Search Results

▶vegan ＜Yield> 2 serving 2 minutes 15 minutes 150ml water 5 sheets nori seaweed 1½ tablespoons sake 1 tablespoons Soy sauce 1 tablespoon granulated sugar 1 teaspoon kombu dashi powder/vegetable dashi powder 1. To a pot add water, soy sauce, sake, kombu dashi powder and sugar. Once it comes to a boil then add the nori seaweed tearing it into small pieces by hand. 2. Cook over low heat for 10-15 minutes until it thickens. Stir continuously to prevent it from burning. When it reaches a paste-like consistency, remove it from heat and transfer to the container immediately. ※Watch more on YouTube! 1. If you don't have kombu dashi packet you can use dashi powder (this is not vegan). You can also swap water in this recipe for homemade soup stock. If that's the case then there is no need to add in the stock powder. Please adjust the taste by adding more soy sauce or salt at the end. 2. Feel free to splash in some water until the nori paste thickens and becomes paste. 3. Make sure to transfer the nori paste into the container as soon as it becomes a paste, otherwise the nori will start to stick at the bottom of your pan. 4. Some kombu dashi powder does contain fish, so please read the label carefully. Store in an air-tight container in the fridge for up to 10 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! 2021/10/23 MIWA

▶VEGAN ＜Yield> 1 serving 5 minutes 1 minute 200ml boiling water ½ cup (200g) broccoli, cooked 1 tablespoon nori seaweed paste ½ teaspoon soup stock powder 1. Boil or steam the broccoli until it's al dente. 2. In a serving bowl add the broccoli, nori seaweed paste and soup stock powder. Pour in boiling water and give it a mix. ※Watch more on YouTube! 1. Feel free to adjust the amount of water to your liking. 2. Spinach, green onion and tofu are great substitutions for broccoli. Store 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 very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/10/23 MIWA

▶VEGAN ＜Yield> 1 serving 6 minutes 0 minutes 250g steamed sushi rice 100g firm tofu, drained 1/2 ripe avocado sauce 1 tablespoon nori seaweed paste 1 tablespoon toasted sesame seed 1 teaspoon neutral oil / flax seed oil/ Perilla oil 1 teaspoon Wasabi paste topping chopped green onions shiso leaves coriander Italian parsley 1. Cut the avocado and tofu into ½ inch dice. 2. In a bowl combine the nori paste, wasabi paste and oil. Next add in the avocado, tofu and toasted sesame seeds. Toss together to coat. 3. Serve rice in bowls and scoop generous amounts of step 2 on top of rice. Garnish some chopped green onions or your favorite herb if desired. ※Watch more on YouTube! 1.Toss everything together just before serving. The moisture from the tofu will seep out and will result in a water-down rice. Store the sauce and other ingredients separately in an air-tight container in the fridge. The sauce will last 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/ 10/23 MIWA

＜Yield> 1 serving 5 minutes 15 minutes 130g pasta 1½ cup leek, thinly sliced 4 pieces shiitake mushroom 80g canned tuna, drained (approx. 1 can) 1 tablespoon olive oil ¼ teaspoon salt Sauce 1 cup soy milk 2 tablespoons nori seaweed paste ½ teaspoon Soy sauce (optional) Toppings broccoli sprouts chopped green onion 1. Thinly slice shiitake mushrooms and leeks. Start cooking the pasta according to package directions but stop cooking when it's al dente. 2. Heat oil in a pan over high heat. Add the sliced leeks, mushrooms and salt. Cook until the leeks soften then lower the heat to medium. Next add in drained canned tuna, nori seaweed paste and soy milk. Mix until combined. 3. Add cooked pasta to the pan and continue to cook until the sauce has thickened to your liking. Adjust the taste of the recipe with salt or soy sauce if needed. Transfer to a plate and garnish with some broccoli sprouts and black pepper. ※Watch more on YouTube! 1. You can use any vegetables you like such as broccoli, onion, asparagus and bell pepper. 2. Nori seaweed paste is already very savory but feel free to add salt and soy sauce if after tasting you feel that something is missing. 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! 2021/11/ 06 MIWA

＜Yield> 4 servings 15 minutes (doesn’t include the time to soak the rice) 25 minutes 2 cups (300g) Japanese sushi rice 150g salmon 150g shimeji mushroom ½ cup (80g) carrot, Julienne ⅓ cup (50g) burdock root, Julienne seasoning 400ml water 1 tablespoon sake/rice wine 1 tablespoon Soy sauce ½ teaspoon salt, for rice ¼ teaspoon salt, for salmon 1. Rinse the rice and soak for 1 hour in water. Drain the water. 2. Sprinkle ¼ teaspoon of salt over the salmon fillet. Leave it for 10 minutes. Wipe off the excess moisture from the salmon by patting it with a clean kitchen towel or paper towel. 3. Cut the carrot and burdock root into thin matchsticks. Remove the stem from the shimeji mushrooms. 4. In a pot add the rice from step 1, ½ teaspoon salt, soy sauce, sake and water. Mix together. Place the cut burdock root, carrots, mushrooms and salmon on top. 5. Cook over high heat. Once it comes to a boil, cover and reduce the heat to low. Continue to cook for 10 minutes. After 10 minutes, bring the heat back up to high for 10-15 seconds. Turn off the heat and let the rice mixture steam for 15 minutes with the lid on. 6. After the rice has steamed for 15 minutes, open the lid and remove the salmon. Mix the rice from the bottom to the top. Remove the bones and skin from the salmon then put the salmon back into the rice. Mix once more and now it's ready to be enjoyed. ※Watch more on YouTube! 1. If you don’t have burdock root a good substitute is to use ginger and leeks to reduce the fishy smell. 2. Please do not open the lid in step 5 until the steaming process is done. 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! 2021/11/13 MIWA

▶vegan ＜Yield> 2-3 servings 20 minutes (doesn't include the time to soak the rice) 30 minutes Sushi rice 230g Japanese sushi rice 230ml water Sushi vinegar 2 tablespoons rice vinegar 1½ tablespoons granulated sugar ¾ teaspoon salt 6 sheets nori seaweed Soy sauce Wasabi paste Sushi fillings ½ large avocado ½ teaspoon lemon juice ½ teaspoon wasabi ½ teaspoon soy sauce ¼ cup canned corn, drained 1 tablespoon vegan mayonaise See this recipe 100g bean sprouts 1 cup (60g) carrot, shredded 1 tablespoon ground toasted sesame seeds 1 teaspoon Toasted sesame oil ½ teaspoon salt cucumber red bell pepper broccoli sprouts shiso leaves wasabi paste 1. Rinse the rice and soak for 1 hour in water. Drain the water and then cook rice with equal parts of rice to water in a rice cooker. 2. To make sushi vinegar mix together sugar, salt and rice vinegar. Drizzle the mixture on top of the steaming hot sushi rice (step 1). Mix together and fan the rice until it's completely cooled. 3. Chop the cucumber and red bell pepper into pinky sized pieces. Remove the bottom of broccoli sprouts. Mix the drained canned corn with the mayo. 4. Peel the skin from the avocado and mash it with a fork in a small bowl. Add in the lemon juice, soy sauce and wasabi paste. Give it a good mix until well combined. 5. Blanch the beans sprouts for 5 seconds. Shred the carrot into thin matchsticks. Sprinkle the cut carrots with salt and massage it until they start to sweat. Let them sit for 5 minutes then squeeze out the liquid. 6. Into a bowl add carrots, bean sprouts, toasted sesame oil and toasted sesame seeds. Toss to coat. 7. Make the tofu scramble according to this recipe. 8. Just before serving, cut the nori into quarters. Plate all the components separately and artfully arrange them. When it comes time to eat, take a piece of nori and spread a thin layer of rice followed by your favorite toppings. Fold the nori and dip it into the soy sauce along with wasabi. Enjoy! ※Watch more on YouTube! 1. Please use Japanese sushi sticky rice (short grain rice). You can substitute rice vinegar with apple cider vinegar. 2. Feel free to use any raw vegetable or even fruit as a topping. 3. Here is how to make Japanese sushi rice in a pot in case you don’t own a rice cooker. Store all the components separate in an air-tight container in the fridge for up to 4 days. Japanese sushi rice will dry up after it’s combined with sushi vinegar. In order to make ahead of time, reheat the plain Japanese sushi rice and mix it with sushi vinegar just before serving it. ☆彡My family enjoyed the sushi with Japanese sake! It was such a good paring! If you want to give it a try, click here and use MIWACOOKING for $20 off. This code will expire at the end of December 2021. - 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! 2021/11/20 MIWA

< VEGAN TOFU OYAKODON/ ビーガン親子丼> ▶vegan ＜Yield> 2 servings 6 minutes 10 minutes 2 servings steamed rice 300g firm tofu 1 cup (100g) onion, thinly sliced ½ cup (80g) carrot, Julienned 3 shiitake mushrooms 1 sheet nori seaweed Seasoning 120ml kombu stock or vegetable dashi powder 3 tablespoons Mirin 2½ tablespoons Soy sauce 1 teaspoon granulated sugar 1. Thinly slice the peeled onion. Julienne a carrot into thin matchsticks. Slice the shiitake mushrooms. Mix together the kombu stock/vegetable stock, mirin, sugar and soy sauce in a pot or a deep pan. 2. In the same pan add in onions, carrots and shiitake mushrooms. Cook on high heat. Once it comes to a boil, reduce the heat to medium and continue to cook for 5-7 minutes or until the vegetables become slightly softened. Break the tofu into chunks by hand and add on top of the softened vegetables. Cover and let simmer for a another 4 minutes or until the tofu is warmed throughly. 3. In a bowl add steamed rice and cover with torn pieces of the nori sheet. On top of the nori, add the simmered tofu along with the vegetables. Don't forget to pour on the yummy sauce! Garnish with some chopped green onion. Now it's ready to be enjoyed! 　※Sharing more tips on the video! ・If you are wondering what kind of tofu to use, it is actually up to you. A good rule of thumb is that the more firm the tofu is, the more filling it becomes. ・Feel free to use vegetables like burdock root, leeks or any other kind of mushroom. 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! 2021/11/27 MIWA

▶VEGAN ＜Yield> 2 servings 13 minutes 8 minutes 200g dried soba noodles Dressing 1 small apple (250g), cored 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, whole and peeled 10g ginger Toppings tofu leafy greens cherry tomatoes cucumber avocado toasted sesame seeds (Any fresh vegetables you have on hand^^) 1. Chop your favorite toppings into small bite-sized pieces. Cook the soba noodles according to the package instructions. Once cooked, drain and rinse the noodles to remove the starch. 2. In a blender add apple chunks, soy sauce, water, toasted sesame oil, toasted sesame seeds, sugar, garlic and ginger. Blend until pureed ( I like to have a little bit of chunky texture left). 3. Combine the cooked noodles from step 1 with the dressing from step 2. The sauce can be stored in the fridge for up to 5 days. ※Watch more on YouTube! 1. If the sauce is too pungent then reduce the amount of ginger and garlic used. 2. If using a sweet variety of apple then reduce the amount of sugar to 1 teaspoon. Store noodles and dressing separately 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! 2021/11/27 MIWA

▶VEGAN ＜Yield> 1 serving 6 minutes 0 minutes 150g steamed rice 20g mustard spinach 1 tablespoon toasted sesame seeds ½ teaspoon yukari powder 1. Blanch the mustard spinach. Let it cool then tap to dry with a kitchen cloth. Chop the mustard spinach finely. 2. In a mixing bowl add yukari powder, toasted sesame seeds, steamed rice and the finely chopped mustard spinach from step 1. Mix to combine. Serve in a bowl and now it's ready to be enjoyed. ※Watch more on YouTube! 1. Instead of using yukari seasoning you can use any type of FURIKAKE or even pickled plum. 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! 2021/12/04 MIWA

< VEGETABLE CREAMY SOUP/豆乳野菜スープ> ▶VEGAN ＜Yield> 2-3 servings 6 minutes 12 minutes 1½ cup water 1½ cup (100g) Chinese cabbage/Napa cabbage, chopped 1 cup (120g) onion, diced 1 cup (120g) carrot, diced 1 piece dried shiitake mushroom, sliced ½ cup chickpeas, drained ¼ cup (30g) celery, sliced ½ cup(150g) potato, diced Seasonings 1 cup soy milk 1 or ½ tablespoon Soy sauce 2 teaspoons potato starch/rice flour/cornstarch ½ teaspoon salt black pepper (as much or little as you like) 1. Chop all the vegetables into a small dice. The smaller the vegetables are cut, the faster they will cook. 2. Add 1 cup of water and sliced dried mushrooms at the bottom of the pot. Pile on the cut vegetables from step 1 and sprinkle with salt. Cover and bring to a boil over high heat. Once it comes to a boil, lower the heat to a simmer until all the vegetables are cooked (approximately 10 minutes). 3. Add the remaining ½ cup of water and drained canned chickpeas. Season the soup with soy sauce and black pepper. Add in the soy milk and potato starch to thicken the soup. Once it has thickened, remove from the heat and divide it into your bowls. Enjoy with black pepper or vegan cheese if you want. ※Watch more on YouTube! 1. If the soup is too thick, add more soy milk or water to thin it out to your desired consistency. 2. I highly recommend adding root vegetables like carrots and sweet potatoes. 3. Always make sure to season the soup with salt, pepper and soy sauce before serving it. I like to enjoy my soup with a sprinkle of garlic salt. 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! 2021/12/04 MIWA

＜Yield> 2 servings 10 minutes (doesn't include time for freezing tofu) 15 minutes -300g (10.5oz) firm tofu -2 tablespoons high heat oil -2 tablespoons potato starch or corn starch -salt & black pepper Teriyaki Sauce -2 tablespoons Soy sauce -1 tablespoon granulated sugar -1 tablespoon vinegar -1 tablespoon water Egg sauce 2 eggs ¼ cup onion, minced 1½ tablespoons Japanese mayo 1 tablespoon unsweetened yogurt ½ teaspoon granulated sugar -green onion -any leafy greens 1. To make tofu meat, cut the tofu into bite size pieces. I cut one block of tofu into 8 pieces. Put them into a container and freeze until frozen. 2. Thaw the tofu and then squeeze gently to draw out the liquid and wipe off the excess. 3. Season the tofu meat with salt and pepper. Next, coat tofu meat with potato starch. In a small bowl, mix teriyaki sauce as listed above. 4. Heat oil over medium-high heat then pan fry the tofu until it’s nice and crispy on both sides. Remove from heat and wipe the oil from the pan. Add the mixed sauce and thicken the sauce for 1 minute over medium-low heat. Transfer to a plate. 5. To make the egg sauce, first boil eggs for 9 minutes then let them cool in an ice bath. Remove the shells then mash the eggs with a fork. Mix in the finely minced onion, Japanese mayo, yogurt and sugar. 6. Spoon generous amounts of egg sauce (step 5) on top of the teriyaki tofu (step 4). Garnish with chopped green onion and black pepper if you want. ※Watch more on YouTube! 1. In step 3, I would suggest transferring the tofu straight into the oiled pan once the tofu is coated with potato starch, otherwise it will start to stick to the plate. 2. Once you add the teriyaki sauce, make sure to keep the heat at medium-low. It's very easy for the sauce to burn. 3. If you are plant based, omit the eggs from the recipe and swap for vegan mayo. Also add in a bunch of your favorite fresh herbs. 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! 2021/12/18 MIWA

It's a tradition in Japan to eat soba noodles on the last day of year. My family followed this tradition and enjoyed soba noodles together with tempura. Japanese noodle soups usually contains fish stock but this time I'm introducing a plant based/ vegan version! I hope everyone of you can enjoy this delicious noodle soup! ＜Yield> 1 serving 5 minutes (not including soaking time) 15 minutes Kaeshi (soup base) ¾ cup (150ml) Mirin ¾ cup (150ml) Soy sauce 1 tablespoon granulated sugar Noodle Soup / 1 serving 1-2 pieces dried shiitake mushroom 1 piece kombu (5×１0cm) 2 cups water 3 ½ tablespoons kaeshi (recipe above) Noodle soup (easy version)/ 1 serving 3½ tablespoons kaeshi (recipe above) 1½ cups hot water 1 teaspoon Kombu dashi powder / vegetable dashi powder Optional toppings Japanese seven spices 1. Using the dried shiitake mushrooms & kombu Soak the kombu & dried shiitake mushrooms in 2 cups of water overnight. If you are in rush, soak the dried shiitake mushrooms in hot water for 30 minutes and the kombu in cold water for 30 minutes. After soaking, remove the shiitake mushrooms and kombu. OR 1. Easy Version: Using kombu dashi powder Dissolve 1 teaspoon of kombu dashi powder into 1½ cups of hot water. 2. In a pot over medium heat add in the mirin. Once it comes to a boil, let it cook for 5-10 seconds to cook off the alcohol. Add in the sugar and dissolve it well. Next add in the soy sauce. Just before it returns to a boil, remove from heat and transfer to a bowl. Let it come down to room temperature. This is called KAESHI in Japanese. 3. Take 3 tbsp-3½ tbsp of KAESHI (step 2) and mix with dashi (step 1) in a pot. Heat it up until it's hot enough to enjoy. Now the soup is ready! 4. Cook noodles according to their package instructions. Drain the water and transfer to serving bowls then pour the soup (step 3) over the noodles. Garnish with your favorite toppings. In the video, I'm using fried eggplant, spinach and tempura bits as toppings. ※Watch more on YouTube! ・The mixture of soy sauce and mirin (step 2) can be kept refrigerated for 2 weeks. The longer it sits, the better it tastes. ・In step 2, the kaeshi can burn easily so try not to cook it for too long. The entire process should only take 3-4 minutes. ・If it tastes too salty, you can always dilute with water to your liking. Store the soup in an air-tight container in the fridge for 2 days after it’s made. Store the soup and noodles separately. JAPANESE PICKLES RECIPE - 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! 2021/01/25 MIWA