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🌱 A Japanese Vegan Rice Bowl That Supports Healthy Digestion In Japanese home cooking, I grew up learning that food should be gentle on the stomach while still feeling satisfying. This vegan rice bowl reflects that way of eating. Warm rice complements the delicious flavors of soft tofu and creamy avocado, plant-based protein, and healthy fats that feel easy to digest. Nori seaweed adds natural umami and minerals, bringing everything together in a way that feels nourishing and kind to the body. 👍 Why This Dish is Good for You ° Quick & easy : ready in under 10 minutes ° Vegan & dairy-free : a plant-based recipe ° Gut-friendly ingredient : avocado contains high fiber which promotes healthy bacteria for digestion ° No stove needed : ideal for hot days or low-energy cooking Cooking Overview Yield :  1 serving Prep Time :  6 minutes Cook Time :   none Ingredients Rice ° 250g cooked Japanese short-grain rice (warm) Toppings ° 100g firm tofu, drained and cut into bite-size cubes ° ½ ripe avocado, diced Nori Sauce ° 1 tbsp nori seaweed paste ° 1 tbsp toasted sesame seeds ° 1 tbsp neutral oil (vegetable, perilla, or flaxseed oil) ° 1 tsp wasabi (adjust to taste) Optional Garnishes ° Chopped green onions ° Fresh herbs (shiso leaves, parsley, or cilantro) Instructions Step 1: Prepare the Toppings Cut the tofu and avocado into similar-sized cubes. Set aside. Step 2: Make the Nori Sauce In a bowl, mix the nori paste, sesame seeds, oil, and wasabi until smooth. Step 3: Combine. Gently add tofu and avocado to the sauce. Toss carefully to avoid breaking the tofu. Step 4: Assemble the Bowl Place warm rice in a serving bowl. Spoon the nori avocado tofu mixture on top. Finish with green onions or fresh herbs if using. Serve immediately. Miwa’s Tips ( ▶️ Watch more on YouTube!   ) Mix just before serving : Tofu releases water over time and can dilute the sauce. Use warm rice : The contrast between warm rice and cool toppings enhances flavor. Adjust wasabi : Start small, and add more if you like a kick. For extra texture : Add sliced cucumber or pickled ginger.   Storage Time Store the sauce and other ingredients separately in an air-tight container in the fridge. The sauce will last for up to 3 days. Tableware Pick This recipe is best paired with Minoyaki Rice Bowl . 🌸 Gentle Note from Miwa   This dish is one of the many ways wherein I encourage my clients to be more proactive with their health. If you need a gentle push—not just with recipes—I share practical advice in my 60-day coaching program to help reshape your relationship with food. It’s not about strict rules, cutting portions, or trying to eat “perfectly.” It's about mindful choices that enable healthy eating habits without stress. → Learn About the 60-Day Coaching Program MIWA’s Recommendations   - My e-cookbook s  are available with vegan, breakfast, and meal prep versions. 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. Enlighten Your Table : Add elegance and tradition to your dining experience. 2021/ 10/23 MIWA

Easy, realistic bento-style lunches for busy everyday life For many people, lunch is the hardest meal to get right . When work gets busy or stress builds up, it’s easy to grab bread, snacks, or cafeteria food—even when you want  something more nourishing. At the same time, many Japanese bento ideas online feel unrealistic.They look beautiful, but they often take hours to prepare and don’t fit real, everyday life. The lunch ideas I’m sharing here are different. They’re simple, flexible, and designed for real life —meals you can actually repeat on busy weekdays, not just admire on a screen. Why Lunch So Often Falls Apart Most people don’t struggle with lunch because they lack knowledge. They struggle because lunch sits right at the intersection of: time pressure energy dips stress limited access to a kitchen When these factors aren’t considered, even the “healthiest” recipe stops working. The ideas below didn’t come from a recipe book.They came from many conversations about what actually  feels doable during the workday. Bento Idea 1: Miso Risotto A warm, balanced lunch you can prep once This Miso Risotto idea grew out of a very common situation: Wanting something warm and comforting—but ending up with bread because it’s fast. How it works Chop vegetables such as spinach, tomatoes, mushrooms, onion, or carrots.Chop them small so they cook quickly. Frozen vegetables are a great option too. In a heat-safe container, add: Miso paste Frozen or steamed rice Vegetables Cheese Pepper Canned beans A little dashi stock (or a bouillon cube) This can all be prepared the night before. At lunchtime: Add unsweetened milk (soy milk works especially well) Microwave at 600W for 2-3 minutes Stir, then heat one more minute if you prefer it thicker Top with green onion or nori. This single container includes carbohydrates, protein, and vegetables—but more importantly, it offers warmth and calm  in the middle of a busy day. It’s not fancy.　It’s practical.　And that’s exactly why it works. Bento Idea 2: Edamame & Katsuobushi Onigiri Light, portable, and surprisingly satisfying Another frequent challenge is wanting something light—but still energizing enough to last the afternoon. Edamame & Katsuobushi Onigiri are perfect for that balance. How to make Defrost edamame Break cheese into small pieces In a bowl, mix: Steamed Japanese short-grain rice Edamame Bonito flakes (katsuobushi) Cheese Soy sauce Place the mixture on plastic wrap and gently shape it. Important:Always use Japanese short-grain rice. Other types won’t hold together well. Onigiri are best made in the morning, but they can be prepared the night before.If reheating, sprinkle a few drops of water before microwaving to keep them soft and fluffy. I often add tamagoyaki or cherry tomatoes on the side.A little color can make lunch feel much more enjoyable. Bento Idea 3: Poached Chicken Sandwich One preparation, many uses Protein is another area where lunch often becomes complicated. Poached chicken is a simple solution. How to prepare Bring water to a boil Add salt and a small amount of sugar Add a chicken breast Once it boils again, turn off the heat Cover with a lid and leave until room temperature (about 3 hours) That's it. The next day, pack bread and vegetables. At lunch, layer the chicken with your favorite condiments—mayo, mustard, or ketchup. Poached chicken has a mild flavor by design. It absorbs sauces easily and stays juicy, making it very versatile. Freezer & Storage Tips That Make Lunch Easier Small habits make a big difference during the week: Cook extra rice and freeze it in small portions Slice poached chicken and freeze it with some cooking liquid Label containers with dates These steps save time, reduce food waste,and make your kitchen feel calmer and more manageable. Bento Boxes and Natural Portion Balance A bento box does more than carry food. Its structure naturally supports: portion awareness variety balance You don’t need an Instagram-perfect lunch. A small portion of rice, one protein, some vegetables, and a bit of texture—that’s already enough to feel nourished. Here is our wooden bento box hand made in Japan. Why These Recipes Leave Room to Adjust These are not strict recipes with exact measurements.They’re gentle frameworks , meant to adapt to your taste, your schedule, and how your body feels on that day. In Japanese home cooking, balance doesn’t come from precision. It comes from listening —to the season, to your body, and to how your day is unfolding. Food works best when it fits real life—not when life is forced to fit a recipe. A Gentle Next Step If you’re reading this and thinking,“This makes sense—but I’m not sure how it fits my  life,”that’s a very natural place to be. Healthy eating doesn’t fail because people aren’t trying hard enough. It often fails because it’s too strict, too ideal, or too disconnected from daily life. In my coaching , I don't aim for perfection. I look for something you can return to—even on tired days, busy days, or emotional days. That’s why I work one-on-one in my coaching program . Not to give rules, but to help you gently design a way of eating that feels supportive, realistic, and sustainable for you . If it feels right, let's talk! MIWA 2026/02/02

Why not have lunch in your garden or on your balcony and enjoy some fresh air? Taking small breaks like this is important for releasing stress and supporting your immune system. A fun and easy onigiri recipe for the whole family Today’s recipe is an easy onigiri idea  that kids can also make. It’s simple, quick, and perfect for cooking together with your loved ones. Nourish your heart and your belly ♡Enjoy! ＜Yield> 4 servings 2 minutes 5 minutes 300g cooked rice (300g) 40g frozen edamame 18g cheese 6g bonito flakes 1.5 tablespoons S oy sauce a pinch of salt black pepper 1. Defrost the edamame. Break the cheese into 5mm pieces. 2. In a bowl add in the rice, a pinch of salt, edamame, bonito flakes, cheese and soy sauce. Mix them well. 3. Place down a sheet of plastic wrap and put a quarter of the rice mixture in the center. Wrap it up and make a mountain shape with your palms. 4. Open up the plastic wrap and place the onigiri on your plate. Repeat steps 3 and 4, three more times for a total of 4 onigiri. ・You can adjust the saltiness by adding in more salt. ・By adding in black pepper the onigiri become even more flavorful. Store them in plastic wrap for a day at room temperature. Onigiri are often the first step when people start making bento.They're simple, quick, and easy to adjust for nutrition. If you want to make bento for your health but feel unsure about what to cook, how to balance meals, or how to keep it going, my coaching supports beginners in building easy, healthy cooking routines  that fit daily life. You can learn more about the coaching program here . #riceball #japaneseeasyrecipes #japanesecooking #miwasjapanesecookingclass #miwasjapanesekitchen #picnic #bentobox

This was seriously a big hit in my family! Tender poached chicken breast  with a sweet and sour sesame dressing is light, refreshing, and perfect for summer meals. I think this is going to be a staple over this summer. I always keep shredded poached chicken breast  as part of my meal prep. I often use Shio koji to season the chicken and cook it in the microwave.However, many people don’t have Shio koji and/or a microwave. So I wanted to simplify my poached chicken recipe  and finally came up with a version that anyone in the world can recreate in their kitchen . This recipe uses only: chicken breast water salt sugar All you need is a pot and a lid. There won't be much odor in your kitchen, and the chicken turns out very tender and juicy . Once you have this in your fridge, you can quickly make: noodle stir-fries pasta omelette or tomato rice Sandwich This is an easy protein booster for meal prep , and it’s very convenient to have on hand. I hope everyone finds this useful. Enjoy ♡ ＜Yield> 2-3 servings 10 minutes 5 minutes (doesn't include 2 hour resting time) Leafy greens peanuts Shredded chicken breast 1000ml water 300g chicken breast 1 tablespoons salt 1 tablespoon sugar Dressing 2½ tablespoons rice vinegar 2 tablespoons toasted sesame seed 2 tablespoons S oy sauce 2 tablespoons Toasted sesame oil 1 tablespoon honey or sugar black pepper chili oil coriander Japanese seven spices tomato 1. Bring the water to a boil then add in the salt and sugar. Place in the chicken breast. Once it returns to a boil, remove from heat and pop on a lid. Leave it until it comes to a room temperature approximately 2 hours. 2. Grind the toasted sesame seeds then mix in all the dressing components listed above. 3. Once the chicken has cooled down, slice it. Make a bed of leafy green on your serving plate then place on the sliced chicken and drizzle with the dressing. Garnish with some nuts and herbs. Now it's ready to be enjoyed! ・To make a perfect tender chicken, you need to cook it low and slow. Make sure that the liquid has cooled down to the room temperature. It will takes 1.5-2 hours. ・Never toss away the leftover liquid from poaching the chicken, it is packed with flavor. Add in veggies for chicken soup or add it to rice for porridge. ・You can swap the rice vinegar for apple cider vinegar. It might be a little sour for kids, so feel free to reduce the amount of vinegar used. ・You never want to leave out nuts as a topping!! This is the bomb! Haha! Store the chicken and dressing separately in an air-tight container in the fridge for up to 3 days. Make sure to pack them with the brine to keep them juicy. Slice the chicken into pieces and freeze them for up to 2 weeks. Meal prep isn’t about doing more or being perfect. It's about finding a gentle structure that supports your body and your everyday life. If you’re already cooking but feel stuck with consistency, balance, or knowing what to prep, my coaching is there to help you build a meal prep rhythm that feels calm, realistic, and sustainable. You can learn more about the coaching program here .   - My e-cookbook s  available with vegan, breakfast, and meal prep versions. 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. Enlighten Your Table : Add elegance and tradition to your dining experience.

Japanese pickled ginger, also known as gari, is a refreshing, lightly sweet and tangy condiment commonly served with sushi and Japanese meals. This easy homemade pickled ginger recipe uses just a few simple ingredients and is perfect for beginners. Whether you enjoy it alongside rice bowls, miso soup, or as part of an Ichiju-sansai Japanese meal, this vegan gari recipe adds balance to your home-cooking. Japanese Pickled Ginger Cooking Overview Yield:  5 servings Prep Time:  10 minutes (doesn't include resting time) Cook Time:   1-3 minutes Ingredients 2 cups (200g) ginger, thinly sliced 1 teaspoon salt Marinade 1 cup rice vinegar 5 tablespoons granulated sugar Instructions 1. Peel the ginger and slice it as thinly as possible. Blanch the ginger slices in boiling water for 1–3 minutes to reduce pungency (see tips below). Drain, rinse under cold water, and gently squeeze out excess moisture. Sprinkle with salt and let rest for 5 minutes, then squeeze again to remove more liquid. 2. In a small pot over medium heat, combine the rice vinegar and sugar. Bring to a boil, then remove from heat and allow the marinade to cool. 3. Once again, gently squeeze the ginger to remove excess moisture. Place the ginger into a clean glass jar and pour the cooled marinade over it. Ensure the ginger is fully submerged. Let it marinate overnight or longer before eating. Miwa’s Tips ( ▶️ Watch more on YouTube!   ) If your pickled ginger tastes too tangy, add an extra 1 tsp of sugar. You can also adjust the marinade by using ¾ cup vinegar + ¼ cup water for a milder flavor. If you are sensitive to ginger’s pungency, blanch the ginger for 3 minutes instead of 1. (In the video, I blanched mine for about 1.5 minutes.) Choose fresh ginger with thin skin for the most tender and flavorful pickled ginger.   Storage Time Keep them in an air-tight container in the fridge for 3 days. 🌸 Gentle Note from Miwa   "I’ve heard fermented foods are good, so I should eat them.” “This seems unhealthy, so I shouldn’t eat it.” Many people grow tired of choosing food this way. This gari is not fermented, but it still serves a purpose: supports digestion and play a gentle role in overall well-being. Food is not black or white. It exists on a spectrum. In MIWA's 60-day coaching , we don’t focus on restriction. Instead, we look at one's body, lifestyle, and emotional state. And if thinking about food on your own has started to feel heavy—that may not be laziness—it may be a sign that you don’t have to do it alone. → Learn About the 60-Day Coaching Program 2026/01/28 MIWA

Introduction Hello, everyone! Miwa here. If you love Japanese food but feel too busy to cook, you’re not alone. All of us want to eat healthier but struggle to find time in the kitchen. This is why I recommend these 5 easy Ichiju-sansai meal ideas that are quick and balanced; everyone can make them in 15 minutes or less . Let's choose mindful eating without the need to stress or perfect the table. Enjoy cooking my Japanese home-cooked meals below! 1. 🥑 Avocado Tuna Bowl 👉 Quick Japanese Protein Bowl – 6 min Do you want something fresh, creamy, and crunchy? This protein-packed bowl will give you a memorable bite, and it only takes 6 minutes. Pair this with a warm cup of rice, spread some nori or your choice of seasoning, and you're good to go. 2. 🍝 Japanese Anchovy Pasta 👉   Easy Umami Pasta – 12 min Are you craving for a simple yet garlicky pasta to enjoy your Monday dinner? The anchovies sauce is finished with a touch of soy sauce and olive oil, transforming it into a delightful umami base. Be generous with nori seaweed! 3. 🥒 Spicy Cucumber Salad 👉   Japanese Side Dish for Meal Prep - 15 mins Say goodbye to your late-night cravings by pairing my refreshing cucumber salad in all of your meals. The spicy, savory chili bean paste adds the right amount of sizzle on your taste buds. Make a batch for your weekly meal prep! 4. 🍲 Asian Seafood Mix 👉   Lazy Japanese-Style One-Pot Meal - 15 mins Turn ordinary meal time into a celebration of colorful ingredients. This recipe is my go-to lazy dish because you only need to throw ingredients together, and you're done! Think of it as a hot pot for one! Be generous with the chili oil. 5. 🍜 Healthy Soba Noodle Salad 👉 Light Japanese Lunch Idea - 15 mins Craving something light but satisfying? This is my favorite chilled soba noodles with creamy avocado, juicy tomatoes, crisp greens, and savory tuna tossed in a creamy mayo-soy dressing. Sprinkle with lemon juice! 🌸 Gentle Note from Miwa   These simple, balanced recipes are just the beginning. With my 60-day coaching program , you can transform your daily habits, enjoy food without restriction, and build a healthier relationship with eating. Let’s take this journey together, so you can feel lighter, more confident, and truly at ease with food and yourself. → Learn More About the 60-Day Coaching Program ✨ Other Quick Recipes Shabu‑Shabu Pork Salad - 8 min Spinach & Hijiki Salad - 13 min Nori Seaweed Pasta - 15 min 2026/1/23 MIWA

1 serving 5 minutes 2 minutes 1 tbsp honey or any sweetener of your choice  1/2 to 1 tsp matcha powder  1 egg  1 tsp any neutral oil  3 tbsp rice flour(30g)  1/2 tsp baking powder (not yeast) 1 medium banana  1. In a mug, mush banana. Mix honey (or sweetener) and matcha powder. 2. Add the egg and oil, then mix well. 3. Gradually add the rice flour and baking powder, stirring until smooth. 4. Microwave 600W for 1.5 -2 minutes, or until the cake is cooked through. 5. Allow to cool slightly before serving. Enjoy your delightful matcha mug cake with optional greek yogurt and your choice of jam! 1. It's delicious to add chocolate chips and cocoa powder as a replacement of matcha to the mug cake. 2. The cooking time may vary depending on the wattage of your microwave. I use a 600W microwave, but if you have a 1000W microwave, for example, check the cake after about 1 minute and adjust the cooking time accordingly. Store it in an airtight container in the fridge for 2 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-cookboo k s   are available！ I hope this will be helpful and enjoyable in your kitchen^^ 2024/04/6 MIWA

＜Yield> 2 servings 6mins 8 mins 1 ½ cup , chopped (150g) broccoli ½ cup, minced (70g), onion 5 eggs ½ cup( as much as you like) cheese oil 1tbsp salt & pepper Topping & sauce bonito flakes ponzu or okonomiyaki sauce 1; Chop broccoli florets and onion into small bite size pieces. Remove the outer tough layer of broccoli stem and chop the inside into small pieces as well. Whisk eggs. 2; Splash oil onto the pan and heat it over medium heat. Add broccoli and onion. Once the vegetables are thoroughly coated with oil, Reduce the heat to low and close the lid. Steam it for 2-3mins over small heat. 3; Sprinkle some salt and pepper. Add eggs and mix them all together over low heat until everything is combined. Add cheese on top and close the lid. Cook it on low for another 3-4 mins. When the bottom is cooked and the cheese is melted, transfer to the serving plate. Sprinkle some bonito flakes and enjoy with ponzu or Okonomiyaki sauce. ※Watch more on YouTube! 1;Feel free to change up the vegetables. 2; Great for bento boxes. Keep them in an air-tight container in the fridge for 5 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-cookboo k s   are available！ I hope this will be helpful and enjoyable in your kitchen^^ 2022/1/29 MIWA

⭐ Quick Summary This article introduces gentle, food-based practices commonly found in Japanese home cooking that may support gut health—alongside insights from my own experience and from working with women seeking better digestion and energy. These are observations, not prescriptions, and they reflect a blend of traditional habits, modern research, and practical application. Across nutrition research and coaching experience, one theme appears consistently: the digestive system thrives under gentle, predictable conditions. Many women I work with—especially in their 40s and beyond—share similar struggles: bloating after meals inconsistent digestion stress-related stomach issues supplements that help only temporarily These patterns made me look more closely at the eating rhythms I grew up with in Japan, as well as the broader principles behind them. What follows is not a universal rule for all Japanese households, but a look at common practices in Japanese home cooking  and why they may benefit digestion. 1. Warm, Cooked Foods That Are Gentle on Digestion   Many Japanese meals traditionally begin with something warm—such as miso soup or a light broth.This practice aligns with research showing that warm foods can: stimulate digestive enzymes relax the gastrointestinal tract support smoother digestion In my coaching work, I've seen many clients feel noticeably better when shifting from cold, raw meals to something warm at the start of the day. 2. Small, Consistent Amounts of Fermented Foods   Japan has a long history of incorporating fermented foods into daily meals—miso, pickles, shio koji, and amazake being the most common. These foods are: enzyme-rich microbiome-supportive easier to digest because fermentation breaks down certain components Clinical research increasingly supports the benefits of fermented foods for gut health, and I have seen similar improvements among clients who introduce small, regular amounts into their meals. 3. A Calm, Structured Eating Rhythm   Another feature of many Japanese home meals is a structured layout  (such as soup + small dishes).This format naturally encourages: slower eating portion awareness balanced flavors variety of textures From a physiological standpoint, slower chewing and balanced meals support better digestion and reduce stress on the gut. Many people in my coaching program report improved digestion simply from shifting toward a calmer, more intentional eating pace. Supplements absolutely have their place, and I am not against them.However, research and client experience both show that supplements often work best when paired with: warm, digestible meals regular eating rhythms adequate fiber variety basic gut-friendly habits In other words, supplements become supportive , not the foundation. Many of my clients find that when the foundation improves, their need for supplements decreases or becomes more targeted. Nothing restrictive, nothing extreme—just approachable items commonly used in Japanese-style home cooking: warm miso soup lightly simmered vegetables rice porridge shio-koji marinated protein simple pickles a spoonful of amazake Even choosing one can make a noticeable difference over time. Here's a sample meal that combines warmth, balance, and ease of digestion: miso soup with tofu Tofu creamy salad with broccoli lightly seasoned salmon or tofu simple pickles warm rice It reflects a combination of traditional eating patterns and modern nutritional understanding. As energy, hormones, and digestion shift with age, the body may respond better to: steady blood sugar consistent meal timing gentler cooking methods reduced digestive stress increased fermented foods Many women experience meaningful improvements from adopting these principles—not as a diet, but as a supportive framework. If you'd like a more guided experience, my 60-day personal coaching program blends traditional eating principles and personalized coaching to help you build a sustainable eating rhythm. MIWA

⭐ Quick Summary A simple, vegan-friendly Japanese pickled cabbage made with kombu, salt, chili, and yuzu.Lightly fermented and naturally probiotic, this easy side dish adds freshness and balance to everyday meals—perfect with rice, miso soup, or Ichiju-Sansai style plates. ▶vegan 4 servings 15 minutes (does not include the time for fermenting) 0 minutes 500g Chinese cabbage (approximately ¼ of a head) 10cm×10cm piece kombu 2 teaspoons (10g) sea salt (2% of weight of Chinese cabbage) 1 dried chili / 1 teaspoon red pepper flakes few slices of yuzu peel 1. Wash the Chinese cabbage and wipe off the excess moisture. Chop them into large pieces. Transfer into a ziplock bag. Sprinkle with some salt and then massage it in. Leave it for 5 minutes until it starts to sweat. 2. Cut the kombu into strips. Remove the seeds from the dried chili and cut into small pieces. Thinly slice the peel of the yuzu. 3. Add the kombu strips, chopped chilies and yuzu peels into the cabbage bag from step 1. Massage the additional ingredients and close the ziplock bag. Put something heavy (2kg) on top of the bag and let it rest in the fridge for 2 days. 4. When you see lots of water come out and small bubbles appearing then they are ready to eat. ※Watch more on YouTube! ・You need a large ziplock bag. ・Dried chili is for preservation. Even if you are sensitive to heat, please do not leave it out. ・Yuzu is optional. ・If you have time, leave the Chinese cabbage under the sun for 3 hours to dry before adding them into the ziplock bag. This process will elevate the flavor. ・You can make a larger portion. Always remember to use 2% salt per weight of Chinese cabbage. Store pickles in the fridge for up to 1 week. ONIGIRI MISO EGGPLANT PICKLED PLUM SOUP This Hakusaizuke is great to be served in this tableware . 🌸 Gentle Note from Miwa If you're trying to eat well but still feel bloated or unsure what “balanced” looks like day to day,my 60-day program offers gentle, practical support to help you build steadier habits. → Learn About the 60-Day Program   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) 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. Enlighten Your Table : Add elegance and tradition to your dining experience. 2021/01/08 MIWA

⭐ Quick Summary A simple, vegan-friendly Japanese-style pickle made by combining miso and yogurt for a tangy, fermented flavor similar to nukazuke.Crunchy, refreshing, and perfect as a small side dish in a balanced Japanese-style meal. ▶VEGAN ＜Yield> 2 servings 10 minutes (does not include marinating time) 0 minutes 1 small carrot (80g) 1 small cucumber (80g) 50g daikon/ turnip Marinade 4 tbsp soy yogurt/ regular yogurt (100g) 2-3 tbsp miso paste ★Find Japanese ingredients here . 1. Thinly slice (about ¼ inch) the carrot, cucumber and turnip. 2. Into a container, mix together the miso paste and yogurt. You can use any type of miso. However, please note that the salt content varies between types. Use a smaller amount of red miso, which is saltier, and a larger amount of white miso, which has less salt. 3. Add in the vegetables (step 1) and toss them to coat. Let it sit in the fridge for at least 16 hours to a max of 48 hours. Rinse off the marinade under a faucet and transfer to a plate. ※Watch more on YouTube! 1. If you want to keep the pickles for more than 2 days, make sure to wash off the marinade then store it in a container, otherwise the pickles would be too salty. 2. Soy yogurt is the best for this recipe. 3. Leftover marinade can be utilized in a soup such as tomato soup and miso soup. If you add your choice of oil to the leftover marinade, it makes a delicious dressing. No wasting^^ Store in an air-tight container in the fridge for up to 5 days after removing the marinade. This MISO YOGURT PICKLES is great to be served in this tableware . 🌸 Gentle Note from Miwa  If you're trying to eat well but still feel bloated or unsure how to stay balanced day to day,my 60-day program offers gentle, practical support to help you build steadier habits. → Learn About the 60-Day Program   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) 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. Enlighten Your Table : Add elegance and tradition to your dining experience. 　　 2023/07/22 MIWA

⭐ Quick Summary A bright, refreshing sweet-and-sour Japanese-style pickled cabbage made with ginger, chili flakes, and a simple vinegar marinade.This light, crunchy side dish pairs beautifully with rice bowls, bentos, or any balanced Japanese-style meal. < SWEET AND SOUR PICKLED CABBAGE > ＜Yield> 6 servings 10 minutes (not including resting time) 3 minutes 5 cups (550g) cabbage, shredded 1 cup carrot, Julienne ¼ cup ginger, shredded 1½ tablespoons Toasted sesame oil 1 teaspoon chili flakes Marinade 5 tablespoons rice vinegar 3 tablespoons sugar 2/3 teaspoon salt 1. Shred the cabbage into 1cm thin strips. Thinly shred the ginger and cut the carrot into thin matchsticks. Into a large bowl add in the cabbage and carrots and sprinkle with salt. Massage in the salt and leave it for 15 minutes. 2. To a pan over low heat, add in the toasted sesame oil, ginger and chili flakes. Heat until fragrant over medium heat, approximately one minute. Add in the rice vinegar, sugar and salt. Once dissolved remove from heat and let the marinade come to room temperature. 3. Squeeze the carrots and cabbage from step 1 and then toss with the marinade (step 2). Let them marinate for 2 hours or overnight in the fridge. ※Watch more on YouTube! If your pickles are too sweet then reduce the sugar to 3½ tablespoons. Store in an air tight container in the fridge for up to 5 days. VEGAN MISO ONIGIRI/ RICE BALL 🌸 Gentle Note from Miwa  If you're trying to eat well but still feel bloated or unsure how to stay balanced day to day,my 60-day program offers gentle, practical support to help you build steadier habits. → Learn About the 60-Day Program 2021/ 04/17 MIWA