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▶vegan ＜Yield> 2 servings 7 minutes 3 minutes 150g (3 inch block) firm tofu, pressed to remove the water ½ cup green beans, sliced ½ cup carrots, thin matchsticks 1½ tablespoons toasted sesame seed 1 tablespoon soy sauce 1 tablespoon granulated sugar 1½ teaspoon white miso 1. Shred the carrot into then matchstick sized pieces then blanch them for 1 minute. Blanch the green beans for 30 seconds and then thinly slice them afterwards. 2. To a motor and pestle, add toasted sesame seeds. Grind the sesame seeds into a paste. Add in the miso paste, sugar and soy sauce then continue to grind them until it's fully mixed. Add in the pressed tofu and mash together. 3. In a bowl (or continue to use your motor and pestle if large enough), toss together the tofu sesame seed dressing from step 2 with the carrots and green beans. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. If this tastes bland, feel free to add more soy sauce and sugar. 2. Toss together the tofu mixture and vegetable right before serving. 3. Try this recipe with many other vegetables like spinach and broccoli. Store the tofu, dressing and vegetables separately. It will last up to 4 days in an air-tight container 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/ 03/13 MIWA

▶Vegan ＜Yield> 1-2 servings 2 minutes 6 minutes 1 cup (150g) cooked rice ⅔ cup soy milk ½ cup water 1 corn & shiitake miso ball Toppings chopped green onions black pepper cheese (optional) 1. In a pot add the water, soy milk and cooked rice. Cook over medium heat by continuously stirring it. Just before it comes to a boil, reduce the heat to low and simmer it for about 5-6 minutes or until it's thickened. 2. Into the pot, dissolve one miso ball completely. Adjust the taste with salt. Transfer to a bowl and garnish some chopped green onion and black pepper if you want to. ※Watch more on YouTube! 1. It's easy for this recipe to boil over and burn. Keep the heat low and stir periodically. 2. After you add in the miso, try not to boil the risotto to retain the aroma. 3. Any kind of miso ball will work! Store in an air-tight container in the fridge for up to 3 days after it’s made. - 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

＜Yield> 6 muffins 10 minutes 25 minutes 3 medium sized ripe bananas (300g) ⅔ cup (50g) kinako/roasted soy bean flour ⅔ cup (70g) rice flour 1 egg 3 tablespoons soy milk 2 tablespoon oil (any oil works) ½ cup nuts ½ teaspoon baking powder ¼ teaspoon vanilla extract ¼ teaspoon salt 1. Preheat the oven to 180℃/350℉. 2. In a large bowl, mash the banana into a smooth paste. Add in the oil and egg. Whisk well to combine. Next add in the soy milk, vanilla extractAdd 3 tbsp of soy milk and ¼ tsp of vanilla extract then mix. Add the kinako flour and mix again. 3. To the mixture add in the rice flour and baking powder. Gently stir to combine. Add in the nuts and salt. Give it a final mix. 4. Grease a muffin tin with oil to prevent the muffin from sticking. Transfer the muffin mixture to the tins, dividing the mixture into 6. Bake the muffins in the oven 180℃ for 25 minutes. Let them cool on a wire lack until they reach room temperature. Enjoy with some maple syrup or jam if you want. ※Watch more on YouTube! 1. Make sure to use VERY ripe bananas. 2. It’s important to wait until the muffins reach room temperature otherwise they will be too soft due to the rice flour. 3. You can add in frozen berries. 4. Instead of greasing a muffin tin, you can use oven-safe muffin cups (silicone). 5. If the muffins aren't sweet enough, feel free to add in some sugar or enjoy with some maple syrup. Store them in an air-tight container in the fridge for up to 3 days. Freeze them for up to 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! 2021/03/23 MIWA

1 serving 5 minutes 0 minutes Wasabi ochazuke 200g cooked sushi rice 1 cup water 1 package ochazuke no moto ¼ teaspoon wasabi 1 pickled plum green onion Cheese ochazuke 200g cooked sushi rice 1 cup water 1 package ochazuke no moto 1 teaspoon cheese green onion Japanese seven spices Wasabi ochazuke In a serving bowl add the cooked rice then sprinkle on one package of ochazuke no moto. Add in the wasabi, umeboshi and chopped green onions. Pour the boiling hot water over the top. Mix together and now it's ready to eat. Cheese ochaduke In a serving bowl add the cooked rice then sprinkle on one package of ochazuke no moto. Next add in the chopped green onions, cheese and Japanese seven spices. Pour the boiling hot water over the top. Mix together and now it's ready to eat. ※Watch more on YouTube! -Some ochazuke no moto can contain animal products so please make sure to read the label carefully before buying if you are vegan or plant-based. -Ochazuke no moto is quite salty. Feel free to use less OR dilute with more water. In the video I used 1 cup of water but feel free to adjust to your liking. Store everything separately and make it right before you eat. - 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! 2021/04/10 MIWA

＜Yield> 3 servings 6 minutes 10 minutes 1 block (300g) firm tofu 1 cup (100g) soy meat/texturized vegetable protein (TVP) 1 cup leek/ green onion, chopped ½ teaspoon ginger, minced ½ teaspoon garlic, minced Sauce 4 tablespoons water 1½ tablespoons Soy sauce 1 tablespoon rice wine 1 tablespoon gochujang 1 teaspoon Toasted sesame oil 1 teaspoon granulated sugar 1 teaspoon yellow miso ¼ teaspoon rice vinegar salt & pepper (to taste) 1. Drain the excess moisture from the tofu by putting something heavy on top of it for 10 minutes. Afterwards, cut the tofu into large chunks. Finely chop the garlic, ginger and leek. 2. Make the sauce by mixing the following in a bowl: rice wine, soy sauce, sugar, miso paste, gochujang and water. Set aside. 3. To a pan over high heat; heat the oil, grated garlic and ginger. Once the garlic and ginger become fragrant, add in the leeks. Cook for 2 minutes then add in the soy meat/TVP and the sauce. Once it comes back to a boil, add in the tofu. Continue to cook for another 3-5 minutes over medium high heat or until the tofu has warmed up. Once warmed, add in the toasted sesame oil and vinegar. Adjust the taste with salt and pepper. 4. Transfer to a plate and garnish with chopped green onions and black pepper if you want to. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. My soy meat was already slightly seasoned. If your dish tastes bland, feel free to add more salt and soy sauce before serving. 2. If you are sensitive to heat, reduce the amount of gochujang paste and add more miso paste to your liking. 3. You can use any type of miso paste. I’m using yellow miso in the video. 4. You can use any type of vinegar for this recipe. Store in an air tight container In the fridge for up to 4 days. This recipe works great for meal prep! - 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! 2021/03/27 MIWA

＜Yield> 2 servings 5 minutes 12 minutes 1 cup (200g) burdock root, chopped 150g chicken mince/ground chicken ½ cup carrot ½ cup onion 1 teaspoon garlic, grated Seasonings 2 tablespoons Soy sauce 1 tablespoon rice wine 1 tablespoon tonkatsu sauce 1 teaspoon curry powder 1. Chop the burdock root, carrot and onion into small pieces. Grate one clove of garlic. 2. To a pan over medium heat add olive oil, chopped burdock root, carrots, onions and garlic. Cook for 6 minutes while stirring continuously. 3. Add in the chicken mince/ground chicken then continue to cook until the chicken is fully cooked. Once the chicken has cooked through, add in the curry powder and then sauté for 2 minutes. Next add in the rice wine, soy sauce and tonkatsu sauce then continue to cook for an additional minute or until all the liquid has evaporated. Now it's ready to be enjoyed. ※Watch more on YouTube! -Swap burdock root for potatoes. Burdock takes longer to cook than any other vegetables. -You can add more or less curry powder based on your preference -This recipe is great for a bento box and meal prep. -If you don’t have tonkatsu sauce, feel free to swap for oyster sauce, tomato ketchup or Worcestershire sauce. Store it in an air tight container in the fridge for up to 5 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/03/31 MIWA

▶VEGAN ＜Yield> 2 servings 10 minutes 0 minutes 2 turnips (200g) 2 teaspoons yukari seasoning ½ teaspoon salt 1. Thinly slice the turnips. Sprinkle the turnip slices with salt and massage in. Let them sit for 10 minutes. Afterwards squeeze out the water from the slices. 2. Toss the turnip slices with the yukari seasoning and now they're ready to be enjoyed. ※Watch more on YouTube! -Yukari seasoning is pretty salty and tangy. Start with 1 teaspoon and then add a little bit by bit based on your own taste. Store them in an airtight container in the fridge for up to 5 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/04/03 MIWA

▶vegan ＜Yield> 2 servings 4 minutes 2 minutes 1½ cup (200g) broccoli Dressing 2 sheets nori seaweed 2 tablespoons water 2 tablespoons Soy sauce 2 tablespoons Mirin 1 tablespoon toasted sesame seed ½ teaspoon Kombu dashi powder / vegetable dashi powder ½ teaspoon Wasabi 1. Cut broccoli into florets, then steam. 2. In a bowl, add in the nori seaweed, water, kombu stock powder, soy sauce, mirin and wasabi. Give it a mix. 3. Toss the broccoli florets into the dressing from step 2 while the broccoli is still hot. Sprinkle with the toasted sesame seeds. Now it's ready to be enjoyed. ※Watch more on YouTube! -We want the broccoli to be crunchy in this salad. -Mirin contains alcohol. If this is a concern then make sure to evaporate the alcohol before you mix in the mirin. To remove the alcohol, bring mirin to a boil then the alcohol will be cooked off. Store in an air tight container in the fridge for up to 3 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/ 04/03 MIWA

＜Yield> 2 servings 6 minutes 3 minutes 1 cup (100g) broccoli florets 100g firm tofu 1½ tablespoons tahini 1½ tablespoons Soy sauce 2 teaspoons white miso 2 teaspoons granulated sugar 1. Cut the broccoli into florets, then steam. 2. Remove the water from the tofu by putting something heavy on top of it. 3. In a bowl add in crumbled tofu, tahini, soy sauce, white miso and sugar. Next mash and mix them all together until it becomes pasty and creamy. 4. Toss the broccoli florets into the mixture from step 3. Adjust the final taste with salt and sugar. Now it's ready to be enjoyed. ※Watch more on YouTube! -I don’t recommend using red miso for this recipe. Use yellow miso or white miso. -Instead of broccoli feel free to use spinach, cooked sweet potatoes, peas and beans. These all work very well in this recipe. Store it in an air tight container in the fridge for up to 3 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/04/03 MIWA

▶VEGAN ＜Yield> 4 servings 6 minutes 12 minutes 170g deep-fried tofu/atsuage 1 small carrot 3 shiitake mushrooms 100g (about a handful) nanohana/young shoots of rapeseed 1 tablespoon bonito flakes (optional, not vegan if used) Seasoning 2 cups water 2 ½ tablespoons light soy sauce 2 ½ tablespoons Mirin 1½ teaspoons Kombu dashi powder / vegetable dashi powder 1 teaspoon granulated sugar 1. Peel the carrot and cut into bite sized pieces. In a pot pour in the water and add in the carrots. Bring water to a boil then cook for 6-7 minutes over medium heat or until the carrots are 80% cooked through. Keep the carrots in the water. 2. Remove the stem from the shiitake mushrooms. Cut the fried tofu into large chunks. 3. Cut the rapeseed in half. Blanch the bottom parts for 20 seconds then add in the top half of the rapeseed for an additional 10 seconds of cooking. Drain the water and transfer to an ice bath. 3. In a large pot add in the kombu stock powder, light soy sauce, mirin and sugar. Add in the cooked carrots along with their water. Place in fried tofu and shiitake mushroom. Bring to a boil then reduce to a simmer over low heat for 6 minutes. 4. Remove from heat and add in the blanched rapeseed. Let the mixture come to room temperature then transfer to a serving dish. ※Watch more on YouTube! -If you can't find young rapeseed (nanohana), feel free to use spinach as a substitute. -If you don’t have fried tofu you can swap it out for firm tofu. Remember to remove the moisture from the tofu first. -If the recipe tastes a bit bland then feel free to add more salt and mirin. -If you have time, let the dish rest overnight to let it absorb more sauce. -If you are not vegan, sprinkle with some bonito flakes as a finishing touch. Make sure to keep it in an air tight container in the fridge for up to 4 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/04/03 MIWA

＜Yield> 1 servings 8 minutes 7 minutes 1 pack natto ½ cup Chinese chives, chopped ¼ cup onion, chopped 3 tablespoons potato starch 1½ tablespoons olive oil 1 tablespoon rice wine 1 teaspoon Mirin pinch of salt spicy mayo sauce 2 tablespoons mayonnaise ½ teaspoon sriracha vinegar sauce 1 tablespoon rice vinegar ½ teaspoon soy sauce black pepper 1.Chop chives into bite sized pieces. Chop onion into small pieces. 2. In a bowl mix together the natto (including the natto sauce and mustard), chopped Chinese chives, chopped onions, potato starch, rice wine, mirin and pinch of salt. 3. To a pan over medium heat, add in a fifth of the natto pancake mixture from step 2. Make a circular pancake shape when adding to the pan. Cover with a lid and cook for 4 minutes. Remove the lid and continue to cook for an additional 3 minutes until the bottom has crisped up. 4. While pancakes are cooking, in a small bowl mix together the dipping sauces. Enjoy these pancakes with their dipping sauces. ※Watch more on YouTube! 1. You can tweak the veggies. I personally love the crunchiness of onion. 2. You can swap potato starch for corn starch. 3. If you are vegan then swap the natto sauce (which comes in the natto package itself) for 1 teaspoon of soy sauce. Store in an air-tight container in the fridge for up to 4 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/ 04/ 20 MIWA

＜Yield> 2 servings 2 minutes 5 minutes 4 chicken breast strips (200g) 1 tablespoon salted rice malt 1 tablespoons rice wine green part leek 4 slices ginger 1. Remove the tendons from the chicken. Transfer them to a microwave safe container. Smother the chicken with shio koji and rice wine. Place the green part of the leek and sliced ginger on top. 2. Microwave the chicken for 2 minutes at 600 watts while covered. Move the position of chicken in the container to ensure even cooking. Continue to microwave them for another 1½-2 minutes. Let them continue to steam in their container until the chicken reaches room temperature. 3. Shred the chicken using two forks or with a stand mixer. 1. Make a bed of steamed rice. On top of the rice add shredded chicken along with your favorite toppings (such as coriander, tomatoes, cucumber etc...). 2. Drizzle with homemade Asian sesame dressing. Now it's ready to be enjoyed! ※Watch more on YouTube! 1. You can use chicken breast as well. 2. If you don’t use a microwave, please check out this recipe using a pot. You will be able to get a tender moist chicken similar to this recipe. Store in an air-tight container in the fridge for up to 4 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/04/24 MIWA