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▶VEGAN ＜Yield> 2 servings 6 minutes ( doesn’t include soaking time for the rice and beans) 50 minutes (varies depending on the rice cooker you use) 650ml water, divided 1 cup (150g) Japanese sushi rice 150g shiitake & shimeji mushrooms ⅓ cup (50g) beans and seeds mixture 1½ tablespoons (3g) unsalted dried wakame seaweed 1½ tablespoons toasted sesame seed ½ tablespoon rice wine ½ tablespoon Mirin 1 teaspoon Kombu dashi powder / vegetable dashi powder 2 pinches salt (optional) 1. Rinse the rice and drain the water. Soak rice and your choice of beans in 400ml of water for 1 hour. 2. Thinly slice the mushrooms. Hydrate wakame seaweed by soaking in 250ml of water for 5 minutes. Strain the wakame seaweed and save the liquid. Squeeze the wakame seaweed and chop it finely. Set it aside. 3. Add the soaked rice and beans from step 1 to the rice cooker. Next add in the kombu stock powder, rice wine, mirin and the liquid from the wakame seaweed. Place the mushrooms on top. Cook the mixture in a rice cooker on regular mode. 4. Once it's cooked, add in the chopped wakame seaweed and sesame seeds. Mix to combine. Adjust the taste with salt. Serve in a bowl along with fresh herbs. ※Watch more on YouTube! 1. You can make this recipe with rice only. If that’s the case, use 1½ cups of rice instead. 2. Make sure the wakame seaweed is unsalted. Store in an air-tight container in the fridge for up to 4 days and in the freezer for up to 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 very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/10/02MIWA

＜Yield> 3 servings 5 minutes 15 minutes 600ml water 2 cups (200g) kabocha squash, diced 1 cup (100g) carrot 1 cup (50g) mushrooms 1½ tablespoons yellow miso 1 tablespoon oil 1 dashi packet Toppings green onion Japanese seven spices 1. Chop the mushrooms into small bite sized pieces. Thinly slice the carrots. Chop the kabocha squash into ½ inch dice. 2. Heat the oil in a pan over high heat. Sauté the mushrooms and carrots for 5 minutes or until the carrots are slightly softened. Add in the water, kabocha squash and the dashi packet. Once it comes to a boil, lower the heat and simmer for 4 minutes while covered. After 4 minutes have elapsed, remove the dashi packet and continue to simmer with the lid on until the kabocha squash is cooked through. 3. Once cooked, remove from heat and dissolve in the miso paste. Now it's ready to be enjoyed! ※Watch more on YouTube! 1. You can use kombu dashi packet OR dashi powder as a substitute for a dashi packet. 2. Use any type of mushrooms you have on hand. I love to mix different kinds of mushrooms to amp up the flavor. 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/ 10/02 MIWA

▶VEGAN ＜Yield> 1 serving 1 minute 8 minutes 150ml water 100ml soy milk/almond milk or any dairy-free alternative 2 tea bags 1 medium ripe banana, sliced cinnamon powder 1. In a pot, add the 2 tea bags and water. Let them steep for 2-3 minutes over low heat. Discard the tea bags. 2. Add milk and sliced banana. Continue to cook over low for 5 mins as you mash the banana. Once cooked, pour the banana mixture into a mug and Pore sprinkle with cinnamon. Add in any sweetener or sugar if desired. ※Watch more on YouTube! 1. The longer you steep, the bolder the flavor will become. 2. Use any milk you have on hand. Store in an air-tight container in the fridge for up to 1 day. - 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! 2021/10/08 MIWA

▶vegan ＜Yield> 2 servings 7 minutes (does not include soaking time) 40 minutes 1L water, divided 1 cup mitsuba, chopped ½ cup (80g) dried sushi rice Toppings 1. bonito flakes and Soy sauce (omit this for vegan option) 2. pickled plum 3. green onion, chopped 4. seasoned kombu 1. Rinse the rice a few times and then soak the rice in 400ml water for 1 hour. After soaking, drain the water. Transfer to the rice to a pot and then add 600ml water. Once it comes to a boil, stir the mixture once from the bottom to the top. Reduce the heat to a simmer and cook for 35 minutes with the lid partially covered. Stir it occasionally to prevent burning. 2. Chop up the mitsuba leaf (or any herbs) and set aside. Mix bonito flakes with soy sauce in a small serving bowl. Feel free to prepare any of your favorite toppings (watch more on YouTube). 3. Once the rice is cooked, add the chopped mitsuba leaf and stir it once. Serve the porridge in a bowl and enjoy with your favorite toppings. ※Watch more on YouTube! 1. Mitsuba is an optional ingredient. 2. The rice will triple in size when it’s cooked. Make sure to use a large enough pot. 3. The rice to water cooking ratio is 1:7. Feel free to scale up or down the portion by keeping this ratio. 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! 2021/10/09 MIWA

▶vegan ＜Yield> 2 serving 2 minutes 15 minutes 150ml water 5 sheets nori seaweed 1½ tablespoons sake 1 tablespoons Soy sauce 1 tablespoon granulated sugar 1 teaspoon kombu dashi powder/vegetable dashi powder 1. To a pot add water, soy sauce, sake, kombu dashi powder and sugar. Once it comes to a boil then add the nori seaweed tearing it into small pieces by hand. 2. Cook over low heat for 10-15 minutes until it thickens. Stir continuously to prevent it from burning. When it reaches a paste-like consistency, remove it from heat and transfer to the container immediately. ※Watch more on YouTube! 1. If you don't have kombu dashi packet you can use dashi powder (this is not vegan). You can also swap water in this recipe for homemade soup stock. If that's the case then there is no need to add in the stock powder. Please adjust the taste by adding more soy sauce or salt at the end. 2. Feel free to splash in some water until the nori paste thickens and becomes paste. 3. Make sure to transfer the nori paste into the container as soon as it becomes a paste, otherwise the nori will start to stick at the bottom of your pan. 4. Some kombu dashi powder does contain fish, so please read the label carefully. Store in an air-tight container in the fridge for up to 10 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! 2021/10/23 MIWA

▶VEGAN ＜Yield> 1 serving 5 minutes 1 minute 200ml boiling water ½ cup (200g) broccoli, cooked 1 tablespoon nori seaweed paste ½ teaspoon soup stock powder 1. Boil or steam the broccoli until it's al dente. 2. In a serving bowl add the broccoli, nori seaweed paste and soup stock powder. Pour in boiling water and give it a mix. ※Watch more on YouTube! 1. Feel free to adjust the amount of water to your liking. 2. Spinach, green onion and tofu are great substitutions for broccoli. Store in an air-tight container in the fridge for 1 day. - 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! 2021/10/23 MIWA

▶VEGAN ＜Yield> 1 serving 6 minutes 0 minutes 250g steamed sushi rice 100g firm tofu, drained 1/2 ripe avocado sauce 1 tablespoon nori seaweed paste 1 tablespoon toasted sesame seed 1 teaspoon neutral oil / flax seed oil/ Perilla oil 1 teaspoon Wasabi paste topping chopped green onions shiso leaves coriander Italian parsley 1. Cut the avocado and tofu into ½ inch dice. 2. In a bowl combine the nori paste, wasabi paste and oil. Next add in the avocado, tofu and toasted sesame seeds. Toss together to coat. 3. Serve rice in bowls and scoop generous amounts of step 2 on top of rice. Garnish some chopped green onions or your favorite herb if desired. ※Watch more on YouTube! 1.Toss everything together just before serving. The moisture from the tofu will seep out and will result in a water-down rice. Store the sauce and other ingredients separately in an air-tight container in the fridge. The sauce will last 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/ 10/23 MIWA

＜Yield> 1 serving 5 minutes 15 minutes 130g pasta 1½ cup leek, thinly sliced 4 pieces shiitake mushroom 80g canned tuna, drained (approx. 1 can) 1 tablespoon olive oil ¼ teaspoon salt Sauce 1 cup soy milk 2 tablespoons nori seaweed paste ½ teaspoon Soy sauce (optional) Toppings broccoli sprouts chopped green onion 1. Thinly slice shiitake mushrooms and leeks. Start cooking the pasta according to package directions but stop cooking when it's al dente. 2. Heat oil in a pan over high heat. Add the sliced leeks, mushrooms and salt. Cook until the leeks soften then lower the heat to medium. Next add in drained canned tuna, nori seaweed paste and soy milk. Mix until combined. 3. Add cooked pasta to the pan and continue to cook until the sauce has thickened to your liking. Adjust the taste of the recipe with salt or soy sauce if needed. Transfer to a plate and garnish with some broccoli sprouts and black pepper. ※Watch more on YouTube! 1. You can use any vegetables you like such as broccoli, onion, asparagus and bell pepper. 2. Nori seaweed paste is already very savory but feel free to add salt and soy sauce if after tasting you feel that something is missing. 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! 2021/11/ 06 MIWA

＜Yield> 4 servings 15 minutes (doesn’t include the time to soak the rice) 25 minutes 2 cups (300g) Japanese sushi rice 150g salmon 150g shimeji mushroom ½ cup (80g) carrot, Julienne ⅓ cup (50g) burdock root, Julienne seasoning 400ml water 1 tablespoon sake/rice wine 1 tablespoon Soy sauce ½ teaspoon salt, for rice ¼ teaspoon salt, for salmon 1. Rinse the rice and soak for 1 hour in water. Drain the water. 2. Sprinkle ¼ teaspoon of salt over the salmon fillet. Leave it for 10 minutes. Wipe off the excess moisture from the salmon by patting it with a clean kitchen towel or paper towel. 3. Cut the carrot and burdock root into thin matchsticks. Remove the stem from the shimeji mushrooms. 4. In a pot add the rice from step 1, ½ teaspoon salt, soy sauce, sake and water. Mix together. Place the cut burdock root, carrots, mushrooms and salmon on top. 5. Cook over high heat. Once it comes to a boil, cover and reduce the heat to low. Continue to cook for 10 minutes. After 10 minutes, bring the heat back up to high for 10-15 seconds. Turn off the heat and let the rice mixture steam for 15 minutes with the lid on. 6. After the rice has steamed for 15 minutes, open the lid and remove the salmon. Mix the rice from the bottom to the top. Remove the bones and skin from the salmon then put the salmon back into the rice. Mix once more and now it's ready to be enjoyed. ※Watch more on YouTube! 1. If you don’t have burdock root a good substitute is to use ginger and leeks to reduce the fishy smell. 2. Please do not open the lid in step 5 until the steaming process is done. 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! 2021/11/13 MIWA

▶vegan ＜Yield> 2-3 servings 20 minutes (doesn't include the time to soak the rice) 30 minutes Sushi rice 230g Japanese sushi rice 230ml water Sushi vinegar 2 tablespoons rice vinegar 1½ tablespoons granulated sugar ¾ teaspoon salt 6 sheets nori seaweed Soy sauce Wasabi paste Sushi fillings ½ large avocado ½ teaspoon lemon juice ½ teaspoon wasabi ½ teaspoon soy sauce ¼ cup canned corn, drained 1 tablespoon vegan mayonaise See this recipe 100g bean sprouts 1 cup (60g) carrot, shredded 1 tablespoon ground toasted sesame seeds 1 teaspoon Toasted sesame oil ½ teaspoon salt cucumber red bell pepper broccoli sprouts shiso leaves wasabi paste 1. Rinse the rice and soak for 1 hour in water. Drain the water and then cook rice with equal parts of rice to water in a rice cooker. 2. To make sushi vinegar mix together sugar, salt and rice vinegar. Drizzle the mixture on top of the steaming hot sushi rice (step 1). Mix together and fan the rice until it's completely cooled. 3. Chop the cucumber and red bell pepper into pinky sized pieces. Remove the bottom of broccoli sprouts. Mix the drained canned corn with the mayo. 4. Peel the skin from the avocado and mash it with a fork in a small bowl. Add in the lemon juice, soy sauce and wasabi paste. Give it a good mix until well combined. 5. Blanch the beans sprouts for 5 seconds. Shred the carrot into thin matchsticks. Sprinkle the cut carrots with salt and massage it until they start to sweat. Let them sit for 5 minutes then squeeze out the liquid. 6. Into a bowl add carrots, bean sprouts, toasted sesame oil and toasted sesame seeds. Toss to coat. 7. Make the tofu scramble according to this recipe. 8. Just before serving, cut the nori into quarters. Plate all the components separately and artfully arrange them. When it comes time to eat, take a piece of nori and spread a thin layer of rice followed by your favorite toppings. Fold the nori and dip it into the soy sauce along with wasabi. Enjoy! ※Watch more on YouTube! 1. Please use Japanese sushi sticky rice (short grain rice). You can substitute rice vinegar with apple cider vinegar. 2. Feel free to use any raw vegetable or even fruit as a topping. 3. Here is how to make Japanese sushi rice in a pot in case you don’t own a rice cooker. Store all the components separate in an air-tight container in the fridge for up to 4 days. Japanese sushi rice will dry up after it’s combined with sushi vinegar. In order to make ahead of time, reheat the plain Japanese sushi rice and mix it with sushi vinegar just before serving it. ☆彡My family enjoyed the sushi with Japanese sake! It was such a good paring! If you want to give it a try, click here and use MIWACOOKING for $20 off. This code will expire at the end of December 2021. - 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! 2021/11/20 MIWA

< VEGAN TOFU OYAKODON/ ビーガン親子丼> ▶vegan ＜Yield> 2 servings 6 minutes 10 minutes 2 servings steamed rice 300g firm tofu 1 cup (100g) onion, thinly sliced ½ cup (80g) carrot, Julienned 3 shiitake mushrooms 1 sheet nori seaweed Seasoning 120ml kombu stock or vegetable dashi powder 3 tablespoons Mirin 2½ tablespoons Soy sauce 1 teaspoon granulated sugar 1. Thinly slice the peeled onion. Julienne a carrot into thin matchsticks. Slice the shiitake mushrooms. Mix together the kombu stock/vegetable stock, mirin, sugar and soy sauce in a pot or a deep pan. 2. In the same pan add in onions, carrots and shiitake mushrooms. Cook on high heat. Once it comes to a boil, reduce the heat to medium and continue to cook for 5-7 minutes or until the vegetables become slightly softened. Break the tofu into chunks by hand and add on top of the softened vegetables. Cover and let simmer for a another 4 minutes or until the tofu is warmed throughly. 3. In a bowl add steamed rice and cover with torn pieces of the nori sheet. On top of the nori, add the simmered tofu along with the vegetables. Don't forget to pour on the yummy sauce! Garnish with some chopped green onion. Now it's ready to be enjoyed! 　※Sharing more tips on the video! ・If you are wondering what kind of tofu to use, it is actually up to you. A good rule of thumb is that the more firm the tofu is, the more filling it becomes. ・Feel free to use vegetables like burdock root, leeks or any other kind of mushroom. 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! 2021/11/27 MIWA

▶VEGAN ＜Yield> 2 servings 13 minutes 8 minutes 200g dried soba noodles Dressing 1 small apple (250g), cored 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, whole and peeled 10g ginger Toppings tofu leafy greens cherry tomatoes cucumber avocado toasted sesame seeds (Any fresh vegetables you have on hand^^) 1. Chop your favorite toppings into small bite-sized pieces. Cook the soba noodles according to the package instructions. Once cooked, drain and rinse the noodles to remove the starch. 2. In a blender add apple chunks, soy sauce, water, toasted sesame oil, toasted sesame seeds, sugar, garlic and ginger. Blend until pureed ( I like to have a little bit of chunky texture left). 3. Combine the cooked noodles from step 1 with the dressing from step 2. The sauce can be stored in the fridge for up to 5 days. ※Watch more on YouTube! 1. If the sauce is too pungent then reduce the amount of ginger and garlic used. 2. If using a sweet variety of apple then reduce the amount of sugar to 1 teaspoon. Store noodles and dressing separately 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! 2021/11/27 MIWA