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▶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

▶vegan ＜Yield> 2 rice balls/onigiri 8 minutes 0 minutes 300g cooked sticky Japanese sushi rice 2 tablespoons (6g) Shio kombu / Salted Kombu ½ cup (40g) frozen edamame 18g plant-based cheese (the cheese needs to hold it's shape when mixed with rice a.k.a non-melting cheese) 1 teaspoon soy sauce 1 sheet nori seaweed 1. Defrost the frozen edamame. Crumble the cheese into small pieces. 2. In a bowl add in the cooked rice, edamame, salted kombu, cheese and soy sauce. Mix them together well. 3. On a sheet of plastic wrap, add half of the mixture from step 2, wrap it up and then create a mountain shape with your hands. Repeat for the second onigiri. 4. Open the plastic wrap up and place them on your plate. Wrap with nori seaweed if you want to. ※Watch more on YouTube! ・You can adjust the saltiness by adding more soy sauce. However, the more liquid you add the more difficult it is to hold the shape of ONIGIRI. ・By adding black pepper it becomes even more flavorful. Store them in plastic wrap for a day at room temperature. - 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> 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

＜Yield> 3 servings 10 minutes 7 minutes 250g chicken mince/ground chicken 100g firm tofu ½ cup carrot, minced ¼ cup leek, chopped 1½ tablespoons potato starch 1 teaspoon ginger, grated ¼ teaspoon salt Sauce 3½ tablespoons Mirin 2 tablespoons Soy sauce 2 tablespoons rice wine 1. Grate the ginger. Remove the water from the tofu by putting something heavy on top of it for 15 minutes. Mince the carrot. Chop the leek into small pieces. 2. In a bowl add chicken mince, tofu, potato starch, grated ginger, salt, carrots and leeks. Combine everything together with your hand or a spoon until it becomes pasty and sticky. Mold the meat into a small circular disk shape with your hands. 3. To a pan over medium heat add 1 teaspoon of oil if needed. Arrange the meatballs in the pan keeping a ½ inch space between them. Cook them for 4 minutes or until the bottom side is nice and brown. Flip them over and steam them for another 3 minutes with the lid on over medium low heat. 4. In the same pan add in the soy sauce, mirin and rice wine. Once the sauce comes to a boil, reduce to a simmer. Continue to cook until the sauce has thickened. Serve it on a plate and sprinkle with some sesame seeds if you want to. ※Watch more on YouTube! 1. You can use all types of ground meat except for beef. Chicken thigh, breast or turkey etc... 2. If you are looking to make a vegan version of this tofu teriyaki, please go to this link! 3. Just like I showed in the video, it's nice to mix them with sushi rice. Here is how to make sushi rice! Store them 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

▶VEGAN ＜Yield> 4 servings 5 minutes 0 minutes 100g firm tofu ½ cup carrots, chopped ½ cup apple, chopped ⅓ cup onion, chopped 4½ tablespoons rice vinegar 3 tablespoons Soy sauce 3 tablespoons rice oil (any neutral oil ) 1½ tablespoons tahini 1 tablespoon white miso 1 teaspoon granulated sugar 1 clove garlic 1. Chop up the carrots, apple and onions. 2. Place everything into a blender and blend until creamy. ※Watch more on YouTube! 1. Use a standing blender if you have one! I use this blender! 2. Tweak this recipe with different fruits and vegetables depending on the season. Peach, pear and turnip are perfect substitutes! Store 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/ 04/24 MIWA

2 servings 8 minutes 7 minutes 130g soba noodle (2 servings) Dipping sauce 1 cup soy milk 1 cup kombu stock (1 cup water +1 teaspoon Kombu dashi powder / vegetable dashi powder) 2 tablespoons ground toasted sesame seed 1½ tablespoons Soy sauce 1 tablespoons Mirin 1 teaspoon tahini 1/4 teaspoon salt Toppings chopped green onion cucumber tomato red peppers corn your favorite herbs tofu nori seaweed 1. Finely chop the green onions. Thinly slice your favorite toppings. Cook soba noodles according to their package instructions then drain the noodles. Transfer to a plate. 2. In a pot add the kombu stock, mirin, soy sauce and salt. Once it comes to a boil then lower the heat to medium. Then add the tahini and soy milk. Whisk until the tahini is evenly distributed then remove from heat. Add in the ground sesame seeds. Try not to boil the dipping sauce after you add in the soy milk. Let the sauce chill in the fridge or on an ice bath. 3. Pour the dipping sauce into individual serving bowls. Crumble the tofu into the dipping sauce. Prepare your favorite toppings. Dip the cooked soba noodles into the sauce and enjoy. ※Watch more on YouTube! 1. You can tweak the veggies. I personally love crunchy veggies. 2. In step 2, try not to boil the sauce after you add the soy milk. 3. If you can't find kombu stock then use any stock you have on hand. Mushroom stock and vegetable stock would work as well. 4. If you want to make this sauce more creamy then please add more tahini OR OR reduce the amount of water and replace with soy milk. 5. Feel free to add more soy sauce if you prefer! Store the soba noodles and dipping sauce separately 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/ 04/27 MIWA

▶vegan ＜Yield> 4-5 servings 8 minutes 15-20 minutes 2½ cups soy milk 2 cups carrot, chopped ½ cup onion, chopped ¼ cup tomato, diced 2 teaspoons white miso /yellow miso 1 tablespoon rice oil (any high smoke point oil) ½ vegetable bouillon cube ½ teaspoon salt 1. Roughly chop the carrots and onion. Dice the tomato. To a pot over high heat, heat the oil. Add in the carrots, onions and then sprinkle with salt. Keep stirring the vegetables until they wilt which should take around 10 minutes. Add in the diced tomatoes and continue to cook for another 7 minutes or until all the vegetables are fork tender. 2. Add in the soy milk and half of a vegetable bouillon cube. Once the vegetable cube has dissolved, blend up the soup with an immersion blender. Add the miso paste into the soup by dissolving it. Adjust the final taste of the soup with salt and black pepper. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. If the soup is too thick or too savory then please add more milk to your liking. Also adjust the final taste of the soup with salt before you serve it. 2. Use any milk you like. 3. I don’t recommend red miso for this recipe. 4. If you want to speed up the cooking process then chop all the vegetables into small pieces. Make sure to caramelize the vegetables first before adding in any liquid. 5. Depending on the type of miso and bouillon cube you use, the sodium ratio will need to be adjusted. 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! 2021/04/31 MIWA

▶VEGAN ＜Yield> 4 servings 4 minutes 40-50 minutes 1½ cups kombu, thinly shredded 1 cup water 4 tablespoons Soy sauce 2 tablespoons rice vinegar 2 tablespoons granulated sugar 2 tablespoons rice wine 2 tablespoons Mirin 1. Shred the kombu as thin as possible. Into a pot add in the water, rice vinegar and shredded kombu. Simmer for 20-30 minutes depending on how soft you would like the kombu to be. Splash in some additional water if it's needed. 2. When the liquid is almost all evaporated then add in the sugar, rice wine, soy sauce and mirin. Simmer for another 20 minutes until all the liquid IS evaporated. Sprinkle with some toasted sesame seeds and now it's ready to be enjoyed. ※Watch more on YouTube! 1. You can use any type of kombu for this recipe. 2. Make sure the kombu is soft by the end of cooking in step 1. Feel free to splash in more water until you get the desired softness. 3. This dish is pretty savory and salty. Enjoy it little by little with rice, pasta or vegetables. 4. The best way to enjoy this simmered kombu is by making rice balls. Watch this video to find out how! Store in an air-tight container in the fridge 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! 2021/05/08 MIWA