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This Japanese Mixed Rice, also known as Mazegohan, is one of my favorite ways to transform a simple bowl of steamed rice into something extra special. With just a handful of pantry ingredients like jako (dried whitebait), toasted sesame, sesame oil, and wakame seaweed, you can create a rice dish that's full of savory umami in just a few minutes. I love serving this mixed rice alongside grilled fish, miso soup, and a simple veggie dish as part of an Ichiju-sansai meal set. It's also perfect for lunch boxes or as a light meal when you're craving something comforting and nourishing. Enjoy ♡ Japanese Mixed Rice with Jako, Sesame Oil & Seaweed (じゃこの混ぜご飯) Yield: 2 servings Prep Time: 5 minutes Cook Time: 2 minutes Ingredients 1½ cups cooked Japanese white rice, warm 2 tbsp jako (small dried whitebait fish) 1 tsp sesame oil ¼ tsp salt 1 tsp soy sauce 2 tbsp ground toasted sesame seeds 1 tbsp dried wakame seaweed (unsalted) Instructions Cook the rice Prepare Japanese white rice and keep it warm. You’ll need about 1 1/2 cups. Cook the jako Heat sesame oil in a small pan over medium heat. Add the jako and sauté for 1–2 minutes until fragrant and slightly crispy. Rehydrate the wakame Place the dried wakame in a small bowl of water and let it soak for 5 minutes, or until softened. Drain well and gently squeeze out excess water. Finely chop the wakame with kitchen scissors or a knife. Set aside. Mix everything In a large bowl, add the warm rice. Add the cooked jako, salt, soy sauce, ground sesame seeds, and dried wakame. Combine Gently mix until evenly combined. Taste and adjust seasoning if needed. Serve Divide into bowls and enjoy warm or at room temperature. Miwa's Tips If you don't have jako, you can substitute it with katsuobushi (bonito flakes) or salmon flakes for another delicious variation. Warm rice mixes more easily with the seasonings and helps distribute the flavors evenly. This mixed rice is perfect for bento lunch boxes, rice balls (onigiri), or as a side dish for grilled fish and miso soup. Storage time Store in an airtight container in the refrigerator for up to 2 days. Freeze for up to 2 weeks. Miwa's Tableware This rice is great to be served in this tableware. Let's Try Ichiju-sansai Together 🌸 These recipes add a different layer of texture and flavors to complement my seaweed rice. I hope you enjoy the medley of flavors: 🍚 Rice: Japanese Mixed Rice with Jako, Sesame & Seaweed 🍲 Soup (Ichiju): Basic Miso Soup 🥩 Main Dish (Shusai): Omurice 🥒 Side Dish 1 (Fukusai): Simple Water Kimchi-style Pickles 🥔 Side Dish 2 (Fukusai): Japanese Potato Salad Some of my favorite Japanese meals begin with a simple bowl of rice. By adding a few flavorful ingredients, you can turn everyday rice into a special and filling dish. Curious which Japanese eating habits might fit your lifestyle best? Take my wellness quiz and discover practical ways to enjoy healthy eating with less stress and more joy MIWA’s Recommendations - My e-cookbooks 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.

This Japanese Vegetable Curry is one of the recipes I make most often at home because you can mix and match the vegetables depending on what's in season or what I have in the refrigerator. The variety always excites me!! My children absolutely love Japanese curry, but they aren't big fans of eating large pieces of vegetables. That's why I slowly cook the vegetables until they're very soft before blending everything into a smooth, creamy sauce. It's an easy way to add plenty of vegetables to every bite especially for picky eaters. Whether you're looking for a healthy Japanese curry recipe, a kid-friendly dinner, or an easy meal prep recipe, I hope this curry becomes a favorite in your home too. Enjoy ♡ *Tag me on Instagram if you make it! *Please subscribe to my Youtube channel for future recipes! JAPANESE VEGETABLE CURRY Yield: 5 servings Prep time: 6 minutes Cook time: 25 minutes Ingredients Curry 200g oyster mushrooms (or any mushrooms) 150g cooked soybeans (or chickpeas) 2 tablespoons vegetable oil 2 cloves garlic, minced 2 onions, chopped 1 red bell pepper, chopped 1 carrot, chopped Celery leaves from 1 stalk, chopped 1 teaspoon salt Seasoning 400ml pure tomato juice (no salt or sugar added) 400ml soy milk (or your preferred milk) 2 Japanese curry cubes (30g), finely chopped 1½ tablespoons curry powder 1 teaspoon honey Optional Toppings Grilled chicken Roasted vegetables (Miwa's favorite!) Cherry tomatoes Crunchy fried onions Crushed nuts Directions 1. Cook the Vegetables Chop all the vegetables into small pieces. Heat the vegetable oil in a large pot over medium-high heat. Add the garlic, onions, mushrooms, carrots, red pepper, celery leaves, and salt. Cook, stirring occasionally, until the vegetables begin to soften and release their moisture. 2. Steam Until Tender Once the vegetables begin to sweat, cover the pot with a lid and reduce the heat to low. Steam for about 15 minutes, stirring occasionally, until the vegetables become very soft. If the vegetables begin sticking to the bottom of the pot, add a splash of water as needed. 3. Finish the Curry Remove the lid and stir in the curry powder and soybeans. Cook for another minute to evaporate any excess moisture. Pour in the tomato juice and simmer for 2 minutes. Add the finely chopped curry cubes and stir until completely dissolved. Using an immersion blender, blend the curry until smooth and creamy. Stir in the soy milk and honey. Taste and adjust with additional salt and pepper if needed. Serve over steamed Japanese rice or with fresh bread and your favorite toppings. Miwa’s Tips The secret to a rich vegetable curry is patience. Let the vegetables cook until they're soft enough to mash easily with a spatula before blending. This develops natural sweetness and deep flavor. Adjust the spice level by adding more or less curry powder. For a milder curry, reduce it to 1 tablespoon. Feel free to use seasonal vegetables. Burdock root, eggplant, zucchini, corn, and leeks all work wonderfully. Almond milk is one of my favorite alternatives because it gives the curry a subtle nutty flavor. Finely chopping the curry cubes helps them melt quickly and evenly into the sauce. For Parents: If your little ones are sensitive to spicy foods, stir canned corn into their serving and add a little extra milk and honey. It creates a naturally sweeter, milder curry without changing the flavor for everyone else. Storage Time Store in an air-tight container in the fridge for up to 3 days. Freeze it for up to 3 weeks. 🌸 Gentle Note from Miwa Japanese curry is one of my favorite ways to bring more vegetables to the family table. By blending the vegetables into a creamy sauce, every spoonful becomes nourishing, comforting, and full of flavor. Curious which Japanese eating habits might fit your lifestyle best? Take my wellness quiz and discover practical ways to enjoy healthy eating with less stress and more joy. → Apply Through the Tally Quiz Application MIWA’s Recommendations - My e-cookbooks 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. 2020/05/20 miwa

Introduction Tonjiru is one of the most beloved types of soup in Japan. Unlike your ordinary miso soup, Tonjiru is made with savory pork and plenty of vegetables for a heartier and fulfilling meal time. One of the reasons I've never grown tired of miso soup after more than 30 years is its versatility. By changing the vegetables or the type of miso paste, you can enjoy vastly different flavor profiles. It's fun to experiment! Before making this recipe, be sure to watch my dashi-making tutorial below so you can create an even more flavorful soup. Enjoy ♡ Tonjiru Yield" 4 servings Prep time: 5 minutes Cook time: 10 minutes Ingredients Soup 2.5 oz (70g) thinly sliced pork 3 cups dashi (dashi packet) 1 cup daikon radish, chopped 1 cup onion, chopped ½ cup carrot, chopped 4 tbsp yellow miso paste Optional Toppings Grated ginger Chopped green onions Directions 1. Prepare the Ingredients Cut the pork and vegetables into bite-sized pieces. 2. Cook the Pork and Vegetables Heat a pot over medium heat. Add the pork and cook until lightly browned and slightly charred. Add the daikon, onion, and carrot. Stir well, then cover with a lid and allow the vegetables to steam for 5–7 minutes, or until they begin to soften and release moisture. Remove the lid and pour in the dashi. Bring to a gentle simmer and cook until all the vegetables are tender. 3. Add the Miso Turn off the heat. Dissolve the miso paste into the soup, stirring gently until fully incorporated. Divide into serving bowls and garnish with grated ginger or green onions if desired. Serve warm and enjoy. Miwa’s Tips Tonjiru is wonderfully flexible. Try adding Chinese cabbage, cabbage, spinach, or leeks depending on the season. If the pork sticks to the bottom of the pot, add a small amount of oil before cooking. Be patient and allow the vegetables to steam before adding the dashi. This helps develop a deeper flavor. Adjust the amount of miso to suit your taste. White, yellow, red, or blended miso all work beautifully in this recipe. For even more flavor, make your own homemade dashi before preparing the soup. Storage Time Store leftovers in an airtight container in the refrigerator for up to 3 days. 🌸 Gentle Note from Miwa Tonjiru is one of my favorite examples of balanced Japanese home cooking. You got your protein, vegetables, and a nourishing broth all in a delightful one bowl; it's a simple way to create a balanced meal without spending hours in the kitchen. Curious which Japanese eating habits might fit your lifestyle best? Take my wellness quiz and discover practical ways to enjoy healthy eating with less stress and more joy. → Take the Wellness Quiz 2020/7/11 MIWA

Introduction Everyone loves garlic rice especially my family of four. It's savory, slightly sweet, and aromatic, making a simple dinner an exciting experience. You can try pairing this recipe with miso soup, curry, and even a simple ingredient such as eggs. If you don't have a rice cooker, you can follow the same cooking method used in a Corn Rice Recipe and cook it on the stovetop instead. Enjoy ♡ Garlic Rice in Rice Cooker Yield: 4 servings Prep time: 1 minutes Cook time: 40 minutes (the time will differ depending on rice cooker) Ingredients Rice 2 cups (300g) Japanese sushi rice 430ml water (or fill water to the 2-cup line in your rice cooker) 1 tablespoon butter Seasonings 2 cloves garlic, finely minced or grated 1 bouillon cube 1 tablespoon soy sauce 1/2 teaspoon salt Optional Toppings Fried garlic Fresh parsley, chopped Freshly cracked black pepper Instructions 1. Prepare the Rice Rinse the rice thoroughly until the water runs mostly clear. Soak the rice in water for 1 hour. Drain well and transfer to your rice cooker. 2. Cook Add the garlic, bouillon cube, soy sauce, salt, and water to the rice cooker. Mix everything gently to distribute the seasonings evenly. Start the rice cooker and cook as usual. 3. Finish Once the rice is cooked, fluff it gently from the bottom up. Add the butter and mix until melted and evenly incorporated. Serve warm and garnish with fried garlic, parsley, and black pepper if desired. Miwa’s Tips The water amount is slightly less than what is typically used for plain steamed rice. This helps prevent the rice from becoming too soft after adding the seasonings. For a richer flavor, add a little extra butter just before serving. Recommended Side Dish Simple Water Kimchi-style Pickles Carrot Egg Scramble Storage Time Store leftovers in an airtight container and freeze for up to 2 weeks. To reheat, thaw overnight in the refrigerator or microwave directly from frozen until heated through. 🌸 Gentle Note from Miwa Want to cook more at home, but struggle to stay consistent? The challenge may not be your motivation—it may be a hidden obstacle in your routine, planning, or habits. Take my free wellness quiz to discover what's holding you back and one simple step you can take today. → Take the Wellness Quiz MIWA Tableware I like to pair this recipe with this gorgeous rice bowl. MIWA’s Recommendations - My e-cookbooks 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.

A Japanese Comfort Food That Feels Nostalgic and Nourishing Japanese potato salad is one of those dishes that instantly feels comforting. It is creamy, slightly sweet, savory, and filled with soft potatoes and crunchy vegetables. I made this recipe for Father’s Day with my kids because it is simple and fun to prepare together. Since it does not require complicated cooking techniques, it is also a wonderful recipe for beginners and children learning how to cook. Compared to many heavier potato salads, Japanese potato salad has a lighter and fluffier texture. The combination of cucumber, carrot, corn, and egg makes it feel more balanced and refreshing while still being satisfying. It is one of those side dishes that immediately disappear at a party table. Why Japanese Potato Salad Feels More Balanced Japanese potato salad is comforting, but it also includes a variety of nourishing ingredients that create balance in both texture and flavor. Potatoes provide steady energy and fullness Egg adds protein and richness Cucumber and carrot bring freshness and crunch Corn adds natural sweetness that kids especially love Japanese mayonnaise creates a creamy texture with deep umami flavor One thing that makes Japanese potato salad unique is the soft, partially mashed texture and the use of Japanese mayo, which gives it a richer yet lighter flavor profile compared to many Western potato salads. Japanese Potato Salad / ポテトサラダ Yield: 4 servings Prep time: 7 minutes Cook time: 5 minutes Ingredients Vegetables / Protein 2 potatoes (12 oz / 350g) 1 cucumber (3.5 oz / 100g) 1 carrot (5.3 oz / 150g) 1 hard boiled egg 120g canned corn ½ teaspoon salt Black pepper Dressing 2 tbsp Japanese mayonnaise 1 tbsp sushi vinegar 1 tbsp milk (any type) Optional Toppings celery baked crunchy bacon cream cheese roasted garlic fried onions Instructions 1. Wash and scrub the potatoes and remove any potato eyes if needed. Microwave at 600W for about 7 minutes until soft. 2. Boil the egg for 9 minutes until hard boiled. 3. Peel and thinly shred the carrot and cucumber. 4. Sprinkle the cucumber and carrot with salt and gently massage. Let sit for 10 minutes, then squeeze out the excess moisture. 5. Mash the potatoes while still hot and drizzle with sushi vinegar. Toss gently so the potatoes absorb the flavor. Add the carrot, cucumber, and drained canned corn. Toss again. 6. Peel the hard boiled egg and mix it into the salad. 7. Once the salad has cooled slightly, add the milk and Japanese mayonnaise. Mix until creamy. 8. Finish with freshly cracked black pepper and your favorite toppings. Serve chilled or slightly cool. Miwa's Tips Mix the sushi vinegar into the potatoes while they are still hot. This helps the potatoes absorb flavor more evenly. If you do not have sushi vinegar, you can make your own by combining 1 tbsp rice vinegar, 1 tbsp sugar, and ⅔ salt. Be careful not to overmix the potatoes. Leaving some texture makes Japanese potato salad more comforting and satisfying. Use a type of potato which is suitable for salads. In Japan the danshaku potato is my recommendation. Depending on how large your potatoes are, the microwaving time will differ. Add mayonnaise only after the potatoes cool slightly. If added while too hot, the flavor and texture can change. Potato salad tends to dry slightly after refrigeration. Before serving leftovers, mix in a little more mayonnaise, yogurt, or milk to refresh the texture. This recipe is very flexible. You can also add ham, bacon, apple, or onion depending on your preference. Recommended Side Dish Japanese Sweet n' Sour Drum Chicken Edamame Bacon Risotto Porridge One-pot Wafu Pasta Storage Time Store in an air-tight container in the fridge for up to 3 days. 🌸 Gentle Note from Miwa Comfort food can still support mindful eating when it is made with balance. This Japanese potato salad includes vegetables, protein, and satisfying textures that help make a simple meal feel nourishing and complete. If you want to continue healthy home cooking, but find it hard to stay consistent or don’t know where to start—try this quiz. You’ll discover where you are struggling, as well as what you can start doing today to move forward. If you want to build healthier eating habits while still enjoying the foods you love, I would love to chat with you. → Apply Through the Tally Quiz Application MIWA’s Recommendations - My e-cookbooks 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. 2026/03/26 MIWA

A Japanese Rice Ball You Can Make in a Few Minutes Tuna mayo onigiri is one of the most popular Japanese rice balls, loved for its comforting flavor and convenience. It is simple, satisfying, and easy to prepare with just a few ingredients. Many people think onigiri is just a snack, but it can actually be a very balanced way to eat. The rice provides energy, the tuna adds protein, and the nori seaweed contains minerals and umami. In this recipe, the crunchy pickles also add freshness and texture that make the rice ball even more enjoyable. I especially love making these for bento boxes, light lunches, or any Ichiju-sansai meal when I want something filling without spending too much time in the kitchen. Why This Tuna Mayo Onigiri Feels So Satisfying This recipe may be simple, but each ingredient plays an important role. Tuna adds protein and richness Japanese rice gives steady energy and comfort Nori seaweed provides minerals and savory flavor Pickles add crunch and brightness Japanese mayonnaise creates a creamy texture without needing many ingredients When paired with miso soup or a small vegetable side dish, onigiri can become a very balanced Japanese-style meal. Tuna Mayo Onigiri (ツナマヨおにぎり) Yield: 2 servings of rice balls Prep time: 6 minutes Cook time: 0 mins (does not include time to cook rice) Ingredients Rice 150g steamed Japanese sushi rice (1/2 cup dried Japanese rice grain) ½ tsp salt 1 sheet nori seaweed Tuna mayo filling 1 canned tuna (80g), drained 2 tbsp cucumber pickles, chopped 1 tbsp Japanese mayonnaise 1 tsp soy sauce Black pepper How to Make Tuna Mayo Onigiri Mix the freshly steamed rice with salt. Finely chop the cucumber pickles. Drain the canned tuna and combine it with the mayonnaise, soy sauce, black pepper, and chopped pickles. Place one-quarter of the rice onto plastic wrap. Add about 1 tablespoon of tuna filling in the center. Cover with another quarter of the rice and gently shape into a triangle. Repeat for the second onigiri. Wrap with nori seaweed just before eating to keep the seaweed crisp. Enjoy warm or at room temperature. Miwa’s Tips Make sure to use Japanese sushi rice. It helps the onigiri hold its shape properly. Soy sauce brands vary in saltiness, so adjust the seasoning to your taste. Recommended Side Dishes Miso Soup Using Dashi Packet Simple Water Kimchi-style Pickles Storage Time Store in an airtight container for up to 1 day. Avoid refrigerating if possible, since the rice can dry out easily. 🌸 Gentle Note from Miwa Simple meals like tuna mayo onigiri can be nourishing when they are made with balance and mindfulness. In my 60-day Coaching Program, I teach how Japanese home cooking and Ichiju-sansai can support a healthier relationship with food without strict dieting or perfection. It’s about learning how to eat in a way that feels sustainable, comforting, and enjoyable in everyday life. If you want to build healthier habits through simple Japanese meals, I would love to chat with you. → Apply Through the Tally Quiz Application MIWA’s Recommendations - My e-cookbooks 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. 2026/05/20 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. Here is MIWA's favorite Donabe! 2022/10/29 MIWA

What Type of Vinegar Should I Choose? Have you ever stood in a Japanese supermarket and wondered which vinegar to choose? There are so many options, and they can look quite similar at first. You might find yourself asking: What is the difference between them? Which one should I use for cooking? Do I really need more than one type? In this article, I will gently guide you through the vinegars I personally use in my kitchen, along with simple ways to use them in everyday meals. What You’ll Learn in This Guide The main types of vinegar used in Japanese cooking The benefits of adding vinegar to your meals Simple ways to use vinegar at home Japanese recipes that use vinegar This guide is based on my personal cooking experience and preferences. I hope it helps you feel more confident when choosing and using vinegar in your kitchen. What Kinds of Vinegar Do We Have in Japan? 1. Grain Vinegar (穀物酢 / Kokumotsusu) This vinegar is made from a mix of grains such as rice, barley, sake lees, and corn. It is also one of the most commonly used vinegars in Japan. It has a stronger acidity, but still feels clean and refreshing. Because it does not have a strong aroma, it is very versatile and can be used in many dishes. 2. Rice Vinegar (米酢 / Komezu) Rice vinegar is made primarily from rice. Compared to grain vinegar, it has a milder acidity and a gentle sweetness. This makes it easier to use, especially if you are sensitive to strong sourness. I use this most often in my cooking, especially for dishes with rice like sushi. 3. Sushi Vinegar (すし酢 / Sushizu) Sushi vinegar is pre-seasoned with sugar and salt. Some versions also include kombu for added umami. It is not only for sushi rice. You can also use it for dressings and light marinades. Because it is already balanced, it is very beginner-friendly. 4. Black Vinegar (黒酢 / Kurozu) Black vinegar is made from brown rice and barley. It has a deeper, richer flavor compared to other vinegars. The taste is more mellow and slightly complex. I do not use it often because of its dark color, which can change the appearance of dishes. However, it is known to be more nutritious. 5. Ponzu (ポン酢 / Ponzu) Ponzu is not pure vinegar. It is a combination of: Vinegar Soy sauce Citrus juice Sometimes sugar It has a bright, citrusy flavor and is commonly used as a dressing or dipping sauce. The taste can vary depending on the brand, so it is nice to try a few and find your favorite. My favorite brand is this one because it's all natural! Other Familiar Vinegars These are also used in Japanese kitchens: Wine vinegar Apple cider vinegar They are considered fruit vinegars and can be used depending on your preference. What Are the Benefits of Using Vinegar in Your Cooking? Vinegar is a fermented ingredient, and it can gently support your body when used in moderation. Here are some commonly known benefits: 1. Supports Fat Metabolism It contains amino acids and citric acid that may help the body process fats more efficiently. 2. Helps with Fatigue Recovery Citric acid can help break down lactic acid in the body, which may support recovery when you feel tired. 3. Supports Circulation Rice vinegar is often associated with helping maintain healthy blood flow. 4. Helps Stabilize Blood Sugar It may help reduce rapid spikes in blood sugar after meals. 5. Helps Prevent Bacterial Growth Vinegar has natural antibacterial properties, which is why it is often used in food preservation. How to Use Vinegar in Everyday Cooking Here are simple ways you can start using vinegar at home: 1. To Tenderize Meat Adding vinegar when braising meat helps break down the fibers. The result is soft, tender meat that almost falls apart when you eat it. Recipe☟ Japanese Sweet and Sour Drum Chicken 2. To Reduce Fishy Smell Vinegar is often used when preparing fish. It helps neutralize strong odors and creates a cleaner taste. 3. To Enhance Flavor While Using Less Salt A small amount of vinegar can brighten a dish. For example, mixing soy sauce, chili oil, and rice vinegar creates a balanced dipping sauce for dumplings. This allows you to reduce sodium while still enjoying rich flavor. 4. For Food Preservation Adding a little vinegar to rice or side dishes can help extend freshness. This is especially helpful when preparing bento. 5. For Cooking Eggs Adding vinegar to boiling water helps egg whites coagulate. This is useful when making soft-boiled eggs, especially if the shell cracks. Recipes☟ Ramen Soft Boiled Egg Miso Soft Boiled Egg Japanese Food Recipes Using Vinegar Sweet & Sour Marinated Eggplant 🍆✨ Japanese Potato Salad 🥔🥗 Refreshing Tofu Salad with Sweet & Sour Onion Dressing 🥢🧊 Low-carb and Rich in Fiber Noodle Salad with Sweet & Sour Dressing 🍜🌿 Chirashizushi～festive sushi～ 🍣🎉 These recipes show how vinegar can add brightness and balance to a meal. If you enjoyed learning about vinegar, you might also notice how certain meals affect how you feel after eating. → Read: Why You Feel “Heavy and Tired” After Certain Meals Watch the video to learn more about Japanese ingredients! MIWA’s Recommendations - My e-cookbooks 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. References: https://www.binchoutan.com/vinegar-feature/index.html https://esse-online.jp/housework/23194 https://kawashima-ya.jp/contents/?p=3902

Introduction Have you ever finished a meal and instead of feeling nourished, you carry this heavy feeling in your stomach? Then, your energy suddenly drops, and all around, you just feel sluggish, desperate to lie down, or wait it out? If this feels familiar, I want you to know your body is just sending signals to stop, breathe, and be mindful of what you eat. And once you understand why, you can begin to support it in a much gentler way. Why Certain Meals Make You Feel Heavy and Tired Before moving on, ask yourself: • Do you often feel sleepy after meals? • Do you feel bloated or overly full? If yes, your body is already telling you something. From both research and my experience working with women, this feeling usually comes from a few overlapping factors. 1. Your Digestive System Feels Overwhelmed Large or rich meals require more energy to break down. When you eat foods that are: High in fat Heavily processed Eaten in large portions Your digestive system has to work harder. This can lead to: Bloating Sluggish digestion "Stuck” feeling in your stomach Overeating or rich meals can place noticeable strain on digestion and metabolism, often leading to discomfort and fatigue. Your body shifts energy toward digestion which is why you feel tired afterward. 2. Blood Sugar Rises...Then Drops Meals high in sugar or refined carbohydrates can create a quick spike in blood sugar. You feel energetic but not too long! Then, your body releases insulin to bring it down and make you feel off. A sudden drop in energy that can feel like: Sleepiness Brain fog Heaviness in the body This cycle is one of the most common reasons people feel tired after eating. 3. Too Many Heavy Foods, Not Enough Balance When meals are centered around: Fried foods fatty meats Sugary drinks or desserts They often lack: Fiber Hydration Gentle, easy-to-digest components In contrast, traditional Japanese-style meals tend to balance: Warm soups Vegetables Light proteins Fermented foods This balance naturally supports digestion and steady energy. 4. Eating Too Quickly or Without Awareness Sometimes, it’s not just what you eat but how you eat. When meals are rushed: Your body doesn’t fully register fullness. Digestion begins under stress. You’re more likely to overeat. In Japanese eating culture, slower, structured meals help support digestion and prevent that overly full feeling. 🌸 Ready to Feel Light, Energized, and at Ease After Eating? Understanding this topic is one thing but consistently applying it is another world in itself. If you often find yourself feeling heavy after meals then trying to “fix it” by eating less, skipping meals, or starting over the next day, then you’re not alone. This pattern of feeling off → trying to compensate → feeling off again is something I gently guide my clients through. In my coaching, I help you: • Understand why certain meals leave you feeling heavy and tired. • Build simple, balanced meals (like ichiju-sansai) that support steady energy. • Know how to respond after heavy meals without restriction or guilt. • Feel lighter, calmer, and more in tune with your body after eating. Because true health isn’t about avoiding every heavy meal, it’s about knowing how to come back to balance in a way that feels natural. If this resonates with you, I invite you to a gentle, no-pressure discovery call. We’ll talk about what’s happening in your eating habits and what small shifts could support you. → Book Your Free Discovery Call MIWA’s Recommendations - My e-cookbooks 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. 2026/4/30 MIWA

Introduction There are days when we eat a little more than our body needs. Heaviness, nausea, or bloatedness in your stomach? I have those days too. Maybe it was a festive celebration, a sweet craving, or simply a long day that left us wanting an extra piece of comfort from food. Instead of feeling guilty, I always remind myself: the body is kind when we treat it kindly. It only needs a little support to find its balance again. Here are the foods I turn to when I want to gently calm my body after overeating. 1. A Warm Bowl of Miso Soup to Reset When my stomach feels heavy, I begin with something warm and simple. Miso soup is always my first choice. The warmth helps relax digestion, and the gentle saltiness feels comforting without being overwhelming. I like to add soft tofu or a few slices of daikon to make it more nourishing, but still light. It’s not about “fixing,” it's providing the body something easy to receive. 2. Light, Steamed Vegetables to Soothe After a heavy meal, I avoid strong flavors and rich sauces. Instead, I prepare vegetables in the simplest way. Steamed cabbage, carrots, or spinach are my favorites. They are soft, easy to digest, and bring a quiet kind of balance back to the body. Sometimes, I add just a touch of sesame or a few drops of soy sauce — enough to enjoy, but not to overwhelm. 3. Gentle Hydration with Warm Teas Cold drinks can sometimes make the stomach feel tighter after overeating. I prefer something warm. A cup of roasted barley tea or green tea helps me feel lighter and more at ease. I sip slowly, allowing my body to settle in its own time. This small act often makes a big difference. 4. Simple Rice to Gently Ground the Body It may feel surprising, but in Japan, we often turn to rice when the body feels unsettled. After overeating or when we’re not feeling well, a simple bowl of rice—or okayu—is a familiar choice. I keep it plain and eat slowly just enough to feel settled again. 5. Give Your Body Space, Not Pressure This may be the most important step. After overeating, I don’t try to “undo” it. I don’t skip meals or restrict myself. Instead, I return to simple, balanced eating — like ichiju-sansai — and allow my body to naturally find its rhythm again. Our bodies are always working for us, not against us. 🌸 Ready to Feel Calm Around Food Again? If you often find yourself going from overeating… to trying to “make up for it”… you’re not alone. This cycle is something I guide my clients through. In my coaching, I guide you to: • Stop the cycle of overeating → restricting → rebounding. • Build simple, balanced meals (like ichiju-sansai) that keep you satisfied. • Know exactly what to eat after overeating—without panic or guilt. • Feel calm and in control around food again. Because true health isn’t about being perfect after every meal, it’s about knowing how to come back to balance, again and again. If this is something you’ve been longing for, I invite you to take the next step. → Explore Coaching with Me MIWA’s Recommendations   - My e-cookbooks 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. 2026/4/23 MIWA

Unlocking the Power of Anti-Inflammatory Ingredients for a Healthier You! Do you ever feel like you're eating "healthy," but still feel off? You might feel bloated after meals. You crave sweets even after eating. Your energy fluctuates throughout the day. If this sounds familiar, your body might be dealing with low-level inflammation. Sometimes, you feel bloated; on other days, fatigue sets in. You start craving sweets more often, and your meals just don't feel satisfying anymore. The good news is that your daily meals can help support your body in a simple and realistic way! You just need to be mindful of the actual ingredients you choose for your recipes! Why Focus on Anti-inflammatory Ingredients? Chronic inflammation builds quietly over time. It is often influenced by stress, irregular meals, and food choices. Instead of cutting everything out, it helps to include ingredients that support your body’s natural balance. Click below if you'd like to learn about the Japanese way of building a balanced meal structure! 👉  * What Is Ichiju-Sansai? Japanese home cooking naturally includes many anti-inflammatory ingredients. Meals are simple, varied, and easy to digest. 1. Ginger: A Flavorful Ally Ginger is commonly used in Japanese dishes, especially in soups and simmered meals. It helps warm the body and supports digestion. If you often feel bloated or sluggish after eating, adding a small amount of ginger can make meals feel lighter! Try it in miso soup, tea, or as a topping for proteins. 2. Green Tea: A Daily Ritual Green tea is a daily habit in many Japanese households. It contains antioxidants that help support the body against inflammation. It is also a good alternative if you are trying to reduce sugary drinks! A warm cup after meals can feel grounding and refreshing at the same time. 3. Turmeric: A Golden Spice While not traditionally Japanese, turmeric is sometimes used in modern Japanese home cooking. It contains compounds that help support the body’s response to inflammation. You can add a small amount to soups or rice dishes for extra warmth and depth! 4. Leafy Greens: Nutrient Powerhouses Vegetables are always part of a balanced Japanese meal. Spinach and other leafy greens provide nutrients that support overall health and digestion. Lightly cooking them makes them easier on the stomach! Simple dishes like ohitashi or sesame-dressed spinach are easy to include in your routine. 5. Mushrooms: Nature's Umami Mushrooms are widely used in Japanese cooking, from soups to stir-fries. They contain compounds that support immune function and overall balance. They also add natural umami, making meals satisfying without needing heavy seasoning! 6. Soy-based Foods: Light and Satisfying Tofu and other soy-based ingredients are light yet satisfying. They provide protein without feeling too heavy, which can help if your digestion feels sensitive! They are also easy to pair with vegetables and soups. 🌿 How to Bring This into Your Daily Routine A simple meal can look like this: Rice A bowl of soup like Tender Chicken Ginger Soup A protein like Miso Butter Salmon A side of greens like Vegetable Nibitashi You only need to start small! Add one or two ingredients into your meals, and observe how your body reacts to this unfamiliar territory. Consistency matters more than doing everything at once! 🌸 Why Ingredients Alone are Not Enough Adding anti-inflammatory ingredients is helpful, but many people still feel stuck. The real issue is not just what you eat, but how your meals are structured. Even healthy foods can feel unsatisfying if meals are unbalanced. This is why many people: Keep craving sweets Feel hungry soon after eating Experience low energy throughout the day Feel bloated after meals If you feel like you’re already trying many of these foods but still not feeling your best, it might be time to look at your overall meal structure. 👉 * Learn how to create anti-inflammatory meals in my coaching program* : [ * Book a Free 20-minute Call Today! ]* MIWA’s Recommendations My e-cookbooks 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. 2026/3/24 MIWA

Simply divine tomato pasta with a Japanese twist — truly my family's favorite. I make this once a week, especially on days when I want something simple, nourishing, and comforting. It’s one of those dishes that feels gentle on the body, but still deeply satisfying. What makes this recipe special is the use of Shio koji and mirin — traditional Japanese fermented ingredients. They naturally enhance flavor while supporting digestion in a very gentle way. In Japan, fermented foods are not something special. They are simply part of everyday life — something we come back to again and again. If you're curious how to bring that same feeling into your own kitchen, → [Learn more about Shio Koji and Japanese fermented foods here] ＜Yield> 3 servings 5 minutes 15 minutes 3 portions spaghetti 4 large tomatoes / cherry tomatoes (400g) ※Use ripe tomatoes — that's the key! 4 cloves garlic 6 tablespoons olive oil 2 ½ tablespo ons Shio koji 1 teaspoon M irin basil poached or grilled chicken 1. Mince the garlic finely. Chop the tomato roughly. 2. In a pan add in the minced garlic and olive oil then put the heat on high. Once the garlic become fragrant, add in the tomatoes. Lower the heat to medium. Gently stir it and pop a lid on. 3. After a couple of minutes, open the lid and add in 2 tbsp of Shio koji. Cook it until the sauce becomes soupy. Once it becomes soupy, lower the heat to low and thicken the sauce, stirring periodically. Once the sauce has reduced by half, remove from heat. 4. Blend until smooth. Adjust the taste by adding in mirin and Shio Koji. 5. Cook the pasta and transfer it into the pan. Toss the pasta with the tomato sauce. Add in cheese if you want to. 6. Serve on your plate. Garnish with some herbs. Sprinkle with some parmesan cheese and black pepper. Now it's ready to be enjoyed! Variations -The toppings are endless. You can add in more cheese, chicken, broccoli, asparagus or any kind of seasonal vegetable would be perfect! Suggestions -If you are swapping the salted rice malt for salt, keep in mind that salt is way saltier than salted rice malt so please don’t add too much salt. Start with adding 2 tsp of salt, it should be enough. - If your tomatoes are not ripe enough, please balance out the sweetness with mirin. The riper they are, the sweeter the sauce becomes naturally. -This tomato sauce can go with grilled fish, chicken. It's also good for pizza sauce! Make a batch and save it for later! Store in an air-tight container in the fridge for up to 4 days. 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. 2026/03/21 MIWA #pasta #spaghetti #easypastarecipe #tomatopasta #quickpasta #fermentation #ferumentatedproduct #japanesecooking #japanesecookingrecipe #japanesefood #miwasjapanesecookingclass #miwasjapanesekitchen #vegan