I recently discovered your channel and I'm so happy I did. I lived in Japan for a few years, and now that I am back in the west I miss authentic Japanese cuisine very much. I tried to find good instructions on RU-vid on how to cook those dishes I love, but I found most great Japanese cooking channels are in Japanese and I can't always follow every word (because my Japanese is rusty). That's why your channel which is authentic, beautiful and in perfect English is so great! Thanks a lot Miwa san!
Miwa San! I never thought of adding cheese into the onigiri or ochazuke! The somen with tomato and avocado looks so delicious, I can’t wait to try all three! Thank you 🙏🏻😋
I always eat a piece of bread and some fruits for breakfast but your recipes look so yummy😊Love how you add colors to simple somen noodles! Thank you for giving us great cooking inspiration as always☺️💕
ty for the soup type recipies. I have a delicate tummy but am hungry in the morning. If i eat too heavy I get sick. I'm finding soup or a rice porradge my tummy likes for breakfast.
Hello Miwa! Thank you for your recipes, I've just recently started living alone and those are perfect recipe for me since I'm not so good at cooking haha. Have a lovely day!
The tomato noodle salad looks so delicious! I love sweet and sour together! I think me and my mum will be making this to take out for lunch soon! Thanks Miwa! 😃
Thank you so much for this video, you definetly got a new subscriber :) My mornings are always busy too and I really want to learn how to cook japanese dishes because of all the health benefits. I'm so happy that you introduced all the products you used, it's really helpful and here in Germany some of the same products are available too! Please please please continue or even do a "series" making these type of quick and easy (vegan) recipes (maybe for all times of the day?). I hope you'll read this and have a great day
Miwa I made a miso soup tonight for me and my son...... It was full of veggies because I am vegan...... But it was so delicious..... I didn't have dashi but I had veggie stock or veggie bullion..... So I used that instead an it was absolutely scrumptious......
Ohayo gozaimasu Miwa-san. We always use the ochazuke nori with green tea over rice. I love it. I never thought to make onigiri with edamame and salted kombu. What a great idea and I will definitely make this. I made agedashi tofu last night and when I sprinkled it with green onions, I thought of you lol. 😊🇨🇦
I also find those ochazuke sachets too salty. My mother-in-law uses about half/three quarters of a sachet. I don’t like having opened sachets in my kitchen do I use the whole sachet and just water it down. By the way Miwa, I’m interested in videos grouped by ingredient. It might make it easier to search for the recipe later. Having a lot of recipes within one video makes it difficult for me to to remember which of your videos I want to refer to when I need it later on. Anyway, I often buy an ingredient for a new recipe and then I have no idea how to use it beyond that recipe. Being able to search the video title by ingredient was just a suggestion. Love all of your kitchen ideas and your dedication to feeding your family as healthily as you can! Thank you always!!
aww!! I think many people would taste the same!! I wonder there might be a sodium reduced one! thank you for sharing Anna! Also, it's nice to know you call it sachets! another new English to learn!! woohoo!
@@MiwasJapaneseCooking will be happy to watch. This morning I cooked my first miso soup for me and my family, we found it unusual but tasty, I will keep cooking it. Thank you for your work!
Thank you very much for your request Chris!! I'm sure there are more friends who are struggling with weight loss. Since I'm not the dietician, I can't specifically talk about weight loss, but I'll make a video about how to make your gut healthy type of video. I think detoxing is one of the key factor for the weight loss! Does it sound good to you??
Hi! there I just subscribed 3 days ago and I love all the Japanese recipe you made. I am here in Australia and some of your ingredients don't know if we have it here, like kombu stock powder is there any alternate sort of stock that I can use other than that? I might try the Tomato Noodle salad. 😊
you can actually play with any type of stock you have! Please start with vegetable stock! we just want to add some depth into the dish. I hope it works out with what you have! Thank you very much Johanna!
My mother and daughter loves ochazuke :) I rather have a bowl of steamed rice hahahaha but the noodle dish looks delicious. If I make rice for the morning, besides the rice egg cakes, I go for donburi like sausage egg teriyaki donburi or something like that (just egg teriyaki goes well as well, and avocado is great with the sweet teriyaki sauce). Never really made onigiri for breakfast, even with the onigiri mold it takes too much time for me. I never mastered forming an onigiri with my hands. My favourite onigiri filling is the kombu tsukudani. I really miss that. Too much lemon can be fixed somewhat with sugar or honey, perhaps mirin will work as well. I usually only make breakfast for my daughter; I'm fine with some coffee or green tea and perhaps sometimes a yomogi mochi/daifuku.
mix soup stock （possibly fish stock）, nori seaweed, sesami seed , wakame seaweed, and soysauce would be just good as a base! you can juzz up anything to experiment!! I hope this helps😣✨thank you Anna💓
These look delicious! I want to make the noodle salad, but I don’t have kombu dashi powder. I have dashi packets, miso, furikake, toasted nori, chicken stock (sorry not vegan)... What can I use instead of dashi powder?
if you open the dashi packet, there are chunks which has similar taste to dashi powder except won't dissolve! its totally fine in my opinion!! thank you for sharing Jessica!
@@MiwasJapaneseCooking I made the noodle salad! It was delicious. I agree with using the juice of 1 whole lemon. I will definitely make this again! Thank you so much :)
What are Japanese vegan cheeses made from? Ours (UK) tend to be mostly coconut oil based, and the more expensive ones are cashew nut based. I've yet to find a vegan cheese that is actually any good lol. Most taste weird and have an unpleasant texture.
sorry for the late reply!! Do you mean the rice soup seasoning I sprinkle on the rice?? If so, it usually contains some fish stock in it. The one I introduced in the video is only the plant based proven kind which is widely available all over the world!
