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▶vegan ＜Yield> 4 servings 7 minutes 50 minutes (this is the time for cooking the rice in a rice cooker) 2 cups Japanese sushi rice 1 cup (1 small carrot) carrot, thin matchsticks 10 cm burdock root 2 pieces shiitake mushroom 1 piece thin fried tofu Seasonings 1½ cup water 1½ tablespoons Soy sauce 1 tablespoon Mirin 1 tablespoon Kombu dashi powder / vegetable dashi powder ½ tablespoon rice wine ½ teaspoon salt chopped green onions mitsuba leaf (Japanese herb) 1. Rinse the rice. Drain the water completely. If you have time, soak the rice in water for 1 hour before cooking. 2. Cut the carrot into thin matchsticks. Slice mushrooms thinly. Scrub the dirt off of the burdock root under tap water then slice it thinly. Pour boiling hot water over the fried tofu and squeeze out the moisture to remove the oxidized oil. Slice the fried tofu thinly. 3. In a rice cooker, add in the rinsed rice from step 1 followed by mirin, soy sauce, rice wine, salt and kombu dashi powder. Mix them well. Fill the water line in the rice cooker where you would normally cook 2 cups of rice. Then add in the carrots, burdock root, shiitake mushrooms and fried tofu. Start cooking on regular mode. 4. Once the rice has cooked, open the lid and mix the rice starting from the bottom to the top, in that motion. Transfer to serving bowls and garnish with some chopped green onions or mitsuba leaf if you want to. ※Watch more on YouTube! ・If you don't have access to burdock root, you can just leave it out. ・When you add the vegetables into the rice cooker, the hardest vegetables should be placed at the bottom to ensure that all the veggies cook equally. ・Leeks, lotus root, other kinds of mushrooms, sweet potato, and konnyaku would work perfectly in this 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! 2020/01/30 MIWA

＜Yield> 2 servings 10 minutes 15 minutes 150g white chocolate (any kind of chocolate) 1 cup (90g) almond flour ⅔ cup (90g) all purpose flour ⅓ cup (40g) granulated sugar 5 tablespoons (50g) neutral oil 1½-2 teaspoons matcha powder 1 tablespoon (15g) soy milk 2 pinches salt 1. Preheat the oven to 160°C/320℉. Mix together in a bowl the oil, soy milk, sugar and salt. Mix until everything is well combined. 2. Add in the all purpose flour, almond flour and matcha powder. Combine everything together with a spatula. Knead the dough by hand until it comes together. Roll out the dough to a ½ inch thickness. Make a heart shape with a cookie cutter. Transfer to a baking tray. Bake them in the oven for 13-15 minutes. 3. In a mixing bowl, break the chocolate into small pieces. Make a bain-marie (place the mixing bowl over a pot with boiling water) and melt the chocolate until smooth. 4. Let the cookies cool on a wire rack. Dip the cookie into the melted chocolate. Once the chocolate has solidified, they are ready to be enjoyed! ※Watch more on YouTube! ・The cookies themselves are not too sweet. You will definitely need some kind of chocolate or powdered sugar to coat them with. ・If you want a more pronounced match flavor, please use 2 teaspoons of matcha powder. I'm adding 1½ teaspoons in the video. ・Try not to over-bake the cookies, otherwise you will lose the vibrant green color. Store them in an air-tight container for up to 3 days . 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! 2021/02/02 MIWA

1 servings 5 mins 13 mins １ package frozen udon noodles 600ml water 2 cups Chinese cabbage, chopped 1½ cup (150g) kabocha squash, diced ½ cup (½ leek) leek, sliced 1½ tablespoons yellow miso 2 pieces of shiitake mushroom 2 teaspoons Kombu dashi powder / vegetable dashi powder 1 teaspoon Soy sauce chopped green onions Japanese seven spices 1. Chop the kabocha squash into 1 inch dice. Slice the leek thinly. Remove the stems from the shiitake mushrooms and tear by hand. Slice the caps thinly. Roughly chop the Chinese cabbage into ½ inch thick slices. 2. To a pot, add in the water and all the vegetable at once. Cook over high heat. Once it comes to a boil, reduce the heat to low. Simmer for about 10 minutes with the lid on or until the kabocha is broken down and crumbled. 3. Add in the frozen udon noodles. When the udon noodles have thawed and separated, add in the miso paste and soy sauce. Dissolve the miso paste completely and remove from heat. Transfer to a serving bowl and garnish with some green onions. Now it's ready to be served! ※Watch more on YouTube! ・You can use any type of vegetable such as carrot, yellow onion, sweet potato and squash. If you don't have access to kabocha squash, I suggest adding in some type of squash or sweet potato. ・If you are not plant based or vegan, add chicken or salmon. ・Try not to boil the soup once you add the miso paste and soy sauce to retain the aroma. ・Please adjust the taste with miso and water before serving it. JAPANESE PICKLES- HAKUSAIZUKE- - 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! 2021/02/09 MIWA

▶vegan ＜Yield> 4 servings 6 minutes 20 minutes 1 onion 1 cup shimeji mushrooms ½ cup carrot ½ cup sweet potato, diced 2 tablespoons unsalted wakame seaweed Soup stock 2 kombu dashi packet / 1 tablespoon kombu dashi powder 1L water 1 tablespoon Mirin 2 teaspoons light soy sauce 1/2 teaspoons salt mitsuba leaf 1. Chop all vegetables into small pieces. In a pot, add water, dashi packet and the chopped vegetables. Once it comes to a boil, reduce the heat to medium low and cook for 4-5 minutes. 2. After 4-5 minutes have elapsed, shake the dashi packet to get more flavor, then remove the dashi packet. Continue to cook over medium heat until all the vegetables are fully cooked. Add mirin, soy sauce, salt and wakame seaweed. Divide into bowls and now it's ready to be enjoyed! ※Watch more on YouTube! ・Depending on which brand of dashi packet you use, the taste will be slightly different. Please follow the package instruction if there are any. ・ Adjust the taste by adding salt and soy sauce as a finishing touch. I like to keep my soup low in sodium to balance out other dishes. ・You can use pretty much any vegetables you like in this soup. ・Use unsalted wakame seaweed. The salted version is quite salty, so if you only have the salted kind then please remove the salt in water first before putting it into the soup. ・Fish cake is another popular ingredient for this type of soup. JAPANESE PICKLED ONIGIRI Store 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/ 01/ 30 MIWA

▶vegan ＜Yield> 1 serving 3 minutes 0 minutes (not including the time to cook rice) KOMATSUNA pickles 150g steamed sushi rice ( ½ cup dried Japanese sushi rice) 1 cup hot water 1 teaspoon Kombu dashi powder / vegetable dashi powder 1 teaspoon toasted sesame seed ½ teaspoon Soy sauce chopped green onions 1. Cook the sticky sushi rice. Chop komatsuna pickles into bite sized pieces. 2. In a serving bowl, make a bed of steamed rice. Add kombu dashi powder and chopped komatsuna leaf pickles. Pour on the hot water. Drizzle with a dash of soy sauce. Sprinkle with some toasted sesame seeds. Mix everything together and dig in! ※Watch more on YouTube! ・Adjust the final taste by adding more or less soy sauce. Store in an air-tight container in the fridge for one day, but I highly recommend to eat the soup right away. - 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! 2020/01/23 MIWA

4 servings 10 minutes (does not include soaking time) 25 minutes 1½ cup (230g) dried Japanese sushi rice 1½ cup (50g) ginger, thinly sliced 1½ cup kombu stock (1½ cups water + 1 teaspoon Kombu dashi powder / vegetable dashi powder) 1 piece fried tofu, thinly sliced 2 tablespoons rice wine 1 tablespoon light soy sauce ⅓ teaspoon salt 1. Wash the rice and soak it in water for 1 hour. Drain the water and transfer to a pot. Add soy sauce, 2 rice wine, salt and kombu stock. Stir them together to mix. 2. Shred the fried tofu thinly. Place them on top of the rice. Cover the pot with a lid and cook over high heat. Once it comes to a boil, reduce the heat to low and simmer for 10 minutes. Remove from heat and steam for another 15 minutes with the residual heat. 3. Thinly slice the ginger. 4. After 15 minutes of steaming the rice, open the lid and add in the sliced ginger. Cover again while it's still hot. Leave it for 2-3 minutes. Open the lid and mix everything together. Divide into serving bowls and garnish some herbs if you want to. ※Watch more on YouTube! 1. Free free to reduce the amount of ginger if you are making this recipe for kids or are sensitive to the pungency. 2. You can easily make this recipe in a rice cooker. 3. Removing the skin from the ginger is optional. Store in an air-tight container for up to 4 days. If you store the ginger and cooked rice separately, the flavor will stay fresher. - 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/ 03 /13 MIWA

▶vegan ＜Yield> 10 servings 10 minutes 0 minutes Basic miso mixture 180g yellow miso 3 tablespoons fish/ Kombu dashi powder / vegetable dashi powder 90g miso mixture 1½ tablespoons dried wakame seaweed 1 tablespoon dried daikon radish 1 tablespoon sesame seeds 90g miso mixture 4 tablespoons canned corn 3 tablespoons chopped green onion 1 piece of dried shiitake mushroom 1. Mix the miso paste (180g) with the fish or kombu stock powder. Divide the mixture into two different mixing bowls. 2. For type 1 miso mixture: mix together the miso-stock powder from step 1 with dried daikon radish, dried wakame seaweed and sesame seeds. Mix well until everything is well distributed. Divide the mixture into 5 balls and then wrap them up. 3. For type 2 miso mixture: mix together the miso mixture from step 1, 1 piece of dried sliced shiitake mushroom, canned corn and chopped green onions. Mix well until everything is well distributed. Divide the mixture into 5 balls and then wrap them up. ※Watch more on YouTube! -If you want to use fresh vegetables, feel free to use them but make sure to cook them beforehand especially root vegetables which can not be eaten raw. -Tofu is not suitable for this recipe. -Dried herbs and spices are recommended for this miso ball such as garlic powder, paprika, powdered ginger etc.... - Add in cooked mochi into your miso soup! Watch details on YouTube! Store in an airtight container in the fridge for up to 1 week or in the freezer for 3 weeks. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/03/20 MIWA

▶VEGAN ＜Yield> 2 servings 8 minutes 60 minutes 3cm×4cm piece daikon radish 3cm piece kombu 1L water yuzu miso sauce 2½ tablespoons (50g) yellow miso 1½ tablespoon mirin 1 tablespoon cooking sake 2 teaspoons (10g) sugar 1-1½ teaspoons yuzu juice yuzu zest 1. Slice the daikon into 3cm (1.5 inch) thick slices. Peel and score a cross shape on both sides of the slice. 2. In a pot add in the water, kombu and daikon radish slices. Simmer for 50-60 minutes with the kombu until the daikon becomes fork tender. Partially cover with a lid while simmering. 3. In a saucepan add in the miso, sugar, mirin and sake. Cook it over low heat until it turns into a paste. Remove from heat and add in the juice and zest from the yuzu. 4. Plate cooked daikon radish on a plate and drizzle the sauce (step 3) on top. Garnish with yuzu zest. 1. Use the middle part of the daikon radish if possible. 2. It’s easy for the liquid to boil over on step 2 so make sure the pot is partially covered. Always add in enough water for the daikon radish to be fully submerged throughout the cooking process. 3. If you don't have access to yuzu, skip it's addition and instead add more water to create a sauce like consistency. Store them in an air-tight container in the fridge for up to 5 days. 2022/01/29 MIWA - My first E-cookbooks is now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out this beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need a very sharp high quality knife, I highly recommend this handmade Japanese knife made by an 80 years old Japanese artisan!

＜Yield> 4 servings 15 minutes 6 minutes shrimp wonton 100g fish cake 1 cup (110g) shrimp (approximately 13 small pieces) 1 cup green onion, chopped 2 teaspoons Toasted sesame oil 1 teaspoon Kombu dashi powder / vegetable dashi powder 1 teaspoon toasted sesame seed 1 teaspoon potato starch ½ teaspoon salt Soup 6 cups water 1 head bok choy 1/2 cup leek, sliced 1 tablespoon Asian chicken stock powder 1 teaspoon Soy sauce salt 1. Peel and devein the shrimp. Massage the shrimp with potato starch and salt, then rinse them. Chop them into small pieces. 2. Chop the green onions into small pieces. Place the fish cake into a food processor and blend into it forms a paste. Mix with the chopped green onions, kombu dashi powder, toasted sesame seeds and toasted sesame oil. 3. Use a gyoza wrapper to create the shrimp wontons using 1 teaspoon of the mixture from step 2. See my video for step by step instructions. 4. In a pot add in the water and chicken stock powder. Bring to a boil. Add in the sliced leeks and stems from the bok choy, then reduce to medium heat and cook for about 4 minutes. Next add in the shrimp wontons. Once it returns to a boil, reduce to medium low and continue to cook for another 4 minutes, Add in the leaves of the bok choy and grated ginger. Continue to cook for another 1-2 minutes. Adjust the final taste of the soup with salt and soy sauce. Divide into serving bowls. Enjoy the shrimp dumplings with a dipping sauce (mayonnaise and soy sauce). ※Watch more on YouTube! ・For the fish cake, please pick the a kind which is fluffy and soft. ・The fish cake will expand when it’s cooked in the soup therefore try not to wrap more than 1 teaspoon of mixture. ・Use any stock you want for the soup. Store the soup and dumplings separately. The dumplings will last up to 3 weeks in the freezer or 4 days in the fridge. - 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!

＜Yield> 1 serving 6 minutes 14 minutes 1 onion 2 green peppers half a yellow bell pepper quarter of a carrot 2 pieces shiitake mushroom 1 clove garlic pasta (half of a serving) 1 tablespoon olive oil 1 teaspoon sugar pinch salt 3 tablespoons reserved pasta water 2½ tablespoons tomato ketchup 1 tablespoon mirin 1 tablespoon soy sauce 1½ teaspoons red miso paste 1 cup unshelled frozen edamame 2 teaspoons miso 2 teaspoons maple syrup 1 teaspoon sriracha hot sauce fried onions fresh herbs See more ingredients on the Shop Page! 1. Thinly slice the onion, green peppers, carrot, bell pepper, shiitake mushrooms and garlic. To a pan over medium heat add olive oil. Add in the onions with a pinch of salt. Cook the onions until caramelized. Add in the rest of vegetables along with the sugar, then cook for an additional 2 minutes. 2. Cook the pasta an additional minute longer than the package instructions say. Reserve 3 tablespoons of pasta water. 3. In a bowl, add together the tomato ketchup, miso, mirin and soy sauce. Add this mixture into the pan from step 1. Lower the heat to low and cook for 1 minute. Add in the cooked pasta along with the reserved pasta water. Add in the roasted edamame (see below for cooking instructions). Cook for an additional minute. Adjust the taste with salt. Transfer to a plate and garnish with crunchy fried onions and fresh herbs. 1. Preheat the oven to 180℃. Defrost the frozen edamame. 2. In an oven safe container, mix the miso, maple syrup and sriracha hot sauce together. Toss with the edamame. Bake it in the oven for 180℃ 25-30 minutes. ※Watch more on YouTube! ・The sauce can burn easily. Please keep the heat low or medium low heat. ・I recommend using red miso for this recipe. ・You can swap the roasted edamame in this recipe for frozen peas. ・Fresh herbs are a must-have! Store in an air-tight container for up to 3 days in the fridge. - 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! 2020/02/20 MIWA

＜Yield> 1 servings 5 minutes 10 minutes ½ onion 1 green pepper 1 shiitake mushroom 3 piece sausages 1 serving pasta/ spaghetti 4 teaspoons butter, divided 1 teaspoon oil 2 tablespoons tomato ketchup 2 tablespoons reserved pasta water 1 tablespoons tonkatsu sauce 1 teaspoons granulated sugar ½ teaspoons soy sauce See more ingredients on the Shop Page! 1. Slice the onion, green pepper and shiitake mushroom thinly. Chop the sausages. To a pan over high heat, add in the oil and 3 teaspoons of butter. Add onions. Cook for 3 minutes or until the onion become translucent. Add in the sliced green peppers, shiitake mushrooms, chopped sausage and sugar. Cook for 2 minutes. 2. Cook the pasta for one minute longer than the package instruction call for. Reserve the pasta water. 3. To the same cooking pan from step 1, reduce the heat to low. Add in the tomato ketchup and tonkatsu sauce. Mix with all the ingredients. Add in the cooked pasta and pasta water. Toss everything to coat. Add in the remaining one teaspoon of butter along with the soy sauce. Adjust the taste with salt. Plate you spaghetti and sprinkle with some cheese! Now it's ready to be enjoyed! ※Watch more on YouTube! ・You can swap sausage for bacon. ・You can use any vegetable you have on hand. ・Make sure to adjust the final taste with salt before you serve it. Store in an air-tight container for up to 3 days in the fridge. - 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! 2021/02/20 MIWA

▶VEGAN ＜Yield> 2 servings 6 minutes 0 minutes 1½ cup (300g) turnips, 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. 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-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! 2020/02/26 MIWA