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＜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

▶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