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⭐ Quick Summary A crisp, refreshing Japanese-style pickled cucumber (asazuke) made with kombu, salt, sugar, and rice vinegar.This simple, no-cook recipe is naturally vegan and perfect as a light side dish or as part of an Ichiju-Sansai balanced meal. ▶vegan ＜Yield> 2 servings 10 mins ( It doesn't include the resting time.) 0 mins 5 Asian cucumbers (600g) 3g kombu 1 ½ tbsp sugar 1 ½ tsp salt 1 ½ tsp rice vinegar 1. Trim the ends of the cucumbers, then partially peel the skin. Place them into a zip top bag. Cut the kombu into small pieces with kitchen scissors. 2. Into the zip top bag, add in the sugar, salt, rice vinegar and cut kombu. Rub the cucumbers and remove all the air from the zip top bag. Seal it completely. 3. Let it sit in the fridge for 5 hours to overnight. When you see the water seeping out from the cucumbers and kombu has become soft, they are now ready to be enjoyed. ※Watch more on YouTube! 1. Asian cucumbers are thinner than English cucumbers. You can use Persian cucumber, carrots and daikon radish as a substitute. 2. You can keep it for 3-4 days in the marinade, but if they cucumbers taste too salty, feel free to discard the marinade at any point. Keep it in a zip top bag in the fridge for 3-4 days. Gentle Note from Miwa If you’d like gentle support in creating more balance in your everyday meals, you’re welcome to explore my 60-day program. → Learn About the 60-Day Coaching Program 2022/08/17 MIWA

⭐ Quick Summary A simple, vegan-friendly Japanese pickled daikon (takuan) made with salt, sugar, vinegar, and kombu.This recipe uses a two-step marinating process to create a crisp, refreshing pickle that’s perfect as a side dish or part of a balanced Japanese-style meal. ▶VEGAN ＜Yield>   6 servings  20 minutes (does not include the time to marinate)  0 minutes -1 kg daikon radish (30 cm x 8 cm diameter) -1 ½  tbsp salt (25g) -½ cup water (100ml) Brine -3 ½ tbsp sugar (50g) -2 tbsp rice vinegar -3g kombu (10 cm) Prepare Daikon: Wash the daikon radish, cut it into 15cm lengths and then quarter it (watch more on YouTube). F irst Marinade: In a zip-top bag, add water and salt, then dissolve. Add the daikon radish and let it marinate in the fridge for 3 days. When closing up the bag, please ensure that air is removed from the bag. Flip the bag once a day. Second Marinade: Remove the daikon radish, rinse off the salt, and place it in a new zip-top bag. Add in the sugar, vinegar and small pieces of kombu. Rub them to mix, then remove out all the air. Let it sit in the fridge for another 2 days. Flip it daily. Slice and Serve: After the marinating process, rinse off the marinade. Slice the takuan and serve it on a plate.  ※Watch more on YouTube! If you want to scale this recipe up or down, use the following ratio: Ingredients -Daikon radish (desired quantity),  -salt and vinegar: 3% of the daikon's weight -sugar of 5% of the daikon's weight (adjust to 8-10% for a sweeter taste) -3g kombu Store the takuan in an airtight container in the fridge for up to 7 days. This TAKUAN  is great to be served in this tableware . 🌸 Gentle Note from Miwa If you often feel bloated or low-energy even when you try to eat well,you’re welcome to explore my 60-day program for gentle, steady support. → Learn About the 60-Day Program   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2022/12/16 MIWA

⭐ Quick Summary A cozy, flavorful miso ramen made by transforming leftover miso soup into a creamy, satisfying broth.This recipe is quick, budget-friendly, and packed with vegetables—perfect for using up ingredients and creating a nourishing Japanese-style meal. ＜Yield> 1 servings 8mins 10 mins Soup 1 cup leftover miso soup 1 tbsp M irin 1 cup (200ml) water 1/2 cup (100ml) unsweetened soy milk 1 tsp yellow miso 1 tsp soy sauce(Optional) black pepper ( as much as you want) ½ tsp Toasted sesame oil 1 serving Ramen noodle Topping ( Not optional) ½ cup 50g Chopped cabbage/ Napa cabbage ½ cup 50g sliced carrot ½ cup 50g sliced onion ½ tsp grated garlic 1 tbsp shio koji/ ¼ tsp salt 1 tbsp canned corn 1 tbsp chopped spring onion Your choice of protein( Optional) 1.(Make soup)Into the leftover miso soup, add mirin and water. Once it comes to a boil, reduce the heat to low. Add soy milk and dissolve miso paste. Make sure not to boil the soup. Feel free to adjust the taste by adding soy sauce or miso paste at this point. Off the heat and set it aside. 2. (Topping) Chop cabbage into big bite size pieces. Thinly slice onion and carrot. Grate garlic. To the pan, add 1 tsp of oil along with cabbage, carrot, onion and grated garlic all at once. Cook it on high for 2 mins. Add shiokoji/ salt , then cook for another 2mins. 3. Cook noodles according to the package instructions. Drain the water. 4. To the bowl, ladle your soup. ( Make sure it’s piping hot). Add noodles and toppings along with corn, chopped spring onion, black pepper and toasted sesame oil. ※Watch more on YouTube! 1. Try not to boil the soup after adding soy milk and miso paste. 2. Depending on the miso soup, you might want to add more or less miso paste. Feel free to adjust the taste to your liking. Feel free to scale up the portions but don’t forget to do the taste test. 3.I prefer to cook the noodles at the end when the soup is ready. Keep it slightly undercooked. 4. Corn is MUST-HAVE in my kid's opinion! ^^ It's the best to eat right after it’s served. This   Miso ramen is great to be served in this tableware . 🌸 Gentle Note from Miwa  If simple, nourishing bowls like this help your meals feel a little easier or more comforting,you might also enjoy exploring small habits that bring more balance into your everyday eating. If you ever want gentle support, my 60-day program offers a calm space to build these habits together—always at your own pace. → Learn About the 60-Day Coaching Program   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2023/02/04 MIWA

⭐ Quick Summary A bright, nourishing miso soup made with tomato juice, cabbage, onion, shiitake, and a touch of ginger.This soup is vegan-friendly (without eggs), quick to prepare, and perfect for days when you want something warm, comforting, and full of vegetables. ▶Vegan (If you omit the eggs) ＜Yield> 2 servings 5 minutes 10 minutes 1 cup shredded cabbage (150g) 1 cup sliced onion (150g) 2 pieces shiitake mushrooms ½ cup canned corn/ fresh corn kernels 1 cup tomato juice (unsalted) 1 cup water ½ tsp dashi powder / bouillon cube 1- 1½ tbsp yellow miso 10g ginger 2 eggs (optional) 1 tbsp flax seed oil (optional) Topping (optional) Parmagiano cheese 1. Shred the cabbage thinly. Thinly slice onion and shiitake mushrooms. 2. Into the pot add water, tomato juice, soup stock powder and all the vegetables from step1. Grate the ginger. Cover with a lid and cook it for about 5 mins or until it’s partially cooked. 3. Crack in the eggs if you want. When the eggs are cooked to your liking, remove from heat and dissolve in the miso paste. Serve the soup in a bowl. Drizzle on some flax seed oil. Top with p armagiano cheese. 1. If you are in a time crunch, shred your cabbage as thin as possible, so that you can speed up the cooking process. 2. Feel free to adjust the amount of miso you are adding. Store in an air-tight container for up to 3 days in the fridge. This TOMATO MISO SOUP  is great to be served in this tableware . 🌸 Gentle Note from Miwa  If you’d like gentle guidance in creating a more balanced eating rhythm, I offer a 60-day program you can explore whenever it feels right. → Learn About the 60-Day Coaching Program   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2023/09/30 MIWA

⭐ Quick Summary This guide introduces five common types of Japanese dashi—kombu, katsuobushi, awase, niboshi, and dried shiitake—along with their flavor profiles, health benefits, and easy methods you can realistically use at home. Perfect for anyone beginning Japanese home cooking or wanting to build more balanced, umami-rich meals. Topics 1: Introducing 4 different kinds of DASHI 2: Health benefits of DASHI 3: How you can make DASHI easily, quickly and realistically 4: Delicious recipes that use DASHI as a major component 1. KOMBU DASHI(昆布出汁） Kombu is the type of kelp. 90% of the kelp we have in Japan is actually produced in Hokkaido since kelp only grows at low temperatures in the ocean. The flavor is quite delicate, so I usually pair it with lots of vegetables for boosting up the flavor. 2. KATSUO DASHI（かつお出汁） Katsuo is a bonito fish in English. We eat it as sashimi when it’s fresh. Katsuo has a very strong fishy flavor and thus will make a soup very flavorful. Katsuo has been smoked, dried, then shaved into thin slices, finally becoming katsuobushi . Katsuobushi is the ingredient we are using to make katsuo-dashi. Without these time-consuming steps done by professionals, we won’t be able to enjoy this beautiful katsuo-dashi at home. That's the beauty of Japanese ingredients. There is always someone's effort behind them. I'm very appreciated of this. 3. AWASE DASHI (合わせ出汁） Awase literally means combining in Japanese. Awase-dashi is the combination of kombu seaweed and bonito flakes. Kombu has glu ta mic acid and bonito flakes has inosinic acid. They are both categorized as UMAMI elements. UMAMI is the fifth taste sensation. When these two are combined together, the UMAMI taste will go up 7~8 times greater than used alone due to a synergistic effect. 4. NIBOSHI DASHI(煮干し出汁） NIboshi are small dried sardines. Niboshi are slightly fishy but more budget- friendly than bonito flakes and kelp. I sometime use them in miso soup, but mostly for making Ramen or whenever I want to enrich the taste of the dish. 5. HOSHI-SHIITAKE DASHI (干し椎茸出汁） Hoshi shiitake is dried shiitake mushrooms. I usually pair them with kombu- dashi to make plant based soup stock. My kids doesn't like shiitake mushrooms themselves but they love this soup somehow. I’m showing how to make each dashi in my video, so please go to my YouTube channel!! There are two benefits based on what I have studied and experienced. 1. You can reduce the amount of oil & sugar used by consuming more dashi. There are 3 taste elements which people can be biologically addicted to: SUGAR, OIL and UMAMI. Dashi is packed with umami flavors from fish, seaweed and vegetables. If you start to enjoy more umami flavors, you will naturally crave less sugar and oil products. It's been said that if you introduce the UMAMI taste to your baby before turning 3 years old, the baby will pick up the umami taste more than those who haven’t been introduced. It means there is a better chance to reduce the amount of sugar and oil in their eating habits because umami is as addictive as sugar and oil to human beings. 2. It gives you better opportunities to stick to the ideal nutritionally balanced diets. When I make Japanese food, the first thing that comes in my mind is what can go along with a bowl of rice and soup. When I make something to go along with the bowl of rice and soup, I usually use less oil. Instead of sautéing my food with butter, I just steam and boil. Moreover, I usually make a main dish + 2 side dishes usin g different proteins and vegetables. Each take no time to make but result in a well balanced meal. To be honest, I don't make dashi from scratch every single day. However, I don't use dashi powder since the flavor is quite different than the one made from scratch. Then, HOW do I cook dashi??? The answer is a dashi packet . Inside of a dashi packet, there can be chunks of bonito fish, kombu, shiitake mushrooms and dried sardines. What is inside varies depending on the product you are using. How do you make DASHI with a dashi packet? All you have to do is put a dashi packet into water and bring it to a boil. Once you bring it to a boil, lower the heat and simmer for 4-6 minutes depending on how strong you want the taste to be. The longer you simmer, the more flavor will come out. Once done, shake your dashi packet to release more flavor and discard it from the soup. That’s it! You already have a beautiful dashi stock. The reasons why I like dashi packets! 1. There are options for lots of different flavors. Other than bonito flakes and kelp, you can find packets with shiitake mushroom and kelp which are perfect for plant based cuisine. 2. You can easily find packets without additives and salt. I want to enjoy my food as natural as possible. Japanese clear dashi soup Vegan miso soup OYAKODON/ JAPANESE RICE BOWL RECIPE Taking about myself, I used to skip meals all the time and then would substitute by eating snacks. I was especially craving sugar like chocolate and cookies. They were all so addictive and I couldn’t stop. It was OK because I was still very young. However after passing my mid 20’s, I start to feel bloated, heavy and had an overall lack of energy. Then I started to focus my attention on eating more traditional Japanese foods. Since then, I’ve been making dashi stock plus eating fermented products everyday. It has become part of my life now in my 40's. I feel energetic everyday and I haven’t seen the doctor in more than 10 years all while taking care of two crazy boys. Haha! If learning about dashi helps you enjoy your meals in a simpler, more comforting way,you might also be wondering how to bring this sense of ease into your everyday eating—especially on busy or tiring days. Many people tell me they want  to eat in a balanced way,but it often feels hard to stay consistent or to know what “balanced” actually looks like. If you ever feel the same and would like gentle support,my 60-day program offers a calm space where we build small, realistic habits together—always at your own pace and without restriction. → Learn About the 60-Day Coaching Program

⭐ Quick Summary This simple miso soup combines homemade dashi with vegetables, tofu, and wakame. It’s a warm, gentle dish that supports digestion and can be adapted to any vegetables you have on hand. Perfect for beginners learning Japanese home cooking. ＜Yield> 2 servings 5 mins ( It doesn’t include time to hydrate kombu) 17 mins ½ cup( 100g) , diced, carrot 1 cup ( 200g), diced , onion 4 pieces shiitake mushrooms silken/ firm tofu (100g) 1 tbsp dried unsalted wakame seaweed 10g kombu 20g bonito flakes 1L water 1 ½ - 2 tbsp miso paste 2 tbsp chopped spring onion ( optional) 1; Wipe off the dust with kitchen cloth. Soak kombu in water for 1hour to overnight in the pot. 2 ; Slice onion, carrot and mushrooms into about ¼ inch thick. 3; Heat kombu (step1) at medium low temperature until it starts to simmer. When the small bubbles start to appear around the edge of the pot, take out the kombu. 4; Turn the heat to high, and when the water starts to boil, put in the bonito flakes. Turn off the heat immediately as you push in down all the bonito flakes to let them fully submerged. Let it sit for 2-3 mins to steep more flavor. Strain the soup. 5; Add soup back into the pot and add chopped vegetables. When it's cooked, turn off the heat and add cubed tofu along with dried wakame seaweed. Dissolve miso paste. Serve it in your bowl and sprinkle some chopped spring onion. ※Watch more on YouTube! 1; Please do not boil the soup when kombu is still in on step3. 2; Use any vegetables you have on hand. Make sure to add hard vegetables first. Keep in an air-tight container in the fridge for 2 days. Miso soup pairs perfectly with: rice bowls grilled fish or tofu steamed greens pickles Ichiju-Sansai style meals This soup is a gentle, grounding addition to any balanced eating routine. Want to Learn More About Gentle Japanese Eating?  If you ever feel you’d like support in finding a more balanced, gentle rhythm with food, my 60-day coaching program is a space where we explore that together—slowly, kindly, and without any pressure. 2022/06/07 MIWA

This chicken is ridiculously tender and juicy thanks to the mayo and potato starch. You don't taste the mayo at all! All you taste is just a moist and juicy chicken. You can use this tender chicken on salads, rice and sandwiches. How you mix and match this recipe has endless possibilities. This meal prep will take you only 5 minutes with items you can easily find in the pantry. Once you freeze the chicken it will last up to 1 month in the freezer. All you need to do is defrost and enjoy this whenever you need it! ＜Yield> 2 servings 5 minutes 8 minutes 10.5oz (300g) chicken breast Marinade 3 tablespoons potato starch / corn starch 1 tablespoon mayo 1 tablespoon rice wine without MSG and salt 1 teaspoon honey/ sugar 1 teaspoon Asian chicken stock powder without MSG ½ teaspoon salt Batter/Coating:  3 tbsp of cornstarch 1. Slice the chicken breast into ½ inch pieces. In a ziplock bag add all the condiments listed under . Add in the sliced chicken breast. Massage them until everything is well combined. Pop them into the freezer . 2. Defrost the frozen chicken breast and  Lightly coat with cornstarch. Sauté them over medium heat for 4 minutes with the lid on. When the bottom is nice and brown. Flip over the chicken. This time, no need to cover it with the lid. Cook them for about 3 minutes over low heat. 3. When the chicken is cooked through, transfer to a plate. 4. Sprinkle with some salt and black pepper. Squeeze with lemon juice. Now it's ready to be enjoyed! ・You can keep the marinated chicken in the freezer for up to 1 month. ・Try not to slice the chicken too thick. You want to make sure that the chicken is cooked by checking that the internal is temperature 165°F or there is no more pink inside. ・The chicken itself is not overly seasoned. Make sure to adjust the taste with salt and pepper after you sauté them. ・Japanese seven spices go well with this chicken recipe. ・Make sure to check out how I use this super tender chicken in a salad on my video! Store in an air-tight container in the fridge for up to 3 days after cooking. MISO CREAM SOUP/ 味噌豆乳スー プ - First E-cookboo k s 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

Fermented foods and “gut health” can sound complicated. Many of my students tell me they're curious, but don't know where to start – spicy kimchi feels too strong, and sauerkraut is a bit much. I feel you! I also started with very simple, gentle recipes  that fit into my normal cooking flow.This water kimchi-style pickle is one of them: you use vegetables you already have, and rice-rinsing water  you usually throw away. No special tools, no strict rules – just a light, quietly fermented side dish that supports your digestion. I usually make this while I'm washing rice. It's not a “project”, just one small step in my everyday dinner routine.If you want to try fermentation without anything too strong or spicy, this is a soft first step☺　　 MIWA ▶ Makes 1 medium jar (about 3–4 servings) Ingredients Brine 2 cups rice-rinsing water (from the second rinse ) 2 tsp sea salt 2 tbsp mirin or 1 tbsp honey 1 clove garlic, thinly sliced A small piece of ginger, thinly sliced (Optional) 1 small dried red chili Vegetables 1 small cucumber, sliced 1 cup napa cabbage, bite-size ½ bell pepper, sliced You can also add carrot or radish. Firm veggies → slice thin / Soft veggies → a bit larger. Instructions 1. Rice-rinsing water Wash your rice. Quickly pour out the first  water. Add fresh water, gently rub the rice. Take 2 cups  of this second  milky water.(Cook the rice as usual – the rice is not used here.) 2. Make the brine Add rice-rinsing water, salt, mirin (or honey), garlic, and ginger to a small pot. Bring just to a gentle boil, then turn off the heat. Skim any foam, let cool completely. 3. Prepare vegetables Wash and cut all vegetables. Firm ones thin / soft ones bite-size. 4. Pack and ferment Put the vegetables into a clean jar. Pour in the cooled brine and add the chili if using. Make sure vegetables are mostly under the liquid. Close with a lid and leave at room temperature for 1.5–3 days , away from direct sun. When you see small bubbles and a light sour smell, move to the fridge. Chill at least half a day  before eating. How to Serve As a small side dish with rice and miso soup With noodles or grain bowls for extra crunch You can also sip a little of the brine like a light, savory “soup” MIWA’s Tips Around 20–25°C (68–77°F)  is ideal. Cooler rooms just need more time. If you're new to fermented foods, start with a small amount and see how you feel. If it smells off, looks strange, or has mold, don't eat it – trust your senses. This pickle is great to be served in this tableware . -If you’re ready to gently change your relationship with food—not with strict rules, but with small Japanese-style habits like this—I’d be happy to support you through my personal coaching .   - MIWA's E-cookboo k s   are available！ I hope this will be helpful and enjoyable in your kitchen^^

▶VEGAN ＜Yield> 2 servings 6 minutes 0 minutes 1½ cup (300g) turnips or cucumber, sliced 4 shiso leaves 2-3 pickled plums/umeboshi 2 tablespoons mirin 1 tablespoon toasted sesame oil 1 tablespoon ground toasted sesame seeds 1 teaspoon soy sauce ※Check out our SHOP PAGE ! 1. Thinly slice the turnips. Shred the shiso leaves thinly. 2. Remove the pit from the pickled plums and puree them. Heat the mirin in the microwave at 600W for 30 seconds to let the alcohol evaporate. 3. In a bowl, add the pureed pickled plums, mirin, soy sauce and toasted sesame oil. Toss with the sliced turnips, shiso leaves and toasted sesame seeds. 4. Garnish with some reserved shiso leaves and enjoy! ※Watch more on YouTube! 1. You can swap shiso leaf for nori seaweed or any other herbs. 2. Adjust the taste with salt and soy sauce before you serve it. 3. There are many different varieties of umeboshi/pickled plum which all have different sodium contents. Adjust the amount of umeboshi accordingly, between 2-3 pieces. 4. Toss the vegetables with the dressing just before serving, otherwise the moisture will seep out and get too soggy. Store the dressing and vegetables separately. It will last up to 4 days in the fridge if stored in an air-tight container. - First E-cookboo k s 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! 2020/02/26 MIWA

▶vegan ＜Yield> 2 servings 8 minutes 2 minutes somen noodle 1½ cups tomato, diced (a large tomato) 4 shiso leaves ½ avocado Canned tuna(Optional) Dressing 3 tablespoons S oy sauce 1½ tablespoons rice vinegar 1½ tablespoons lemon juice (the juice from 1 lemon) 1 tablespoon olive oil 1 tablespoon granulated sugar ½ teaspoon Kombu dashi powder / vegetable dashi powder 1. Cook the noodles according to their package instructions. Let them cool down and set aside. Chop the tomato into small dice. 2. In a large bowl mix together the rice vinegar, lemon juice, soy sauce, sugar, kombu stock powder , olive oil and chopped tomato. 3. Thinly slice the shiso leaves. Slice the avocado. 4. To the dressing bowl from step 2, add in noodles, shiso leaves and avocado. Toss everything together. Serve it on a plate and garnish with some herbs and extra avocado if you want. ※Watch more on YouTube! -Adjust the amount of lemon juice to your preference. -You can use any thin noodle in this recipe. -Use any vinegar you have on hand. -If you are opting for canned tuna, add them in Step4. Store the noodles and dressing separately in an air tight container in the fridge for up to 2 days. This Tomato avocado noodle Salad  is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2021/ 04/10 MIWA

▶Serves 2 Ingredients 1 1/2 cups cooked Japanese white rice (warm) 2 tbsp jako  ( small dried whitebait fish ) 1 tsp sesame oil 1/4 tsp salt 1 tsp soy sauce 2 tbsp ground toasted sesame seeds 1 tbsp dried wakame  ( seaweed , unsalted) Instructions Cook the rice Prepare Japanese white rice and keep it warm. You’ll need about 1 1/2 cups. Cook the jako Heat sesame oil in a small pan over medium heat. Add the jako  and sauté for 1–2 minutes until fragrant and slightly crispy. Rehydrate the wakame Place the dried wakame in a small bowl of water and let it soak for 5 minutes, or until softened. Drain well and gently squeeze out excess water. Finely chop the wakame with kitchen scissors or a knife. Set aside. Mix everything In a large bowl, add the warm rice. Add the cooked jako , salt, soy sauce, ground sesame seeds, and dried wakame . Combine Gently mix until evenly combined. Taste and adjust seasoning if needed. Serve Divide into bowls and enjoy warm or at room temperature. MIWA’s Tips If you don’t have jako , you can substitute with katsuobushi  ( bonito flakes ) or salmon flakes. Storage time Keep in an air-tight container in the fridge for 2 days, freezer for 2 weeks. This rice is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience

▶Vegan ＜Yield>   2 servings   3 mins   5mins 6 pieces shiitake mushrooms (100g) 150g maitake 200g shimeji mushrooms 2 - 2 ½ tablespoons shiokoji  1 tablespoon cooking sake / water 1; Trim the stem( ¼  inch or 5mm) of shimeji mushrooms.  Separate the cap and stem of shiitake mushrooms. Thinly slice the cap and tear the stem. Tear maitake into small pieces by hand. 2; To the pan, add mushrooms together with cooking sake or water. Close the lid and steam it for about 5 mins until mushrooms are cooked.  3; Remove it from the heat and add shio koji. Toss everything together.  4; In the picture, I top it on a silken tofu together with chopped spring onion.        1; It’s enjoyable when it’s combined with other dishes such as on top of the rice, soba noodle , tofu, salad and even added into the pasta.  2; If you are enjoying just as is, 2 tbsp is savory enough. Feel free to adjust the taste to your desired satiness. Keep in an air-tight container in the fridge for 3 days. This Side dish is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience.