minutes. Flip the slices over and continue to cook for another 4 minutes until the sweet potatoes become fork tender. 3. Once cooked, splash with soy sauce and remove from heat immediately. Transfer to a plate and sprinkle with aonori flake. ※Watch more on YouTube! 1. Butter tends to burn easily so please keep the heat low. 2. You can swap aonori flake for black pepper. Store in an air-tight container in the fridge for up to 4 days. Make sure to reheat the sweet potatoes when you want to enjoy them. - 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! 2021/10/02 MIWA

＜Yield> 3 servings 7 minutes 65 minutes 1 large (300g) onion 150g kabocha squash 1 can tuna (80g), drained ¼ cup canned chickpeas, drained and rinsed 1 tablespoon olive oil 7 cherry tomatoes 2 cloves garlic Seasonings 1 tablespoon Soy sauce ½ teaspoon curry powder ½ teaspoon salt 1. Chop kabocha squash into 1 inch dice. Drizzle with olive oil, salt and your choice of chopped herbs. Bake at 200℃ (approximately 400ºF) for 50 minutes in the oven until it’s fork tender. 2.Thinly slice the onion and garlic. In a pan, heat 1 tablespoon of olive oil over medium heat. Once the oil is heated, add sliced onions and garlic. Sprinkle with salt. Sauté until the onions have caramelized. If needed, splash in some water to prevent burning. 3. Once the onions have turned brown, add in drained and rinsed chickpeas, drained tuna, cherry tomatoes and curry powder. Cook until fragrant. 4. Add in roasted kabocha squash (step 1), soy sauce and cherry tomatoes. When the tomatoes blister, remove the pan from heat. Adjust the taste of the curry with salt. Transfer to a plate and now it's ready to be enjoyed. ※Watch more on YouTube! 1. Kabocha can also be steamed instead of being baked. Please adjust the cook time and temperature according to your own oven situation. 2. Feel free to add in more curry powder. 3. Kabocha squash will lose moisture over time and become dry. When this happens you can use the kabocha squash to make soups. The best part! Please watch here on YouTube. Store in an air-tight container in the fridge for up to 5 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/10/02 MIWA