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2 servings 5 minutes 15 minutes - 2 small potato (about 150g, peeled) - 1 small onion, ½ cup, diced (100g) - ½  cup (100g) mixed vegetables (frozen) - 1  cup of milk - 1 can of tuna (70g, canned in water) - ½ teaspoon high heat oil -  2 pinches salt - ½  tsp bouillon cube -¼ tsp soysauce ( Optional) ★Find Japanese ingredients here . Instructions: 1. Peel and cut 1 potato into small cubes. Rinse briefly under water. Finely dice the onion. 2. In a pot, heat oil over medium heat. Add the diced onion and salt, sauté until softened. Add 1  cup of water, the cubed potato from step 1, the mixed vegetables and bouillon cube. Cover and simmer until the potato is almost tender for 4-5 mins. 3. Add the milk to the pot. Just before the soup starts to boil, reduce the heat and grate the remaining potato directly into the pot while stirring. Cook over low heat for 4 minutes with the lid on until the potato is fully cooked. 4. Add the canned tuna along with its liquid, warm through, and gently mix. Adjust the taste with salt and soy sauce. Serve in a bowl. Enjoy your creamy and flavorful Potato and Tuna Stew from Miwa's Japanese Cooking! - Feel free to change up the vegetables. Green beans, sweet potatoes and broccoli would be great options. -For vegan options, omit tuna and add mushrooms and  splash of soysauce or miso paste for Umami boost!   Store it in an airtight container in the fridge for 3 days.   - 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. 2024/2/23 MIWA

 4 servings  10 minutes 3 minutes 1 bag of spinach(200g) 3 tbsp/10g dried hijiki seaweed 1/2 can of corn 1 can of tuna( 80g) For the dressing: 2 tablespoons mayonnaise 1-1 ½  tablespoon soy sauce ½  teaspoon sugar 1 ½ tablespoon ground sesame seeds ★Find Japanese ingredients here . Preparation: Rehydrate the dried hijiki seaweed in water, then drain well. For those concerned about the smell of hijiki, try the following:  Boil the rehydrated hijiki in boiling water to remove the sea smell. Once it's boiling again, strain the liquid and let it cool.  Steps: Blanch Japanese spinach for 1 minute. Allow the spinach to cool in an ice bath or under the faucet. Tightly squeeze out the excess moisture and chop into bite-sized pieces. In a bowl, combine the well-drained spinach, rehydrated hijiki, corn, drained tuna, and the ingredients for the dressing (mayonnaise, soy sauce, sugar, and ground sesame seeds). Mix well. Dried hijiki expands to 5 times its original size when rehydrated in water. Remove excess moisture as much as possible before tossing with dressing. If you are opting for baby spinach, skip the blanching process.  Store it in an airtight container in the fridge for 3 days. This Hijiki 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. 2024/06/25 MIWA

Have you tried miso paste with soy milk?? When you combine these two together, the resulting flavor becomes so rich. I especially love to eat this combination with sweet potato to make it more filling. As I mentioned below, I recommend using yellow miso paste or white miso paste for this recipe. Please watch my dashi making video to make a shiitake-kombu broth. Enjoy♡ ＜Yield> 3 servings 5 minutes 5~7 minutes 2 cups (400ml) shiitake-kombu broth/ 1 dashi packet / 1 tsp dashi granules 1 cup (200ml) soy milk ½ cup sweet potato, chopped ½ cup carrots, chopped ½ cup onions, chopped 3 ½- 4 tablespoons white miso 1½ tablespoons wakame seaweed toasted sesame seeds 1. Cut the carrot, sweet potato and onion into bite sized pieces. 2. In a pot, add in the skiitake-kombu broth and the chopped vegetables. Cover with a lid. Cook until the vegetables are fully cooked. Dissolve in the miso paste. Add in the soy milk followed by wakame seaweed. Heat the milk up a little but never bring it to a boil. 3. Serve in a bowl and garnish with some toasted sesame seeds or Japanese five spice if you want to. 　※Tons of tips on my video! Watch first before making it! ・I recommend using white miso or yellow miso. In my opinion, red miso doesn’t go with soy milk. ・Do not boil the soup once you have added in the miso paste and soy milk. Store in an air-tight container in the fridge for up to 3 days This soup  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. 2020/07/11 MIWA

▶vegan ＜Yield> 2 servings 8 mins 20 mins 200g (2 servings) frozen udon noodles 40g/ 2 tbsp lotus root, grated (optional) 1 large (200g) onion, thinly sliced 4 pieces shiitake mushroom, thinly sliced 2 pieces fried tofu 2 cloves garlic, minced 3 cups sliced (500g) Napa cabbage 1 cup (100g) leeks, thinly sliced 1 cup (100g) spinach* see Miwa's tips ½ cup (100g) carrots, thinly sliced 1 ½ tbsp toasted sesame seeds green onions, for garnish Soup 600ml water 3 tbsp cooking sake 2 tbsp miso 2 tbsp mirin 1 tbsp -1 ½ tbsp soy sauce 1 tsp soup stock powder 1: Thinly slice the onion, leeks, carrots, and shiitake mushrooms. Set aside. Chop the Napa cabbage into bite size pieces. Remove excess oil from the fried tofu by pressing them with a piece of paper towel then cut them into strips. Mince the garlic. Grind the toasted sesame seeds. 2: To a pot, add all the vegetables you just chopped (step 1), and 200ml water, mirin, cooking sake and soup stock powder. Bring it to a boil over high heat. Once it comes to a boil, cover with a lid and cook it on low for 15 mins. 3: Open the lid then add in the fried tofu, frozen udon noodles, spinach and grated lotus root. Add the remaining water. Just before it comes back to a boil, remove from heat. Dissolve in the miso paste and add in the soy sauce. Serve the udon soup in a bowl with the ground toasted sesame seeds and chopped green onions. ※Watch more on YouTube! 1: Feel free to splash in more water if it's needed but try not to add too much because the flavor will be diluted. 2: Feel free to adjust the taste by adding more miso and soy sauce. 3: The more sesame seeds, the better! Don’t forget to toast them before grinding to bring out the flavor. 4: Japanese seven spice mix and yuzu kosho would be perfect seasonings for this! 5: If using baby spinach, then add it directly into the soup but if you are using Asian spinach, then please blanch the spinach before adding. Store the noodles and soup separately in an airtight container for 2 days in the fridge. This Udon noodle soup  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. 2022/11/12 MIWA

▶vegan ＜Yield> 2 servings 5 mins ( It doesn’t include time to hydrate kombu) 10 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 20g kombu 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 over small heat until you see the small bubbles around kombu. Remove kombu and add vegetables ( step2). Cook it until the vegetables are fully cooked. 4; 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. This VEGAN MISO SOUP  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. 2022/05/28 MIWA

▶vegan ＜Yield> 3 servings 5 minutes 10 minutes 150g shimeji mushrooms, separated 100g enoki mushrooms, separated 100g oyster mushroom, sliced 6 shiitake mushrooms, sliced ☆Total amount should be approximately 4 cups of sliced mushrooms. Seasonings 1 cup of dashi (1 cup of water and 1 teaspoon of kombu dashi powder / vegetable dashi powder ) 1½ tablespoons M irin 1 tablespoon S oy sauce 4 pickled plum s ★Find Japanese ingredients here . 1. Thinly slice shiitake mushrooms and oyster mushrooms. For the enoki and shimeji mushrooms, cut off the stem and separate the individual mushrooms by hand. 2. Remove the pit from each pickled plum and mince them into a paste. 3. To a pot, add the mushrooms, pickled plum paste, mirin, soy sauce and dashi. Cook over medium heat until all the liquid is evaporated. Now it's ready to be enjoyed! ※Watch more on YouTube! 1. Please use at least 2 different kinds of mushrooms for more depth of flavor. 2. I love to enjoy this recipe on top of soba noodles. Store in an air-tight container in the fridge for up to 7 days. This recipe 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. 2021/10/02 MIWA

▶Vegan ＜Yield> 2 servings 10 minutes 0 minutes 2 large Carrot(300g) ½cup roasted almond /walnuts/ cashew nuts OR 2 tbsp of ground sesame seeds 1 tbsp balsamic vinegar 1 tsp soy sauce 1 tbsp any neutral oil ½ tsp salt ★Find Japanese ingredients here . 1. Shred carrot into match thin sticks. Sprinkle some salt and massage. Leave it for 5 mins. Squeeze the moisture. Crush some nuts into bits. 2. Into the carrot, add oil. Toss it to coat. Add balsamic vinegar, soy sauce and crushed nuts. Toss them all together. ※Watch more on YouTube! Use any nuts you like. I like to add substantial amount of them. For oil, I like to use flaxseed oil. Olive oil and avocado oil are good options. Make sure to squeeze the moisture as much as possible on step1. It will prevent the salad from getting water down. Store in an air-tight container in the fridge for up to 5 days. This   CARROT NUTS 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. ☆Join our IKIGAI COOKING CLUB (membership) to meet Japanese food lovers all over the world. This membership will help you to establish a healthy cooking habit by incorporating more Japanese cooking into your life! 2021/11/27 MIWA

▲Vegan Ingredients: - 1 large ripe banana - 4 tbsp/ 100g Greek yogurt/ regular yogurt - 4 tbsp/100g amazake - 2 tbsp / 15g raisins - 1 ½ tablespoons maple syrup/ honey ★Find Japanese ingredients here . Instructions: 1 Add the maple syrup to a microwave-safe container and heat it at 600W for 20 seconds. Add the raisins and let them soak for 10 minutes. 2 In another container, add the ripe banana, Greek yogurt, and amazake. Mash the banana and mix everything well. 3 Add the raisins soaked in maple syrup(from step1) and mix again. Cover and freeze for at least 3 hours or until it’s frozen. 4 When ready to eat, let it thaw slightly until it's smooth enough to scoop with a spoon. Enjoy your delicious and healthy raisin banana amazake ice cream! Miwa's advice: 1:If the ice cream is too hard, microwave for about 20 seconds to soften it to the right consistency or leave it at the room temprature for 5-10 mins. 2: Greek yogurt creates a very creamy and rich texture.If you prefer a lighter texture, try using regular yogurt instead. 3: For those who are not used to it, amazake can have a distinct flavor at first. In that case, try reducing the amount of amazake and replacing it with your preferred sweetener to start. This Amazake Ice Cream 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> 4 servings 10 minutes 0 minutes 300g chinese cabbage 1/2 tsp salt Dressing 1 tsp soy sauce 1 tbsp mayo/ vegan mayo 1 tsp rice vinegar 1 tbsp toasted sesame seeds 1. Thinly slice chinese cabbage. Sprinkle some salt and massage. Let it sit for 5 mins, then squeeze the moisture as much as you can. 2. Ground toasted sesame seeds. To the container, add soy sauce, vinegar, mayo and toasted sesame seeds. Mix them together. 3. Toss 1&2. ※Watch more on YouTube! Remove the moisture of Chinese cabbage as much as possible. Feel free to adjust the taste by adding more soy sauce and mayo. Great for meal prep and bento box. Store in an air-tight container in the fridge for up to 4 days.   - 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. ☆Join our IKIGAI COOKING CLUB (membership) to meet Japanese food lovers all over the world. This membership will help you to establish a healthy cooking habit by incorporating more Japanese cooking into your life! 2023/3/11 MIWA

＜Yield> 4 servings 15 minutes (does not include resting time) 40 minutes Bannou sauce/ 万能ソース 200ml (a little less than 1cup) soy sauce 200ml (a little less than 1cup) M irin 40g bonito flakes Oden soup 700ml(3 ¼ cup) water 110ml(½ cup) bannou sauce 10cm (5g) kombu Oden ingredients 1 inch thick ×7 daikon radishes ½ block (200g) konnyaku 6 pieces fish cakes 4 shiitake mushrooms 3 small-medium potatoes (300g) 1 leek (200g) ½ cup broccoli(150g) 5 cherry tomatoes Egg in fried tofu (Optional) 1 pieces fried tofu 2 eggs 3 tbsp cheese 2 stalks spring onion 1. To the large pot, add water and kombu. Soak it for at least 30 mins. 2. (make bannou sauce) Bring the mirin to a boil in a small pot. Once it comes to a boil,lower the heat.Keep it on low for 15- 30 seconds to burn off the alcohol.( Make sure there is no more smell of alcohol). Add soy sauce and bonito flakes. Once it comes back to a boil, off the heat immediately. Let it cook down.As the temperature goes down, the umami flavor seeps out to the sauce.Strain it over a piece of paper towel covering a strainer. Squeeze the bonito flakes in the paper towel and let the liquid drip down into a bowl.You can keep the sauce upto 2 weeks in a fridge. 3. (Prep Oden) -Chop daikon into 2 cm/ 1 inch thick. Score the surface(⅓ of its thickness) on one side allowing them to absorb more soup. -Remove the stem of shiitake mushrooms. -Cut fish cake into small bite size if it's too big. -Peel the skin of a potato and remove the eye. -Chop leeks into 4cm/ 2 inch length. -Chop broccoli into florets -Remove the stem of cherry tomatoes and peel the skin.( Watch on YouTube) 4 (Prep konnyaku) -Blanch konnyaku for 2-3 mins to remove the odor.Cut into big triangle shape.( Watch on YouTube) 5 (Prep egg in fried tofu) Place a single chopstick over the fried tofu then roll around from one side to the other by pressing. Cut the tofu in half and put your finger into the cut to open the tofu carefully. Remove the excess oil of fried tofu by patting with a paper towel. Open the fried tofu and stuff cheese inside. Drop one egg into the fried tofu. Tigh the opening with blanched spring onion or chives. 6. In to the kombu stock ( step1), add bannou sauce. Add daikon, potatoes, and leeks. Once it comes to a boil, lower the heat to low and close the lid. Simmer it for 25 mins. 7. Add the rest of the ingredients except for cherry tomato and broccoli. Continue to cook it on low for another 10 mins.Once everything is cooked,add cherry tomato and broccoli.Close the lid and wait for another at least 10 mins. Scoop your favorite ingredients along with a generous amount of soup. Enjoy with Japanese mustard if you want. ※Watch more on YouTube! 1. The ratio of soup is 1 bannou sauce : 6 water . Feel free to scale up and down. It' s a bit on the savory and salty side. Add more vegetables or splash more water if you want. 2. The ingredients I showed here are just an example. Feel free to change up. Sweet potatoes, cabbage, and other mushrooms are great options. 3. When you make bannou sauce, make sure to burn off the alcohol of mirin but try not to burn at the bottom. If you don’t smell any alcohol, it should be ok. Store in an air-tight container in the fridge for up to 3 days. This   Oden 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. ☆Join our IKIGAI COOKING CLUB (membership) to meet Japanese food lovers all over the world. This membership will help you to establish a healthy cooking habit by incorporating more Japanese cooking into your life! 2023/2/18 MIWA

＜Yield> 2 servings 15 minutes (does not include soaking time) 10 minutes 200g salmon fillet ¼cup sliced onion(100g) ½cup sliced paprika(80g) ½cup shredded carrot (100g) 2 tbsp potato starch / corn starch ¼ tbsp salt ½ tsp black pepper 1 tbsp oil Sauce 3tbsp S oy sauce 　 3tbsp rice vinegar 3tbsp M irin 1tbsp cooking sake/ rice wine 1. To the pot, add sake and mirin. Bring it to a boil, then lower the heat. Continue to simmer for 30 seconds to burn off the alcohol. ( Make sure to cook off until there is no alcoholic smell.)Off the heat. Add soy sauce and rice vinegar. Let it cool down. Transfer to the container. 2. Sprinkle some salt on salmon. Leave it for 10 mins until the salmon starts to sweat. Remove the moisture by tapping with a paper towel. Sprinkle some black pepper. 3. Chop carrot and paprika into thin matchsticks. Thinly slice onion. 4. Lightly Coat salmon with potato starch. Shallow fry with the oil until the skin side is slightly brown about 4 mins over mid high heat. Flip the salmon then add vegetables. Close the lid and steam it for another 5 mins on low heat. Transfer to the marinade. Let it sit in the fridge for 1 hour or overnight. ※Watch more on YouTube! 1. If you are sensitive to the tanginess, you can boil off the vinegar together with mirin and cooking sake. I recommend adding soy sauce after turning off the heat to retain the aroma. 2. Steaming vegetables is optional, but you can eat more vegetables by steaming them. 3. As the time passes , the bolder the flavor would be. Store in an air-tight container in the fridge for up to 3 days. This   TANGY SALMON 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. ☆Join our IKIGAI COOKING CLUB (membership) to meet Japanese food lovers all over the world. This membership will help you to establish a healthy cooking habit by incorporating more Japanese cooking into your life! 2023/3/11 MIWA

▶VEGAN ＜Yield> 2 servings 10 minutes 10 minutes 300g firm tofu 5 shiitake mushrooms 1 tbsp chopped ginger (10g) 2 cloves garlic 1 small onion (100g) 1 leek (100g) 1 tsp tobanjan paste 1 tbsp toasted sesame oil 2 servings pre-cooked ramen noodles/ udon noodles/ rice noodles (300g) 1 tsp high heat oil Seasoning 2 tsp sugar 2 tsp potato starch/ corn starch 2 ½ tsp soy sauce 2 tsp cooking sake 1 ½ tbsp red miso 1 tbsp tenmenjyan/ gochujang ½ tsp soup stock powder/ bouillon cube ⅓ cup water (70ml) Topping ( optional) cucumber coriander chopped green onion tomato 1. Remove the moisture from the tofu as much as possible by squeezing it or microwaving it at 600w for 3 mins (watch more on YouTube). Mince the ginger and garlic. Dice the shiitake mushrooms and onion into ½ inch cubes. Thinly slice the leeks. Mix all the seasoning in a bowl. 2.Cook the noodles according to their package instructions if your noodles aren't pre-cooked. Mine are already cooked, so I don’t show this process in the video. 3. Into a pan, heat 1 tsp of oil over medium heat. Add garlic and ginger. Let it infuse over low heat for 1 min. Add onion, leek and shiitake mushrooms. Bring the heat to high and cook for 3 mins. Add tobanjan paste and tofu. Continue to cook for another 2 mins. 4. Add all the seasonings listed above. Cook over medium heat until the sauce has thickened. Remove from heat and drizzle on the toasted sesame oil. 5. In a pan, add in toasted sesame oil. Cook noodles until both sides are lightly browned. Add in water and cover with a lid. Steam for 1-2 mins. Open the lid and let the excess water evaporate completely. Transfer to the plate. (This process is optional) 6. Pour the tofu sauce (Step 4) on top of the noodles. Garnish with your choice of toppings.Toss everything together and enjoy! If the sauce is not spicy enough, feel free to drizzle chili oil or add more tobanjan paste. If you don’t have access to noodles, enjoy it topped over rice! I highly recommend enjoying it with some fresh raw vegetables. Keep the noodles and sauce separately. You can keep the sauce in an air-tight container for up to 4 days in the fridge or 2 weeks in the freezer.   - 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. 2023/9/02 MIWA