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＜Yeild> 2 servings 10 mins 25 mins 1 block firm tofu( 300g) 1 large onion ( 200g) 3 pieces shiitake mushroom ½ cup shimeji mushroom 1 cup chopped leek 1 large tomato 300g Sauce 3 tbsp soy sauce 1 tsp sugar 1 tsp sake 2 tbsp M irin 3g kombu ★Find Japanese ingredients here . 1. Slice onion, leeks. Remove the stem of shiitake mushroom and shimeji mushroom. Remove the stem of the tomato and cut into the wedges. Cut tofu into big bite sized pieces. 2. Heat 1 tbsp of oil into the pan. Add onion and leeks. Cook it over high heat for 3 min until the onion are lightly browned. Add shiitake mushrooms, shimeji mushrooms and tomato. Add sauce listed above. Make sure the kombu is submerged in the liquid. Close the lid. Simmer for 5 mins over mid low heat. 3. Place firm tofu. Continue to cook it over mid heat for another 10 mins or until the sauce is thickened. ( No need to cover it with the lid). Turn off the heat and let it sit for another 10 mins allowing all the ingredients to soak up the flavor from the sauce. Transfer to the plate. Ready to be enjoyed. ※Watch more on YouTube! 1. If you add too much tomato and tofu, the sauce might be diluted. Feel free to adjust the taste by adding more soy sauce and mirin at the end. 2. It tastes even better on the next day when it’s chilled. Perfect for meal prepping and bento box. Keep it in an air-tight container in the fridge for 4 days. This   SUKIYAKI   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. ☆Join our IKIGAI COOKING CLUB (membership) to meet Japanese food lovers all over the world. This membership will help you to establish a healthy cooking habit by incorporating more Japanese cooking into your life! Miwa

Simmered spring seasonal vegetables in soy sauce base dashi broth. This is the simplest, yet the best dish to embrace the taste of spring vegetables ! ＜Yeild> 2 servings 5 mins 5 mins ½ cup broccoli 6 snap peas 3 asparagus Marinade 1 cup ( 250ml) dashi ( water 250ml + 1 dashi packet ) ⅓ tsp salt 1 ½ tbsp soy sauce 1 tbsp cooking sake ★Find Japanese ingredients here . 1. Cut broccoli into florets. Remove the strings of snap peas. Remove the outer tough layer of asparagus by peeling ⅓ of the bottom part. Cut into half. 2. Add all the marinade into the pan. Bring it to a boil. Add broccoli and bottom part of asparagus. Blanch it for 1 min. Add snap peas and the rest of the asparagus. Blunch it for another 1 min. Transfer to the container. Let it cool and keep it in the fridge for 2 hours or overnight. ※Watch more on YouTube! 1. Use any vegetable on hand( onion, bell peppers , spinach, corn, edamame etc). 2. Try not to overcook as it continues to cook in the residual heat. 3. It's the best when it’s chilled. Keep it in an air-tight container in the fridge for 4 days. This   VEGETABLE NIBITASHI   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. ☆Join our IKIGAI COOKING CLUB (membership) to meet Japanese food lovers all over the world. This membership will help you to establish a healthy cooking habit by incorporating more Japanese cooking into your life!

This is my favorite!!!! and perfect for meal prep! ＜Yield> 2 servings 10 mins 15 mins 1 small carrot (150g) 1 small onion (150g) 1 Japanese eggplant 1 red bell pepper 6 pieces okura 1 dashi packet / 1 tsp dashi powder / any bouillon cube 1 tbsp neutral oil Marinade 3 tbsp ponzu 2 tbsp water 1 tsp rice vinegar / lemon juice (optional) ★Find Japanese ingredients here . Slice carrot and eggplant into coins (¼ inch thick). Cut red bell pepper and onion into large bite size pieces. Trim off the hard part of okura (watch on YouTube). Add carrots and onions to a pan. Sprinkle half of the inside of a dashi packet into the pan and add in the oil. Cook it on medium heat for 1 min and mix them once. Cover with a lid and lower the heat to med-low. Steam it for 5 mins. Add in the eggplant. Add in half of the remaining the dashi packet. Mix them once again and cover with the lid. Steam it for 5 mins over med-low heat. Add in the red bell pepper and okura. Add in the rest of the dashi packet. Mix them once again and cover with a lid. Steam it for 3 mins over low heat. Transfer to the container. Add ponzu and water while it is still hot. Let it sit in the fridge overnight. ※Watch more on YouTube! When you steam the vegetables, adjust the heat between low heat to medium heat. Trying to prevent it from burning. If you prefer it to be on the tangy side, add an extra 1 tsp of lemon juice or vinegar. These pickles are the best when eaten chilled. Sweet potato, lotus root and kabocha squash are great options. Keep in an air-tight container in the fridge for 5 days. This   JAPANESE DASHI PICKLES  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. ☆Join our IKIGAI COOKING CLUB (membership) to meet Japanese food lovers all over the world. This membership will help you to establish a healthy cooking habit by incorporating more Japanese cooking into your life! 2023/6/17 MIWA

＜Yield> 2 servings 10 mins 50 mins ( It varies depending on your rice cooker) 3 pieces shiitake mushrooms ½ cup shimeji mushrooms ½ cup maitake mushrooms 1 cup Japanese sushi rice (180g) 200ml water 5g / 1 tbsp butter 1 tsp m irin 1 tbsp s oy sauce ½ tsp black pepper ★Find Japanese ingredients here . Cook rice according to the package instructions or I have a recipe here . Trim off the stem of shimeji mushrooms and shiitake mushrooms. Tear 3 kinds of mushrooms by hand (OR mince them if you don’t like the texture of mushrooms). To a pan, add 1 tbsp of oil. Cook mushrooms until nicely charred . Add in the mirin, soy sauce and butter. Cook it for 1 min. Mix together the cooked rice (step 1) and 3. Add black pepper. ※Watch more on YouTube! 1. Tearing mushrooms by hand will give them a nice texture. Use any kind of mushrooms. 2. Try not to disturb mushroom for the first a couple of mins to create a nice char. 3. If it’s not savory enough, add more soy sauce or sprinkle with some salt. Keep in an air-tight container in the fridge for 2 days, in the freezer for 2 weeks. This   MUSHROOM BUTTER RICE   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. Join our IKIGAI COOKING CLUB (membership) to meet Japanese food lovers all over the world. This membership will help you to establish a healthy cooking habit by incorporating more Japanese cooking into your life! 2023/6/17 MIWA

▶VEGAN ＜Yield> 3 servings 3 minutes 4 minutes 400g mushrooms in total (3 different kinds you have on hand) e.x. shiitake, enoki and shimeji mushrooms etc. 4 tbsp m irin 4 tbsp soy sauce 2 tbsp rice vinegar 1-2 cloves of garlic 1/4 tsp dried chili flakes Find Japanese ingredients here . Do you need any help on starting Japanese cooking at home? Click here ! 1. Trim off the stems of the enoki mushrooms and shimeji mushrooms. Remove the bottom of the stem of shiitake mushroom then tear them by hand. Thinly slice the garlic. 2. Into a pot, add all the ingredients written under < Sauce>. Add in the mushrooms (step 1). Start cooking over medium. Once it comes to a boil, lower the heat and cook it for another 3 mins. 3. Transfer to a clean container and let it sit in the fridge for 2 hours. You can store it for up to 2 weeks. 1. You can make this recipe with just one kind of mushroom, but the more variety the better. 2. Use it as a dressing or a dipping sauce. My favorite way is to top it over rice or toss it with cold soba noodles. 3. It's the best when it's chilled. Store in an air-tight container in the fridge for up to 2 weeks. T his MUSHROOM PONZU SAUCE  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. 2023/06/26 MIWA

＜Yield> 2 servings 10 minutes 0 minutes 200g extra firm tofu / firm tofu 2 eggs 1 canned tuna (80g) 1 tbsp toasted sesame seeds, ground 2 tbsp chopped green onion 1 ½ tbsp -2 tbsp mentsuyu (3 times concentrated) ★Find Japanese ingredients here . Do you need any help on starting Japanese cooking at home? Click here ! 1. Remove the excess water from the tofu as much as possible by squeezing. Crack 2 eggs into a bowl and whisk. Drain the liquid from the canned tuna if there is any. Chop the green onions into small pieces. 2. To a microwave-safe container or bowl, add in the beaten eggs. Break the tofu by hand and add it to the egg. Mix them to combine. 3. Microwave the egg and tofu mixture (step2) at 600w for 2 mins 30 seconds covered. If the egg is still runny, continue to microwave for another 20 seconds until you reach a scrambled egg-like consistency. 4. Add in the mentsuyu, canned tuna, ground sesame seeds and chopped green onion. Each microwave works differently. Use mine as a guideline and adjust it in your own way. 2. If you don’t have access to mentsuyu, swap for soy sauce. Store in an air-tight container in the fridge for up to 3 days. This TOFU TUNA SCRAMBLED EGGS  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. 2023/07/08 MIWA

＜Yield> 2 servings 5 minutes (It doesn’t include time for marinating) 8 minutes 300g salmon fillet 1 ½ tbsp shio koji/ salted rice malt 1 tbsp neutral oil ★Find Japanese ingredients here . 1. Remove the moisture from the salmon filet. Slice into 2 pieces. Coat each salmon with shio koji. Marinate for a minimum of 4 hours to possibly 6 hours. 2. Wipe off the shio koji. To a pan, add 1 tbsp of oil. Place the salmon skin side down and sauté for 5 mins over low heat with a lid on. Flip and do another 2 mins on low covered with a lid. Marinating for 6 hours is the best. You can also freeze the salmon if you want to keep it for more than a day. 2. Koji easily gets burnt. The key to success is to cook with it over low heat with a lid on for a tender and moist salmon. 3. If it’s too salty, remove the shio koji after 6 hours of marinating then keep it in the fridge or freezer. Store in an air-tight container for up to 1 day in the fridge. 2 weeks in the freezer. This GRILLED SHIO KOJI SALMON   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. 2023/07/08 MIWA

＜Yield> 2 servings 15 minutes 0 minutes 2 Japanese cucumbers (150g) 2 pinches salt Dressing 1 canned tuna (80g) 2 tsp mentsuyu (3 times concentrated) 1-1 ½ tsp tobanjan paste 2 tsp toasted sesame oil ★Find Japanese ingredients here . 1. Remove the seeds from the cucumbers. Cut into large bite sized pieces. Sprinkle with some salt and let it sit for 5 mins. Squeeze out the moisture to retain the crunchy texture. 2. Into a container, add all the dressing ingredients listed above. Add in the cucumbers. Toss them to coat. Tobanjan paste does contain salt and is spicy. My kids can handle 1 tsp. If you want to make it spicy, feel free to add in more a little at a time. Use smaller cucumbers such as Japanese cucumbers or Persian cucumbers. If you opt for thick cucumbers, use just one instead of two. Store in an air-tight container for up to 4 days in the fridge. ★Do you need any help on starting Japanese cooking at home? Click here ! This SPICY CUCUMBER 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. 2023/7/22 MIWA

▶VEGAN ＜Yield> 2 servings 10 minutes 5 minutes 1 cup broccoli (150g) ½ cup shredded carrot (50g) ½ cup frozen edamame (deshelled) 1 sheet nori seaweed 2 tbsp water Dressing 2 ½ tbsp mayonaise/ vegan mayonaise 1 tsp soy sauce ½ tsp mustard ( add more or less to your liking) ¼ tsp sugar ¼ tsp salt 1. Cut broccoli into florets. Julian carrot. Steam them for 5 mins or until they are slightly cooked but still crunchy. Let them cool completely. Wipe off the moisture as much as possible. Thaw the frozen edamame in water. 2. Into a container, add all the dressing ingredients listed above. Then add in the broccoli, carrots, edamame and nori seaweed (torn by hand). Toss them to coat. Removing the moisture will prevent your salad from being watered down. Other than broccoli, steamed sweet potato, kabocha squash, and lotus root would be great replacements. If 1⁄2 tsp of mustard isn’t spicy enough, feel free to add more. Adding a small amount each time goes a long way. Store in an air-tight container for up to 5 days in the fridge. Do you need any help on starting Japanese cooking at home ? Click here ! This BROCCOLI NORI MUSTARD 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. 2023/7/22 MIWA

▶VEGAN ＜Yield> 2 servings 10 minutes (does not include marinating time) 0 minutes 1 small carrot (80g) 1 small cucumber (80g) 50g daikon/ turnip Marinade 4 tbsp soy yogurt/ regular yogurt (100g) 3 tbsp yellow miso ★Find Japanese ingredients here . 1. Thinly slice (about ¼ inch) the carrot, cucumber and turnip. 2. Into a container, mix together the miso paste and yogurt. Add in the vegetables (step 1) and toss them to coat. Let it sit in the fridge for at least 16 hours to a max of 48 hours. Rinse off the marinade under a faucet and transfer to a plate. ※Watch more on YouTube! 1. If you want to keep the pickles for more than 2 days, make sure to wash off the marinade then store it in a container, otherwise the pickles would be too salty. 2. Soy yogurt is the best for this recipe. 3. Leftover marinade can be utilized in a soup such as tomato soup and miso soup. If you add your choice of oil to the leftover marinade, it makes a delicious dressing. No wasting^^ Store in an air-tight container in the fridge for up to 5 days after removing the marinade. ★Do you need any help on starting Japanese cooking at home? Click here ! This MISO YOGURT PICKLES 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. 　　 2023/07/22 MIWA

4 servings 10 minutes 50 minutes ( It varies depending on the type of rice cooker you use) 2 cups Japanese rice Approximately 100g of peeled shrimp (frozen) ½  cup onion chopped (100g) ⅓ cup  carrot minced(50g) 1 green bell pepper 3 pieces any mushrooms Seasonings 2 tablespoons mirin 1 ½   tablespoon  bouillon cube/ soup stock powder 1 ¼ cup (250ml)  water 1 tbsp butter Salt and pepper to taste Finely dice the onion, carrot, and green bell pepper. Thinly slice mushrooms. Rinse the rice and drain in a sieve. Place the rice in the inner pot of the rice cooker and add the ingredients listed under seasonings( 2 tablespoons of mirin, 1 ½ tablespoon of soup stock powder.) Add water and mix well. Add the diced onion, carrot, mushrooms, and frozen peeled shrimp into the rice cooker. Cook using the mixed rice setting. (If unavailable, cook using the regular rice setting.) Once cooked, mix in the green bell pepper and butter, then cover and turn off the heat. Allow to sit for 15 minutes. Season with salt and pepper to taste before serving. 1 . Feel free to use your favorite protein like chicken, salmon and beans. 2. Make sure to add green pepper after the rice is cooked. 3. This recipe is perfect for meal prepping. Store it in an airtight container in the fridge for 2 days and freezer for 2 weeks. This Shrimp and Vegetable Rice Casserole  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. 2024/4/27 MIWA

2 servings 15 minutes 60 minutes ( It varies depending on the type of rice cooker you use) 4 slices of yellowtail fish (400g) 1/2 daikon radish (300g) 2 inch diameter ×5 inch  a couple pinch Salt for fish 4 sliced ginger (20g) 1 Green onion / leek ( 100g)  Seasonings 1 ½  tablespoons  sugar 2 ½   tablespoons soy sauce 2 ½  tablespoons mirin 3 tbsp  rice wine/ sake 1 cup (200ml)  water ★Find Japanese ingredients here . Cut the yellowtail fish into halves and lightly salt them. Let them sit for about 5-10 minutes. Peel the daikon radish and slice it into 1inch / 2cm thick half-moon pieces. Pour boiling water over the salted yellowtail fish briefly until the surface turns white. Rinse the fish under cold water to remove any impurities. In a rice cooker, add all the ingredients and seasonings listed under Seasonings. Start the rice cooker on the regular cooking setting. Once the cooking cycle is complete, switch off the rice cooker's keep-warm function and let it sit for an hour. You can enjoy it immediately, but the flavors will deepen if you let it sit for a little while longer. Feel free to adjust the seasoning and ingredients according to your taste preferences. 1 It's also okay to use carrots or Chinese cabbage instead of daikon radish.  2 You can use salmon instead of yellowtail fish, but it will result in a slightly milder flavor. Mild fish like cod are not suitable for this recipe. 3 You can also replace fish with chicken thigh or pork rib. 4The room will smell like fish, and the rice cooker may retain the odor. This is a friendly reminder before giving it a try (^_-)-☆ Store it in an airtight container in the fridge for 2 days. This Japanese-Style Simmered Yellowtail  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. 2024/05/25 MIWA