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▶vegan ＜Yield> 2 servings 6 minutes 15 minutes 1½ cup water 1 cup (120g) Chinese cabbage, chopped 1 cup (100g) mustard spinach / bok choy 100g firm/silken tofu 1 cup (50g) enoki mushrooms ½ cup (80g) leek, sliced ⅓ cup (80g) carrot, sliced 1 small onion, sliced (100g) 3 cloves garlic, thinly sliced 1 dried shiitake mushroom, thinly sliced 1 teaspoon vegetable stock powder seasonings 1½ tablespoon Soy sauce ½ tablespoon potato starch +½ tablespoon water 1½ teaspoon yellow miso 1 teaspoon Toasted sesame oil 1 teaspoon rice vinegar ½ salt toppings chopped green onion chili oil black pepper 2 servings of steamed rice 1. Thinly slice Chinese cabbage, leek, onion, garlic and carrot. Remove the stem of the enoki mushroom and separate into pieces. Chop the mustard spinach into big bite size pieces (2 inches long). Cut the tofu into large cubes. 2. Into the pot add pre-sliced dried shiitake mushrooms and water. Add all of the vegetables from step 1 (except for mustard spinach). Sprinkle the vegetable stock powder. Cover with a lid and cook over high heat. Once it comes to a boil, lower the heat to medium-low and continue to cook until the vegetables are to your liking (approximately 10 minutes). 3. Remove the lid and turn the heat to medium high. Add the mustard spinach and cubed tofu. Season with miso paste, soy sauce and salt. Thicken the sauce with a mixture of potato starch and water. Once it's thickened to your liking remove from heat and drizzle with toasted sesame oil. Adjust the taste with soy sauce and salt. 4. Scoop steamed rice into a bowl and add a generous amount of vegetable-tofu mixture (step 3) over the top. Sprinkle some chopped green onions. Add a splash of rice vinegar. Enjoy with chili oil and black pepper if you like. ※Watch more on YouTube! 1. Splashing some rice vinegar at the end is MUST-HAVE in my opinion.^^ Feel free to add more soy sauce or miso paste if it's needed. 2. As for the toppings, I recommend chili oil, grated garlic and pickled ginger. 3. If you are using a whole dried shiitake mushroom, please soak it longer according to the package instructions. 4. Please do not use kale as a replacement for chinese cabbage. 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! 2021/12/11 MIWA

This one is sooooo simple to make!!!! I cooked this in my cooking class and the guests all fell in love with the taste and easy steps!! My dear guests and family approve this recipe! Please enjoy when you feel cold!! ＜Yield> 6 servings 5 minutes 1 hour 1500ml water 500g daikon radish 120g leek 30g ginger (approximately half of a ginger) 8 dried shiitake mushrooms 8 chicken drumsticks 100ml of rice wine 2 tablespoons salted rice malt 1 tablespoon Toasted sesame oil 1 tablespoon Soy sauce salt and pepper for adjusting the taste green onions black pepper 1. Soak the dried mushrooms in the water overnight. The next day, take each mushroom and squeeze out the liquid and remove the stem. 2. Separate the green parts and white parts of the leek. The green part will help to reduce the smell from the chicken. Slice the white parts at an angle. After scrubbing the ginger well, slice them into 1cm pieces with the skin on. The skin from the ginger will help to warm you up. 3. In a pressure cooker add the stock from the dried shiitake mushrooms, salted rice malt and the rice wine. The salted rice malt is mixture of salt and rice mold that has been fermented. You can use it as a salt but salted rice malt has a more mild and deeper flavor from the natural sweetness of the rice. It also helps to tenderize the chicken. Add in the chicken drumsticks, the green parts of the leek, whole shiitake mushrooms without their stems and ginger. Put the lid on, and wait for the pressure to build up. After the pressure has reached high, simmer it for 15 minutes on low heat. 4. Peel the daikon radish, then cut into cubes. The vegetable you put in your soup is really versatile, so be creative with the vegetables. Carrots or Chinese cabbage are my favorites. 5. By the time the pressure cooker has released the pressure naturally, it should be ready to open. Remove the leeks and ginger. Add in the cubed daikon radishes and the white parts of the leek. Simmer it for another 10 minutes until the daikon radishes are cooked. Splash in the soy sauce and then salt to taste. Now it's ready to serve! Drizzle some toasted sesame oil and black pepper when you eat it. Sprinkle with some green onions for presentation. ・If you don’t have a pressure cooker, just simmer it for more than 2 hours in a large pot. ・You always want to adjust the taste with salt and pepper. It may taste a little bland without them. ・If salted rice malt is not available, use half a teaspoon of salt and 2 teaspoons of rice. The rice will thicken the sauce and bring up the flavor of the daikon radish. ・Enjoy pouring this soup over noodles or enjoy it with rice. Store it 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!

▶VEGAN ＜Yield> 2 servings 3 minutes 4 minutes 4 green peppers (approximately 1½ cups chopped) 1 clove garlic, minced 1½ tablespoons yellow miso 1 tablespoon Mirin 1 tablespoon Toasted sesame oil 1 teaspoon sesame seeds 1. Slice the green peppers. Mince the garlic. Whisk together the miso and mirin until it’s dissolved. 2. To a pan over medium heat, heat the toasted sesame oil. Cook the green peppers and garlic for 2 minutes over high heat. Add the miso mixture and then reduce the heat to low. Continue to cook for another minute. Sprinkle with some sesame seeds if desired. ※Watch more on YouTube! 1. Once you add in the miso mixture it can burn easily. 2. Try not to overcook the green peppers to retain their texture. 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! 2021/04/31 MIWA

＜Yield> 2 servings 5mins 5 mins 1 cup leftover miso soup ½ cup kimchi 200 g silken tofu ½ cup(30g), sliced ,leeks / spring onion ½ cup (10g) spinach 1 cup cooked Japanese sushi rice ½ cup (100ml)water 1-2 tsp Soy sauce ½ cup chopped spring onion ½ sheet nori seaweed 1.Thinly slice leeks or spring onion. Chop spring onion finely. Cut kimchi into small bite sized pieces. 2. Add leftover miso soup, water, leeks, kimchi and rice to the pot. Bring it to the pot. Once it comes to a boil, reduce the heat to low and cook it until you reach your desired consistency . 3. Add spinach and tofu. Once the tofu is warm, remove it from the heat. Feel free to adjust the taste with soy sauce. Transfer to the bowl along with chopped spring onion and nori seaweed. ※Watch more on YouTube! 1. If the soup turns out too thick, add more water to your desired consistency. 2. Mushrooms and eggs are great additions to this porridge. 3. Always make sure to adjust the taste with soy sauce or miso paste before serving it. I added an additional 1 tsp of soy sauce in the video. Keep them in an air-tight container in the fridge for 5 days. 2023/2/04 MIWA

▶VEGAN ＜Yield> 4 servings 10 minutes 10 minutes 3 bulbs garlic 5 tbsp oil( olive oil/ any neutral oil) ½ tsp salt 1. Remove the skin of garlic then mince them. 2. Into the pan, add oil, garlic and salt. Keep the low- medium heat. Try not to burn. Keep it moving. Cook it for 10 mins. Remove it from the heat and let it cool down. 3. Transfer it to a container. ※Watch more on YouTube! 1. Use them into pasta, soup and salad dressing. SHRIMP TOMATO LETTIL SOUP VEGAN NEAPOLITAN PASTA Store in an air-tight container in the fridge for up to 9 days and a month in the freezer. 2022/1/28 MIWA

▶VEGAN ＜Yield> 2 servings 7 minutes (does not include soaking time) 70 minutes ½ cup (80g) dried sushi rice 50g red beans/ azuki 1.3L water ( See how much you need in each steps☟） ¼ tsp salt 1 tsp soy sauce 1. Rinse the rice and soak it for 30mins. Drain the water and set it aside. 2. Rinse the dried azuki red beans. In a pot add in the rinsed azuki beans and 250ml of water. Once it comes to a boil, lower the heat to medium and cook for 2 minutes. Drain the azuki beans and discard the water. In the same pot, add back in the azuki beans along with 600ml of water. Cook it over medium heat for 20 minutes. Once the azuki beans are cooked, separate the azuki beans from the liquid. Reserve the liquid for later. 3. In a measuring cup add in the reserved red bean liquid from step 2 and fill with additional water until you reach 800ml in total. 4. In a large pot, add in the rice and 800ml of the reserved azuki bean liquid + water from step 3. Add the cooked red beans on top. 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 30-35 minutes with the lid partially covered. Stir it occasionally to prevent burning. 5. Once the rice are cooked, season it with salt and soysauce to your liking. Serve it to the bowl and ready to enjoy. ※Watch more on YouTube! 1. 1cup = 250ml 2. The rice will triple in size when it’s cooked. Make sure to use a large enough pot. 3. On step2, the azuki beans should be cooked but still quite firm at this point. Store in an air-tight container in the fridge for up to 5 days. 2022/1/14 MIWA

▶VEGAN ＜Yield> 2 servings 10 minutes (does not include soaking time) 40 minutes 1L water, divided ½ cup (80g) dried sushi rice 1 cup,seven herbs , chopped Seri (せり) / Water dropwort or Japanese parsley Nazuna (なずな・ぺんぺん草) / Shepherd’s Purse Gogyo (ごぎょう) / Cudweed Hakobera (はこべら) / Chickweed Hotokenoza (ほとけのざ) / Nipplewort Suzuna (すずな・かぶ) / Turnip Suzushiro (すずしろ・大根) / Daikon radish Sauce ½ cup ,green onion, chopped 1 tbsp soy sauce 1/2 tbsp toasted sesame oil zest of Yuzu (optional) Optional Toppings 1. bonito flakes and Soy sauce (omit this for vegan option) 2. pickled plum 3. 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. Thinly slice Suzuna and Suzushiro. Chop the rest of herbs into small pieces. 3. Mix soysauce, toasted sesame oil and the zest of yuzu.Chop spring onion into small pieces then combine with sauce. 4. 5 mins before the rice is cooked completely, add sliced suzuna and suzushiro. (Splash some water if it’s needed) . Once the rice is cooked, add all herbs you prepared in Step2, and stir it once. Serve the porridge in a bowl and enjoy with the sauce and your favorite toppings. ※Watch more on YouTube! 1. Use any herbs you have available. 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. 4. If water is reduced quicker than the rice is cooked, feel free to splash some water. Store in an air-tight container in the fridge for up to 5 days. 2022/1/14 MIWA

< CITRUS MISO SESAME GINGER DRESSING/ オレンジ生姜味噌ドレッシング> ▶vegan ＜Yield> 2 serving 7 mins 0 mins 2 tbsps freshly squeezed juice from an orange 2 tbsps white miso 2 ½ tbsps (40g) lemon or yuzu juice 1 tbsp (18g) soy sauce 1 tbsp (17g) tahini 1½ tsp (10g) fresh ginger 1 tbsp (15g) toasted sesame oil 1 tsp (5g) rice vinegar ½ tsp (2g) orange zest 1. Blend all the ingredients in a blender or with a hand blender / immersion blender until smooth. ※Watch more on YouTube! 1. If the dressing is too tangy, reduce the amount of lemon juice to 2 tbsp OR add an additional ½ tsp of tahini. 2. You can also opt for yellow miso. 3. I love to toss this dressing with fresh corn kernals and avocado. Keep it in the fridge for 7 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! 2022/07/9 ERIC & MIWA

▶vegan ＜Yield> 2 serving 5 mins 0 mins 8 cherry tomatoes 1 cup broccoli sprouts 2 okura 2 tbsp shio-kombu 1 tbsp neutral oil (flaxseed oil/ avocado oil) 1. Cut cherry tomatoes in half. Blanch the okura and chop them into thirds. 2. Toss together everything from step 1 along with the broccoli sprout, shio-kombu and neutral oil. ※Watch more on YouTube! 1. Use any raw vegetables you have on hand. Keep them 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 a very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese artisan! 2022/08/06 MIWA

▶VEGAN ＜Yield> 2 servings 6 mins 20 mins 3 cups (200g) chopped, Chinese cabbage/ Napa cabbage ½ cup (150g) potato, diced 2 cups (300g) onion, diced ½ cup (50g) shimeji mushrooms ½ cup (80g) leeks, sliced ½ cup canned beans, rinsed and drained Seasonings 300ml water 1 tbsp shio koji / ¼ tsp salt 1 tbsp soup stock powder/ bouillon cube ½-1 tbsp miso paste 1 cup (200ml) soy milk 1 tsp potato starch/ rice flour/ corn starch black pepper (as much or little as you like) 1. Chop all the vegetables into small bite sized pieces. The smaller they are, the faster they cook. 2. To a pot, add in all the vegetables at once along with shio koji OR salt. Cook over high heat and stir a couple times. Once you see liquid starting to seep out from the vegetables, lower the heat and cover with a lid. Steam it for 15 mins until all the vegetables have wilted. 3. Add in the water, soup stock powder and cooked beans. Once the beans and soup has warmed, dissolve in the miso paste. Thicken it with a mixture of soy milk and dissolved potato starch. Once the soup has thickened, remove it from heat and transfer it to your bowls. Enjoy it with black pepper. ※Watch more on YouTube! 1. If the soup consistency is too thick then add in more soy milk or water to reach your desired consistency. 2. I highly recommend adding in root vegetables like carrots and sweet potatoes. You can add any kind of vegetables you like into this soup. 3. Always make sure to adjust the taste with salt and pepper before serving it. I like to sprinkle on a bit of garlic salt for extra flavor. Store the soup in an air-tight container in the fridge for up to 5 days. 2022/12/27 MIWA

▶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

＜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