Search Results

▶VEGAN ＜Yield> 5 serving 10 minutes ( doesn't include resting time) 1-3 minutes 2 cups (200g) ginger, thinly sliced 1 teaspoon salt Marinade 1 cup rice vinegar 5 tablespoons granulated sugar 1. Peel the skin from the ginger. Slice the ginger as thin as possible. Blanch the ginger slices for 1-3 minutes to remove the pungency. The time depends on how pungent you want the pickled ginger to be. Drain the water and rinse the ginger slices under the cold water. Squeeze out the water. Sprinkle with salt then leave them to rest for 5 minutes. Squeeze out the moisture again. 2. To a pot over medium heat, add in the rice vinegar and sugar. Once it comes to a boil, remove from heat and let it cool down. 3. Squeeze the water out of the ginger again. Combine the ginger with the marinade in a clean glass jar. Let them sit together at least overnight. ※Watch more on YouTube! 1. If the pickled ginger is too tangy then feel free to add an additional teaspoon of sugar. Another option is to reduce the amount of vinegar used to ¾ cup and replace the missing volume with ¼ cup of water. 2. If you are sensitive to the pungency of ginger, blanch the ginger for 3 minutes instead of 1. I did 1.5 minutes in the video. 3. Try to pick fresh ginger with thin skin for the best pickled ginger! Store in an air-tight container in the fridge for up to 3 weeks.   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2021/05/18 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.   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2022/1/15 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) ★Find Japanese ingredients here . 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. This Kabocha miso spread  is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2021/07/17 MIWA

1 serving 6 minutes 0 minutes 200ml-300ml hot water ¼ cup broccoli, chopped OR spinach 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-cookboo k s 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

< SALMON OCHADUKE/鮭のお茶漬け > ＜Yield> 1 serving 6 minutes 0 minutes 1 cup cooked Japanese sushi rice (200g) 1 tbsp salted salmon flakes (optional) 1 tsp wakame seaweed 1 tbsp toasted sesame seeds 1 tsp chopped green onion 1 tsp dashi powder 1 tbsp s oy sauce ⅔ cup hot water (200ml) Add all the ingredients into a soup bowl and pour on the boiling hot water. Mix everything together and enjoy! Feel free to adjust the taste by adding more or less soy sauce to your liking. I use pre-packaged salmon chunks which are salted, grilled and made into flakes. It should be enjoyed right after it’s cooked.   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2023/12/1 MIWA

This recipe was created at the request of members in the Ikigai Cooking Club . We cooked this together in our zoom cooking session. Feel free to join if you are looking for like-minded Japanese food enthusiasts! Last call for enrollment for 2023! ▶Vegan (If you omit the eggs) ＜Yield> 2 servings 5 minutes 10 minutes 1½ cups shredded cabbage (200g) 1 cup sliced onion (150g) 2 pieces shiitake mushrooms ½ cup canned corn/ fresh corn kernels 1 cup tomato juice (unsalted) 1 cup water ½ tsp dashi powder / bouillon cube 1- 1½ tbsp yellow miso 10g ginger 2 eggs (optional) 1 tbsp flax seed oil (optional) Topping (optional) Parmagiano cheese 1. Shred the cabbage thinly. Thinly slice onion and shiitake mushrooms. 2. Into the pot add water, tomato juice, soup stock powder and all the vegetables. Grate the ginger. Cover with a lid and cook it for about 5 mins or until it’s partially cooked. 3. Crack in the eggs if you want. When the eggs are cooked to your liking, remove from heat and dissolve in the miso paste. Serve the soup in a bowl. Drizzle on some flax seed oil. Top with p armagiano cheese. 1. If you are in a time crunch, shred your cabbage as thin as possible, so that you can speed up the cooking process. 2. Feel free to adjust the amount of miso you are adding. Store in an air-tight container for up to 3 days in the fridge. This TOMATO MISO SOUP  is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2023/09/30 MIWA

▶VEGAN ＜Yield>   6 servings  20 minutes (does not include the time to marinate)  0 minutes -1 kg daikon radish (30 cm x 8 cm diameter) -1 ½  tbsp salt (25g) -½ cup water (100ml) Brine -3 ½ tbsp sugar (50g) -2 tbsp rice vinegar -3g kombu (10 cm) Prepare Daikon: Wash the daikon radish, cut it into 15cm lengths and then quarter it (watch more on YouTube). F irst Marinade: In a zip-top bag, add water and salt, then dissolve. Add the daikon radish and let it marinate in the fridge for 3 days. When closing up the bag, please ensure that air is removed from the bag. Flip the bag once a day. Second Marinade: Remove the daikon radish, rinse off the salt, and place it in a new zip-top bag. Add in the sugar, vinegar and small pieces of kombu. Rub them to mix, then remove out all the air. Let it sit in the fridge for another 2 days. Flip it daily. Slice and Serve: After the marinating process, rinse off the marinade. Slice the takuan and serve it on a plate.    ※Watch more on YouTube! If you want to scale this recipe up or down, use the following ratio: Ingredients -Daikon radish (desired quantity),  -salt and vinegar: 3% of the daikon's weight -sugar of 5% of the daikon's weight (adjust to 8-10% for a sweeter taste) -3g kombu Store the takuan in an airtight container in the fridge for up to 7 days. This TAKUAN  is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2022/12/16 MIWA

＜Yield> 2 servings 5 minutes 8 minutes 1 cup steamed rice (½ cup uncooked rice) 2 cups water (400ml) 1 tbsp dashi powder/ any bouillon cube 1 tbsp shio kombu ½ cup chopped green onions ½ cup baby spinach 2 pieces shiitake mushrooms 100g tofu 1 egg 1-1½ tsp soy sauce 1. Finely chop green onions. Thinly slice shiitake mushrooms. 2. Into the pot add water, dashi powder, shio kombu, steamed rice, green onions and shiitake mushrooms. Bring to a boil and cook over medium heat until the soup has thickened (approximately 5 mins). 3. Add in the spinach and tofu crumbled by hand. Whisk in the egg and mix into the porridge. Remove from heat immediately and cover with a lid. Let it steam for 1-2 mins. Open the lid and adjust the taste with soy sauce. If you don’t have access to shio kombu then you can swap it for salt (a couple pinches) and nori seaweed. Egg is optional. You can adjust the taste by adding in more soy sauce. Store in an air-tight container for up to 1 day in the fridge and 2 weeks in the freezer. This EGG VEGGIE RICE PORRIDGE  is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2023/10/14 MIWA

▶Vegan 2 servings 5 minutes 2 minutes - Japanese spinach (200g) Dressing: - 2 tbsp toasted sesame seeds - 1 tbsp sugar - ¾ tbsp soy sauce 1. Blanch Japanese spinach for 1-1.5 minutes (Watch more on YouTube). Allow the spinach to cool in an ice bath or under the faucet. Tightly squeeze out the excess moisture and chop into bite-sized pieces. 2. Grind the toasted sesame seeds until they reach a wet-sand-like consistency. Into the same bowl add sugar and soy sauce, then mix. 3. Add the blanched spinach (Step 1) into the dressing (Step 2). Toss to coat. Transfer to a plate. Ready to be enjoyed. - Feel free to change up the vegetables. Green beans, carrots, and bok choy would be great options. - Ensure the sesame seeds are well-toasted and ground. Store it in an airtight container in the fridge for 3 days. This SPINACH GOMAAE  is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2023/12/16 MIWA

2 servings 5 minutes 15 minutes - 2 small potato (about 150g, peeled) - 1 small onion, ½ cup, diced (100g) - ½  cup (100g) mixed vegetables (frozen) - 1  cup of milk - 1 can of tuna (70g, canned in water) - ½ teaspoon high heat oil -  2 pinches salt - ½  tsp bouillon cube -¼ tsp soysauce ( Optional) ★Find Japanese ingredients here . Instructions: 1. Peel and cut 1 potato into small cubes. Rinse briefly under water. Finely dice the onion. 2. In a pot, heat oil over medium heat. Add the diced onion and salt, sauté until softened. Add 1  cup of water, the cubed potato from step 1, the mixed vegetables and bouillon cube. Cover and simmer until the potato is almost tender for 4-5 mins. 3. Add the milk to the pot. Just before the soup starts to boil, reduce the heat and grate the remaining potato directly into the pot while stirring. Cook over low heat for 4 minutes with the lid on until the potato is fully cooked. 4. Add the canned tuna along with its liquid, warm through, and gently mix. Adjust the taste with salt and soy sauce. Serve in a bowl. Enjoy your creamy and flavorful Potato and Tuna Stew from Miwa's Japanese Cooking! - Feel free to change up the vegetables. Green beans, sweet potatoes and broccoli would be great options. -For vegan options, omit tuna and add mushrooms and  splash of soysauce or miso paste for Umami boost!   Store it in an airtight container in the fridge for 3 days.   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2024/2/23 MIWA

 4 servings  10 minutes 3 minutes 1 bag of spinach(200g) 3 tbsp/10g dried hijiki seaweed 1/2 can of corn 1 can of tuna( 80g) For the dressing: 2 tablespoons mayonnaise 1-1 ½  tablespoon soy sauce ½  teaspoon sugar 1 ½ tablespoon ground sesame seeds ★Find Japanese ingredients here . Preparation: Rehydrate the dried hijiki seaweed in water, then drain well. For those concerned about the smell of hijiki, try the following:  Boil the rehydrated hijiki in boiling water to remove the sea smell. Once it's boiling again, strain the liquid and let it cool.  Steps: Blanch Japanese spinach for 1 minute. Allow the spinach to cool in an ice bath or under the faucet. Tightly squeeze out the excess moisture and chop into bite-sized pieces. In a bowl, combine the well-drained spinach, rehydrated hijiki, corn, drained tuna, and the ingredients for the dressing (mayonnaise, soy sauce, sugar, and ground sesame seeds). Mix well. Dried hijiki expands to 5 times its original size when rehydrated in water. Remove excess moisture as much as possible before tossing with dressing. If you are opting for baby spinach, skip the blanching process.  Store it in an airtight container in the fridge for 3 days. This Hijiki Salad  is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2024/06/25 MIWA

Have you tried miso paste with soy milk?? When you combine these two together, the resulting flavor becomes so rich. I especially love to eat this combination with sweet potato to make it more filling. As I mentioned below, I recommend using yellow miso paste or white miso paste for this recipe. Please watch my dashi making video to make a shiitake-kombu broth. Enjoy♡ ＜Yield> 3 servings 5 minutes 5~7 minutes 2 cups (400ml) shiitake-kombu broth/ 1 dashi packet / 1 tsp dashi granules 1 cup (200ml) soy milk ½ cup sweet potato, chopped ½ cup carrots, chopped ½ cup onions, chopped 3 ½- 4 tablespoons white miso 1½ tablespoons wakame seaweed toasted sesame seeds 1. Cut the carrot, sweet potato and onion into bite sized pieces. 2. In a pot, add in the skiitake-kombu broth and the chopped vegetables. Cover with a lid. Cook until the vegetables are fully cooked. Dissolve in the miso paste. Add in the soy milk followed by wakame seaweed. Heat the milk up a little but never bring it to a boil. 3. Serve in a bowl and garnish with some toasted sesame seeds or Japanese five spice if you want to. 　※Tons of tips on my video! Watch first before making it! ・I recommend using white miso or yellow miso. In my opinion, red miso doesn’t go with soy milk. ・Do not boil the soup once you have added in the miso paste and soy milk. Store in an air-tight container in the fridge for up to 3 days This soup  is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. 2020/07/11 MIWA