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＜Yield> 2 servings 2 minutes 5 minutes 1 egg 1 piece sliced cheese/American cheese ½ sheet nori seaweed 1½ tablespoons (20g) carrot, grated 1 teaspoon butter 1. Grate the carrot. In a small bowl, whisk the egg until it reaches a uniform yellow color. Add in the grated carrot then mix together. 2. To a rectangular pan, heat the butter over medium heat. Pour in the egg mixture and spread evenly. When the bottom is cooked, place the nori seaweed and cheese on top. Start rolling from the top of the pan towards yourself. When all the sides are fully cooked, remove from heat and transfer to a cutting board. Let the omelette sit for at least 5 minutes before cutting. 3. Cut into small pieces now it's ready to be enjoyed. ※Watch more on YouTube! 1. Nori seaweed is optional. 2. Feel free to season with salt and pepper. 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

▶VEGAN ＜Yield> 1-2 servings 6 minutes 1 minute 1 liter water, for blanching beans 1 cup (60g) green beans, thinly sliced ½ teaspoon salt Dressing ½ tablespoon unsweetened peanut butter ½ tablespoon soy sauce 1 teaspoon granulated sugar 1. Bring water to a boil and add in the salt. Blanch the green beans for 30 seconds. Drain and let the beans cool down. Trim the tops of the geans and thinly slice them. 2. In a bowl mix together the peanut butter, soy sauce and sugar. 3. Toss the blanched green beans from step 1 into the dressing from step 2. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. Use any nut butter you like. Tahini is also a great alternative to peanut butter. 2. Feel free to substitute broccoli, edamame or even cooked potatoes as opposed to the green beans. 3. Transfer the green beans into an ice bath to stop the cooking process after blanching them to retain the color and texture ( this step is optional). 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

2 servings 8 minutes (doesn't include marinating time) 9 minutes 300g salmon 300g cabbage 4 pieces shiitake mushroom Sauce 2 tablespoons Soy sauce 2 tablespoons amazake 1 teaspoon grated ginger 1. Pat dry the salmon. In a container, large enough to fit the salmon, mix together the soy sauce, ginger and amazake. Place in salmon and coat with the sauce. Make sure all the sides are coated. Let the salmon marinate for 20 minutes or even up to 1 hour in the refrigerator. 2. Thinly slice the mushrooms. Chop the cabbage into large bite sized pieces. 3. To a large pan, cover the bottom with a bed of cabbage followed by the sliced shiitake mushrooms. Remove salmon from the marinade and place it on the vegetables. Drizzle the marinade over the top. Cover with a lid and steam for 9 minutes over medium heat. 4. Transfer everything onto a plate and garnish with chopped green onions if you like. Now it's ready to be enjoyed! ※Watch more on YouTube! 1. Use any vegetables that you have on hand (carrots, onions, bell peppers etc...). Make sure to slice them thinly to ensure even cooking. 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! 2021/08/21 MIWA

Daikon radish is one of the most popular and economical winter seasonal veggie in Japan! Daikon radish is crunchy when raw then becomes sweet and tender when cooked! This post is all about daikon radish!! Here are the topics! 1. When Daikon radish in season? 2. What are the health benefits in eating daikon radish? 3. How do you store daikon radish? 4. How do you cook and eat daikon radish? <1. When is daikon radish in season?> There are technically 2 seasons for daikon radish but winter is when it's more popular and widely available. ・ November-March (Japan) ・ July-August (Japan) <2;.What are the health benefits in eating daikon radish?> -The root of daikon radish is rich in vitamin C and digestive enzymes. Vitamin C will protect you from catching a cold since it boosts the immune system. -The leaves of the daikon radish contains carotene, vitamin C, calcium and dietary fiber. The leaves are bitter. <3; How do you store daikon radish?> Keep the daikon radish whole Wrap with newspaper and store the daikon radish at a cool temperature for 1 week. Storing the daikon radish upright is preferable. Once you cut the daikon radish Separate the leaves from the root. For root part, wrap up with plastic wrap and store in the fridge for 3-4 days. For leaf part, I recommend to cook or blanch right away. The leaf part of daikon radish will wilt very quickly. <4. How do you cook and eat daikon radish?> Root part of daikon radish If you divide the daikon radish into 3 part, the top part is sweeter than the bottom. The top part: It’s the sweetest part and is a little tough in texture. This part is best used in a salad or as grated daikon radish for a topping. The middle part: It is still sweet but not as sweet as the top part. The texture is crunchy but relatively soft. It's great for making braised daikon radish or hotpot. The bottom part: The bottom part of a daikon radish has a little pungency in taste. It’s great for giving a kick to any dish. I like to grate mine and eat it with grilled fish. The leaf part: The leaves are more nutritious than the root. You definitely want to take advantage of it! It has a bitterness and unique aroma. It might not be kid friendly. I don’t eat as raw because of it's aroma. To me, it’s similar to kale. My go-to recipe using leaf part of daikon radish is as a topping for rice. Here is the recipe! TONJIRU/ PORK AND VEGETABLE MISO SOUP 2020/11/24 MIWA

＜Yield> 4 serving 6mins 15 mins 2cups diced (300g) daikon radish ½ block (50g) konnyaku 1 cup diced (70g) carrot 1 piece fried tofu 1 cup diced (150g ) onion 3 tbsp dried sardines 1 ½ tbsp - 2 tbsp yellow miso 1 cup (200ml) soymilk 3 cups (600ml) water Topping spring onion 1; Cut konnyaku into ½ inch dice and cook it in salted water( 500ml water & ½ tsp salt) for 1 min to remove the odor. Slice it and set it aside. 2; Chop daikon radish, carrot and onion into small bite size pieces. Pour the boiling hot water over the fried tofu and squeeze the moisture to remove the excess oil when it’s safe enough to touch.(Optional step) Slice fried tofu into ½ inch thick. 3; Into the large pot, add 1, 2, and dried sardines. Pore the water. Once it comes to a boil, reduce the heat to low and cook it on medium heat until vegetables are cooked. 4; Add soymilk. Dissolve the miso paste. Serve it in your bowl and garnish chopped spring onion. ※Watch more on YouTube! 1; If you are vegan, swap dried sardines for dried shitake mushrooms. 2; After dissolving the miso paste, try not to boil to retain the aroma. Keep them in an air-tight container in the fridge for 2 days. 2022/1/15 MIWA

< TEA RICE/ 茶飯> ▶vegan ＜Yield> 4 serving 5 mins ( It doesn't include the soaking time) 20 mins 1 cup / 150g Japanese sushi rice 200ml water 2 tea bags hojicha 1 cup ( 80g), chopped daikon radish leaves/ turnip leaves/ cucumber ¼ tsp salt 1; Rinse dried rice a couple of times and soak them for 1 hour in water. Drain the water. Brew hojicha tea bags in water(200ml). Let it cool to room temperature. 2; In the pot, add rice and hojicha tea(200ml). Cook it on high heat. Once it comes to a boil, close the lid and reduce the heat to low. Cook it for 10 mins. After 10 mins, bring the heat to high for 10-15 seconds. Off the heat and let it steam for 15 mins with the lid on. 3; Finely chop the leaves of daikon radish. Sprinkle salt and massage it. Leave it for 5mins. Squeeze the moisture. 4; Mix 2 & 3. Ready to be enjoyed. ※Watch more on YouTube! 1; If you are opting for green tea, keep in mind that the green tea is much more bitter than hojicha tea. Please start with less leaves and increase its amount to your liking. 2; Tea rice does taste a bit of a toasty note to it, but the flavor itself is very subtle. Please enjoy it with some soups or main dishes to accompany it. 3; Sprinkling GOMASHIO would be nice. Keep them in an air-tight container in the fridge for 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! 2022/01/08 MIWA