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

▶VEGAN ＜Yield> 2 servings 10 minutes (does not include soaking time) 40 minutes 1L water, divided ½ cup (80g) dried sushi rice 1 cup,seven herbs , chopped Seri (せり) / Water dropwort or Japanese parsley Nazuna (なずな・ぺんぺん草) / Shepherd’s Purse Gogyo (ごぎょう) / Cudweed Hakobera (はこべら) / Chickweed Hotokenoza (ほとけのざ) / Nipplewort Suzuna (すずな・かぶ) / Turnip Suzushiro (すずしろ・大根) / Daikon radish Sauce ½ cup ,green onion, chopped 1 tbsp soy sauce 1/2 tbsp toasted sesame oil zest of Yuzu (optional) Optional Toppings 1. bonito flakes and Soy sauce (omit this for vegan option) 2. pickled plum 3. seasoned kombu 1. Rinse the rice a few times and then soak the rice in 400ml water for 1 hour. After soaking, drain the water. Transfer to the rice to a pot and then add 600ml water. Once it comes to a boil, stir the mixture once from the bottom to the top. Reduce the heat to a simmer and cook for 35 minutes with the lid partially covered. Stir it occasionally to prevent burning. 2. Thinly slice Suzuna and Suzushiro. Chop the rest of herbs into small pieces. 3. Mix soysauce, toasted sesame oil and the zest of yuzu.Chop spring onion into small pieces then combine with sauce. 4. 5 mins before the rice is cooked completely, add sliced suzuna and suzushiro. (Splash some water if it’s needed) . Once the rice is cooked, add all herbs you prepared in Step2, and stir it once. Serve the porridge in a bowl and enjoy with the sauce and your favorite toppings. ※Watch more on YouTube! 1. Use any herbs you have available. 2. The rice will triple in size when it’s cooked. Make sure to use a large enough pot. 3. The rice to water cooking ratio is 1:7. Feel free to scale up or down the portion by keeping this ratio. 4. If water is reduced quicker than the rice is cooked, feel free to splash some water. Store in an air-tight container in the fridge for up to 5 days. 2022/1/14 MIWA

< CITRUS MISO SESAME GINGER DRESSING/ オレンジ生姜味噌ドレッシング> ▶vegan ＜Yield> 2 serving 7 mins 0 mins 2 tbsps freshly squeezed juice from an orange 2 tbsps white miso 2 ½ tbsps (40g) lemon or yuzu juice 1 tbsp (18g) soy sauce 1 tbsp (17g) tahini 1½ tsp (10g) fresh ginger 1 tbsp (15g) toasted sesame oil 1 tsp (5g) rice vinegar ½ tsp (2g) orange zest 1. Blend all the ingredients in a blender or with a hand blender / immersion blender until smooth. ※Watch more on YouTube! 1. If the dressing is too tangy, reduce the amount of lemon juice to 2 tbsp OR add an additional ½ tsp of tahini. 2. You can also opt for yellow miso. 3. I love to toss this dressing with fresh corn kernals and avocado. Keep it in the fridge for 7 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need a very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese artisan! 2022/07/9 ERIC & MIWA

▶vegan ＜Yield> 2 serving 5 mins 0 mins 8 cherry tomatoes 1 cup broccoli sprouts 2 okura 2 tbsp shio-kombu 1 tbsp neutral oil (flaxseed oil/ avocado oil) 1. Cut cherry tomatoes in half. Blanch the okura and chop them into thirds. 2. Toss together everything from step 1 along with the broccoli sprout, shio-kombu and neutral oil. ※Watch more on YouTube! 1. Use any raw vegetables you have on hand. Keep them in an air-tight container in the fridge for 1 day. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need a very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese artisan! 2022/08/06 MIWA

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

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

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

＜Yield> 2 servings 5 mins 7 mins (this will differ depending on what type of spaghetti you use) 1 cup sliced onion (150g) 1 cup shimeji mushrooms (100g) 1 can tuna (80g), drained 1 cup spinach 2 servings spaghetti (200g) 1-1½ tbsp soy sauce 1 ½ tbsp mirin 2 ½ cups dashi broth (water +1 tbsp dashi granules) Optional toppings 1 cup broccoli sprouts ½ cup chopped green onions ½ sheet nori seaweed 1. Into a pot, add the soy sauce, mirin, and dashi broth (water+ dashi granules). Bring it to a boil. 2. Slice the onion. Remove the stem from the mushrooms. Wash and chop your favorite toppings. Drain the oil from the can of tuna. 3. Once the sauce (step 1) comes to a boil, add in the pasta, onions, mushrooms and canned tuna. Cook it according to the package instructions of your spaghetti. Keep the pasta moving to prevent it from sticking to each other. 4. One min before the pasta is fully cooked, add in the spinach. Once the pasta is cooked, transfer to your plates and garnish with your topping along with nori seaweed. ※Watch more on YouTube! 1. Adjust the taste with more soy sauce if it's needed. 2. If the water evaporates too quickly, add in more water and continue to cook until the pasta is fully cooked. Keep it in an air-tight container in the fridge for 3 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need a very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese artisan! 2022/08/27 MIWA

< SESAME GARLIC EDAMAME/ にんにくごま風味枝豆> ▶vegan ＜Yield> 2 servings 2 mins 12 mins 2 cups (300g) frozen edamame with shell 3 cloves garlic ½ tsp chili flakes 2 pinches salt ¼ tsp black pepper 1 tbsp toasted sesame oil 1. Mince garlic. 2. Heat the toasted sesame oil over low heat. Add the garlic, salt and chili flakes. Once the oil is infused, add in the edamame and close the lid. Continue to cook for another 8-10 mins over low heat. Give it a stir a couple of times while steaming. Remove from heat and sprinkle with freshly ground black pepper. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. Make sure to keep the heat low to prevent the garlic from burning. 2. If you thaw the edamame before cooking, you can reduce the cooking time to 5 -7 mins. 3. Adjust the taste with salt or soy sauce (optional) at the end. Store in an air-tight container in the fridge for 3 days.

▶Vegan ＜Yield> 4 servings 7 mins 30 mins 3 cups chopped (500g) kabocha squash 1 large onion (300g) ½ cup chopped celery stalk (80g) 1 cup shimeji mushrooms ( any type of mushroom is ok) 1 tbsp high heat oil 1 tbsp shio koji / 1/4 tsp salt 1 cup water 1 cup soy milk 1 ½ tsp yellow miso 1 tbsp butter / vegan butter salt and pepper (optional to adjust the taste) 1. Dice the kabocha squash into bite sized pieces ( ½ inch cube). Thinly slice the onion and the celery stalk. Trim off the stem of the shimeji mushroom and tear them by hand. 2. Heat oil in a pan over medium heat. Add all the vegetables ( step 1) and shio koji Or salt. Once the vegetables start to sweat, cover with a lid and reduce the heat to low. Steam for about 15-20 min or until the kabocha is fully cooked. Splash in some water if it’s needed during the steaming process. 3. Add in the water. Blend with an immersion blender until it’s creamy. Add in the soy milk. Mix the miso paste with 2 tbsp of liquid from the pot in a small bowl, then add it back into the soup. Drop in the butter and let it melt completely. Season with salt and pepper to your liking. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. I recommend making the soup as smooth as possible when you blend it. 2. Use any type of milk you have on hand. 3. Make sure to dissolve the miso paste completely before adding it into the soup to prevent salty lumps in your soup. Store the soup in an air-tight container in the fridge for 5 days or in the freezer for 3 weeks. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need a very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese artisan! 2022/10/15 MIWA

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

▶vegan ＜Yield> 1 serving 6 mins (It doesn't include the time to soak the kombu and dried shiitake mushrooms) 8 mins Ramen Broth 600ml water 4 pieces dried shiitake mushroom 10cm kombu 1 tbsp cooking sake 1 tsp soup stock powder/ bouillon cube 1 tsp shio koji/ ⅛ tsp salt 1 tsp soy sauce 1 tsp toasted sesame oil ½ tsp grated ginger ¼ tsp grated garlic Noodles 1 serving (100g) ramen, rice or udon noodles Toppings ½ cup beans sprouts (80g) ½ cup spinach (50g) 1 tbsp chopped green onions ½ sheet nori seaweed 1 tsp toasted sesame seeds 1. Soak the kombu and dried shiitake mushrooms in water. Let them sit in the fridge overnight. When the shiitake mushrooms are fully hydrated, remove them from the broth but keep the kombu in. 2. To a pot add in the kombu shiitake broth (step 1) and cook over high heat. Just before it comes to a boil, remove the kombu from the pot. Add in the cooking sake and soup stock powder. Once the broth comes to a boil remove from heat then add in the shio koji, soy sauce, grated garlic and grated ginger. 3. Cook the ramen noodles according to their package instructions. Prepare your favorite toppings. 4. Pour your soup into the bowls, making sure the soup is hot. Add in the cooked noodles. Drizzle on some toasted sesame oil. Garnish with your favorite toppings. ※Watch more on YouTube! 1. Depending on the kind of soup stock powder you use the sodium content will differ. Feel free to adjust the taste by adding more or less soy sauce at the end. 2. If you want to make this dish ahead of time, the soup will last 2-3 days in the fridge. The noodles should be cooked just before serving. 3. Feel free to add in whatever you like as toppings. Keep the soup, noodles and topping separately in air-tight containers in the fridge for 3 days. 2022/11/19 MIWA