Hi everyone! I'm MIWA! Thank you very much for visiting my channel ( formerly known as a MIWA's Japanese Kitchen)!
I was born in Japan and have grown up in Japan with a couple years oversea experiences. Having two very energetic boys( age 3 and 5) +working. As you can imagine, my life is hectically busy. I want my family and myself to have a healthy eating habits with deliciousness.
I have been hosting Japanese cooking class in English since 2017 in Tokyo Japan.
In this video, I would like to focus on below things.
・Seeking for deliciousness with Japanese mom’s twist ・Simple and easy recipes ・Introducing new useful way of Japanese condiments ・Clear instructions
I’m looking forward to communicate with many of busy bees and food lovers like me.
All the prep work can drive me crazy. Like washing the vegetables and cut all the ingredients etc. you didn’t show the whole picture, and it *looks* simple. Well, good for you. But such lifestyle is not for everyone 😂
What’s in the dashi packet? Is there bonito in it, that wouldn’t be vegan or vegetarian. How much salt? I use simple kombu plus other sea veggies, usually wakame, sometimes arame, nori, hiziki. I’ve thought of using dulse, which is grown off the Atlantic coast of America, it’s red, mild, and can even be munched on as a snack. A man I spoke with who grows it takes great pride and care in how it’s grown and harvested, and he’s part of a cooperative that passionately cares about their impact on the ocean. He’s expensive, though. It’s all done by hand. But it’s nowhere near Fukushima. I’m concerned about buying sea veggies from Japan, ever since the Daiichi disaster. I only know of one American brand that tests for contamination and they only test for one isotope, they’re more expensive because of the extra safety steps they take. They did immediately move the location where they harvested after Fukushima, which is better than other companies. The FDA in the U.S. told me back then, that they didn’t have the budget to do comprehensive testing. They were just occasionally sending a runner to randomly buy packages from local stores and testing, but nothing systemic.
You waste edible vegetable the way you peel. Get a good brand vegetable peeler instead of peeling in your hands with a knife, and you’ll waste less. Vitamins are concentrated just under the skin, and you sacrifice nutrition for beauty. In fact, if you used organic vegetables all you’d need to do is scrub and trim flaws. There is waste of a lot of ginger using a knife, better to just scrape the thin skin off with a spoon. Ginger is expensive, and if it’s fresh I just scrub and trim the flaws.
If you had to count the vegetables in your day there are a lot. Most Americans don't eat vegetables and don't develop a sense of how to include them. There's a lot of cooking involved in your day also. That has its challenges. Enjoyed the video.
Hello Miwa. Your channel is nice and since seeing your vegan hotpot recipe, I have cooked it many times and feel healthy. I was vegetarian for decades and then fully vegan for about 15 years. I know my diet has made me feel younger and more healthier. There is no shame in your skin condition and I am sure you will feel better by sticking to vegan food with mainly organic ingredients. I definitely feel the positivity you radiate, which gives good energy to your cooking. Your husband and kids are lucky to have such a great chef and kind person cooking for them. I was thinking of moving to Japan or at least staying long term. It's good to know that I can still eat my nice vegan food while there. Thanks. :)
You can’t find natto anywhere in Albuquerque, I’ve tried for years. All they’ve got is a tiny little kit with a little packet of dried stuff that’s mostly salt and dried soy sauce, for flavoring, high in sodium and no live beneficial cultures.
Love this so much. Thank you for sharing. I have a Japanese grandma and a Filipino grandma. Both mostly ate their traditional foods the majority of their lives, which as you shared was simple and mostly vegetables. Most of my Filipino grandma's produce came from their own or neighbor's yard (trees) and garden. Feel so blessed to have had them and the beautiful experiences they shared with me. Much love to you <3
I love your channel and as a vegan am happy you do videos without meat or dairy often! Where do you get the bean and grain mix from that you add to your rice?
The flavor is great so I must have made a mistake that made my normally great rice mushy. If any one on here knows where I went wrong, please help. Thank you
Do you have a video on portions? Im trying to eat better since i have an eating disorder (i eat when im bored and its usually very unhealthy) and ive been trying to control my portions and getting more active.
Ooh, interesting. I grew up eating sekihan for special occasions but I never heard of red bean porridge. My father likes sekihan but his teeth are not good anymore so I'll try making this for him instead. Thank you for sharing~
