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6 mins 0 mins 200g Koji/ rice malt 400ml/ soy sauce 1; Mix koji and soy sauce until everything is well incorporated. 2; Transfer to the container. Let it sit at room temperature for about 7-9days.During the fermentation process, make sure the lid is partially covered and mix them from the bottom to top once a day. 4; After the fermentation process is over, Close the lid completely and keep it in the fridge. 1; When the koji is easily mashed with your finger, it's ready to eat. Keep in an air-tight container in the fridge for 2 weeks. 2021/11/27 MIWA

<3 VEGAN MAYO DRESSINGS / ビーガンマヨアレンジドレッシング> ▶vegan ＜Yield> 2 servings 6 mins for each dressing 0 mins Vegan mayo for 2 servings 300g silken tofu 4 tablespoon olive oil/ any neutral oil ½ tablespoon rice vinegar ½ tablespoon lemon juice 1 teaspoon mustard 1 teaspoon granulated sugar 1 teaspoon salt ¼ teaspoon pepper Yuzukosho mayo dressing 3 tbsp vegan mayo ½ tsp yuzu kosho Curry mayo dressing 3 tbsp vegan mayo ¼ tsp curry powder ½ tsp maple syrup Miso mayo dressing 2 tbsp of vegan mayo ½ tsp Japanese seven spices 1 tsp yellow miso The direction is the same for all types of dressing. 1; To make vegan mayo, put everything under vegan mayo into a blender and blend until it becomes creamy. 2; Combine each ingredients together with vegan mayo( Step1) ※Watch more on YouTube! 1; On YouTube, I'm showing what dish will go with each dressings. Please check out for more inspirations! 2; If you are opting for a store-bought mayo instead of my homemade vegan mayo recipe, you may find the dressing too salty or savory. Please adjust the taste to your liking. Keep in an air-tight container in the fridge for 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! 2021/11/27 MIWA

▶vegan ＜Yield> 2 servings 12mins 0mins 3 sheets nori seaweed 1 tbsp soy sauce ½ tsp sugar 1 tbsp rice vinegar ½ tsp salt 1 tbsp any neutral oil 1 tbsp Toasted sesame oil ½ cup(100ml) boiling hot water ½ tsp black pepper 1; Tear nori seaweed into small pieces and add them to the container or jar. Pour boiling hot water over and let it sit until the nori paste becomes paste-like consistency. 2 Add the rest of the ingredients into 1. Mix to combine. REady to be enjoyed. ※Watch more on YouTube! 1; Make sure to use toasted sesame oil, not just a sesame oil. It will make a huge difference in the final taste. 2; I toss it with udon noodle to creat udon noodle salad. Check out more on YouTube. Keep in an air-tight container in the fridge for 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! 2022/06/04 MIWA

This simple soy sauce based pasta will only take you 15 minutes! Japanese people often use soy sauce or other Japanese condiments when making a pasta dish. This time, I just mixed and matched whatever I had in my pantry. When my family first tried this, we felt that something was missing. We experimented by trying out many different toppings such as lemon juice, yuzu, black pepper, ginger etc... I liked the grated ginger while my husband liked lemon juice, which I didn't really agree with. Haha. It was quite controversial! Anyways, I need your help to reach a conclusion! If you ever make it, let me know what topping tastes the best! Your comments on Instagram are always appreciated! I hope you will enjoy it as much as we do♡ Tag me on Instagram if you make it! Please subscribe to my Youtube channel for future recipes! --------------------------------------- ＜Yield> 2-3 servings 5 minutes 10 minutes 3 portions spaghetti 140g canned tuna, drained 1 onion 1/2 cup (100g) spinach 2 tablespoon olive oil, divided 1 tablespoon salt Sauce 200ml reserved pasta water 2 cloves garlic 8g Shio kombu / Salted Kombu(8g) 1 tablespoon rice wine 1 tablespoon Soy sauce 1 teaspoon butter ½ teaspoon juice from ginger This is Shio kombu / Salted Kombu powder package↓ yuzu juice lime juice lemon juice black pepper nori seaweed 1. Bring 2L of water to a boil. Add in the salt and 1 tablespoon of olive oil. Cook the pasta according to its package instructions. You want to take out the pasta out 2 minutes earlier since we want the pasta to be al dente. Reserve 200ml of pasta water for sauce. 2. Chop the onion and garlic finely. Heat 1 tablespoon of olive oil in a pan then add in the garlic. When the garlic becomes fragrant, add in the onions and stir it over medium heat until the onions become translucent. Add in the salted kelp, canned tuna and rice wine. Cook them for another 1-2 minutes over high heat. 3. Add in the reserved pasta water and soy sauce. Throw in the pasta and spinach into the sauce and allow it to thicken up over medium heat. Drop in the butter and splash with the ginger juice as a finishing touch. As a garnish, sprinkle with some chopped spring onions and now it's ready to be enjoyed! Variations -If you can’t find salted kelp, you can swap for about 1 tbsp of Kombu dashi powder / ( vegetable dashi powder）or kombucha(昆布茶) powder. Suggestions -Drain the liquid from the canned tuna -My pasta takes 8 minutes to cook, so I start to cook my pasta first. You want to finish cooking the pasta about the same time as the sauce is ready. Try not to overcook pasta. -You can add in juice from a lime, yuzu or lemon instead of adding juice from ginger. We just need the acidity to balance out the sauce. I liked ginger but my husband preferred lemon. So, let me know your thoughts on Instagram. Store in an air-tight container in the fridge for up to 2 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! -------------------------------------------- #pasta #Japanesepasta #soysauce #pastarecipe #easyrecipe #japanesecooking #japanesefood #japanesefoodrecipe #miwasjapanesecookingclass

▶VEGAN ＜Yield> 2 servings 12 minutes 0 minutes (It doesn’t include the time to cook the rice) 2 servings cooked rice, cooled 200g firm tofu 1 cup Asian cucumber, diced 4 cherry tomatoes ½ avocado ¼ cup shiso basil, thinly sliced ½ cup green onion, finely chopped ½ cup broccoli sprouts Dressing 2 ½ tablespoons Soy sauce 2 tablespoons Mirin ½ tablespoon Toasted sesame oil ½ teaspoon wasabi paste (as much or as little as you like) 1-2 cloves garlic, grated 1 teaspoon lemon juice 1 teaspoon toasted sesame seed 1. Dice the cucumber, tofu and avocado into ½ inch dice. Finely chop the green onions. Quarter the cherry tomatoes. Thinly slice the shiso basil. Trim the ends of the broccoli sprouts. 2. Microwave the mirin for 1 minute at 600w to burn off the alcohol. Alternatively, bring the mirin to a boil on the stovetop and keep cooking for an additional 30 seconds. 3. For the dressing combine the soy sauce, mirin, sesame oil, wasabi, garlic, lemon juice and toasted sesame seeds in a bowl. Add in the cucumbers, avocado, tofu and cherry tomatoes. Toss to coat. 4. In a bowl add in the cooled rice. Top with the dressed vegetable-tofu mixture from step 3. Garnish with broccoli sprouts, green onion and shiso basil. Lightly drizzle some of the remaining dressing over the rice. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. Adjust the amount of garlic and wasabi paste to your liking. 2. If you want to reduce the amount of soy sauce used, then adjust the recipe to add 2 tablespoons of soy sauce. Then add in more wasabi, garlic and fresh herbs to give it a kick. Alternatively, keep the same ratio of ingredients and simply try not to use up all the remaining dressing. 3. Shiso basil is interchangeable with any other fresh herb such as coriander. Store the dressing and the ingredients in the fridge separately and combine just before serving. The dressing will last up to 1 week. - 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/ 07/ 17 MIWA

< BOKCHOY TOFU UDON NOODLE STIR FRY/ 青梗菜と豆腐の焼うどん> ▶vegan ＜Yield> 1 serving 5mins 10 mins 1cup(100g), chopped, bokchoy ½ cup(100g), sliced, onion 1 tbsp, grated ginger 1 block(200g) firm tofu 2 tbsp potato starch 1 serving (200g) frozen udon noodle 1 tbsp high heat oil( I use rice oil on YouTube) 1 tbsp sesame seeds (ground & toasted ) 1 tbsp spring onion ( chopped) Seasoning 1½ tbsp soysauce 2 tbsp Mirin ½ tsp kombu salt kombu salt 5g / 2inch kombu 3 tbsp salt(50g) To make kombu salt, blend kombu and salt until it becomes sand-like consistency. Shift them over the colander. We are only going to use ½ tsp in this recipe. 1; Remove the moisture of tofu by squeezing. Cut it into thin strips. Coat it with a mixture of potato starch and ¼ tsp of kombu salt( see above). Heat oil over mid heat. Pan fry them until all sides become nice and golden. Set it aside. 2; Microwave udon for 3 mins or boil it until it’s arudente. Grate ginger. Thinly slice bok choy and onion. 3; Clean the pan with a kitchen towel, saute onion and bok choy followed by ¼ tsp of kombu salt . Cook it for 2-3 ins over high heat. Add udon noodle. Reduce the heat to low and season it with soy sauce and mirin. cook it for another 1 mins or so. Back tofu into the pan and one more mix to combine. 4; Add grated ginger and ground toasted sesame seeds . Give a stir and remove it from the heat. Serve it on the plate along with chopped spring onion. Enjoy it with your favorite chili sauce if you want. ※Watch more on YouTube! 1; If you don't want the udon noodle to stick together, rinse it under the water after it’s cooked to remove the starch. 2; Use any vegetables you have on hand such as carrot, leeks, mushrooms and spinach. 3; It comes out fairly quickly once adding udon noodle, so I recommend to prepare everything before start cooking. 4; It’s important to toast and ground the sesame seeds. Keep in an air-tight container in the fridge for 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! 2022/05/07MIWA

▶vegan ＜Yield> 2 servings 7 mins ( It doesn't include the time to hydrate kombu) 18mins 50g used kombu 5 shiitake mushrooms 1 cup(150g) shimeji mushrooms 2 tbsp toasted sesame seeds 1 sheet nori seaweed Seasoning 1 tbsp sugar 2 tbsp Mirin 2 tbsp rice vinegar 2 ½ tbsp soy sauce 1; Hydrate kombu by soaking in water for 1hour. (I usually use leftovers after making dashi/ soup stock.) chop them into ¼ inch squares. 2; Remove the stem of mushroom and cook it on the pan over medium heat without any oil for about 10 mins. OR alternatively grill them in the toaster oven until it’s charred. Finely chop them when it's cool enough to handle. 3; To the pot, add all the seasoning listed above along with kombu ( step1) and mushrooms( Step2). Cook it down over low heat for about 7-8 mins until the kombu is softened and the sauce is thickened. 4; To the pan, add nori seaweed by tearing into small pieces and toast sesame seeds. Toast them for a couple of minutes until opening up the aroma and the sesame seeds to be lightly brown. 5; Transfer 3 to the container . Mix in sesame seeds and nori seaweed (from Step3). Top it on the rice and enjoy! ※Watch more on YouTube! 1; Please mix the sauce continuously to prevent it from burning in Step3. 2; After the sauce is thickened on step3, transfer them to the container immediately otherwise it will start to stick and be hard to remove from the pot. Keep in an air-tight container in the fridge for 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! 2022/5/28 MIWA

▶vegan ＜Yield> 2 servings 7 mins ( This doesn't include the time for hydrating kombu) 10mins 50g used kombu 6-7 cherry tomatoes 2 tsp dried basil or parsley ⅓ cup of walnuts Seasoning 1 tbsp sugar 2 tbsp Mirin 1 ½ tbsp rice vinegar 2 tbsp soy sauce 1; Hydrate kombu by soaking in water for 1hour. (I usually use leftovers after making dashi/ soup stock.) Chop them into ¼ inch squares. 2; To the pot, add all the seasonings listed above along with kombu ( step1) and tomatoes. Cook it down over low heat for about 7-8 mins until the kombu is softened and the sauce is thickened. 3; Roast dried basil or dried parsley and walnuts for a couple of minutes until opening up the aroma. 4; Transfer 2 to the container . Mix in dried herb and walnut (from Step3). Top it on the rice or toast and enjoy! ※Watch more on YouTube! 1; Please mix the sauce continuously to prevent it from burning. 2; After the sauce is thickened on step2, transfer them to the container immediately otherwise it will start to stick and be hard to remove from the pot. Keep in an air-tight container in the fridge for 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! 2022/05/28 MIWA

▶VEGAN ＜Yield> 4 servings 6mins 2 mins 6inch(140g) daikon radish skin Marinade ¼ cup water 1inch (2g) kombu ¼ cup soy sauce 1 ½ tbsp cooking sake 1 ½ tbsp Mirin 1 tsp chili flakes 1; Add kombu stock , soy sauce, sake , mirin and chili flakes in the pot. Once it comes to a boil, turn off the heat and let it cool to room temperature. 2; Peel the skin of daikon radish into ¼ inch thick and Julienning them. Soak them into 1. Keep it in the fridge overnight. Ready to be enjoyed . ※Watch more on YouTube! 1; if you are sensitive to the heat, reduce the amount of chili flakes. 2; Make sure to peel the skin into thick pieces. 3; If you want to double the portions, Use 1/3 cup of soy sauce and double the rest of the ingredients. Keep them in an air-tight container in the fridge for 7 days. 2022/1/29 MIWA - 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 6 minutes 15 minutes 500g konnyaku noodles (two servings worth) 1 small sweet potato (200g), diced 1 block (200g) firm or silken tofu, diced 1 small bunch (with 4-5 leaves) bok choy 10g kombu 4-6 shiitake mushrooms, sliced 4 radishes* (140g), chopped or sliced 4 slices citrus peel (as little white as possible) 3 spring onions (100g) chopped 2 cloves of garlic, grated or minced 1 tablespoon ginger, grated or minced (approximately 1 inch long) 3 ½ cups water to make kombu stock (step 1) *need enough liquid to cover the ingredients 2-2½ tablespoons Umeboshi paste 2 tablespoons Soy sauce 1 tablespoon neutral oil (such as rice bran oil) 1 tablespoon toasted sesame oil 1 teaspoon pepper ½ teaspoon salt kimchi (as a side) togarashi (optional) *can be substituted with daikon or watermelon radish 1. Soak the kombu in water for at least 30 minutes. Mince or grate the ginger and garlic. Thinly slice the scallions and shiitake mushrooms. Dice the sweet potato and radishes. Thinly slice the white parts of the bok choy and roughly chop the greens. 2. Heat the rice bran oil in a large pot then add in the garlic and ginger. Cook until fragrant, about 1-2 minutes. 3. Add in the mushrooms, chopped white parts of the bok choy, scallions and the diced sweet potatoes. Season it with salt. Cook for about 5 minutes. 4. Add approximately 3½ cups of kombu stock including the kombu (you want enough water to cover all the ingredients). Also add in the radishes and citrus peels. Bring to a boil and then reduce to a simmer. Cook for about 7 minutes. 5. Add in the tofu and remaining bok choy greens. Continue to cook for an additional 2 minutes, or until the greens are soft. 6. Lower the heat to low, then remove the kombu and citrus peels. Mix in the umeboshi paste (using a method similar to mixing in miso). Add in the soy sauce and pepper. 7. Blanch the konnyaku noodles for 2 minutes to remove the smell. Drain and set aside. 8. Place the konnyaku noodles in a bowl and cover them with the hot soup to heat the noodles. Drizzle with sesame oil over the top. 9. Serve the noodle soup with a side of kimchi. Sprinkle on some togarashi (Japanese chili spices) if you want. ※Watch more on YouTube! 1. If you want, you can also add in fish sauce or any other hot sauce to season the soup. 2. Start with 2 tablespoons of umeboshi paste and add more if you want. 3. Depending on the saltiness of the umeboshi paste, the amount of soy sauce you need will differ. Store in an air-tight container in the fridge for up to 4 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2022/04/02 ERIC & MIWA

▶VEGAN ＜Yield> 2 servings 10 minutes 0 minutes 200g extra firm tofu 1 small tomato(100g), diced 1 small Asian cucumber(80g), diced ½ ripe avocado, diced ½ cup pickled daikon radish, diced Dressing 1 tablespoon soy sauce 1 tablespoon toasted sesame seeds ½ tablespoon neutral oil ½ teaspoon black pepper ¼ teaspoon lemon juice garlic clove, grated 1. Dice the tomato, avocado, cucumber and pickled daikon radish into ½ inch cubes. Set aside. 2. Dice the tofu into 1 inch cubes. You can press the tofu beforehand if you don't want the salad to be too soggy. 3. To make the dressing, mix together the soy sauce, toasted sesame seeds, oil, black pepper, lemon juice and garlic. Let the dressing chill in the fridge. 4. In a large bowl, combine the tomato, cucumbers, picked daikon radish, tofu with the dressing. Plate them up and now it's ready to be enjoyed. ※Watch more on YouTube! 1. If you are unable to find Japanese pickled daikon radish, feel free to swap for any other type of pickle. The purpose of adding daikon is to add in a crunchy, salty and tangy dimension to the salad. 2. I highly recommend using extra firm tofu. If you have time, press tofu gently with your palm to squeeze the liquid out. 3. This salad tastes best when it’s served chilled. Store in an air-tight container for 2 days in the fridge. It’s the best when everything is just combined. - 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! 2021/07/24 MIWA

< TOFU TIRAMISU/ 豆腐ティラミス> ＜Yield> 2 servings 10 mins ( It doesn’t include the time for sitting in the fridge) 0 mins 150g silken tofu 2 tbsp coconut oil 2 tbsp sugar 2 tsp lemon juice 1 small banana 4 tbsp oats 3-4 tbsp warm coffee( depending on how firm you want) 1 tsp coco powder 1 tsp kinako powder 1; Make espresso or strong coffee. Mix espresso and oats. Alternatively you can use 3-4 tbsp of water and 1 tsp of instant coffee. Let it sit in the fridge for 15 mins. 2; To the bowl, add silken tofu, coconut oil, sugar and lemon juice. Mix them together until everything is thoroughly combined. 3; Place sliced bananas on top of Step1. Pore tofu mixture( Step2). Let it sit in the fridge overnight. 4; Sprinkle some cocoa powder or kinako powder or matcha powder. Yum! ※Watch more on YouTube! 1; Please do not use coffee if you are making it for kids. Milk + vanilla extract would be a good replacement. 2; If you want the base to be firmer, add 3 tbsp of coffee or milk. Keep in an air-tight container in the fridge for 5 days. 2022/5/14 MIWA