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＜Yield> 3 servings 7 minutes (doesn't include marinating time) 8 minutes 11oz (300g) salmon fillet 200ml water 1 1/2 tablespoons salt 1 tablespoon granulated sugar 1. In a container large enough to hold the salmon, mix together the sugar, salt and water. Mix them well. 2. Descale the salmon then transfer into the marinade. Let the salmon sit in the marinade in the fridge for 12 hours. 3. Remove the salmon from the marinade and pat dry the salmon. To a pan over medium heat cook the salmon fillet for 4 minutes or until the bottom browns, then flip. After flipping, cover with a lid and steam the salmon for another 3 minutes over medium-low heat. When both sides become nice and charred, transfer to a plate. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. If you have a large chunk of salmon then leave it in the marinade for 24 hours. Depending on how salty you want the fish to be adjust your soaking accordingly. I recommend a minimum of 10 hours. 2. Cook the salmon gradually over medium low heat to achieve a moist & tender salmon. 3.The smaller you cut the salmon, the more surface area is exposed to the brine, allowing it to penetrate more deeply and intensify the flavor. If you prefer a milder saltiness, cut the salmon into larger pieces. If you enjoy a more pronounced, salty flavor, cut it into smaller pieces. 4. Enjoy the salmon with grated daikon radish if you want. Store in an air-tight container in the fridge for up to 3 days after it’s cooked. Store in the freezer for 2 weeks prior to cooking. 2021/ 05/22 MIWA

Introduction Hi, friends! Have you all noticed these small changes in your 30s? Waking up tired after a full night's sleep? Feeling bloated after meals? Catching the flu much easier? Maybe we need to check our gut health . Gut health plays a central role in our overall wellness from the food we digest, our mental health, and up to our immune system. When our gut is compromised, we experience the negative effects of fatigue, mood swings, and inflammation all around. That's why we need to take little steps in fixing our food intake by learning how gut health operates. Let's learn together! How Gut Health Impacts Energy Your gut is where food turns into nourishment. It absorbs key nutrients like iron, B vitamins, and magnesium, the energy-builders in your body. These nutrients help your cells produce energy at a steady pace, supporting everything from brain focus to muscle strength. When digestion flows well, energy feels steady and natural. You don’t rely as much on caffeine or sugar to get through the day. But when the gut is imbalanced, nutrients aren’t absorbed as efficiently. Blood sugar may spike and crash. Inflammation can sneakily increase. Instead of feeling steady, you feel drained and unmotivated. The Gut and Mood Connection The gut and brain are deeply connected. In fact, most of our serotonin, the “feel-good” hormone, is made in the gut. It means our emotions are not just in our head; they’re also influenced by how well we digest, absorb, and nourish ourselves each day. This connection is called the gut–brain axis , a two-way link between your digestive and nervous system. When your gut feels calm and balanced, your mind often feels clearer and lighter. But when digestion feels off, your mood can shift in subtle ways. You may feel foggy, anxious, or more sensitive than usual. Sometimes it shows up as low motivation or that heavy, “I don’t know why I feel this way” feeling. But don't worry, it can be fixed! Gut Health and Immunity About 70% of your immune system lives in your gut. It doesn’t just digest food, it protects you. A balanced gut strengthens your intestinal barrier and helps regulate inflammation. When it’s out of balance, you may notice frequent colds, lingering fatigue, or low-grade inflammation. As we move through our 30s and beyond, this connection becomes even more important. Hormones, stress, and lifestyle shifts all affect digestion and digestion affects everything else. It's a delicate balancing act that we should be mindful of . Gentle Ways to Support Your Gut You don’t need extreme cleanses or strict diets. In my experience, the body responds best to consistency. Small habits make the biggest difference: Eat balanced meals with fermented foods like miso, yogurt, or pickles. Enjoy a fiber-rich diet from vegetables, seaweed, and whole grains. Avoid rushing meals ; sit down and chew slowly. Prioritize rest so the body can repair. These practices help your gut feel safe. And when the gut feels safe, digestion becomes smoother. Sometimes healing doesn’t come from doing more. It comes from returning to simple, grounding habits that care for us deeply. 🌸 Gentle Note from Miwa   Need a gentle push towards healthy living? Let's take care of your gut together with my 60-day coaching program focused on reshaping 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. Let's have a chat! 👉 [ Book a Free 20-Minute Discovery Call ] MIWA’s Recommendations   - 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. 2026/2/14 MIWA

Introduction It's always funny to me when I open my fridge, and get surprised by the sheer amount of food that haven't been used. I almost always have eggs and kimchi in my fridge which gave me an idea to experiment with available ingredients. They look like deviled eggs, but it's just four ingredients with four times the flavor of savory eggs and slightly spicy, tangy kimchi. Pair this with a warm cup of rice, soy creamy miso soup, and you'll have a protein-packed and gut-healthy breakfast to jumpstart your day. Why Kimchi and Boiled Eggs Work So Well - Delicious umami from just 4 ingredients. - Eggs provide high-quality protein and healthy fats. - Kimchi adds fermentation and acidity. - Sesame oil brings out a nutty flavor. This dish is especially perfect if you enjoy Japanese-style breakfasts, rice-based meals, or high-protein side dishes that don’t require much cooking. KIMCHI STUFFED BOILED EGGS (キムチゆで卵) Yield: 2 servings Prep time: 5 minutes Cook time: 9 minutes Ingredients 2 eggs 2 tbsp kimchi, finely chopped 1 tsp soy sauce 1 tsp toasted sesame oil Optional: fresh herbs, toasted sesame seeds, nori seaweed Instructions 1. Bring a pot of water to a boil. Gently add the eggs and cook for 9 minutes. Transfer immediately to an ice bath to stop the cooking, then peel the shells. 2. Chop the kimchi into small pieces. 3. Cut the eggs in half lengthwise and carefully remove the yolks. 4. In a small bowl, mash the egg yolks with the chopped kimchi, soy sauce, and toasted sesame oil until well combined. 5. Spoon the mixture back into the egg whites. Finish with sesame seeds, nori seaweed, or fresh herbs if desired. Serve with rice and enjoy right away. Miwa’s Tip for Perfect Texture Please cook the eggs for at least 9 minutes. If the yolks are too soft, they won’t mix well with the kimchi and will lose their creamy balance. How I Like to Serve These Eggs These kimchi stuffed eggs are very versatile. I often enjoy them as: a Japanese-style breakfast with rice and miso soup a protein-rich side dish for simple meals a topping for rice bowls a small dish in an ichiju-sansai style meal Recommended Side Dishes Japanese Pork Ribs Vegetarian Tofu Oyakodon Storage Tips Store the eggs in an airtight container in the refrigerator for up to 2 days. They’re great for light meal prep, but best enjoyed fresh. Tableware Pick Line these beautiful eggs on the Imari Renji Rectangular Plate . 🌸 Gentle Note from Miwa  High-protein and fermented foods support a balanced, healthy life. But knowing what’s good for us doesn’t always make it easy to keep going, especially on busy days. If you feel stuck between wanting to eat better and balancing a busy day, my 60-day coaching program offers feasible and time-bound goals. There are no strict rules, only high encouragement to get you on track with a healthy and self-loving lifestyle. → Learn About the 60-Day Coaching Program MIWA’s Recommendations First e-cookboo k s 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! 2026/02/12 MIWA

Introduction Miso soup is one of my favorite Japanese comfort foods and a daily staple in traditional Japanese home cooking. This easy miso soup recipe is perfect for beginners, busy days, or anyone who wants a simple, nourishing dish. With a dashi packet, you can make homemade miso soup in just 10 minutes . And depending on the dashi you choose, this can easily become a vegan miso soup recipe, making it incredibly flexible and suitable for different lifestyles. This is the kind of gentle, gut-friendly Japanese food that pairs beautifully with an Ichiju-sansai meal (one soup, three dishes) and supports more mindful eating. Miso Soup Using Dashi Packet ( だしパックを使った味噌汁 ) Yield:  3 servings Prep Time:  6 minutes Cook Time:   15 minutes Ingredients ½ cup carrot (60 g), finely diced ½ cup onion (80 g), finely diced 1 cup Chinese cabbage, chopped into bite-size pieces ½ block tofu (150 g), cubed 1 tsp dried wakame seaweed 1 dashi packet (vegan or non-vegan) 1½ tbsp miso paste 2½ cups water (500 ml) Optional: chopped spring onion, for garnish Instructions 1. Prep the Vegetables • Chop the onion and carrot into small dice. • Slice the Chinese cabbage into bite-sized pieces. 2. Cook the Vegetables and Dashi • In a pot, add water, the chopped vegetables, and a dashi packet. • Shake the dashi packet about 5 times to release more flavor. • Cook on medium heat until it starts to boil. • Lower the heat to low and simmer for 5 minutes without letting it fully boil. Remove and discard the dashi packet. 3. Finish the Soup • Continue cooking until the vegetables are tender. • Add cubed tofu and wakame seaweed. • Dissolve miso paste in a little hot broth, then stir it into the soup. • Turn off the heat and serve. Optional: Garnish with chopped spring onions. Miwa’s Tips ( ▶️ Watch more on YouTube! ) Try not to boil the soup after dissolving the miso paste. Adjust the amount of miso paste to your liking. You may use a vegan dashi packet and still have the same flavor. Storage Time Keep them in an air-tight container in the fridge for 3 days. Tableware Pick This soup is best paired with  stylish lacquer bowls . 🌸 Gentle Note from Miwa   Soup is the heart of Ichiju‑sansai; it aids digestion, keeps you full, and guides mindful eating. In Miwa’s 60-Day Coaching , I show you how simple habits, like enjoying a nourishing soup daily, naturally support digestion, portion control, and lasting energy. Over 60 days, these small changes become effortless habits, helping you feel lighter, more energized, and in tune with your body. → Learn About the 60-Day Coaching Program MIWA’s Recommendations   - 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. 2022/2/05 MIWA

Introduction Hi, friend! Growing up in Japan, I never learned about portion control through calorie counting or dieting. Instead, I lived through my mom's diligent cooking of aromatic steamed rice, the umami sour kisses of tuna and ume noodle salad, and addictive melt-in-your-mouth salmon. Those were the good old days in middle school, and I did not even know that it was simply Ichiju-sansai. This Japanese food philosophy naturally teaches us how to eat balanced portions without restriction or stress. When people ask why many Japanese meals feel light yet deeply satisfying, the answer often comes down to how food is portioned, not how much willpower you use . Ichiju-sansai gently guides you to eat a little of many things while having a fulfilling relationship with food. Structure of Ichiju-sansai The Japanese formula consists of the following: - one soup (hydration) - one main dish (protein) - two side dishes (vitamins and minerals). This is always accompanied by various small dishes that make you think, "Oh, this feels like a small buffet. I'll take a piece of everything and savor each bite." We don't restrict, we only eat with a smile of course. Portion Control Without Dieting What I love most about ichiju-sansai is that portion control happens naturally. Because each dish is small, you’re less likely to overeat any one thing. Plus, the variety makes the meal feel amazing. Over time, your body learns to recognize what “enough” feels like. No mental calculations, no pausing to think, "Am I full enough?" This is very different from dieting. Diets often rely on control and discipline. This can also cause burnout to someone who does it long-term. Ichiju-sansai relies on trust—trust in the structure, and trust in your body. Mindful Eating Another benefit of Ichiju-sansai is how it naturally slows you down . With multiple small dishes, you move gently from one flavor to another. You taste and pause... Smell the aromatic soy miso soup, let warm rice caress your mouth, and hear the crunch of bok choy simmered in sweet punchy garlic soy sauce. Our senses are beautiful when we learn to slow down. This pacing gives your body time to register fullness, which naturally supports digestion. You finish the meal feeling nourished and alive. Cultural & Behavioral Aspects Ichiju-sansai isn’t just a meal time guide, it’s a way of relating to food. In Japan, meals are often about harmony, seasonality, and respect for ingredients . The focus isn’t on eating “less,” but on eating well. Throughout our youth, we learn to appreciate and live through a medley of balanced Japanese dishes. Our moms would prepare the simplest breakfasts that all look convincingly fancy because of the artistic placement of small plates. Healthy greens, natto, and soup—this is the Japanese way! Many people in Japan maintain a healthy lifestyle due to this practice. There are no good or bad foods in Ichiju-sansai, only health-forward choices . It reminds us that eating well doesn’t have to feel strict, loud, or controlling. Eating food should be a deeply human and personal experience. A warm bowl of soup, a few thoughtfully prepared dishes, and the simple joy of feeling nourished—this is how portion control transforms into a natural way of life. Tableware Pick Jumpstart your Ichiju-sansai journey with this small collection of Japanese Minoyaki Ceramics . 🌸 Gentle Note from Miwa   Need a gentle push towards healthier living? I got you covered with my 60-day coaching program focused on reshaping 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. Let's have a chat! 👉 [ Book a Free 20-Minute Discovery Call ] MIWA’s Recommendations   - 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. 2022/2/07 MIWA

Embracing Ichiju-Sansai: A Simple Guide to Balanced Eating Hello, everyone! 🌼 If you’ve recently discovered Ichiju-sansai and thought, “This looks beautiful but also a little intimidating,” you are not alone! Many people start with good intentions of trying to eat more balanced, mindful meals but end up feeling confused or overwhelmed. The truth is, Ichiju-sansai doesn't have to look Instagram-perfect. It is a simple structure that nourishes your body and encourages healthy eating habits . In this guide, I’ll walk you through the 5 most common mistakes beginners make when trying Ichiju-sansai and how to fix them in a realistic, sustainable way. Let’s dive in! Mistake 1: Thinking Ichiju-Sansai Must Be Fancy or Traditional Ichiju-sansai is not supposed to be picture-perfect! We do not need complicated Japanese dishes, hard-to-find ingredients, or even perfect plating. It only needs our accessible idea of balance with protein, vegetables, and carbs. Quick Fix Focus on simple plating that can apply to your everyday ingredients. Try this standard combo: rice, miso soup, egg, salad, and fish or meat. Mistake 2: Making All Three Dishes the Same Type of Food The second core principle of Ichiju-sansai is variety! Every meal should be a fun exploration of textures and flavors. We don't want to get burnt out with the same veggies every day. Quick Fix Aim for 1 protein dish, 1 soup, and 1 cup of rice. Meal example: Sweet Tangy Teriyaki Salmon + Tomato Miso Soup + 1 cup of rice. Mistake 3: Making Portions Too Large When we overload our plates, we feel too full and uncomfortable. This goes against the idea of a balanced meal. Quick Fix The secret to healthy eating lies in small but diverse portions. Eat until you’re about 80% full by chewing slowly. This way, your stomach recognizes fullness sooner! Mistake 4: Trying to Cook Everything from Scratch Every Meal Building habits should always be grounded. We cannot source fresh and seasonal ingredients all the time. Otherwise, we would feel burnt out and unmotivated to cook. Quick Fix Regularly use leftovers for different recipes. You can also practice meal prep to get more value. Store-bought veggies, tofu, and natto are all fine! Mistake 5: Treating Soup as Optional Soup is the heart of Ichiju-sansai! It acts as a good refresher and ending to every meal. <3 Quick Fix Go for basic soup recipes like Miso Soup using Dashi Packet . It's great for busy bees! Understand its benefits: it hydrates , aids in digestion , and slows down one's eating . 🌸 Gentle Note from Miwa If you’ve made mistakes with Ichiju-sansai before, it doesn’t mean you failed! You just need a gentle guide to assist you with your unique situation. With my 60-day coaching program , we can help you turn these mistakes into actual sustainable habits without stress and restriction. Together, we can positively reframe your relationship with food, take care of your body in the process, and achieve consistency in the kitchen. I'm here to chat when you're ready! :) → Learn More About the 60-Day Coaching Program 🌟 Conclusion: Embrace the Journey! Remember, embracing Ichiju-sansai is a journey! It’s all about balance, variety, and enjoying the process. Don’t stress about perfection. Just take it one meal at a time. You’ve got this! Let’s make healthy eating a joyful experience together!

🌱 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