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▶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

＜Yield> 2-3 servings 5 minutes 10 minutes 500ml water ½ cup green onion, chopped 1 small tomato (approximately 150g) 1 block of tofu (200g), cubed 2 eggs 2 pieces shiitake mushroom 2 tablespoons dried wakame seaweed 1 tablespoon sake/rice wine 1 tablespoon potato starch + 1 tablespoon water 1 tablespoon Soy sauce 2 teaspoons rice vinegar 1 teaspoon vegetable bouillon cube/powder 1 teaspoon ginger, grated salt and black pepper (optional) 1. Thinly slice the green onion and shiitake mushrooms. Cut the tomato into wedges and set aside. Whisk the eggs together in a small bowl. Cut the tofu into small cubes. 2. In a pot, bring the water to a boil over high heat. Add in the shiitake mushrooms, tomatoes and bouillon cube/powder. Cook for 3 minutes. Once the tomato has softened, lower the heat to medium. Add in tofu, wakame seaweed, grated ginger and soy sauce. Thicken the soup by adding the dissolved mixture of potato starch and water. 3. Season with rice vinegar. Lastly, add in the whisked eggs by making a swirl in the soup. Remove from heat. Adjust the taste with salt and black pepper if needed. ※Watch more on YouTube! 1. Use any bouillon powder or cube you have on hand. Depending on the product, the sodium contents differs. Make sure to adjust the taste by adding more salt or water at the end. 2. Once you add in the wakame seaweed, try not to boil the soup otherwise it might result in an unpleasant seaweed smell. Store in an air-tight container in the fridge for up to 5 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/ 09/04 MIWA

▶VEGAN ＜Yield> 4 servings 10 minutes 0 minutes 1 Asian eggplant (120g), thinly sliced 2 small cucumbers (200g), thinly sliced 30g ginger, shredded 3 pieces myoga (Japanese ginger), thinly sliced 5g (2 inch ×2 inch) kombu, cut into thin strips ½ teaspoon salt ½ teaspoon Soy sauce 1. Slice the eggplant, cucumbers and myoga as thin as possible. I recommend using a mandolin if you have one. Remove the skin of the ginger and thinly shred it. 2. Transfer the sliced eggplant, cucumbers, myoga and giner into a large bowl. Sprinkle with salt and then massage until liquid comes out. Cut the kombu into thin strips and then add them into the bowl. Mix everything together a couple times and let sit for 10 minute. After resting add in the soy sauce and toss together. Transfer to a plate and now it's ready to be enjoyed. ※Watch more on YouTube! 1. In place of eggplant, use celery and zucchini. 2. Mix in your favorite fresh herbs if you want. 3. This recipe is a great topping for cold soba noodles. Store in an air-tight container in the fridge for up to 5 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!2021/09/04 MIWA

▶VEGAN ＜Yield> 4 servings 7 minutes 0 minutes 1 small tomato (200g), diced 1 small apple (250g), small chunks 10g ginger 3 tablespoons Soy sauce 2 tablespoons water 2 tablespoons Toasted sesame oil 2 tablespoons ground toasted sesame seed 1 tablespoon granulated sugar 2 cloves garlic 1. Cut the tomato into small dice and set aside. Core the apple and cut into small chunks. 2. In a blender add cut apples, soy sauce, water, toasted sesame oil, sugar, garlic and ginger. Blend until it’s pureed ( I like to have a little bit of chunky texture left in my dressing). 3. Combine the dressing with the diced tomatoes and and ground toasted sesame seeds. The sauce is now ready and can be stored in the fridge for up to 5 days. 4. Serve on rice along with tofu or a fried egg on top. Just drizzle the dressing and sprinkle with some chopped green onions. Now it's ready to be enjoyed! ※Watch more on YouTube! 1. If the dressing is too pungent then reduce the amount of ginger and garlic used. 2. This dressing pairs well with so many things such as leafy greens, fried eggs, cold soba noodles and silken tofu. Store in an air-tight container in the fridge for up to 5 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/ 09/ 11 MIWA

＜Yield> 1-2 servings 7 minutes 8 minutes 300g Japanese sweet potato 1 tablespoon salted butter 1 teaspoon Soy sauce 1 teaspoon aonori flake 1. Slice sweet potato into ½ inch thick pieces. Soak them in a bowl of water for 5 minutes. Drain the water and wipe off the excess liquid. 2. To a pan, add butter followed by the sliced sweet potatoes. Cover the pan and cook over low heat for 4 minutes. Flip the slices over and continue to cook for another 4 minutes until the sweet potatoes become fork tender. 3. Once cooked, splash with soy sauce and remove from heat immediately. Transfer to a plate and sprinkle with aonori flake. ※Watch more on YouTube! 1. Butter tends to burn easily so please keep the heat low. 2. You can swap aonori flake for black pepper. Store in an air-tight container in the fridge for up to 4 days. Make sure to reheat the sweet potatoes when you want to enjoy them. - 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! 2021/10/02 MIWA

＜Yield> 3 servings 7 minutes 65 minutes 1 large (300g) onion 150g kabocha squash 1 can tuna (80g), drained ¼ cup canned chickpeas, drained and rinsed 1 tablespoon olive oil 7 cherry tomatoes 2 cloves garlic Seasonings 1 tablespoon Soy sauce ½ teaspoon curry powder ½ teaspoon salt 1. Chop kabocha squash into 1 inch dice. Drizzle with olive oil, salt and your choice of chopped herbs. Bake at 200℃ (approximately 400ºF) for 50 minutes in the oven until it’s fork tender. 2.Thinly slice the onion and garlic. In a pan, heat 1 tablespoon of olive oil over medium heat. Once the oil is heated, add sliced onions and garlic. Sprinkle with salt. Sauté until the onions have caramelized. If needed, splash in some water to prevent burning. 3. Once the onions have turned brown, add in drained and rinsed chickpeas, drained tuna, cherry tomatoes and curry powder. Cook until fragrant. 4. Add in roasted kabocha squash (step 1), soy sauce and cherry tomatoes. When the tomatoes blister, remove the pan from heat. Adjust the taste of the curry with salt. Transfer to a plate and now it's ready to be enjoyed. ※Watch more on YouTube! 1. Kabocha can also be steamed instead of being baked. Please adjust the cook time and temperature according to your own oven situation. 2. Feel free to add in more curry powder. 3. Kabocha squash will lose moisture over time and become dry. When this happens you can use the kabocha squash to make soups. The best part! Please watch here on YouTube. Store in an air-tight container in the fridge for up to 5 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/10/02 MIWA

▶VEGAN ＜Yield> 2 servings 6 minutes ( doesn’t include soaking time for the rice and beans) 50 minutes (varies depending on the rice cooker you use) 650ml water, divided 1 cup (150g) Japanese sushi rice 150g shiitake & shimeji mushrooms ⅓ cup (50g) beans and seeds mixture 1½ tablespoons (3g) unsalted dried wakame seaweed 1½ tablespoons toasted sesame seed ½ tablespoon rice wine ½ tablespoon Mirin 1 teaspoon Kombu dashi powder / vegetable dashi powder 2 pinches salt (optional) 1. Rinse the rice and drain the water. Soak rice and your choice of beans in 400ml of water for 1 hour. 2. Thinly slice the mushrooms. Hydrate wakame seaweed by soaking in 250ml of water for 5 minutes. Strain the wakame seaweed and save the liquid. Squeeze the wakame seaweed and chop it finely. Set it aside. 3. Add the soaked rice and beans from step 1 to the rice cooker. Next add in the kombu stock powder, rice wine, mirin and the liquid from the wakame seaweed. Place the mushrooms on top. Cook the mixture in a rice cooker on regular mode. 4. Once it's cooked, add in the chopped wakame seaweed and sesame seeds. Mix to combine. Adjust the taste with salt. Serve in a bowl along with fresh herbs. ※Watch more on YouTube! 1. You can make this recipe with rice only. If that’s the case, use 1½ cups of rice instead. 2. Make sure the wakame seaweed is unsalted. Store in an air-tight container in the fridge for up to 4 days and in the freezer for up to 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 very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/10/02MIWA

＜Yield> 3 servings 5 minutes 15 minutes 600ml water 2 cups (200g) kabocha squash, diced 1 cup (100g) carrot 1 cup (50g) mushrooms 1½ tablespoons yellow miso 1 tablespoon oil 1 dashi packet Toppings green onion Japanese seven spices 1. Chop the mushrooms into small bite sized pieces. Thinly slice the carrots. Chop the kabocha squash into ½ inch dice. 2. Heat the oil in a pan over high heat. Sauté the mushrooms and carrots for 5 minutes or until the carrots are slightly softened. Add in the water, kabocha squash and the dashi packet. Once it comes to a boil, lower the heat and simmer for 4 minutes while covered. After 4 minutes have elapsed, remove the dashi packet and continue to simmer with the lid on until the kabocha squash is cooked through. 3. Once cooked, remove from heat and dissolve in the miso paste. Now it's ready to be enjoyed! ※Watch more on YouTube! 1. You can use kombu dashi packet OR dashi powder as a substitute for a dashi packet. 2. Use any type of mushrooms you have on hand. I love to mix different kinds of mushrooms to amp up the flavor. Store in an air-tight container in the fridge for up to 3 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/ 10/02 MIWA

▶vegan ＜Yield> 2 servings 7 minutes (does not include soaking time) 40 minutes 1L water, divided 1 cup mitsuba, chopped ½ cup (80g) dried sushi rice Toppings 1. bonito flakes and Soy sauce (omit this for vegan option) 2. pickled plum 3. green onion, chopped 4. 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. Chop up the mitsuba leaf (or any herbs) and set aside. Mix bonito flakes with soy sauce in a small serving bowl. Feel free to prepare any of your favorite toppings (watch more on YouTube). 3. Once the rice is cooked, add the chopped mitsuba leaf and stir it once. Serve the porridge in a bowl and enjoy with your favorite toppings. ※Watch more on YouTube! 1. Mitsuba is an optional ingredient. 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. Store in an air-tight container in the fridge for up to 5 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/10/09 MIWA

▶VEGAN ＜Yield> 1 serving 1 minute 8 minutes 150ml water 100ml soy milk/almond milk or any dairy-free alternative 2 tea bags 1 medium ripe banana, sliced cinnamon powder 1. In a pot, add the 2 tea bags and water. Let them steep for 2-3 minutes over low heat. Discard the tea bags. 2. Add milk and sliced banana. Continue to cook over low for 5 mins as you mash the banana. Once cooked, pour the banana mixture into a mug and Pore sprinkle with cinnamon. Add in any sweetener or sugar if desired. ※Watch more on YouTube! 1. The longer you steep, the bolder the flavor will become. 2. Use any milk you have on hand. Store in an air-tight container in the fridge for up to 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 very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/10/08 MIWA