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OSUIMONO(お吸い物) refers to Japanese clear soup made of flavorful dashi( soup stock). Pickled plum and fish stock are nicely incorporated together in this one bowl. If you ever stay at a ryokan (traditional Japanese style hotel), you might taste this at the end of your multi-course meal! Cure your stomach after feasting during the holiday season! Enjoy! < PICKLED PLUM SOUP/ 梅のお吸い物> ＜Yield> 1 serving 2 minutes 0 minute 1 pickled plum 1 cup boiling water ½ cup lettuce, shredded 2 tablespoons bonito flakes 1 teaspoon Soy sauce ½ teaspoon dashi powder chopped green onion 1. Tear the lettuce by hand and add it into a bowl. Add in the dashi stock powder, pickled plum and soy sauce. 2. Pour the boiling water into the bowl. Garnish with bonito flakes and now it's ready to be enjoyed. ※watch more on Youtube! ・For the pickled plum and dashi stock powder, depending on the products you use, the sodium content differs. Please adjust the final taste by adding more or less soy sauce. OYAKODON I don’t recommend storing it since the soup will be too tart because of the picked plum. Let me know by tagging me on Instagram I love to see your creations! - 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! 2020/10/24 MIWA

This tuna mayo onigiri is a perfect option for a bento box, potluck and just for snacking! I especially love the extra crunchy bites from the pickles in this tuna mayo onigiri recipe! For more onigiri recipes, check out the links below! -miso eggplant vegan onigiri -edamame cheese onigiri -salmon onigiri Enjoy! ＜Yield> 2 servings (2 rice balls) 6 minutes 0 mins (does not include time to cook rice) 150g steamed Japanese sushi rice (½ cup dried Japanese sushi rice grain) ½ teaspoon salt 1 sheet nori seaweed tuna mayo filling 1 canned tuna (80g), drained 2 tablespoon cucumber pickles, chopped 1 tablespoons Japanese mayonnaise 1 teaspoon Soy sauce black pepper 1. Mix together the steamed rice with the salt. Finely chop the pickles. 2. Drain the oil from the canned tuna. Mix it together with soy sauce, mayo, black pepper and the chopped pickles. 3. Place a quarter of the steamed rice (step 1) onto the plastic wrap. Add 1 tablespoons worth of tuna-mayo filling on top. Close it with another quarter of the steamed rice. Wrap it up and make a triangle shape. Repeat the same process for another one. 4. Wrap up the onigiri with a sheet of nori seaweed just before you eat. Now it's ready to be enjoyed. ・For the soy sauce, depending on which product you use, the sodium content differs. Please adjust the taste by adding more or less soy sauce and salt. ・Make sure the rice is sushi rice. MISO CREAM SOUP/ 味噌豆乳スープ JAPANESE EGG OMELETTE / 卵焼き Keep them in an air-tight container for 1 day. If you keep them in the fridge, the rice ball will get dry easily. It is ok to leave it at room temperature for a couple hours if the room isn't too hot. - 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! 2020/10/28 MIWA

＜Yields> 2 servings 7 minutes 3 minutes 150g steamed Japanese sushi rice (about ½ cup dried Japanese sushi rice) 1 tablespoon grounded sesame seeds ½ teaspoon sea salt 4 pieces shiso basil/ Italian basil MISO EGGPLANT 1 Asian eggplant 1½ tablespoon Mirin 1 tablespoon yellow miso ½ teaspoon granulated sugar 1. Cook the steamed rice. Mix with salt. For the eggplant miso; mix together the miso paste, mirin and sugar. Shred the shiso leaves thinly. 2. Cut the eggplants into small bite sized pieces. Heat the olive oil over medium heat. Sauté the eggplants until they start to sweat and become squishy. Lower the heat and then add in the miso mixture. Cook it away until almost all the liquid has evaporated. 3. Mix the steamed rice (step 1), ground sesame seeds, chopped shiso and the miso eggplant. Place half of the mixed rice on a piece of plastic wrap and form it into a triangle shape with the wrap. Repeat the same process for the second onigiri. 4. Plate your rice balls and garnish with reserved shiso if you want. ・The miso mixture will burn easily so make sure to keep the heat low once you add it in. ・To remove the bitterness from the eggplant, soak it into salted water (1 teaspoon of salt+ 2 cups of water). JAPANESE PICKLED RADISH Vegan miso soup Store them in an air-tight container for 1 day. If you keep it in the fridge, the rice ball will dry out. You can leave it at room temperature for a few hours only if the room isn't too hot. - 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! 2020/ 10/ 25 MIWA

This vegan tofu mayo will go with any type of veggies! My family is not particularly vegan, but we don't stock regular Japanese mayo anymore because we are satisfied with this homemade vegan tofu mayo. I know exactly what ingredients go into this vegan tofu mayo! It's protein packed and very tasty! What's not to love?? I often mix in more miso, vinegar or soy sauce depending on what recipe I will be using this mayo in. Feel free to play around with this homemade vegan tofu mayo. If you make one it in your kitchen, please share it with me on Instagram! For another vegan miso tofu mayo recipe, check out this link! ＜Yield> 4 servings 2 minutes 0 minutes 300g silken tofu 4 tablespoon olive oil ½ tablespoon rice vinegar ½ tablespoon lemon juice 1 teaspoon mustard 1 teaspoon granulated sugar 1 teaspoon salt ¼ teaspoon pepper 1. Put everything into a blender and blend until it becomes creamy. 　※watch more on YouTube! ・If the flavor of olive oil is too strong for you, please do half olive oil and half avocado oil. ・Please mix the mayo every time before you use it since it is prone to separate. ・The texture and taste is relatively light with makes it great for mixing with other seasoning and condiments such as soy sauce and miso. Store in an air-tight container in the fridge for up to 2 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! 2020/11/04 MIWA

How much do you know about Japanese rice?? When I say Japanese rice I am referring to sticky sushi rice. If you go to a Japanese supermarket, probably 95% of what you find there is the sushi rice kind. What's the difference in rice? That's the topic of this blog! In the video on YouTube, I’ll be answering other rice related topic such as: how to store the rice? how to rinse the rice? how to cook the rice how to keep the rice? I hope you will take a look and leave a comment on YouTube! Thank you very much for your support! 1. Exploring the 4 different types of rice in Japan. 2. Exploring the 5 most popular sushi rice brands in Japan ( according to my personal preference) -こしひかり( koshihikari) -あきたこまち(akitakomachi) -ささにしき(sasanishiki) -ミルキークイーン(miruki-kui-n) -ゆめぴりか(yumepirika) 3. How to cook the rice? <1. Exploring the 4 different types of rice in Japan> -白米（hakumai)/ Sushi rice This is the typical short grain sticky rice which can be used for sushi and onigiri. This is the most popular rice in a Japanese household. -玄米(genmai) / Brown rice Brown rice is a whole grain rice with the inedible outer hull removed. White rice is the same grain but has the hull, bran layer and cereal germ removed. Brown rice is more nutritious than white rice but is also harder to digest. -もち米（mochigome) / glutinous rice Glutinous rice is normally used for making rice cakes or Japanese confectionery. It's a lot stickier than regular sushi rice. -無洗米（musenmai) / pre-rinsed rice Sushi rice usually requires you to rinse it first before cooking. However this MUSENMAI is already rinsed. I personally use this type, since my family consumes a lot of rice. It’s very helpful for saving time. <2. Exploring the 5 most popular sushi rice brands in Japan> All of these sushi rice brands have a similar taste and texture. However, there are subtle differences depending on the variety and cultivation area. -こしひかり( koshihikari) This is the most popular kind in Japan. It has a relatively strong stickiness when cooked. It becomes very glossy and soft when the rice is cooked. -あきたこまち(akitakomachi) The grains are smaller than other brands. It won’t be as sticky. You can enjoy the light and firm grain texture. -ささにしき(sasanishiki) Just like あきたこまち（akitakomachi ), you can enjoy the light and firm grain texture. This is a perfect option for making sushi at home! -ミルキークイーン(miruki-kui-n) This rice has a very sticky and soft texture. The rice won’t be too dry and hard even after it has cool down. This is a great option for making a bento box or onigiri. Try not to use too much water otherwise it might become too soft. -ゆめぴりか(yumepirika) Relatively on the sticky side but the texture and sweetness are well balanced. Also works great for a bento box. <3. How to cook the rice?> Please watch the video and 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! Thank you very much for reading! Please share with anyone who might be interested in learning! Reference; https://www.ricepier.jp/%E3%81%8A%E7%B1%B3-%E9%9B%91%E7%A9%80%E8%BE%9E%E5%85%B8/%E3%82%B3%E3%83%A1%E3%81%AE%E5%93%81%E7%A8%AE%E3%81%82%E3%82%8C%E3%81%93%E3%82%8C/ 2020/11/14 MIWA

＜Yield> 1 serving 10mins 30 mins How to make kinpira (3 servings) ½ cup shredded ( 100g) broccoli stem 1 cup shredded (140g) carrot 1 tbsp Mirin 1 ½ tbsp Soy sauce 1 tsp sugar 1 tsp cooking sake 1 tsp Toasted sesame oil 1tbsp toasted sesame seed ONIGIRAZU (1 onigirazu) ⅔ cup (200g) steamed Japanese sushi rice 1sheet nori seaweed kinpira( See above) shiso leaves 2 egg 1 mayo 1tbsp 1; Cook Japanese sushi rice according to the package instructions. 2; Remove the outer layer of broccoli stem and shred them into match thin sticks. Shred carrot into the same size as broccoli stem. Heat oil in the pan over medium heat. Add broccoli stem and carrot. When it’s slightly softened, add sugar, soy sauce, mirin and sake. Cook it for another 2mins. Drizzle some toasted sesame oil followed by sesame seeds. Off the heat immediately and set it aside. 3; Cook fried egg for 2 mins on each side. The egg yolk should be firm enough to hold the shape. 4; Into the container (3inch×3inch square), make a bed of rice using ⅓ cup of steamed rice. Press it gently,then pile up shiso leaves, 2, 3 and mayo. Cover up with another ⅓ cup of steamed rice and press it down one more time. 5; Place plastic wrap and nori seaweed on top. Transfer 4 on the nori seaweed. Fold all sides of nori seaweed as you wrap a present. Wrap it up with plastic wrap and let it sit for 5 mins. Cut it in half and ready to be enjoyed. ( please watch Youtube for this step5) ※Watch more on YouTube! 1; If you taste a lack of flavor, feel free to mix in some salt to your rice before assembly. Keep them in an air-tight container in the fridge for 1 day. 2022/2/05 MIWA

▶vegan ＜Yield> 1 serving 10mins 30 mins How to make kinpira (3 servings) ½ cup shredded ( 100g) broccoli stem 1 cup shredded (140g) carrot 1 tbsp Mirin 1 ½ tbsp Soy sauce 1 tsp sugar 1 tsp cooking sake 1 tsp Toasted sesame oil 1tbsp toasted sesame seed Vegan onigirazu (1 onigirazu) ⅔ cup (200g) steamed Japanese sushi rice 1sheet nori seaweed kinpira( See above) shiso leaves 2 edamame ¼ cup any type of pickle 2tbsp minced vegan mayo 1tbsp 1; Cook Japanese sushi rice according to the package instructions. 2; Remove the outer layer of broccoli stem and shred them into match thin sticks. Shred carrot into the same size as broccoli stem. Heat oil in the pan over medium heat. Add broccoli stem and carrot. When it’s slightly softened, add sugar, soy sauce, mirin and sake. Cook it for another 2mins. Drizzle some toasted sesame oil followed by sesame seeds. Off the heat immediately and set it aside. 3; Boil edamame for 5-7mins until it’s soft enough to mash. Drain the water and mush it until it becomes chunky. Add in vegan mayo and minced pickles, then mix. 4; Into the container (3inch×3inch square), make a bed of rice using ⅓ cup of steamed rice. Press it gently,then pile up shiso leaves, 2 and 3. Cover up with another ⅓ cup of steamed rice and press it down one more time. 5; Place plastic wrap and nori seaweed on top. Transfer 4 on the nori seaweed. Fold all sides of nori seaweed as you wrap a present. Wrap it up with plastic wrap and let it sit for 5 mins. Cut it in half and ready to be enjoyed. ( please watch Youtube for this step5) ※Watch more on YouTube! 1;Use any pickles you have on hand. 2; Instead of edamame mixture, you can use avocado. Keep them in an air-tight container in the fridge for 1 day. 2022/02/05 MIWA

This vegan tofu pizza is all about the toppings and sauce. I have 3 different varieties for you to enjoy! -Sriracha mayo pizza -vegan cheese pizza -gochujang mayo pizza All of these vegan tofu pizzas are light, flavorful and low carb! I hope you will enjoy them! ＜Yield> 2 servings 4 minutes 6 minutes 1 piece thin fried tofu half avocado fresh herbs (I am using dill) black pepper Sauce 2 tablespoons Japanese vegan homemade mayo 1 teaspoon sriracha hot sauce 1. Preheat the oven to 200°C/ 392°F. Mix the vegan mayo with the sriracha hot sauce. Slice the avocado. 2. Place the fried tofu on a baking tray and then smother with half of the sauce(step 1). Bake it in the oven at 200°C for 6 minutes or until the edges of the fried tofu have crisped up. 3. Remove from the oven. Pile on the sliced avocado and fresh herbs followed by the rest of the sauce we reserved. Sprinkle with freshly cracked black pepper. ・Each oven works differently, so please keep your eye on on the tofu when baking. If your fried tofu is crisp and brown, it’s ready! ・Fried tofu doesn’t have much taste, so make sure to pile loads of toppings to make your pizza bold in taste. ・To make the fried tofu even crispier, pre-toast the fried tofu in the oven 200C for 2 minutes before you add the sauce and toppings. This step is totally optional. Store in an air-tight container in the fridge for 1 day. JAPANESE CANDIED SWEET POTATOES Let me know by tagging me on Instagram I love to see your creations! - 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! 2020/11/07 MIWA

Let me introduce to you the Chinese cabbage. Here is what we will cover in this post. 1. When is Chinese cabbage in season? 2. What are the health benefits in eating a Chinese cabbage? 3. How do you store Chinese cabbage? 4. How do you eat and cook a Chinese cabbage? <1. When is Chinese cabbage in season?> A: November-February (Japan) <2. What are the health benefits in eating a Chinese cabbage?> -Chinese cabbage contains high amounts of vitamin C. Vitamin C will protect you from catching colds due to its immune system boosting power. -Chinese cabbage also contains a variety of minerals such as potassium, calcium, and magnesium. Speaking of potassium, due to its diuretic effect excess salt is excreted. Hence, it will prevent high blood pressure. -High in fiber Chinese cabbage has an intestinal regulating effect. Great for those who tends to be constipated. <3. How do you store Chinese cabbage?> - Keeping the Chinese cabbage whole: Wrap with newspaper and store at a cool temperature for 1 week. Storing upright is preferable. -Once you've cut the Chinese cabbage: Wrap up with the plastic wrap and store in the fridge for 1 week. <4. How do you eat and cook Chinese cabbage?> Soups & hot pot In my opinion, making soups and hotpot with Chinese cabbage is the best! When Chinese cabbage is cooked, it will release lots of moisture along with natural sweetness. This brings so much flavor into your soup. I always cook down my cabbage until it has wilted and has become tender. Vitamin C is water soluble, so its nutrition will dissolve into the soup. It’s better to enjoy the soup together with Chinese cabbage. Even though picky kids don't like to eat Chinese cabbage itself, they will still drink the soup! haha Pickled & in a salad You can enjoy the cabbage raw. Chinese cabbage is very crunchy. The easiest way to eat it is to thinly slice and toss with some salt, soy sauce and toasted sesame oil. If you have chili oil or spices, then those would be great too! MISO CREAM SOUP/ 味噌豆乳スープ ASIAN SEAFOOD MIX RECIPE EGG AND CABBAGE MISO SOUP ※Some of these recipe doesn't call for Chinese cabbage directly, but please feel free to swap whatever vegetable is written there for Chinese cabbage. I love vegetables!! Do you guys love them as well?? I want to explore seasonal vegetables with you guys! If you like this type of blog, please leave a comment! Thank you as always! - 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! 2020/11/09 MIWA

Have you ever been overwhelmed by the many types of mushrooms found in Japanese supermarkets? Can these mushrooms be eaten raw? I love love mushrooms while my kids hate mushrooms!! haha There are so many kinds of mushrooms that you can only find in Japan. Enjoy trying these new kinds of mushrooms! Let’s explore the world of mushrooms! < LEARN ALL ABOUT JAPANESE MUSHROOMS!> 1. What season is the best to eat mushrooms? 2. What are the 4 kinds of major mushrooms you can find in Japan? 3. How do you store the mushrooms? 4. How do you eat and cook the mushrooms? 5. Recipe using mushrooms. <1: What season is the best time to eat mushrooms?> September- November (Japan) ※It differs depending on the mushrooms. <2. What are the 4 kinds of major mushrooms you can find in Japan?> Enoki mushrooms (えのき; enoki) -Low in calories but rich in minerals! YAY! -Has anti-cancer properties. -You don’t want to over cook them otherwise they will lose their texture easily. Shimeji mushroom (しめじ；shimeji) -Rich in umami. -Rich in dietary fiber which contributes to relieving constipation and lowering cholesterol levels. Shiitake mushroom(椎茸；shiitake) -The texture is very meaty. This is a great option as a meat substitute. -Lowers blood cholesterol. -Activates immune cells. -When shiitake mushrooms are dried the vitamin D increases. This contributes to bone formation. Maitake Mushroom（舞茸；maitake) -Rich in texture and aroma. -High in vitamin B, vitamin D and minerals. <3. How do you store the mushrooms?> -Store them in the fridge. -The mushroom go bad pretty easily. Make sure to use them up within 2 days. -To store the mushrooms longer: 1. Dry the mushroom in the sun. By letting them dry, not only it will they last longer but it also increases their nutritional value. I often use dried mushrooms in soup. It is super tasty!!! 2. Freeze them in a ziplock bag. By freezing the mushrooms, the cell membranes of the mushrooms breakdown and the enzyme works to increase the taste. <4. How do you eat and cook the mushrooms?> -Make sure to cook them before you eat. Cremini mushrooms are the only kind that are edible when raw. - Do not wash the mushrooms to retain their aroma. All you have to do is gently wiping off the dust and dirt with clean cloth or kitchen towel. -Each kinds of mushrooms has a different texture and aroma. I often mix multiple kinds of mushrooms for soup and stews. It’s packed with flavor! <5;Recipe using mushrooms> AGEDASHI-TOFU VEGETARIAN TOFU OYAKODON GOMOKUNI/ JAPANESE NIMONO DISH Vegan Japanese style vegetable mixed rice - 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! Please leave a comment on Instagram for any questions! Share with your friends and family♡ 2020/11/13 MIWA

Who would love to eat a savory and filling bulgogi for dinner?? If you are looking for an easy, quick and tasty Asian stir-fry recipe then this is the one! You can marinate the pork shoulder and freeze it as apart of your Sunday meal prep! For other frozen meal prep ideas, click here! ＜Yield> 4 servings 5 minutes 8 minutes 17.6oz (500g) thinly sliced pork shoulder ( shabu shabu pork) Marinade 4 tablespoons Soy sauce 3 tablespoons rice wine without MSG and salt 1½ tablespoons honey 1 tablespoon Toasted sesame oil 1 tablespoon gochujang 1 teaspoon ginger, grated 2 cloves garlic, grated 1. In a ziplock bag add all the condiments listed under . Add in the pork. If the pieces are too long or large then please slice them into bite sized pieces. Massage until everything is well combined. Pop them into the freezer. 2. Defrost the marinated pork and stir fry with your favorite vegetables. I’m using broccoli and tomatoes in the video. Adjust the taste with salt, pepper, toasted sesame oil. Sprinkle with some sesame seeds if you want. Now it's ready to be enjoyed! ・You can keep the pork in the freezer for up to 1 month. ・Pork itself is quite savory so please add in lots of vegetables! Onions, leeks and carrots are my go-to! ・Please use thinly sliced pork. If it’s too thick, the texture gets too tough and chewy. Store in an air-tight container in the fridge for 3 days after it’s cooked. Onsen egg rice bowl - 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! 2020/ 11/21 MIWA

If you are looking for a way to cook the leaf part of a daikon radish then this daikon leaf furikake is perfect! It's a vegan Japanese recipe! Learn more about daikon radish here! ＜Yield> 4 servings 1 minute 3 minutes 3 cups daikon radish leaves, chopped 1½ tablespoons Shio kombu / Salted Kombu 1 tablespoon Toasted sesame oil 1. Chop the leaf part of the daikon radish into bite sized pieces. 2. Heat toasted sesame oil over medium heat. Add in the chopped daikon radish leaves and salted kombu. Cook the leaves down for about 3 minutes until the volume has reduced down a third. Remove from heat and sprinkle with some toasted sesame seeds if you want. Use it on top of rice and now it's ready to be enjoyed! ・Salted kombu can differ in how much sodium it contains. Feel free to add in more or less. ・If you don’t have salted kombu, you can also use 2 teaspoons of soy sauce. Adjust the taste with salt to your liking. Store in an air-tight container in the fridge for 3 days after you cook it. - 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! 2020/11/24 MIWA