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▶vegan ＜Yield> 2 servings 10 mins (It doesn’t include the time to soak the dried shiitake and kombu) 0 mins (doesn’t include the time to cook the rice or noodles) 1 cucumber (150g) 200g firm tofu 2 tbsp chopped green onion 3 tbsp miso white/ yellow 1 ½ tbsp toasted sesame seeds 1 tsp soy sauce 2 ½ cups dried shiitake / kombu dashi ( any type of soup stock) 1 pinch salt 2 servings steamed rice (400g) Toppings (optional) shiso leaves/Italian basil broccoli sprouts chili oil 1. The night before, soak the kombu and dried shiitake mushrooms in water (2 ½ cups). Let it sit in the fridge overnight. 2. Thinly slice cucumber then sprinkle on some salt. Massage the slices and then let it rest for 5 mins. Squeeze out the liquid. Chop all the other topping if it’s needed. Grind the toasted sesame seeds. Remove the liquid from the tofu by putting something heavy on top of it or by gently pressing it. 3. Into a bowl, add the ground sesame seeds, miso and soy sauce. Pour the kombu shiitake stock (from Step 1) as you mix it all together. You can use any soup stock you have on hand. 4. Add the cucumbers and tofu to the soup (created in step 3). Let it chill in the fridge. 5. Make a bed of cold rice, then pour over the soup. Add your toppings. Drizzle with some chili oil if you want. ※Watch more on YouTube! 1. Depending on the miso paste, the sodium content will differ. 2. Feel free to add an extra 1 tsp of soy sauce if it’s needed. 3. Add more raw vegetables if you want such as tomatoes or any leafy greens etc.... Store the rice and soup separately in an air-tight container in the fridge for 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 a very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese artisan! 2022/08/13 MIWA

▶vegan ＜Yield> 2 servings 10 mins ( It doesn't include the resting time.) 0 mins 5 Asian cucumbers (600g) 3g kombu 1 ½ tbsp sugar 1 ½ tsp salt 1 ½ tsp rice vinegar 1. Trim the ends of the cucumbers, then partially peel the skin. Place them into a zip top bag. Cut the kombu into small pieces with kitchen scissors. 2. Into the zip top bag, add in the sugar, salt, rice vinegar and cut kombu. Rub the cucumbers and remove all the air from the zip top bag. Seal it completely. 3. Let it sit in the fridge for 5 hours to overnight. When you see the water seeping out from the cucumbers and kombu has become soft, they are now ready to be enjoyed. ※Watch more on YouTube! 1. Asian cucumbers are thinner than English cucumbers. You can use Persian cucumber, carrots and daikon radish as a substitute. 2. You can keep it for 3-4 days in the marinade, but if they cucumbers taste too salty, feel free to discard the marinade at any point. Keep it in a zip top bag in the fridge for 3-4 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 a very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese artisan! 2022/08/17 MIWA

＜Yield> 2 servings 10 mins (It doesn’t include the time for soaking rice) 30 mins Rice 300g Japanese sushi rice ½ cup corn kernels ½ cup minced onion (100g) ½ cup minced carrot (50g) ¼ cup shimeji mushrooms 1 tsp soup stock powder/ bouillon cube 2 tbsp cooking sake 1 ½ cup water Salmon 2 slices salmon (200g) ¼ tsp salt Red bell pepper 2 small red bell pepper/ green pepper 2 tbsp shredded cheese Sauce 1 tsp grated ginger 2 tbsp grated carrot 1 tbsp vinegar 1 ½ tbsp soy sauce 1 tsp sugar 1 ½ tbsp neutral oil ( I used flaxseed oil) Toppings (optional) leafy greens fresh herbs 1. Rinse rice and soak it in water for 1 hour. After soaking, drain the water and set it aside. Mince the onion and carrot. Trim the shimeji mushroom stem. Remove the corn kernels from the cob. 2. Sprinkle the salmon with some salt. Let it sit for 10 mins. Wipe off the moisture that comes up on the surface with a kitchen towel or paper towel. 3. Remove the seeds from red bell pepper and stuff cheese inside. 4. To a pot, add in the rice, water, and soup stock powder. Mix to combine. Place the carrots, onions, mushrooms and corn kernels on top. On top of those vegetables, place the salmon (step2), the actual corn cob and red bell pepper ( step 3). 5. Cook over high heat. Once it comes to a boil, cover with a lid and reduce the heat to low. Continue to cook it for 10 mins. After 10 mins, bring the heat back up to high for 15 seconds. Then remove from heat and let it steam for 15 mins with the lid on. 6. Mix all the ingredients listed under . 7. Remove the salmon and red bell pepper. Mix the rice together and serve it on your plate along with the salmon and red bell pepper. Garish with some leafy greens if you want. Drizzle the sauce over the top. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. Feel free to change up the vegetables. 2. Pick smaller red bell peppers otherwise they won’t be cooked. 3. This dressing could be too pungent for kids. If you are cooking for kids you might want to reduce the amount of ginger and add more carrots or even apple. Keep all the components separately in an air-tight container in the fridge for 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 a very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese artisan! 2022/08/27 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. - 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! 2022/08/27 MIWA

< 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 HOT POT/ 野菜鍋> ▶vegan ＜Yield> 4 servings 8 mins (doesn't include the time it takes to soak the kombu and dried shiitake mushrooms) 25-30 mins 6 cups (700g) chopped napa cabbage 1 cup (200g) sliced daikon radish 1 cup (100g) sliced carrot 2 cups (200g) enoki mushrooms 1 cup (100g) sliced leek 2 sheets fried tofu/ aburaage 1 cup (100g) spinach 1 pack (200g) tofu 6 pieces frozen gyoza (optional) Soup 4 pieces dried shiitake mushrooms 10cm ×5cm kombu (10g) 1L water 130ml sake 2 tbsp soy sauce 130ml mirin ½ tsp salt Sauce 3 tbsp grated daikon radish + ½ tsp chili paste ponzu/ soy sauce yuzu kosho 1. Soak the kombu and dried shiitake mushrooms overnight in the fridge. When the shiitake mushrooms are fully hydrated, remove them from the broth leaving the kombu. 2. Chop the Napa cabbage into a big bite sized pieces. Slice the carrot, daikon radish, and leeks into about 1cm thick pieces. Cut off the stem of the enoki mushrooms and tear them by hand. Remove the stems of the dried shiitake mushrooms (Step 1) and thinly slice the caps. 3. To the pot, add the toasted sesame oil. Next add in the Napa cabbage and cook it until it’s wilted. Add in the kombu shiitake stock (Step1), salt, cooking sake, and mirin. Just before it comes to a boil, remove the kombu. Add in the rest of the vegetables (Step 2). Cover with a lid and cook over medium low heat until the vegetables are done, approximately 15-20 mins. 4. Grate the daikon radish and mix with the chili paste (optional). 5. Remove the excess oil from the fried tofu by pressing it with a kitchen towel. Cut the fried tofu into thin strips. Cut the packaged tofu into big bite sized pieces. 6. Open the lid and add in the fried tofu, tofu, spinach and frozen gyoza. Adjust the taste with soy sauce. Once the gyoza are cooked, remove from heat. Enjoy with the sauce listed above. ※Watch more on YouTube! 1. Add in the soy sauce at the very end to retain the flavor. 2. This soup is lightly seasoned because it's supposed to be enjoyed with the sauce. Feel free to add in more soy sauce or salt if you like. 3. Once you have eaten all the yummy ingredients, add in some leftover rice followed by chopped green onions, nori seaweed and toasted sesame seeds to make a delicious rice porridge. You can learn more by watching my Youtube video. Keep them in an air-tight container in the fridge for 2 days, but it's better to eat it in one 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 a very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese artisan! 2022/10/29 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