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▶VEGAN ＜Yield> 1 serving 6 minutes 0 minutes 200g silken/firm tofu nori seaweed (optional topping) Dressing ½ cup (100g) tomato, diced ½ cup (80g) kimchi *Note: Some may contain fish. Please check the label. 1 tablespoon Toasted sesame oil ½ teaspoon Soy sauce 1. Wipe off the excess moisture from the tofu. You don’t need to squeeze the liquid out. If the kimchi is too large, feel free to cut into smaller pieces using kitchen scissors if needed. 2. Dice the tomato into small pieces. In a bowl add the diced tomatoes, kimchi, toasted sesame oil and soy sauce. Give it a good mix. 3. Place tofu onto a serving plate and top with the dressing from step 2. Garnish with some optional nori seaweed. Now it's ready to be enjoyed! ※Watch more on YouTube! 1. Any fresh herb or chopped green onions go really well with this recipe as a topping. 2. This recipe is the best when the tofu and dressing are just combined. The dressing will water down as time passes. It’s best enjoyed right after it's served. - 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/ 07/24 MIWA

▶vegan 3 servings 6 minutes 0 minutes 2 small cucumbers Dressing 1-2 garlic cloves, grated 1 tablespoon Soy sauce 1 tablespoon Toasted sesame oil ¼ teaspoon vinegar or pinch of salt (optional as a finishing touch) 1. Grate the garlic. Pat the cucumbers with a rolling pin to break them down a little bit. Chop into large bite size pieces. 2. In a bowl add the grated garlic, soy sauce and toasted sesame oil. Mix to emulsify the dressing and adjust the final taste with salt or vinegar if needed. 3. Toss the cucumbers in the dressing just before serving. Garnish with toasted sesame seeds or shredded chilis if needed. ※Watch more on YouTube! 1. Two cloves of garlic is pretty strong! haha So feel free to reduce to one clove. If that's the case, add more salt or vinegar to compensate for the flavor. 2. Feel free to swap garlic for ginger if you want. It’s best to be enjoyed right away. If you want to make this ahead of time, keep dressing and cucumber separate in the fridge for 2 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! 2021/06/26 MIWA

1 serving 6 minutes 0 minutes 200ml-300ml hot water ¼ cup broccoli, chopped 2 tablespoons canned corn 1 tablespoon yellow miso ½ sheet nori seaweed ¼ teaspoon Kombu dashi powder / vegetable dashi powder 1. Blanch the broccoli for 30 seconds OR defrost frozen broccoli. 2. In a serving bowl add broccoli, canned corn, kombu stock powder and miso paste. Tear the nori seaweed into small pieces by hand. Pour in the boiling water. Mix to dissolve the miso paste. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. To save time, use frozen broccoli but make sure to thaw first before combining. 2. Depending on how salty you like your soup to be, adjust the amount of hot water added. 3. If you don't have access to kombu stock powder please use any stock you have on hand. It’s best to be enjoyed right after it's served. - 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! 2021/06/26 MIWA

▶VEGAN ＜Yield> 1 serving 6 minutes 0 minutes 200g silken tofu 2 teaspoons Soy sauce ¼ teaspoon ginger, grated green onion, chopped myoga/Japanese ginger, chopped (It's in the ginger family feel free to swap for your favorite fresh herbs) your favorite oil (I used amani oil in the video) 1. Place tofu on a plate. Garnish with some chopped green onions along with chopped myoga. Add grated ginger if you like. 2. Drizzle with some soy sauce and your choice of oil. ※Watch more on YouTube! 1. As a topping, you can add any fresh vegetable you like. Fresh herbs like coriander or Italian parsley would taste great! 2. Please adjust the amount of soy sauce and oil to your liking. 3. Japanese people often enjoy this dish with bonito flakes omit this if you are vegan. It's better to be enjoyed right after it's served. - 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! 2021/06/26 MIWA

▶Vegan option available. ＜Yield> 3 serving 10 minutes 0 minutes 250g kabocha squash ½ cup celery, finely chopped Topping your favorite nuts (walnuts, almonds etc...) Non-vegan option 2 tablespoons mayonnaise 1 tablespoon/1 pat cream cheese 1 tablespoon neutral oil ( I use rice oil) 1 tablespoon milk or until you reach the desired texture 1 teaspoon yellow miso ½ teaspoon black pepper ( It might not be suitable for kids but it's highly recommended for adults!!^^) Vegan option 2 tablespoons vegan mayo 1 tablespoon vegan yogurt (I use soy yogurt) 1 tablespoon neutral oil ½ tablespoon yellow miso 2 pinch salt ½ tsp of black pepper (It might not be suitable for kids but it's highly recommended for adults) 1. Wash the kabocha squash. Remove the seeds and microwave for 7 minutes at 600w or until fully cooked and the inside becomes soft. Finely chop the celery. 2. Scoop out and mash the flesh from the kabocha squash in a bowl. While the kabocha squash is still warm, add in the cream cheese then combine together. Add the yellow miso , neutral oil, mayonnaise and milk into the bowl. Mix them until everything comes together and becomes creamy similar in texture to hummus. If it’s not creamy enough, add more milk or oil. 3. Adjust the taste with salt and black pepper. Enjoy this recipe spread on a slice of bread along with your favorite veggies and roasted crushed nuts! ※Watch more on YouTube! 1. I highly recommend using this to make a sandwich loaded with lots of vegetables, fresh herbs and leafy greens. 2. Please try not to skip the black pepper! 3. For the vegan version, the direction will be exactly the same as non-vegan version. Please swap the seasonings & condiments as it’s written above. Watch it on YouTube for an in-depth explanation. 4. Drizzle on some maple syrup if you tummy is calling for something sweet!^^ Store 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! 2021/07/17 MIWA

＜Yield> 1 serving 5 minutes 0 minutes 200g silken tofu 1 package natto (including the sauce and mustard) 3 pieces okra, thinly shredded 1 teaspoon soy sauce 1. Wipe off the excess moisture from the tofu. You don’t need to squeeze the liquid out. 2. Mix together the natto, natto sauce, mustard and soy sauce. 3. Blanch the okra for 30 seconds then thinly shred them. 4. Combine the natto from step 2 and the okra from step 3. Add on top of the tofu and now it's ready to be enjoyed! ※Watch more on YouTube! 1. Adjust the amount of soy sauce to your liking. 2. If you are vegan, swap the natto sauce for soy sauce since the sauce usually contains fish stock. It’s better to be enjoyed right after it’s served. - 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! 2021/07/24 MIWA

< BEAN SPROUT SHRIMP FRIED RICE WITH CHIVE SAUCE/ もやしチャーハンのにらソース> ＜Yield> 2 servings 5 minutes 6 minutes 2 cups (300g) steamed rice 1 cup (100g) bean sprouts 1/4 cup (10g) ginger, minced ½ cup (80g) Chinese chives, chopped 1 tablespoon (3g) dried shrimp 1 tablespoon high heat oil 1 tablespoon soy sauce ¼ teaspoon salt 1 clove garlic Sauce ¼ cup (20g) Chinese chives, minced 1 tablespoon soy sauce 1 teaspoon rice vinegar 1 teaspoon toasted sesame oil black pepper (up to you^^) 1. Mince the garlic, ginger and dried shrimp (only mince the dried shrimp if it's in large pieces). Finely chop the Chinese chives (approximately ¼ cup worth) and chop the rest (approximately ½ cup worth) into 2 inch long pieces. 2. Heat the oil in a pan. Add in garlic, ginger and dried shrimp. Cook over medium heat for 1 minutes or until fragrant. Add in steamed rice and salt. Cook it over high heat for another 2 minutes. Add in Chinese chives and beans sprouts. Season with soy sauce. Cook for an additional 2 minutes and then remove from heat. 3. In a mixing bowl add soy sauce, vinegar, toasted sesame oil and black pepper (all the ingredients listed under the ). Mix together well and then add in the finely chopped Chinese chives. 4. Scoop generous amounts of fried rice (step 2) in a bowl and enjoy with the sauce made in step 3. ※Watch more on YouTube! 1. If you are vegan, skip the fried shrimp and add in more garlic and ginger. Store in an air-tight container in the fridge for up to 5 days. - First digital cookbooks are now available！ I hope this will be helpful and enjoyable for you^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off of your purchase! -If you need a very sharp quality knife, I highly recommend this handmade Japanese knife which was made by an 80 years old Japanese artisan! 2022/1/15 MIWA

▶VEGETARIAN ＜Yield> 1 serving 6 minutes 0 minutes 200g silken/firm tofu 50g broccoli sprouts/radish sprouts toasted nuts, crushed (as much as you want) Dressing 1 tablespoon mayonnaise 1 teaspoon tahini 1 teaspoon Soy sauce 1 teaspoon rice vinegar ¼ teaspoon honey/any sweetener 1. In a bowl, mix together the mayonnaise, tahini, soy sauce, rice vinegar and honey. Pat dry the tofu (you don’t need to squeeze the liquid out). 2. Trim the base of the sprouts and chop them into 1 inch length pieces. 3. Place the tofu on a serving plate and smother with half of the dressing. Top with the sprouts from step 2. Drizzle on the rest of dressing along with some crushed nuts. ※Watch more on YouTube! 1. Chili oil also go really well in this recipe. It’s better to be enjoyed right after it’s served. If you want to make the recipe ahead of time, please keep the dressing separately from the rest of the ingredients and store in the fridge. The dressing will last up to a 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! 2021/07/24 MIWA

▶VEGAN ＜Yield> 3 servings 6 minutes 27 minutes vegetable broth 600ml water vegetable scraps (the pieces you'd normally toss it away such as the skin of onion, green part of leek etc...) Miso soup 1 cup enoki mushroom, separated from stalk ½ cup onion, chopped ½ cup carrot, chopped ½ cup turnip leaves, chopped 1½-2 tablespoons yellow miso 1. To make the vegetable broth add the vegetable scraps into the water. Simmer for 20 minutes with a gentle boil. Let the broth come down to room temperature (avoid using a rapid boil since it will create a bitterness taste from the vegetables). 2. Strain the broth and return it back into the pot. Add in the chopped onions, carrots and enoki mushroom. Simmer with the lid on until all the vegetables are fully cooked. 3. Add the chopped turnip leaves, cover the pot again and continue to cook for 2 minutes. Dissolve in the miso paste. Divide into serving bowls. ※Watch more on YouTube! 1. Use any vegetables you have on hand for making both the broth and miso soup. Carrots, corn, onions and Chinese cabbage are my favorites. 2. Use any miso paste you like. If your miso is high in sodium then please reduce the amount of miso paste used. It can be stored in the fridge in an airtight container 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! 2021/07/31 MIWA

3 servings 8 minutes 0 minutes 4 cups (250g) carrot, Julienne 3 tablespoons amazake 2 tablespoons rice vinegar 1 tablespoon olive oil ⅔ teaspoon salt 1. Cut the carrots into thin match sticks. Add carrots into a bowl and sprinkle with salt and massage. Leave it for 10 minutes then squeeze out the liquid. 2. In a container, mix together the carrots, amazake, rice vinegar and olive oil. Garnish with some fresh herbs and ground black pepper if you like. ※Watch more on YouTube! 1. Visit here to learn how to make amazake from scratch. 2. Feel free to add more vinegar if you like. 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! 2021/08/21 MIWA

▶vegan ＜Yield> 5 serving 5 minutes 8 minutes (doesn’t include fermentation time) 600ml water 200g red beans 200g Koji ¼ teaspoon-½ teaspoon salt 1. Wash the red beans thoroughly. Into a pressure cooker add in the red beans and water. Once the pressure is built up, cook for 7 minutes. Carefully release the pressure. It's important that the red beans are fully cooked at this stage. 2. Strain and save the liquid. Let the cooked red beans and liquid cool down to 60℃/ 140℉. Transfer the red beans into the rice cooker and mix with koji. Just make sure the temperature is not higher than 60℃/ 140℉ otherwise the koji (rice malt) will be destroyed. 3. Add in the red bean liquid into the rice cooker. I add about 1 cup of liquid but it all depends on your preference how much liquid to add. If you want the red bean paste to be on the mushier and smoother side then feel free to add more water. 4. Set the rice cooker to warming mode and leave the lid open. You will need a wet cloth to cover the rice cooker to keep the temperature around 60℃. Let it ferment for 8 hours. Make sure to mix the beans every 2 hours and ensure that you keep the cloth wet to keep the beans moist. 5. After 8 hours of fermentation add in ½ tsp of salt and mix. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. If you don’t have a pressure cooker then add water and red beans into a regular pot. Simmer for 1 hour with the lid on. Add in more water during the cooking process. The goal here is to cook the red beans long enough so that they can be mashed with two fingers. 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! 2021/08/21 MIWA

＜Yield> 2 serving 3 minutes 7 minutes 300g cooked rice (1 cup of dried rice) 1 green pepper, minced 2-3 tablespoons frozen green peas/vegetable mix 1 teaspoon neutral oil 2 pinch salt ½ teaspoon pepper Sauce 2 tablespoons tomato ketchup 1 teaspoon tonkatsu sauce 1. Remove the seeds from the green pepper then mince. 2. Add oil to a large pan over high heat. Once heated, add in the minced green peppers and sprinkle with salt. Sauté for 2 minutes. Add the frozen peas/ vegetables mix then cook for another 1 minute. 3. Reduce heat to low then make a space in the pan for the sauces. Then add in the ketchup and tonkatsu sauce. Mix the sauces with the vegetables. Next add in the cooked rice and continue to cook while stirring until the rice is warm and equally coated with sauce. 4. Adjust the taste of the rice with salt and ketchup if needed. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. Use any vegetables you have on hand. Onions and carrots are my go-to. 2. Feel free to swap tonkatsu sauce for soy sauce. For my homemade tonkatsu sauce recipe click here! 3. For the best fried rice, use old dried up cooked rice. 4. Feel free to add more seasoning to your liking. I keep mine pretty mild. Store in an airtight 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! 2021/08/07 MIWA