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 2 servings  10 minutes  2 minutes ⅔ cup/30g dried daikon radish 1 sheet nori seaweed  1 bag(5g) bonito flakes / 1 can of tuna 1 bag (100g)  spinach 1 tablespoon  soy sauce 1 tablespoon rice vinegar  1 ½  tablespoon toasted sesame oil ★Find Japanese ingredients here . Rehydrate the dried daikon radish in water, then squeeze out the excess water. Cut into small pieces. 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. Drain the liquid of canned tuna. Mix the rehydrated daikon radish, spinach, nori seaweed and bonito flakes with the soy sauce, vinegar, and sesame oil. Lightly mix. Dried daikon radish, tuna, and spinach are rich in iron, which is often lacking in women's diets, making this salad perfect for improving reduced metabolic function. Enjoy this nutritious and delicious dish! 2. Dried daikon radish expands to three times its original size when rehydrated in water. This Dried Daikon Radish Crunchy Salad is great to be served in this tableware . 2024/06/25 MIWA   - 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.

This garlic rice recipe is very simple but goes well with many stews, soups and even curry. This time, I have paired it with my tomato chicken stew . When I want to enrich overall taste of dish, I make this garlic rice. By adding in soy sauce it makes it taste more like Japanese food. If you don't have a rice cooker, take a look at this corn rice recipe . The cooking process will be exactly the same. Also, check out to my new website to enhance your culinary experience with MIWA's Tableware . Enjoy♡ ＜GARLIC RICE IN RICE COOKER> ＜Yield> 4 servings 1 minutes 40 minutes (the time will differ depending on rice cooker) 2 cups (300g) Japanese sushi rice 430ml water (just fill with water up to the measurement line of 2 cups rice in your rice cooker) 1 tablespoon butter Seasonings 2 cloves garlic 1 bouillon cube 1 tablespoon soy sauce 1 teaspoon salt fried garlic fresh parsley black pepper 1. Rinse the rice and soak it in water for 1 hour. Drain the water and transfer to a rice cooker. 2. Add in the seasonings listed above and water. Mix it well then switch on the rice cooker. 3. Once cooked, mix the rice from the bottom to top and drop in the butter. Roughly combine them together. Serve onto plates and sprinkle with freshly cracked black pepper. ・You can swap water for veggie stock or chicken stock. If that’s the case, you don’t need to add in a bouillon cube. ・The amount of water is a little bit less than what you would normally cook the rice with. MISO BEEF STEW Japanese Veggie curry Store in an air-tight container in the freezer for up to 2 weeks. Let me know by tagging me on Instagram I love to see your creations! - 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. This Garlic rice recipe is great to be served in this tableware .

These Japanese pork ribs are another easy oven recipe! The pork ribs are super tender, sweet, savory and flavorful. I had my homemade strawberry jam lying in my fridge, so I used it as a pork rib marinade. Jam as a marinade sounds a little peculiar but it turned out soooooo delicious!! If you have an oven or a grill, these Japanese pork ribs are must-try recipe! Make sure to make plenty of them, because I’m sure every family member or guests will love these finger-licking good Japanese pork ribs! This is my kid- approved recipe for a busy mom & dad! Also, check out to my new website to enhance your culinary experience with MIWA's Tableware . Enjoy! 2 servings 2 minutes (not including marinating time) 30 minutes (cook in oven) 6 pieces pork ribs (300g/10oz) Marinade 3 tablespoons strawberry jam 1½ tablespoons rice wine 1½ tablespoons S oy sauce 1 tablespoon ginger, grated 2 teaspoons Toasted sesame oil ½ teaspoon salt 2 cloves garlic, grated any fresh herbs toasted sesame seed Japanese seven spices 1. In a ziplock bag, put all the seasonings listed above under the "marinade" then add in the pork ribs. Massage to combine everything together. Remove the air from the ziplock bag and close it completely. Let them sit for a minimum of 2 hours or possibly overnight in the fridge. 2. Preheat an oven to 200°C = 392°F. Line up the pork ribs on a wire rack. Pop them into the oven and cook for 20 minutes. Remove them from the oven and smother the marinade all over the pork ribs to add in more flavor. Put them back into the oven and continue to roast them for another 10 minutes or until the pork becomes nice and charred. 3. Remove from the oven and serve it on a plate. Sprinkle with some toasted sesame seeds if you want to! ・In step 1, make sure the ribs are nicely coated with the marinade. Removing the air from the bag will help the marinade to reach each pork rib. ・ The jam doesn't have to be strawberry. I have tried it with marmalade before and it worked pretty well! Please try it out with whatever jam you have on hand! Pretty much all kinds should work out with this pork rib recipe! Let me know which jam you used by commenting here or on my Instagram ! ・You want to char the pork ribs slightly. It will give them a nice smoky aroma! ・Each oven works differently, so feel free to adjust the roasting time! You want to have a nice charred bits on your pork ribs. ・Please double or triple the portions to make bigger batch! SOY CREAMY MISO SOUP JAPANESE COLORFUL & FUN SALAD RECIPE Store them in an air-tight container in the fridge for up to 3 days. Freeze them for 3 weeks before you roast. Let me know by tagging me on Instagram I love to see your creations! - 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. This Japanese Pork Rib recipe is great to be served in this tableware . Watch more on Youtube!

< 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 m irin 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. - 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. HIyashi Chuka is great to be served in this beautiful plate . 2022/6/25 updated 2024/7/14 MIWA

▶vegan ＜Yield> 2 servings 5mins 10 mins 1 large( 300g)/ 2 cups sliced onion ½ tsp salt 1 tbsp olive oil Seasoning 1 clove garlic, grated 2 tbsp tbsp olive oil 1 ½ tbsp rice vinegar 1 ½ tbsp soy sauce ½ tsp sugar ½ tsp black pepper 1; Thinly slice onion. Heat 1 tbsp of olive oil in a pan. Add onion and salt. Cook it on medium heat until it’s caramerized. Transfer to the container or glass jar. 2; Mix the rest of ingredients then combine with onion (step1). ※Watch more on YouTube! 1; Be patient and cook the onion until you get a golden caramerized color. Keep 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! 2021/11/27 MIWA

JAPANESE PAN-FRIED GYOZA RECIPE!!! What a classic!!! Do you know how to wrap GYOZA nicely? Can you pan fry GYOZA successfully with a golden crust at the bottom? In this video, I'm showing the step by step ultimate tutorial. By watching this, everyone can achieve a perfect crunchy gyoza like the one seen in the picture! (I hope so! haha) Making Gyoza is pretty time consuming, so get your family and friends in on the action and have fun together while chatting! ＜Yield> 4 servings (24 pieces of gyoza) 15 minutes 7 minutes 7.0oz (200g) pork mince/ground pork 1½ cup (120g) cabbage/ napa cabbage, finely chopped ½ cup Chinese chives, finely chopped ½ cup water (for steaming) 30 pieces gyoza wrapper 1 tablespoon Toasted sesame oil 1 tablespoon potato starch 1 tablespoon oyster sauce ½ tablespoon rice wine without MSG and salt 1 teaspoon sugar 1 teaspoon ginger, grated 1 teaspoon Soy sauce Variation1 1 teaspoon rice vinegar 1 teaspoon chili oil ½ teaspoon Soy sauce Variation 2 1 tablespoon rice vinegar ½ teaspoon black pepper toasted sesame seeds 1. Chop the cabbage finely. Sprinkle with ½ tsp of salt and then massage them until they begin to sweat. Leave for 5 minutes. Squeeze out the excess moisture. Cut the Chinese chives finely. 2. In a large bowl add in the minced pork/ground pork and all the seasoning listed above. Mix them until it’s well combined and has become sticky. Add in the salted cabbage from step 1 and Chinese chives. Combine them together. 3. Place the filling in the middle of the gyoza wrapper. Wet the edge of the gyoza wrapper. Fold it in half and make sleeves. ( Watch a step by step guide on my YouTube video!) 4. In a non stick pan, heat 1 tablespoon of oil over high heat. Place the gyoza and pan fry them until the bottom is lightly browned. Add in the water and pop on the lid to steam. Cook Gyoza for about 3-4 minutes over medium heat. Open the lid and cook them for another 2-3 minutes to evaporate the excess water. Drizzle with toasted sesame oil and cook them for another minute. Transfer to a plate. Serve with you favorite dipping sauces ( See the different variations ↑). Now it's ready to be enjoyed. ※Watch more tips on my YouTube video! ・Once the wrapper is wet, they start to stick to each other and also the plate. ・The filling is versatile. Chinese cabbage, leek, spring onion, garlic, mushrooms are all great options! ・I don’t recommend beef mince/ground beef for this recipe but you can swap for chicken mince/ground chicken and turkey mince/ground turkey. Try using a fatty one. ・In step 3 the gyoza will become dry when exposed to air. Covering the gyoza with a wet cloth or plastic wrap will help to prevent them from getting dry. ・If your pan is not non-stick, I recommend adding at least 2 tbsp of oil when you start to pan fry the gyoza to prevent them from sticking. Edamame,cheese, bonito flake ONIGIRI Tender chicken ginger soup Freeze them for up to 1 month. I don’t recommend keeping them in the fridge since the wrapper dry easily. Let me know by tagging me on Instagram I love to see your creations! - 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/ 09/ 19 MIWA

1 serving 5 minutes 2 minutes 1 tbsp honey or any sweetener of your choice 1/2 to 1 tsp matcha powder 1 egg 1 tsp any neutral oil 3 tbsp rice flour(30g) 1/2 tsp baking powder (not yeast) 1 medium banana 1. In a mug, mush banana. Mix honey (or sweetener) and matcha powder. 2. Add the egg and oil, then mix well. 3. Gradually add the rice flour and baking powder, stirring until smooth. 4. Microwave 600W for 1.5 -2 minutes, or until the cake is cooked through. 5. Allow to cool slightly before serving. Enjoy your delightful matcha mug cake with optional greek yogurt and your choice of jam! 1. It's delicious to add chocolate chips and cocoa powder as a replacement of matcha to the mug cake. 2. The cooking time may vary depending on the wattage of your microwave. I use a 600W microwave, but if you have a 1000W microwave, for example, check the cake after about 1 minute and adjust the cooking time accordingly. Store it in an airtight container in the fridge for 2 days. 2024/04/6 MIWA

＜Yield> 2 servings 6 minutes 2 minutes 3 Okra 1 pack Natto 2 tbsp bonito flakes (5g) 2 tbsp chopped green onion 1 tsp shoyu koji / soy sauce 1 tsp flaxseed oil/ sesame oil 1 sheet nori seaweed (optional) 1. Blanch okra for 1 minute. Chop them up into small pieces. 2. Into a bowl, add natto, okra, chopped green onions, bonito flakes, shoyu koji/ soy sauce, and flaxseed oil. Mix everything together. Top it over rice and enjoy! I sometimes wrap it with nori seaweed as a snack. Store in an air-tight container for up to 2 days in the fridge.   - 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. 2023/10/28 MIWA

▼ Vegan ＜Yield>  2 servings  10 minutes  20 minutes 4 cups chopped Bok Choy (400g) 1 ½ cup chopped leeks/green onions (150g) 2 cups shimeji mushrooms (100g) 1 cup sliced carrot (50g) 1 block firm or silken tofu (300g) 1 piece fried tofu 1 frozen udon noodle (200g) (Feel free to use any vegetables you have in your fridge, such as carrot, sweet potatoes, kabocha squash, onion, cabbage, burdock, daikon radish, etc.) Soup base 10 cm piece of kombu 4 pieces dried shiitake mushrooms 2 ½ cups water 3 tbsp mirin 2 tbsp cooking sake ¼ tsp salt 2  tbsp-2 ½ tbsp red miso paste 1 tsp-1 tbsp tobanjan paste 1 tsp-1 tbsp grated ginger 2 tbsp ground sesame seeds 1 ½ cups soy milk (unsweetened) Topping (optional) chopped green onions grated daikon radish ★Find Japanese ingredients here. 1. Prepare the vegetables: Wash and chop all the vegetables as per your liking. 2. Prepare the tofu: Cut the tofu into bite-sized cubes. Remove excess oil from the fried tofu by pressing it with a paper towel. Cut into thin strips. 3. Make Soup Base: In a pot, soak kombu, dried shiitake mushrooms in water. Let it sit for a minimum of an hour to overnight. When the kombu and dried shiitake is fully hydrated, squeeze the dried shiitake mushrooms. Remove the stems and cut them into small pieces and put them back into the pot. Then add in mirin, cooking sake, salt, tobanjan paste and grated ginger. 4. Cook Vegetables and Tofu: Add all chopped vegetables except for the bok choy into the pot as well as the tofu. Close the lid and simmer until the vegetables are tender and the tofu is heated through around 10-15 minutes. Remove the kombu. 5. Adjust Seasoning: Add in the bok choy and fried tofu. Dissolve the miso paste. Close the lid and simmer for another 3 mins. Add in the soy milk and ground toasted sesame seeds.  Remove from heat before it comes to a boil. Taste the hot pot and adjust the seasoning if required. You can add more miso paste or salt according to your preferences. 6. Serve: Ladle the hot pot into individual bowls, making sure to distribute the vegetables and tofu evenly. Enjoy your Spicy Soy Miso Hot Pot! Feel free to add your choice of noodles (udon noodle, ramen noodle etc) into the leftover soup with additional cheese and black pepper on top. This customizable and flavorful hot pot is perfect for a cozy meal, and you can get creative with the ingredients based on what's in your fridge! If you are not plant-based, add chicken, salmon or oysters. If you are making it for kids, keep the grated ginger and tobanjan paste to 1 tsp each. Depending on the type of miso paste you use, the sodium content differs. Add a little bit at a time to adjust the taste. If the soup is too thick, add 1/2 cup of water. It’s the best when it’s served. 2024/1/06 MIWA ★If you want to establish a healthy homecooking habit with Japanese food, Join Ikigai Cooking Club!

▶Vegan ＜Yield> 1 serving 5 minutes 5 minutes (It varies depending on the toaster oven you have) 1 slice bread 1 package natto 1 tsp soy sauce 1 tsp mustard 1 tsp mayonnaise 1 tsp black pepper you choice of cheese (as much as you want) Topping (optional) chopped green onions Mix the natto, soy sauce, mayonnaise and mustard together. Put it on top of the slice of bread followed by your choice of cheese. Toast it until the cheese melts. Sprinkle on some freshly ground peper. My son loves this, but my husband is not a big fan although they all like natto in general. Enjoy the exotic taste on toast! If you are plant based, feel free to opt for vegan cheese. It should be enjoyed right after it's toasted. 202/12/01 MIWA

Do you have miso paste lying around in your fridge?? When was the last time you used it?? Salmon, miso and butter are meant to be together!! They are savory, comforting and delicious!! I often make this miso butter salmon for a weekday dinner since I can just whip up in 15 minutes! Miso butter salmon is called in Japanese and it originated in the Hokkaido area of Japan. You can serve it with some rice or bread! I hope you will enjoy it!! 4 servings 3 minutes 15 minutes 4 slices salmon (400g) 1 onion (150g) 1 potato (100g) ½ shimeji mushroom (100g) ⅓ cabbage/ napa cabbage (200g) Sauce 3 tablespoons yellow miso 2 tablespoons Mirin 2 tablespoons Soy sauce 2 tablespoons sugar 1 tablespoon butter black pepper green onions 1. Peel the potato and cut it into large bite size pieces. Microwave them for 2-5 minutes depending on large and how many pieces there are. Partially cooking the potatoes before hand will ensure that all the ingredients are cooked evenly in the pan and also faster. 2. Cut the onion into wedges. Roughly chop the cabbage. Trim off the stem of the shimeji mushroom and tear them by hand. Mix the miso, mirin, soy sauce, and sugar together in a bowl. 3. Heat the oil in a pan then place in the salmon and season them with salt and pepper on one side. Make sure the skin side is down. When one side is lightly browned, flip the salmon over and season with salt and pepper on the other side. Place the potatoes and onions next to salmon. Try to fill up all space in the pan. Let the potato absorb all the juice from the salmon. Cook for 2 minutes. 4. Pile the cabbage and mushrooms on top. Drizzle the mixed seasonings and then put a lid on. Steam it for 10 minutes over low heat. Open the lid and add in the butter as a finishing touch. The butter will melt eventually. Transfer to a plate and sprinkle on some green onions and black pepper. Variations: -I used spring vegetables today but you can use carrots, broccoli, eggplant or anything else in season will work for this recipe. Throw whatever vegetables you have stocked in your fridge. Suggestions: -I don’t recommend using red miso for this recipe since I find the flavor is too strong for fish. -For the potato, I recommend using one which can hold its shape after being cooked for a long time. -In the video I’m cooking a half portion of my original recipe. Store in an air-tight container in the fridge for up to 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! If you want to know more about Japanese condiments. Please watch the link below! #Japanesefood #Japanesefoodrecipe #Japanesefoodculture #salmon #easyrecipes #misorecipe #dinnerideas #fish #miwasjapanesecookingclass

＜Yield> 2-3 servings 5 minutes 10 minutes 3 cups water 300g sweet potato 80g onion 70g daikon radish/ turnip 50g carrot 1 tablespoon dried wakame seaweed seasoning 1 tablespoon salted rice malt or ½ teaspoon salt 1 teaspoon soy sauce 1 teaspoon Mirin (optional) 1. Chop the sweet potato into small chunks. Thinly slice the onion, daikon radish and carrot into half moons. 2. To a large pot add water, sweet potatoes, carrots and daikon radish. Add shiokoji OR salt and cook on high with the lid on. Once it comes to a boil, reduce to a simmer and continue to cook until the vegetables are softened. 3. Add wakame seaweed and soy sauce. Have a taste and add more salt or mirin if needed. Serve in a bowl and garnish some green onion or any fresh herb that you like. ※Watch more on YouTube! - Feel free to change up the vegetables! I recommend adding root vegetables such as carrot and onion to give a natural sweetness to your soup. Store in an air-tight container in the fridge for up to 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! 2021/ 11/ 13 MIWA