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< ONE POT TOMATO MISO RICE/ トマトと味噌の炊き込みご飯> ＜Yield> 4 servings 7 mins ( It doesn’t include rice soaking time) 40 mins 300g Japanese sushi rice 1 large tomato (200g) 1 large / 1 ½ cups sliced onion (300g) 2 cloves garlic 3 pieces shiitake mushrooms 300ml water 1½ tbsp salted rice malt (shiokoji)/ ¼ tsp salt 1 tbsp yellow miso ½ tbsp bouillon cube/ soup stock powder Toppings ½ cup your choice of cheese ½ cup frozen edamame deshelled 1 tbsp fresh parsley 1. Rinse and soak the rice for 1 hour. Drain the water and set aside. Mince garlic. Slice the onion thinly. Thinly slice the cap part of the shiitake mushrooms and tear the stem by hand. 2. To a pan on high heat, add in the oil. Next add in the onions, garlic and shiokoji OR ¼ tsp of salt. Cook them until they are brown and caramelized. Set aside for now. 3. To a pot, add in the rinsed rice (from step 1), 300ml water, bouillon cubes and miso. Mix them to dissolve. To the top of the rice add on the caramelized onions, shiitake mushrooms and tomato. 4. Cook the rice mixture over high heat. Once it comes to a boil, close the lid and reduce the heat to low. Continue to cook for 10 mins. After 10 mins, bring the heat back up to high heat for 15 seconds. Then remove from heat and let the rice steam for 15 mins with the lid on. 5. Mix everything together. Add in the cheese and edamame. Close the lid and continue to let it steam until the cheese melts. Garnish with some parsley if you want. ※Watch more on YouTube! 1. Depending on the kind of bouillon cube or soup stock you are using, the sodium content will vary. Adjust the final taste with salt and miso paste. 2. You can use a rice cooker in step 3 instead of a pot. Store in an air-tight container in the fridge for 3 days, and freezer for up to a month. - 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 a very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese artisan! 2022/10/01 MIWA

< SESAME GARLIC EDAMAME/ にんにくごま風味枝豆> ▶vegan ＜Yield> 2 servings 2 mins 12 mins 2 cups (300g) frozen edamame with shell 3 cloves garlic ½ tsp chili flakes 2 pinches salt ¼ tsp black pepper 1 tbsp toasted sesame oil 1. Mince garlic. 2. Heat the toasted sesame oil over low heat. Add the garlic, salt and chili flakes. Once the oil is infused, add in the edamame and close the lid. Continue to cook for another 8-10 mins over low heat. Give it a stir a couple of times while steaming. Remove from heat and sprinkle with freshly ground black pepper. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. Make sure to keep the heat low to prevent the garlic from burning. 2. If you thaw the edamame before cooking, you can reduce the cooking time to 5 -7 mins. 3. Adjust the taste with salt or soy sauce (optional) at the end. Store in an air-tight container in the fridge for 3 days.

▶VEGAN ＜Yield> 2 servings 7 mins 0 min 10 cherry tomatoes ½ avocado ½ cup diced cucumber Dressing 1 tbsp shio koji /salted rice malt 2 tsp rice vinegar 1 tsp sugar 1. Cut the cherry tomatoes in half. Dice the avocado. Cut the cucumber into small pieces. 2. To a bowl, mix together the shio koji, rice vinegar and sugar. Add all the vegetables (step 1) and toss to coat. 3. Cool in the fridge for 15 mins before eating. ※Watch more on YouTube! 1. If you want to make this ahead of time; mix the dressing together with the tomatoes only. This will last in the fridge for 2 days. Add in the avocado and celery just before serving. 2. You can swap out the cucumbers for celery. Keep in an air-tight container 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 a very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese artisan! 2022/09/24 MIWA

＜Yield> 2 servings 5 mins 7 mins (this will differ depending on what type of spaghetti you use) 1 cup sliced onion (150g) 1 cup shimeji mushrooms (100g) 1 can tuna (80g), drained 1 cup spinach 2 servings spaghetti (200g) 1-1½ tbsp soy sauce 1 ½ tbsp mirin 2 ½ cups dashi broth (water +1 tbsp dashi granules) Optional toppings 1 cup broccoli sprouts ½ cup chopped green onions ½ sheet nori seaweed 1. Into a pot, add the soy sauce, mirin, and dashi broth (water+ dashi granules). Bring it to a boil. 2. Slice the onion. Remove the stem from the mushrooms. Wash and chop your favorite toppings. Drain the oil from the can of tuna. 3. Once the sauce (step 1) comes to a boil, add in the pasta, onions, mushrooms and canned tuna. Cook it according to the package instructions of your spaghetti. Keep the pasta moving to prevent it from sticking to each other. 4. One min before the pasta is fully cooked, add in the spinach. Once the pasta is cooked, transfer to your plates and garnish with your topping along with nori seaweed. ※Watch more on YouTube! 1. Adjust the taste with more soy sauce if it's needed. 2. If the water evaporates too quickly, add in more water and continue to cook until the pasta is fully cooked. Keep it in an air-tight container in the fridge for 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 a very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese artisan! 2022/08/27 MIWA

＜Yield> 2 servings 10 mins (It doesn’t include the time for soaking rice) 30 mins Rice 300g Japanese sushi rice ½ cup corn kernels ½ cup minced onion (100g) ½ cup minced carrot (50g) ¼ cup shimeji mushrooms 1 tsp soup stock powder/ bouillon cube 2 tbsp cooking sake 1 ½ cup water Salmon 2 slices salmon (200g) ¼ tsp salt Red bell pepper 2 small red bell pepper/ green pepper 2 tbsp shredded cheese Sauce 1 tsp grated ginger 2 tbsp grated carrot 1 tbsp vinegar 1 ½ tbsp soy sauce 1 tsp sugar 1 ½ tbsp neutral oil ( I used flaxseed oil) Toppings (optional) leafy greens fresh herbs 1. Rinse rice and soak it in water for 1 hour. After soaking, drain the water and set it aside. Mince the onion and carrot. Trim the shimeji mushroom stem. Remove the corn kernels from the cob. 2. Sprinkle the salmon with some salt. Let it sit for 10 mins. Wipe off the moisture that comes up on the surface with a kitchen towel or paper towel. 3. Remove the seeds from red bell pepper and stuff cheese inside. 4. To a pot, add in the rice, water, and soup stock powder. Mix to combine. Place the carrots, onions, mushrooms and corn kernels on top. On top of those vegetables, place the salmon (step2), the actual corn cob and red bell pepper ( step 3). 5. Cook over high heat. Once it comes to a boil, cover with a lid and reduce the heat to low. Continue to cook it for 10 mins. After 10 mins, bring the heat back up to high for 15 seconds. Then remove from heat and let it steam for 15 mins with the lid on. 6. Mix all the ingredients listed under . 7. Remove the salmon and red bell pepper. Mix the rice together and serve it on your plate along with the salmon and red bell pepper. Garish with some leafy greens if you want. Drizzle the sauce over the top. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. Feel free to change up the vegetables. 2. Pick smaller red bell peppers otherwise they won’t be cooked. 3. This dressing could be too pungent for kids. If you are cooking for kids you might want to reduce the amount of ginger and add more carrots or even apple. Keep all the components separately in an air-tight container in the fridge for 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 a very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese artisan! 2022/08/27 MIWA

▶vegan ＜Yield> 2 servings 10 mins ( It doesn't include the resting time.) 0 mins 5 Asian cucumbers (600g) 3g kombu 1 ½ tbsp sugar 1 ½ tsp salt 1 ½ tsp rice vinegar 1. Trim the ends of the cucumbers, then partially peel the skin. Place them into a zip top bag. Cut the kombu into small pieces with kitchen scissors. 2. Into the zip top bag, add in the sugar, salt, rice vinegar and cut kombu. Rub the cucumbers and remove all the air from the zip top bag. Seal it completely. 3. Let it sit in the fridge for 5 hours to overnight. When you see the water seeping out from the cucumbers and kombu has become soft, they are now ready to be enjoyed. ※Watch more on YouTube! 1. Asian cucumbers are thinner than English cucumbers. You can use Persian cucumber, carrots and daikon radish as a substitute. 2. You can keep it for 3-4 days in the marinade, but if they cucumbers taste too salty, feel free to discard the marinade at any point. Keep it in a zip top bag in the fridge for 3-4 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 a very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese artisan! 2022/08/17 MIWA

▶vegan ＜Yield> 2 servings 10 mins (It doesn’t include the time to soak the dried shiitake and kombu) 0 mins (doesn’t include the time to cook the rice or noodles) 1 cucumber (150g) 200g firm tofu 2 tbsp chopped green onion 3 tbsp miso white/ yellow 1 ½ tbsp toasted sesame seeds 1 tsp soy sauce 2 ½ cups dried shiitake / kombu dashi ( any type of soup stock) 1 pinch salt 2 servings steamed rice (400g) Toppings (optional) shiso leaves/Italian basil broccoli sprouts chili oil 1. The night before, soak the kombu and dried shiitake mushrooms in water (2 ½ cups). Let it sit in the fridge overnight. 2. Thinly slice cucumber then sprinkle on some salt. Massage the slices and then let it rest for 5 mins. Squeeze out the liquid. Chop all the other topping if it’s needed. Grind the toasted sesame seeds. Remove the liquid from the tofu by putting something heavy on top of it or by gently pressing it. 3. Into a bowl, add the ground sesame seeds, miso and soy sauce. Pour the kombu shiitake stock (from Step 1) as you mix it all together. You can use any soup stock you have on hand. 4. Add the cucumbers and tofu to the soup (created in step 3). Let it chill in the fridge. 5. Make a bed of cold rice, then pour over the soup. Add your toppings. Drizzle with some chili oil if you want. ※Watch more on YouTube! 1. Depending on the miso paste, the sodium content will differ. 2. Feel free to add an extra 1 tsp of soy sauce if it’s needed. 3. Add more raw vegetables if you want such as tomatoes or any leafy greens etc.... Store the rice and soup separately in an air-tight container in the fridge for 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 a very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese artisan! 2022/08/13 MIWA

▶vegan ＜Yield> 2 serving 5 mins 0 mins 8 cherry tomatoes 1 cup broccoli sprouts 2 okura 2 tbsp shio-kombu 1 tbsp neutral oil (flaxseed oil/ avocado oil) 1. Cut cherry tomatoes in half. Blanch the okura and chop them into thirds. 2. Toss together everything from step 1 along with the broccoli sprout, shio-kombu and neutral oil. ※Watch more on YouTube! 1. Use any raw vegetables you have on hand. Keep them in an air-tight container in the fridge for 1 day. - 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 a very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese artisan! 2022/08/06 MIWA

< CITRUS MISO SESAME GINGER DRESSING/ オレンジ生姜味噌ドレッシング> ▶vegan ＜Yield> 2 serving 7 mins 0 mins 2 tbsps freshly squeezed juice from an orange 2 tbsps white miso 2 ½ tbsps (40g) lemon or yuzu juice 1 tbsp (18g) soy sauce 1 tbsp (17g) tahini 1½ tsp (10g) fresh ginger 1 tbsp (15g) toasted sesame oil 1 tsp (5g) rice vinegar ½ tsp (2g) orange zest 1. Blend all the ingredients in a blender or with a hand blender / immersion blender until smooth. ※Watch more on YouTube! 1. If the dressing is too tangy, reduce the amount of lemon juice to 2 tbsp OR add an additional ½ tsp of tahini. 2. You can also opt for yellow miso. 3. I love to toss this dressing with fresh corn kernals and avocado. Keep it in the fridge for 7 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 a very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese artisan! 2022/07/9 ERIC & MIWA

< HIYASHI CHUUKA/ 冷やし中華> ＜Yield> 2 servings 8 mins 7 mins 2 servings (300g) ramen noodles/ rice noodles Sauce 3 ½ tbsp rice vinegar 3 tbsp soy sauce 1 tbsp mirin 1 ½ tbsp sugar 3 tbsp water ½ tsp bouillon cube (any soup stock powder) 2 tsp toasted sesame oil Toppings 1 large cucumber ½ cup broccoli sprouts 1 small tomato Kinshi tamago 2 eggs 1 tsp potato starch 2 tbsp water 1 pinch salt 1. To a saucepan, add the rice vinegar, soy sauce, and mirin. Bring it to a boil. Continue to cook for 10 seconds to burn off the alcohol (from the mirin). Remove from heat and mix in the sugar, bouillon cube, water, and toasted sesame oil. Let it cool in the fridge. 2.Thinly slice and shred your choice of toppings. In my case I used tomatoes, broccoli sprouts and cucumber. 3. Crack 2 eggs and whisk them together. Mix the potato starch and water together in a small bowl. Add the potato starch mixture into the egg, then whisk it again. Coat the surface of a non-stick pan with a bit of oil. Pour in half of the egg mixture. Once the edges have started to firm up, remove from heat and cover with a lid. Wait for 2 mins then transfer to a cutting board. Let it cool and then shred the egg into thin strips. 4. Cook the noodles according to their package instructions. Drain and rinse them under the faucet. Transfer to a plate. 5. Add the toppings (from steps 2 and 3) on to the noodles. Pour the sauce over the top. ※Watch more on YouTube! 1. Use any toppings you have on hand. Avocado can be use in place of kinshi tamago. 2. Let the sauce chill completely before serving it. 3. Drain the liquid from the noodles as much as possible after they have been cooked. Store all the components separately in air-tight containers in the fridge for 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 a very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese artisan! 2022/6/25 MIWA

< INARI SUSHI/ 稲荷寿司> ▶vegan ＜Yield> 2 servings 15 minutes (doesn’t include rice soaking time) 40 minutes Sushi rice 230g Japanese sushi rice 230ml water Sushi vinegar 2 tablespoons rice vinegar 1½ tablespoons granulated sugar ¾ teaspoon salt Fried tofu wrapper 5 pieces thin fried tofu Seasoning A 200ml water 3 tablespoons Soy sauce 3 tablespoons Mirin 3 tablespoons rice wine 3 tablespoons sugar Filling 1 small asian cucumber 1 pinch salt 2 tbsp toasted sesame seeds pickled ginger( optioal) 1. Rinse the sushi rice and soak in water for an hour. Drain the water and cook with 230ml of water. 2. Thinly slice cucmber and sprinkle some salt. Massage then leave it for 5mins. Squeeze the liquid and set it aside. 3. Place the thin fried tofu on a cutting board. Place a single chopstick over the fried tofu then roll around from one side to the other by pressing. Cut the tofu in half and put your finger into the cut to open the tofu carefully. Remove the excess oil from the fried tofu by pouring boiling hot water (1000ml) over it. Let it cool down and squeeze out the water carefully. In a pot, place in the fried tofu and the ingredients listed under "Seasoning A". Simmer until all the liquid has evaporated. Let it cool down. 4. In a big bowl, place the steaming hot cooked sushi rice and drizzle with sushi vinegar over the rice. Mix them by cutting it with spatula as you fan the rice. When the rice has completely cooled down, add in the cucumber(step 2) and toasted sesame seeds. Roughly mix everything together. Divide the rice mixture into 10 and make 10 rice balls. 5. Stuff your rice ball into thin fried tofu (step 3). Make sure the rice is fully stuffed into the thin fried tofu, including the corners. Close and shape by gently patting it. Garnish with some toppings if you want to. Now it's ready to be served! ・The rice needs to be sticky sushi rice. ・This fried tofu is quite breakable. Make sure to squeeze gently in step 3. ・It's important to drizzle on the sushi vinegar while the rice is still hot in order to let the vinegar absorb into the rice grains. ・Thin fried tofu is usually coated with old oil, it’s very important to remove it before you season them. The hot water needs to be boiling hot in order to remove the old oil. ・Better to eat on the same day since the rice easily dries out. Keep it in an air-tight container 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! 2022/06/18 MIWA

< JAPANESE FURIKAKE TOAST/ ふりかけトースト> ＜Yield> 2 servings 3 mins 5 mins ( It doesn’t include cooking tomato vegan furikake) 4 slices bread 2 tbsp cream cheese 4 tbsp tomato vegan furikake 1; After toasting some bread, smother some cream cheese and add tomato vegan furikake on top. ※Watch more on YouTube! 1; Add cream cheese and tomato vegan furikake as much as you like. Keep all the components separately in an air-tight container in the fridge for 5 days. 2022/06/11 MIWA