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▶vegan ＜Yield> 4 servings 10 minutes 20 minutes vegetable broth 3 cups water vegetable scraps (the pieces you would normally toss away such as the skin from an onion) shiitake mushroom kombu miso paste 5 inch (10cm) piece used kombu ¾ cup (150g) yellow miso 4 tablespoons vegetable broth (created in this recipe) shiitake mushroom (from the creation of the vegetable broth above) 1. Pour water into a pot and add in the vegetable scraps along with the shiitake mushroom. Let them simmer together for 20 minutes over a gentle boil. Afterwards let the broth come to room temperature. Be careful not to use a rapid bowl since it will create more bitterness from the vegetables. 2. Cut the used kombu into small pieces. 3. To a blender add in the kombu, the cooked shiitake mushroom from the broth, miso paste and 4 tbsp of the newly created vegetable broth. Blend everything together until smooth. ※Watch more on YouTube! 1. Use any vegetables you have on hand. Carrots, corn, onions and Chinese cabbage are my favorites. 2. Use any miso paste you want. If your miso paste is high in sodium then please reduce the amount used. 3. Mix this kombu miso paste with vegetable broth to make a homemade instant miso soup. 4. This paste is simply delicious when using it as a dip for raw vegetables. 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! 2021/05/08 MIWA

▶vegan ＜Yield> 2 servings 2 minutes 0 minutes 2 tablespoons liquid from pickled ginger 1 tablespoons Soy sauce 1 teaspoon olive oil 1 pinch salt black pepper 1. Mix together all the ingredients listed above and drizzle on your favorite salad! ※Watch more on YouTube! 1. Learn how to make homemade pickle ginger in this recipe. Store in an air-tight container in the fridge for up to one week. - 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! 2021/05/18 MIWA

▶VEGAN ＜Yield> 3 servings 6 minutes 0 minutes 1 head iceberg lettuce 1 clove garlic, grated 2 sheets nori seaweed 1½ tablespoons toasted sesame seed 1 tablespoon Soy sauce 1 tablespoon Toasted sesame oil 1. Grate the garlic. Remove the core and outer leaves of the lettuce then tear into bite size pieces by hand. Wash the leaves then let them dry. In a microwave safe bowl, toss the torn leaves with toasted sesame oil and grated garlic. Microwave them for 3-4 minutes at 600 watts until the lettuce starts to soften. 2. Next add in the soy sauce and toasted sesame seeds. Tear the nori seaweed and add it to the salad. Toss to coat. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. If you like garlic then feel free to add more. 2. Please adjust the taste of this recipe by adding more soy sauce if needed. It’s best enjoyed right after serving. - 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! 2021/05/22 MIWA

＜Yield> 3 servings 7 minutes (doesn't include marinating time) 8 minutes 11oz (300g) salmon fillet 200ml water 2 tablespoons salt 1 tablespoon granulated sugar 1. In a container large enough to hold the salmon, mix together the sugar, salt and water. Mix them well. 2. Descale the salmon then transfer into the marinade. Let the salmon sit in the marinade in the fridge for 12 hours. 3. Remove the salmon from the marinade and pat dry the salmon. To a pan over medium heat cook the salmon fillet for 4 minutes or until the bottom browns, then flip. After flipping, cover with a lid and steam the salmon for another 3 minutes over medium-low heat. When both sides become nice and charred, transfer to a plate. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. If you have a large chunk of salmon then leave it in the marinade for 24 hours. Depending on how salty you want the fish to be adjust your soaking accordingly. I recommend a minimum of 10 hours. 2. Cook the salmon gradually over medium low heat to achieve a moist & tender salmon. 3. Enjoy the salmon with grated daikon radish if you want. Store in an air-tight container in the fridge for up to 3 days after it’s cooked. Store in the freezer for 2 weeks prior to cooking. - 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/ 05/22 MIWA

▶VEGAN ＜Yield> 1 serving 4 minutes 0 minutes 1 serving steamed rice 180g yamaimo (Japanese yam) approximately 10cm 3 tablespoons ombu dashi powder / vegetable dashi powder 1 tablespoon Soy sauce aonori flake 1. Roughly scrape off the skin from the yamaimo. Grate the yamaimo. 2. In a bowl mix together the grated yamaimo, kombu stock and soy sauce. 3. Drizzle the yamaimo mixture from step 2 over rice. Sprinkle with some aonori seaweed if you want. ※Watch more on YouTube! 1. Adjust the amount of soy sauce to your liking. 2. Some people are allergic to yamaimo, so please try only a small amount if this is your first time trying it. Store the grated yamaimo and rice separately in an air-tight container in a 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! 2021/05/25 MIWA

▶vegan ＜Yield> 4 servings 7 minutes (doesn’t include marinating time) 6 minutes 3 eggplants 5cm × 6cm sized leek 1cm × 4cm sized kabocha squash ¼ cup ginger, sliced Marinade 200ml kombu stock (200ml water + 1 teaspoon Kombu dashi powder / vegetable dashi powder) ½ cup rice vinegar ½ cup Mirin 3 tablespoons Soy sauce 1 tablespoon granulated sugar chili flakes (optional) rice oil or any high heat oil for shallow fry 1. Slice the eggplants in half and then again into thirds (if you are using larger eggplants then please cut them smaller). Thinly slice the ginger. Chop the white part of the leek into 5cm pieces. Cut the kabocha squash into 1 cm thick pieces. All the vegetables should be pat dry before shallow frying. 2. To a pot over high heat add mirin and bring to a boil. Bringing the mirin to a boil will burn off the alcohol. Remove from heat. Pour into a container and mix in the kombu stock, rice vinegar, soy sauce, sugar and optional chili flakes. 3. Shallow fry the vegetables in rice oil over medium heat until cooked and browned. 4. Once all the vegetables are cooked transfer them to the sauce. Let the vegetables sit in the sauce for 2 hours or overnight in the fridge. After marinating, they are now ready to be enjoyed. ※Watch more on YouTube! 1. If the marinade is too tangy the please use ⅓ cup of vinegar instead of the ½ cup. 2. It’s best when served chilled. 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/ 5/25/miwa

▶vegan 1 serving 2 minutes (doesn't include soaking time) 6 minutes 300ml water ½ cup leek, chopped ⅓ cup (40g) oatmeal 1 dried shiitake mushroom, sliced 2 inch square kombu 1-2 teaspoons Soy sauce pinch salt Toppings nori seaweed ¼ cup green onion, chopped 1. Finely chop the leek and green onion. Soak the kombu and shiitake mushroom in water for at least 30 minutes. In my video I’m using sliced dried shiitake mushrooms. 2. In a pot transfer the kombu and shiitake mushroom stock. Discard the kombu. Add in a pinch of salt. Once the stock comes to a boil, add in the oats and chopped leeks. Cook for about 4-5 minutes until you reach your desired texture. Season with soy sauce and adjust the taste with salt. 3. Serve the oatmeal in a bowl and garnish some nori seaweed along with chopped green onions. ※Watch more on YouTube! - If you don’t have kombu and shiitake mushrooms then please use 1 tsp of kombu stock powder and 1 ½ cups water. -Add any vegetables you like such as onions, carrots, spinach and bok choy. This would make great additions! I kept it simple in the video. Store in a 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! 2021/06/12 MIWA

< PICKLED PLUM OAT ONIGIRI/ 梅オートミールおにぎり> ▶Vegan 1 serving 5 minutes 0 minutes 70ml water ½ cup green onion, chopped ⅓ cup (40g) rolled oats 1 teaspoon toasted sesame seed ½ teaspoon olive oil ½ teaspoon Soy sauce 1-2 pieces pickled plum nori seaweed 1. Cover a microwave safe bowl with plastic wrap. Add in the oats and water then mix together. Microwave them uncovered for 15 minutes at 600 watts. 2. Remove the pit from the pickled plums then puree them. Finely chop the green onions. 3. In to the bowl with the cooked oats add in the green onions, pureed pickled plums, soy sauce, olive oil and toasted sesame seeds. Mix to combine. Make a mountain shape with your hands. ※Watch more on YouTube! - Depending on how tart you want your onigiri to be, adjust the amount of pickled plum used. - Try swapping out the green onions for fresh herbs for more variation! Store in an air-tight container in the fridge for up to 2 days. Steam or microwave the onigiri if they become too dry. - 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! 2021/06/12 MIWA

< GRILLED OAT ONIGIRI/　オートミールおにぎり> ▶vegan 1 serving 4 minutes 4 minutes 70ml water ⅓ cup (40g) rolled oats 1 teaspoon Soy sauce ½ teaspoon Mirin ½ teaspoon Toasted sesame oil ½ teaspoon Kombu dashi powder / vegetable dashi powder nori seaweed 1. Line a bowl with plastic wrap then add oats and water. Mix. Microwave them for 90 seconds at 600w uncovered. 2. To the cooked oats add soy sauce, mirin, toasted sesame oil and kombu stock powder. Mix to combine. 3. With the oat mixture make a mountain shape with your hands. Sear the onigiri in a pan until you have toasted both sides. ※Watch more on YouTube! Mirin contains alcohol so if you are concerned about it, please burn off the alcohol by bringing it to a boil first or you can leave it out. Store them in an air-tight container in the fridge for up to 2 days. Steam or microwave the onigiri if they becomes too dry. - 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! 2021/06/12 MIWA

＜Yield> 4 serving 10mins 30 mins 1 cup grated(100g) carrot 2 slices (150g) salmon filet 2 cups Japanese sushi rice 2 cups water 2 tbsp rice wine 1 tbsp Mirin 1 tbsp Soy sauce ½ tsp for rice / ¼ tsp for salmon , salt 1; Rinse the rice and drain the water a couple of times. Soak rice in water for 1 hour. Drain the water and set it aside. 2; Sprinkle ¼ tsp of salt on salmon filet. Leave it for 10 mins. Wipe off the moisture by patting with clean kitchen cloth or paper towel. Great the carrot. 3; In a rice cooker, add rice, water, rice wine, mirin, soy sauce, ½ tsp of salt , then mix. Place salmon and grated carrot on top. 4;Cook it on high heat. Once it comes to a boil, close the lid and reduce the heat to low. Cook it for 10 mins. After 10 mins, bring the heat to high for 15 seconds. Off the heat and let it steam for 15 mins with the lid on. 5; Open the lid and remove the salmon. Mix the rice from the bottom to the top. Remove the bone and skin from the salmon and put the meat back into the rice. One more mix and garnish your choice of herb or spring onion. Ready to be enjoyed. ※Watch more on YouTube! 1;Feel free to use a rice cooker if you prefer. 2; Try not to open the lid on step 4 to keep the steam inside. Keep them in an air-tight container in the fridge for 5 days. 2022/01/22 MIWA

＜Yield> 2 servings 6mins 15 mins ( for shrimp noodle stir fry) 30 mins ( for spring rolls) 2cups chopped (200g) chinese cabbage 1cup (60g)chinese chives 3 shiitake mushrooms 40g glass noodles 2 tbsp dried shrimp 1/6 cup shredded ginger 3 cloves sliced, garlic 1 ½ cup water Seasoning ⅔ tsp salt 1 tbsp cooking sake/ rice wine 1 tbsp soup stock powder 1 tbsp soy sauce black pepper ( to your liking) potato starch 1 tsp + water 1tsp 1 tsp Toasted sesame oil 1; Soak dried shrimp in warm water for 15 mins. Drain the water and remove the moisture out as much as possible. Save the shrimp juice for later. 2; Chop chinese cabbage into about ½ inch for white part and 1 inch for the leaf part. Chop chinese chives into 2 inch. Shred ginger into match thin sticks. Thinly slice shiitake mushrooms, leeks and garlic. Chop glass noodles into 3inch long. 3; Heat 2 tbsp of oil in the pan over high heat. Add ginger, garlic and dried shrimp. After 1-2 mins, add chinese cabbage, shiitake mushrooms, and leeks. Season with salt. Cook it until vegetables are slightly softened. Add sake, soup stock powder, shrimp juice and glass noodles. Cook it for 3-4mins until the glass noodles are softened. 4; Once it comes back to a boil, add chinese chives. Thicken the sauce with a mixture of potato starch and water. Drizzle some soy sauce , toasted sesame oil and black pepper. To make the leftovers into spring rolls 1; Chop leftovers into small pieces by using kitchen scissors. Warm it up over high heat, thicken the sauce with mixture of potato starch + water until there is no liquid.( See the proper consistency on YouTube) 2; Roll 1 into the spring roll wrapper. Brush some oil on all surfaces. Put them into the air fryer. OR shallow fry them with 2 tbsp of oil until all sides become nice and golden. ※Watch more on YouTube! 1; On step1, make sure to remove the liquid of shrimp before adding it into the pan to prevent oil splattering. 2; Depending on the soup stock you are using, the sodium content differs. Adjust the taste with soy sauce and salt to your liking. 3; Enjoying it with a bit of vinegar or your favorite chili sauce would be a great option! 1; On step 1, how much potato starch you add varies depending on how much sauce is left. I added about 1 tbsp each of potato starch and water, but please watch the video to see the consistency you want otherwise your spring roll might explode. Keep them in an air-tight container in the fridge for 5 days. 2022/01/22 MIWA

< BITTERMELON STIR-FRY/ ゴーヤチャンプル-> ▶vegan 2 servings 5 minutes 8 minutes 300g firm tofu/extra firm tofu 1½ cups bitter melon (approximately 15cm) 1 cup carrot, thinly sliced ½ cup onion, roughly chopped 1 tablespoon tenmenjan 1 tablespoon rice oil (or high heat oil) 1 tablespoon vegan mayonnaise 1 tablespoon toasted sesame oil 1 tablespoon soy sauce 1 tablespoon rice wine 1 teaspoon Kombu dashi powder / vegetable dashi powder salt Topping crushed nuts 1. Use a spoon to remove the core and the seeds from the bitter. Slice the bitter melon into about ½ inch thick slices (or thinner if you are sensitive to bitterness). Sprinkle the slices with ½ tsp of salt then massage it in. Leave it for 2 minutes. Soak the slices in water for 3 minutes. Drain the water and wipe off the excess moisture from the slices. 2. Thinly slice the carrot and roughly chop the onion. Remove the moisture from the tofu by putting something heavy on top of it for 15 minutes. 3. To a pan over high heat, add in the high heat oil followed by the carrots and onions. Sprinkle with a few pinch of salt and cook for about 2 minutes. Add in the bitter melon and mayonnaise. Season with kombu stock powder and tenmensian sauce. Continue to cook for another 2-3 minutes. When the sauce and the ingredients are well combined, add the tofu by roughly crumbling it into pieces. Splash in the rice wine and continue to cook for another 2 minutes. Lastly add in the soy sauce and toasted sesame oil. Give it one more toss and remove from heat immediately. 4. Adjust the final taste with salt. Garnish some crushed nuts. Now it's ready to be enjoyed. ※Watch more on YouTube. 1. You can swap out the bitter melon for eggplant, bell pepper or even zucchini. 2. If tenmensian is not available please use hoisin sauce or miso paste as a substitute. Please start by adding ½ tablespoon of hoisin or miso then gradually increase more both of these options are saltier than tenmensian. 3. If you are sensitive bitterness then please slice the bitter melon even thinner. Store in a 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! 2021/06/19 MIWA