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4 servings 10 minutes (does not include soaking time) 25 minutes 1½ cup (230g) dried Japanese sushi rice 1½ cup (50g) ginger, thinly sliced 1½ cup kombu stock (1½ cups water + 1 teaspoon Kombu dashi powder / vegetable dashi powder) 1 piece fried tofu, thinly sliced 2 tablespoons rice wine 1 tablespoon light soy sauce ⅓ teaspoon salt 1. Wash the rice and soak it in water for 1 hour. Drain the water and transfer to a pot. Add soy sauce, 2 rice wine, salt and kombu stock. Stir them together to mix. 2. Shred the fried tofu thinly. Place them on top of the rice. Cover the pot with a lid and cook over high heat. Once it comes to a boil, reduce the heat to low and simmer for 10 minutes. Remove from heat and steam for another 15 minutes with the residual heat. 3. Thinly slice the ginger. 4. After 15 minutes of steaming the rice, open the lid and add in the sliced ginger. Cover again while it's still hot. Leave it for 2-3 minutes. Open the lid and mix everything together. Divide into serving bowls and garnish some herbs if you want to. ※Watch more on YouTube! 1. Free free to reduce the amount of ginger if you are making this recipe for kids or are sensitive to the pungency. 2. You can easily make this recipe in a rice cooker. 3. Removing the skin from the ginger is optional. Store in an air-tight container for up to 4 days. If you store the ginger and cooked rice separately, the flavor will stay fresher. - 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/ 03 /13 MIWA

▶vegan ＜Yield> 10 servings 10 minutes 0 minutes Basic miso mixture 180g yellow miso 3 tablespoons fish/ Kombu dashi powder / vegetable dashi powder 90g miso mixture 1½ tablespoons dried wakame seaweed 1 tablespoon dried daikon radish 1 tablespoon sesame seeds 90g miso mixture 4 tablespoons canned corn 3 tablespoons chopped green onion 1 piece of dried shiitake mushroom 1. Mix the miso paste (180g) with the fish or kombu stock powder. Divide the mixture into two different mixing bowls. 2. For type 1 miso mixture: mix together the miso-stock powder from step 1 with dried daikon radish, dried wakame seaweed and sesame seeds. Mix well until everything is well distributed. Divide the mixture into 5 balls and then wrap them up. 3. For type 2 miso mixture: mix together the miso mixture from step 1, 1 piece of dried sliced shiitake mushroom, canned corn and chopped green onions. Mix well until everything is well distributed. Divide the mixture into 5 balls and then wrap them up. ※Watch more on YouTube! -If you want to use fresh vegetables, feel free to use them but make sure to cook them beforehand especially root vegetables which can not be eaten raw. -Tofu is not suitable for this recipe. -Dried herbs and spices are recommended for this miso ball such as garlic powder, paprika, powdered ginger etc.... - Add in cooked mochi into your miso soup! Watch details on YouTube! Store in an airtight container in the fridge for up to 1 week or in the freezer for 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! 2021/03/20 MIWA

▶VEGAN ＜Yield> 2 servings 8 minutes 60 minutes 3cm×4cm piece daikon radish 3cm piece kombu 1L water yuzu miso sauce 2½ tablespoons (50g) yellow miso 1½ tablespoon mirin 1 tablespoon cooking sake 2 teaspoons (10g) sugar 1-1½ teaspoons yuzu juice yuzu zest 1. Slice the daikon into 3cm (1.5 inch) thick slices. Peel and score a cross shape on both sides of the slice. 2. In a pot add in the water, kombu and daikon radish slices. Simmer for 50-60 minutes with the kombu until the daikon becomes fork tender. Partially cover with a lid while simmering. 3. In a saucepan add in the miso, sugar, mirin and sake. Cook it over low heat until it turns into a paste. Remove from heat and add in the juice and zest from the yuzu. 4. Plate cooked daikon radish on a plate and drizzle the sauce (step 3) on top. Garnish with yuzu zest. 1. Use the middle part of the daikon radish if possible. 2. It’s easy for the liquid to boil over on step 2 so make sure the pot is partially covered. Always add in enough water for the daikon radish to be fully submerged throughout the cooking process. 3. If you don't have access to yuzu, skip it's addition and instead add more water to create a sauce like consistency. Store them in an air-tight container in the fridge for up to 5 days. 2022/01/29 MIWA - My first E-cookbooks is now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out this beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need a very sharp high quality knife, I highly recommend this handmade Japanese knife made by an 80 years old Japanese artisan!

＜Yield> 4 servings 15 minutes 6 minutes shrimp wonton 100g fish cake 1 cup (110g) shrimp (approximately 13 small pieces) 1 cup green onion, chopped 2 teaspoons Toasted sesame oil 1 teaspoon Kombu dashi powder / vegetable dashi powder 1 teaspoon toasted sesame seed 1 teaspoon potato starch ½ teaspoon salt Soup 6 cups water 1 head bok choy 1/2 cup leek, sliced 1 tablespoon Asian chicken stock powder 1 teaspoon Soy sauce salt 1. Peel and devein the shrimp. Massage the shrimp with potato starch and salt, then rinse them. Chop them into small pieces. 2. Chop the green onions into small pieces. Place the fish cake into a food processor and blend into it forms a paste. Mix with the chopped green onions, kombu dashi powder, toasted sesame seeds and toasted sesame oil. 3. Use a gyoza wrapper to create the shrimp wontons using 1 teaspoon of the mixture from step 2. See my video for step by step instructions. 4. In a pot add in the water and chicken stock powder. Bring to a boil. Add in the sliced leeks and stems from the bok choy, then reduce to medium heat and cook for about 4 minutes. Next add in the shrimp wontons. Once it returns to a boil, reduce to medium low and continue to cook for another 4 minutes, Add in the leaves of the bok choy and grated ginger. Continue to cook for another 1-2 minutes. Adjust the final taste of the soup with salt and soy sauce. Divide into serving bowls. Enjoy the shrimp dumplings with a dipping sauce (mayonnaise and soy sauce). ※Watch more on YouTube! ・For the fish cake, please pick the a kind which is fluffy and soft. ・The fish cake will expand when it’s cooked in the soup therefore try not to wrap more than 1 teaspoon of mixture. ・Use any stock you want for the soup. Store the soup and dumplings separately. The dumplings will last up to 3 weeks in the freezer or 4 days in the fridge. - 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!

＜Yield> 1 serving 6 minutes 14 minutes 1 onion 2 green peppers half a yellow bell pepper quarter of a carrot 2 pieces shiitake mushroom 1 clove garlic pasta (half of a serving) 1 tablespoon olive oil 1 teaspoon sugar pinch salt 3 tablespoons reserved pasta water 2½ tablespoons tomato ketchup 1 tablespoon mirin 1 tablespoon soy sauce 1½ teaspoons red miso paste 1 cup unshelled frozen edamame 2 teaspoons miso 2 teaspoons maple syrup 1 teaspoon sriracha hot sauce fried onions fresh herbs See more ingredients on the Shop Page! 1. Thinly slice the onion, green peppers, carrot, bell pepper, shiitake mushrooms and garlic. To a pan over medium heat add olive oil. Add in the onions with a pinch of salt. Cook the onions until caramelized. Add in the rest of vegetables along with the sugar, then cook for an additional 2 minutes. 2. Cook the pasta an additional minute longer than the package instructions say. Reserve 3 tablespoons of pasta water. 3. In a bowl, add together the tomato ketchup, miso, mirin and soy sauce. Add this mixture into the pan from step 1. Lower the heat to low and cook for 1 minute. Add in the cooked pasta along with the reserved pasta water. Add in the roasted edamame (see below for cooking instructions). Cook for an additional minute. Adjust the taste with salt. Transfer to a plate and garnish with crunchy fried onions and fresh herbs. 1. Preheat the oven to 180℃. Defrost the frozen edamame. 2. In an oven safe container, mix the miso, maple syrup and sriracha hot sauce together. Toss with the edamame. Bake it in the oven for 180℃ 25-30 minutes. ※Watch more on YouTube! ・The sauce can burn easily. Please keep the heat low or medium low heat. ・I recommend using red miso for this recipe. ・You can swap the roasted edamame in this recipe for frozen peas. ・Fresh herbs are a must-have! Store in an air-tight container for up to 3 days in the fridge. - 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! 2020/02/20 MIWA

＜Yield> 1 servings 5 minutes 10 minutes ½ onion 1 green pepper 1 shiitake mushroom 3 piece sausages 1 serving pasta/ spaghetti 4 teaspoons butter, divided 1 teaspoon oil 2 tablespoons tomato ketchup 2 tablespoons reserved pasta water 1 tablespoons tonkatsu sauce 1 teaspoons granulated sugar ½ teaspoons soy sauce See more ingredients on the Shop Page! 1. Slice the onion, green pepper and shiitake mushroom thinly. Chop the sausages. To a pan over high heat, add in the oil and 3 teaspoons of butter. Add onions. Cook for 3 minutes or until the onion become translucent. Add in the sliced green peppers, shiitake mushrooms, chopped sausage and sugar. Cook for 2 minutes. 2. Cook the pasta for one minute longer than the package instruction call for. Reserve the pasta water. 3. To the same cooking pan from step 1, reduce the heat to low. Add in the tomato ketchup and tonkatsu sauce. Mix with all the ingredients. Add in the cooked pasta and pasta water. Toss everything to coat. Add in the remaining one teaspoon of butter along with the soy sauce. Adjust the taste with salt. Plate you spaghetti and sprinkle with some cheese! Now it's ready to be enjoyed! ※Watch more on YouTube! ・You can swap sausage for bacon. ・You can use any vegetable you have on hand. ・Make sure to adjust the final taste with salt before you serve it. Store in an air-tight container for up to 3 days in the fridge. - 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! 2021/02/20 MIWA

< ONE POT SPICY VEGAN ASAIN TOFU/ 厚揚げの辛味炒め> ＜Yield> 2 servings 5 minutes 10 minutes 300g atsuage/thick deep fried tofu (1 block) 2 cups leeks, sliced (1 leek) 3 pieces shiitake mushroom Seasonings 3 tablespoons water 2 tablespoons mirin 2 tablespoons rice wine 1½ tablespoons soy sauce 1½ tablespoons hoisin sauce 1 teaspoon toasted sesame oil ½ teaspoon doubanjiang paste ½ teaspoon garlic, grated toasted black sesame seeds chopped green onions 1. Slice the leek into ¼ inch thick slices. Remove the stems from the shiitake mushrooms then tear the stem into pieces by hand. Thinly slice the cap of the shiitake mushrooms. Grate the garlic. Cut the fried tofu into large bite sized pieces. 2. In a deep pan, mix together the doubanjiang paste, hoisin sauce, mirin, rice wine, soy sauce, grated garlic and water. Add in all the sliced mushrooms (stem and caps), garlic and tofu. Start to heat the pan over medium and bring to a boil. Once it reaches a boil, lower the heat to low and cover. Cook for 10 minutes. 3. Once the leeks have wilt, add in the soy sauce and toasted sesame oil. Remove from heat and transfer to plates. Garnish with some green onions and black sesame seeds. Enjoy with a bowl of rice. ※Watch more on YouTube! ・If you cant find deep fried tofu, use extra firm tofu. ・Remember to adjust the taste with soy sauce before you serve. ・If you are sensitive to heat, reduce the amount of doubanjiang paste in half. It might be a little spicy for kids. ・Feel free to add in bok choy and spinach! JAPANESE PICKLES JAPANESE CLEAR DASHI SOUP Store 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! 2021/02/23 MIWA

▶VEGAN ＜Yield> 2 servings 6 minutes 0 minutes 1½ cup (300g) turnips, sliced 4 shiso leaves 2-3 pickled plums/umeboshi 2 tablespoons mirin 1 tablespoon toasted sesame oil 1 tablespoon ground toasted sesame seeds 1 teaspoon soy sauce ※Check out our SHOP PAGE! 1. Thinly slice the turnips. Shred the shiso leaves thinly. 2. Remove the pit from the pickled plums and puree them. 3. In a bowl, add the pureed pickled plums, mirin, soy sauce and toasted sesame oil. Toss with the sliced turnips, shiso leaves and toasted sesame seeds. 4. Garnish with some reserved shiso leaves and enjoy! ※Watch more on YouTube! 1. You can swap shiso leaf for nori seaweed or any other herbs. 2. Adjust the taste with salt and soy sauce before you serve it. 3. There are many different varieties of umeboshi/pickled plum which all have different sodium contents. Adjust the amount of umeboshi accordingly, between 2-3 pieces. 4. Toss the vegetables with the dressing just before serving, otherwise the moisture will seep out and get too soggy. Store the dressing and vegetables separately. It will last up to 4 days in the fridge if stored in an air-tight container. - 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! 2020/02/26 MIWA

▶vegan ＜Yield> 2 servings 7 minutes 3 minutes 150g (3 inch block) firm tofu, pressed to remove the water ½ cup green beans, sliced ½ cup carrots, thin matchsticks 1½ tablespoons toasted sesame seed 1 tablespoon soy sauce 1 tablespoon granulated sugar 1½ teaspoon white miso 1. Shred the carrot into then matchstick sized pieces then blanch them for 1 minute. Blanch the green beans for 30 seconds and then thinly slice them afterwards. 2. To a motor and pestle, add toasted sesame seeds. Grind the sesame seeds into a paste. Add in the miso paste, sugar and soy sauce then continue to grind them until it's fully mixed. Add in the pressed tofu and mash together. 3. In a bowl (or continue to use your motor and pestle if large enough), toss together the tofu sesame seed dressing from step 2 with the carrots and green beans. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. If this tastes bland, feel free to add more soy sauce and sugar. 2. Toss together the tofu mixture and vegetable right before serving. 3. Try this recipe with many other vegetables like spinach and broccoli. Store the tofu, dressing and vegetables separately. It will last up to 4 days in an air-tight container in the fridge. - 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/ 03/13 MIWA

▶Vegan ＜Yield> 1-2 servings 2 minutes 6 minutes 1 cup (150g) cooked rice ⅔ cup soy milk ½ cup water 1 corn & shiitake miso ball Toppings chopped green onions black pepper cheese (optional) 1. In a pot add the water, soy milk and cooked rice. Cook over medium heat by continuously stirring it. Just before it comes to a boil, reduce the heat to low and simmer it for about 5-6 minutes or until it's thickened. 2. Into the pot, dissolve one miso ball completely. Adjust the taste with salt. Transfer to a bowl and garnish some chopped green onion and black pepper if you want to. ※Watch more on YouTube! 1. It's easy for this recipe to boil over and burn. Keep the heat low and stir periodically. 2. After you add in the miso, try not to boil the risotto to retain the aroma. 3. Any kind of miso ball will work! Store in an air-tight container in the fridge for up to 3 days after it’s made. - 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! 2021/03/20 MIWA

＜Yield> 6 muffins 10 minutes 25 minutes 3 medium sized ripe bananas (300g) ⅔ cup (50g) kinako/roasted soy bean flour ⅔ cup (70g) rice flour 1 egg 3 tablespoons soy milk 2 tablespoon oil (any oil works) ½ cup nuts ½ teaspoon baking powder ¼ teaspoon vanilla extract ¼ teaspoon salt 1. Preheat the oven to 180℃/350℉. 2. In a large bowl, mash the banana into a smooth paste. Add in the oil and egg. Whisk well to combine. Next add in the soy milk, vanilla extractAdd 3 tbsp of soy milk and ¼ tsp of vanilla extract then mix. Add the kinako flour and mix again. 3. To the mixture add in the rice flour and baking powder. Gently stir to combine. Add in the nuts and salt. Give it a final mix. 4. Grease a muffin tin with oil to prevent the muffin from sticking. Transfer the muffin mixture to the tins, dividing the mixture into 6. Bake the muffins in the oven 180℃ for 25 minutes. Let them cool on a wire lack until they reach room temperature. Enjoy with some maple syrup or jam if you want. ※Watch more on YouTube! 1. Make sure to use VERY ripe bananas. 2. It’s important to wait until the muffins reach room temperature otherwise they will be too soft due to the rice flour. 3. You can add in frozen berries. 4. Instead of greasing a muffin tin, you can use oven-safe muffin cups (silicone). 5. If the muffins aren't sweet enough, feel free to add in some sugar or enjoy with some maple syrup. Store them in an air-tight container in the fridge for up to 3 days. Freeze them 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! 2021/03/23 MIWA

1 serving 5 minutes 0 minutes Wasabi ochazuke 200g cooked sushi rice 1 cup water 1 package ochazuke no moto ¼ teaspoon wasabi 1 pickled plum green onion Cheese ochazuke 200g cooked sushi rice 1 cup water 1 package ochazuke no moto 1 teaspoon cheese green onion Japanese seven spices Wasabi ochazuke In a serving bowl add the cooked rice then sprinkle on one package of ochazuke no moto. Add in the wasabi, umeboshi and chopped green onions. Pour the boiling hot water over the top. Mix together and now it's ready to eat. Cheese ochaduke In a serving bowl add the cooked rice then sprinkle on one package of ochazuke no moto. Next add in the chopped green onions, cheese and Japanese seven spices. Pour the boiling hot water over the top. Mix together and now it's ready to eat. ※Watch more on YouTube! -Some ochazuke no moto can contain animal products so please make sure to read the label carefully before buying if you are vegan or plant-based. -Ochazuke no moto is quite salty. Feel free to use less OR dilute with more water. In the video I used 1 cup of water but feel free to adjust to your liking. Store everything separately and make it right before you eat. - 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! 2021/04/10 MIWA