KOJI AND MORE BLOG

Japanese Zero-Waste Cooking: 3 Traditional Ways to Reduce Food Waste and Maximize Flavor

Japanese cooking has long embraced the concept of mottainai—using ingredients fully and wasting as little as possible. Learn how to transform used kombu into tsukudani, leftover katsuobushi into furikake, and make the most of vegetables like turnips and their greens. These traditional Japanese techniques help you reduce food waste while maximizing flavor and nutrition.

Hitomi

5 days ago5 min read

Why I Use Ama Koji and Matcha Before OrangeTheory, Running, and Sauna Sessions

Most people reach for sports drinks or pre-workout supplements. I reach for Ama Koji. Learn how this traditional Japanese fermented rice drink, combined with matcha, became one of my favorite ways to support energy, hydration, and recovery before workouts and sauna sessions.

Hitomi

Jun 114 min read

Homemade Ponzu: A Simple, Gut-Friendly Japanese Condiment You’ll Want in Your Fridge

Learn how to make traditional homemade ponzu using simple Japanese pantry ingredients like yuzu, kombu, and katsuobushi. This gut-friendly, additive-free condiment is packed with natural umami and perfect for tofu, vegetables, fish, and hot pot. Plus, discover two easy recipes featuring homemade ponzu: oven-baked salmon with mushrooms and a quick 5-minute okra side dish.

Hitomi

May 136 min read

DISCOVER THE KOJI AND MORE

Welcome to Koji and More — where Japanese fermentation meets gut-friendly living.

>> About KOJI and More

OUR MISSION

“To inspire individuals to embrace the wisdom of traditional Japanese food culture, gut health, and mindful living for a healthier and happier life.”

✨ Here’s my secret to eating fermented foods every day.
The 5-Minute Fermented Marinade I Always Keep in My Fridge 🤩

Want an easier way to enjoy fermented foods every day without spending hours in the kitchen?

This homemade Miso Kasu-doko (Miso & Sake Lees Marinade) has been one of my favorite Japanese meal prep staples for years. I simply make one batch, marinate fish or meat for 24–48 hours, then cook it or freeze everything until I’m ready to cook.

It’s incredibly convenient, delicious, and makes healthy eating so much easier.

The best part? This marinade combines THREE traditional Japanese fermented foods—miso, sake lees (sake kasu) and Mirin. During marination, natural enzymes begin breaking down proteins into amino acids, making meat and fish more tender, more flavorful, and easier to digest.

Not only does it create incredible umami, but it’s also a simple way to support gut health while enjoying authentic Japanese home cooking.

What would you marinate first—salmon, chicken, black cod, or pork? Let me know below! 👇

Ingredients: [makes about 280ml]
• ½ cup sake lees (sake kasu)
• ½ cup miso
• 40 ml hon mirin

Good to Know:
☑ Store in an airtight container in the refrigerator for up to 10 days.
☑ Coat each piece of meat or fish with about 1½–2 tablespoons of the marinade.
☑ Marinate for 24–48 hours.
☑ Freeze for meal prep or cook immediately by steaming, grilling, or adding to soups and hot pots.

✨ Save this recipe for your next meal prep!

Follow @kojiandmore for more authentic Japanese fermentation and gut-friendly recipes.

「楽しかった！」「美味しかった！」「優しい甘さ🩷」
そんな嬉しいお声をたくさんいただきました😊

そして毎回人気なのが、小豆入り糀甘酒。
自然な甘さで、「おかわり！」というお声をいただくほど好評でした✨

ご好評につき、8月12日（水）にアーバインでもう一度開催します！
Interested in an English workshop? Send me a DM! 🇺🇸

発酵や糀が初めての方でも安心してご参加いただける、3〜6名の少人数制です。

毎日の食卓でずっと使える発酵調味料を、一緒に楽しく学びませんか？

詳細・お申し込みはDMもしくは、Webサイトから👍
https://www.kojiandmore.com/

7 days of miso soup ideas to inspire your next meal ✨A bowl of miso soup can look different every day.

The best part?

There are no rules.

Mix and match whatever you have in your fridge:
🥬 Vegetables
🍄 Mushrooms
🐟 Proteins
🌾 Dashi (soup stock)
🫘 Miso Paste

Some days are light and simple.

Some days become a complete meal in one bowl.

That’s the beauty of miso soup.

✨ Day 1: Tofu, shimeji mushrooms, Tokyo negi + shredded shiso

✨ Day 2: Kabu and fried tofu with Azuki miso

✨ Day 3: Clams and green onions

✨ Day 4: Kabocha, onions, sweet potato, mushrooms, carrots + poached egg

✨ Day 5: Enoki, shimeji, and shiitake mushrooms

✨ Day 6: Kabocha and onions with chickpea miso

✨ Day 7: Miso & sake lees marinated salmon with vegetables and mushrooms

Most of these recipes have already been shared in my previous reels.

And stay tuned for Day 7 — the salmon miso soup recipe dropping Soon 👀 Follow to See It!

What would you add to your miso soup?

Had a little too much fun this weekend? Same 😄

Monday morning = reset mode 🌿

After a fun weekend, I like to start the week with a simple, vegetable-forward breakfast filled with fermented foods.

Today’s first meal:
✨ Salt koji cucumber pickles
✨ Tofu with soy sauce koji & grated ginger
✨ Spinach goma-ae
✨ Rice
✨ Natto
✨ Shiitake dashi miso soup with spinach & enoki mushrooms

I’m not vegan, but sometimes my body craves lighter, plant-based meals to help me feel refreshed and ready for the week ahead.

For me, the first meal of the week is less about rules and more about intention.

How can I nourish myself?
How can I support my gut?
How can I set myself up to feel good?

Many of these recipes are already shared in my other reels if you’d like to recreate them at home 💛

What does your Monday reset meal look like? 🌿

月曜の朝＝リセットモード🌿

楽しい週末を過ごしたあとは、発酵食品を取り入れた、野菜たっぷりのシンプルな朝ごはんで1週間をスタートするのが好きです。

今日の朝ごはん：

✨ 塩麹きゅうりの浅漬け
✨ 豆腐の醤油麹がけ＆おろし生姜
✨ ほうれん草のごま和え
✨ ごはん
✨ 納豆
✨ しいたけだしの味噌汁（ほうれん草＆えのき入り）

普段はヴィーガンではありませんが、ときどき体が軽めの植物性の食事を求めることがあります。

そんなときは、こうした食事が心も体もすっきり整えてくれて、新しい1週間を気持ちよく始められる気がします。

冷蔵庫にある野菜で作るお味噌汁に、豆腐とごはん、そして発酵食品を1〜2品添えるだけでも十分です。

私にとって、週の始まりの食事は「ルール」よりも「意識」が大切。

どうしたら自分をいたわれるか？
どうしたら腸をサポートできるか？
どうしたら心地よく1週間を過ごせるか？

今回のレシピの多くは、過去のリールでも紹介しているので、ぜひおうちでも作ってみてください💛

みなさんの「月曜リセットごはん」はどんな

My new go-to pre-OrangeTheory drink isn’t a sports drink💧It’s Fermented Sweet Ama Koji water, often called Japan’s “drinkable IV.”

In Japan, Koji Amazake (or Ama Koji) is a staple for cellular recovery—and it has completely changed how I fuel my high-intensity workouts, from outdoor running and @orangetheory to heavy sweat sessions in the sauna. 🏃‍♂️🔥

But when I need an extra gear? I add a spoonful of ceremonial MATCHA powder to the mix. 🟢⚡

Unlike commercial energy drinks packed with synthetic caffeine and artificial additives, this Matcha + Koji hybrid is pure metabolic gold. The koji mold (*Aspergillus oryzae*) pre-digests rice starches into easy-to-absorb glucose, while Matcha delivers a clean hit of caffeine bound to the amino acid L-Theanine.

The result? Razor-sharp focus, sustained stamina, and absolutely ZERO jitters or post-workout crashes.

✅ Check the comments to see how I use it to maximize my performance:

This isn’t a fitness myth—it’s heavily backed by sports and metabolic science! Learn more on our blog at KojiAndMore.com!

Have you ever tried ferment-fueling your workouts? Drop your questions and/or comments below! 👇

Ever heard of a “drinkable IV”? 🇯🇵💧

In Japan, Koji Amazake (or Ama Koji) is a staple for cellular recovery—and it has completely changed how I fuel my high-intensity workouts, from outdoor running and @OrangeTheory to heavy sweat sessions in the sauna. 🏃‍♂️🔥

But when I need an extra gear? I add a spoonful of ceremonial MATCHA powder to the mix. 🟢⚡

Unlike commercial energy drinks packed with synthetic caffeine and artificial additives, this Matcha + Koji hybrid is pure metabolic gold. The koji mold (*Aspergillus oryzae*) pre-digests rice starches into easy-to-absorb glucose, while Matcha delivers a clean hit of caffeine bound to the amino acid L-Theanine.

The result? Razor-sharp focus, sustained stamina, and absolutely ZERO jitters or post-workout crashes.

✅ Check the comments to see how I use it to maximize my performance:

This isn’t a fitness myth—it’s heavily backed by sports and metabolic science:

🔬 THE SCIENCE & STUDIES:
1️⃣ Anti-Fatigue & B-Vitamins in Athletes: A clinical evaluation isolated that the soluble B-complex vitamins and branched-chain amino acids (BCAAs) in Koji Amazake provide a significant reduction in physical fatigue indices for athletes under heavy training loads.
📄 Study: “Effects of Amazake Intake on Physical Fatigue” by Kurahashi A.

2️⃣ Muscle Energy Transporters: Research shows that rice koji components actively improve glucose tolerance by increasing the expression of GLUT4 proteins directly inside skeletal muscle tissue, meaning your body moves fuel out of your bloodstream and into your working muscles faster.
📄 Study: “Functional Food Evaluations of Rice Koji Pathways” via Frontiers in Nutrition

3️⃣ Hydration Protection: A randomized, double-blind, placebo-controlled human trial confirmed that Koji Amazake structurally preserves internal water content and barrier health against dehydration.
📄 Study: “Koji amazake Maintains Water Content in Skin” by Enomoto T, Kojima-Nakamura A, Kodaira K, Oguro Y, Kurahashi A.

Have you ever tried ferment-fueling your workouts? Drop your questions and/or comments below! 👇

The Secret Japanese Rice Topping 🍚✨ One of my favorite things about traditional Japanese cooking is that very little goes to waste.

Even after making dashi, your katsuobushi still contains flavor and nutrients like protein, magnesium, and vitamin D. Instead of throwing it away, turn it into a delicious homemade furikake that can be enjoyed over rice, in onigiri, or as a topping for vegetables.

Honestly, sometimes I make dashi just so I can make this furikake afterward 🙈

Using soy sauce Koji instead of additional soy sauce adds even more umami while keeping the ingredient list simple and wholesome 👌

✅ Check the comments for the recipe ↓

This is a wonderful example of how traditional Japanese cooking can be both sustainable and nourishing.

With just a few ingredients, you can transform dashi leftovers into a nutrient-rich topping that’s packed with flavor.

Save this recipe before your next batch of dashi ♻️✨

Follow @KojiandMore for more gut-friendly Japanese recipes, fermentation tips, and traditional Japanese cooking wisdom.

===========
出汁を取った鰹節、捨てていませんか？

日本の家庭料理の好きなところのひとつは、「もったいない」の精神。(私の母と祖母の口癖です😆)

出汁を取った後の鰹節にはたんぱく質やマグネシウム、ビタミンDなどの栄養が残っています。

私は必ずふりかけにして最後まで美味しくいただきます✨

実は、このふりかけが食べたくて出汁を取ることもあるくらい大好きなレシピです。

醤油の代わりに醤油麹を使うことで、発酵の旨味が加わり、より深い味わいに。

ご飯にかけるだけで最高です🍚

旨味たっぷりの出汁ガラも、ひと工夫で立派なご馳走に。

美味しく、無駄なく、体にもやさしく✨

保存して次回の出汁作りでぜひ試してみてください♻️✨

海外在住でも作り易い、発酵・腸活・和食レシピを発信中
@KojiandMore をフォローしてね♡

✨ The Secret to Incredible Miso Soup? Homemade Miso.
[Check out my other Reel for the Azuki Miso recipe, or stay tuned for my upcoming miso workshop! 😁]

After fermenting and aging my homemade azuki miso for three months, I couldn’t wait to make my first bowl of miso soup.

The result?

Honestly, it may have been the most delicious miso soup I’ve ever had.

✅ Check the comments for the recipe ↓

The azuki miso was naturally sweet, deeply flavorful, and much gentler than many store-bought misos. Combined with homemade kombu and katsuobushi dashi, tender turnips, turnip greens, and fried tofu, it created a bowl that was both comforting and nourishing.

Sometimes the simplest meals are the most memorable.

Azuki beans contribute additional fiber, plant-based protein, and nutrients beyond what you would find in traditional soybean miso.

Making miso requires patience.

But moments like this remind me why traditional Japanese fermentation is so special.

A bowl of miso soup made from miso you fermented yourself is something truly unforgettable.

Would you try making your own miso? Miso making workshop is coming soon!!

Save this recipe and follow @KojiandMore for more Japanese fermentation, gut health tips, and traditional recipes ✨

=========
✨ 3か月待った小豆味噌で、人生最高の味噌汁ができました

3か月かけて発酵・熟成させた自家製小豆味噌。

完成したら真っ先に作りたかったのが、やっぱり味噌汁でした。

一口飲んでびっくり。

ほんのり自然な甘みがあり、塩辛すぎず、優しいのにしっかり旨味がある。

今まで飲んだ味噌汁の中で、一番美味しいと思える一杯になりました✨

今回は、いつもの昆布と鰹の出汁に、かぶ・かぶの葉・油揚げを合わせました。

シンプルなのに、本当に相性抜群です。

小豆味噌は、大豆味噌とはまた違った魅力があり、小豆由来の食物繊維や植物性たんぱく質も含まれています。

小豆味噌はスーパーではなかなか見かけませんよね。

だからこそ、自分で作る価値があります✨

発

NEW! 糀ワークショップ in Irvine! ＼糀を学んで、毎日の食事をもっと楽しく／
In English? We also offer the same workshop in English from 1 PM on the same dates!

Irvineで少人数制「糀ベーシックワークショップ」を日本語で開催します♪

塩糀や醤油糀を実際に仕込みながら、発酵や糀の基本について楽しく学びませんか？

✨ 塩糀・醤油糀作り ✨ 甘糀のお持ち帰り ✨ 糀調味料あり・なしのお惣菜食べ比べ ✨ 糀甘酒の試飲 ✨ 発酵や腸活についてのミニレクチャー

発酵初心者の方も大歓迎です。
料理教室というより、「毎日の暮らしに活かせる発酵の知識」を学ぶワークショップで��す。

🗓️ 6/23 (火) or 6/27 (土) 午前11時 - 午後12時
📍 Orange Island Culture Salon, Irvine, CA 💲 $65 👥 3〜6名限定　
3名未満の場合は開催中止となります（開催2日前までにご連絡いたします）

糀に興味がある方、腸活を始めたい方、日本の発酵文化をもっと知りたい方はぜひご参加ください🌿

必ず事前申し込みが必要です。kojiandmore.comから申し込むか、DMまたはメール(info@kojiandmore.com)にて開催日の2日前までにお申し込みください♪

#腸活 #発酵教室 #発酵生活 #アメリカ生活 #オレンジカウンティ

Spinach Gomaae - Koji and More Way! No Sugar, Just Koji ✨

Spinach Gomaae (Sesame Spinach Salad) is one of Japan’s most beloved home-cooked side dishes.

Traditionally, it’s made with sugar and soy sauce. Since I try to limit refined sugar in my cooking, I started making it with ama-koji and shoyu-koji instead.

The result? A naturally sweet, umami-rich gomaae that feels lighter, more nourishing, and just as comforting as the version I grew up with.

If you can find spinach with stems attached, I highly recommend using it. It’s the variety most commonly used in Japan and has a wonderful texture for this dish.

This recipe combines two traditional Japanese fermented seasonings—ama-koji and shoyu-koji—which provide natural sweetness and deep umami without relying on refined sugar.

Spinach is rich in fiber, vitamins, and minerals that support overall health. Sesame seeds provide calcium, healthy fats, and antioxidants.

🛒 Ingredients (Serves 2)
・200g spinach
・2 tbsp toasted white sesame seeds
・1 tbsp soy sauce Koji (or ½ tbsp soy sauce)
・3 tbsp ama-koji (or ½ tbsp sugar)
・1 tsp sesame oil

👩‍🍳 Instructions
1. Boil spinach for about 1 minute until just tender.
2. Transfer immediately to an ice bath and cool for less than 1 minute.
3. Squeeze firmly to remove excess water.
4. Cut into bite-sized pieces.
5. Grind the toasted sesame seeds.
6. Mix sesame seeds, ama-Koji, and soy sauce Koji in a bowl.
7. Add spinach and toss well.
8. Finish with sesame oil and mix again.

A simple Japanese classic made a little healthier with the power of koji.

Natural sweetness, rich sesame flavor, and zero guilt.

Save this recipe for your next Japanese-inspired meal ✨

Follow @KojiandMore for more gut-friendly Japanese recipes and fermentation tips.

✨ 日本の定番副菜「ほうれん草の胡麻和え」を麹でヘルシーに

ほうれん草の胡麻和えは、日本の家庭ではとても定番の副菜ですよね！

子どもから大人まで親しまれている一品ですが、一般的には砂糖と醤油を使って作るため、砂糖を控えるようになってからは、しばらく作らなくなっていました�

Okra and Sesame Seeds in Miso Soup?? - You’ve Probably Never Tried Okra in Miso Soup… But It’s So Good

Okra in miso soup may sound unexpected, but it’s actually incredibly delicious.

Combined with mushrooms and freshly ground sesame seeds, this bowl becomes deeply comforting, savory, and nourishing.

It’s a simple twist on traditional miso soup that adds both texture and nutrition.

Okra is rich in soluble fiber, which helps support digestion and gut health and mushrooms provide prebiotic fiber and natural umami compounds.

This is the kind of simple everyday meal that helps nourish your body gently.

🛒 Ingredients (Serves 2)
・ 400–500ml kombu & sardine dashi - see my other reel for the recipe (or your favorite dashi)
・ 4 okra
・ ~40g enoki mushrooms (or your favorite mushrooms)
・ 1.5 tbsp miso (adjust to taste)
・ 1 tbsp roasted white sesame seeds

👩‍🍳 Instructions
1. Slice okra into ½-inch pieces
2. Trim the base of enoki mushrooms and cut in half
3. Bring dashi to a gentle boil
4. Add okra and mushrooms, then cook for about 3 minutes
5. Turn off the heat and gently dissolve miso
6. Grind roasted sesame seeds and add before serving

Sometimes the most unexpected combinations become favorites.

This miso soup is comforting, nutritious, and packed with natural umami.

Save this healthy miso soup idea ✨
Follow for more gut-friendly Japanese recipes ♡

✨ 実はとっても美味しい！オクラ味噌汁

「オクラを味噌汁に？」と思うかもしれませんが、実はこれがとっても美味しいんです✨

きのこの旨味、
そしてすり胡麻の香ばしさが加わり、
いつもの味噌汁とはまた違った味わいに。

とても簡単なのに、栄養たっぷりのおすすめ味噌汁です。

オクラには水溶性食物繊維が豊富に含まれ、腸内環境をサポート。
きのこ類にはプレバイオティクスとなる食物繊維や旨味成分が含まれています。

毎日の味噌汁を少し変えるだけで、栄養も楽しみも広がります。

意外な組み合わせでも、シンプルな食材で驚くほど美味しくなります✨

保存し

Shiitake & Kombu Japanese Soup Stock✨ One of the Most Nourishing Japanese Dashi Recipes

With just a little extra time, you can create a deeply flavorful homemade dashi packed with natural umami.

Compared to quick cold-brew methods, this version develops a richer kombu aroma while combining beautifully with dried shiitake.

It’s clean, additive-free, and incredibly versatile for everyday Japanese cooking.

I love making a large batch and keeping it in the refrigerator for miso soup, dashimaki tamago, simmered dishes, and takikomi gohan.

Dried shiitake mushrooms are rich in guanylate, a powerful umami compound that enhances flavor naturally.
Shiitake is also a great source of vitamin D, especially when dried.

Making dashi at home helps avoid unnecessary sodium, preservatives, and additives commonly found in packaged soup stocks.

Simple ingredients can create incredible depth of flavor.

🛒 Ingredients (makes about 4 cups)
- 1200ml filtered water
- 10g dried kombu
- 4 dried shiitake mushrooms
(Donko type recommended)

👩‍🍳 Instructions
1. Soak kombu in filtered water for at least 30 minutes
2. Slowly heat over medium heat and remove kombu just before boiling
3. Cool the kombu dashi completely
4. Gently wipe dried shiitake with a tightly wrung paper towel
5. Add shiitake to the cooled kombu dashi
6. Refrigerate and steep for about 10 hours

❗ IMPORTANT ❗
Avoid adding dried shiitake to hot water, as high temperatures can damage its delicate umami compounds.

Slow extraction creates a cleaner, deeper flavor.

Homemade dashi is one of the easiest ways to bring that wisdom into everyday cooking.

Save this recipe & upgrade your homemade dashi ✨
Follow for more gut-friendly Japanese cooking ♡

昆布には天然のグルタミン酸や食物繊維が含まれ、腸内環境をサポート。
干し椎茸には強い旨味成分「グアニル酸」が豊富に含まれています。
また、干し椎茸はビタミンDも豊富。
手作りすることで、余計な保存料や添加物を避けたクリーンな出汁になります。

シンプルな材料だからこそ、丁寧に作ることで深い味わいに✨

干し椎茸は高温に入れると旨味成分が壊れやすいため、必ず冷めた出汁に加えましょう。

ゆっくり抽出することで、より深い旨味が生まれます。

丁寧に作った出汁は、毎日の食事をぐっと豊かにしてくれます。

和食の基本だからこそ、シンプルに、体にやさしく✨
保存してぜひ作ってみてください✨
腸にやさしい和食レシピを発信中♡

Discover the magic of Japanese fermentation 🇯🇵✨ Join us on June 13 in Orange County for two immersive Japanese cooking & fermentation classes designed to transform the way you cook and eat 🌿

✨ 10:00 AM — Traditional Japanese Breakfast Cooking Class
Learn how to prepare a nourishing Japanese-style breakfast using simple ingredients and fermentation-based seasonings. We’ll make comforting dishes together and enjoy the meal as a group 💛

✨ 1:00 PM — Japanese Fermentation Basics Workshop
Learn the fundamentals of Japanese fermentation and discover the power of Koji — the traditional ingredient used to make miso, soy sauce, sake, and more. You’ll make your own Salt Koji & Soy Sauce Koji to take home!

Both classes are beginner-friendly and designed to make traditional Japanese cooking approachable, practical, and gut-health supportive 🌿

📍 25722 Commercentre Dr, Lake Forest, CA 92630
🎟 Small group classes

Book with purpose on Humanitix 💛
All ticket fees support charity projects through Humanitix.

Registration link in bio ✨

6月13日、オレンジカウンティで和食＆発酵クラスを開催します 🇯🇵🌿

✨ 10:00 AM — 和朝食クッキングクラス
発酵調味料を使いながら、シンプルで栄養バランスの良い和朝食を一緒に作ります。最後はみなさんでゆっくりお食事を楽しみます 💛

✨ 1:00 PM — 日本の発酵基礎講座（麹ワークショップ）
味噌・醤油・日本酒など、日本の発酵文化に欠かせない「麹」について学びます。塩麹・醤油麹を実際に仕込んで、お持ち帰りいただけます！

初心者の方も大歓迎✨
英語メインのクラスですが、日本語でも対応可能です 🇯🇵

Book with purpose on Humanitix 💛
チケット手数料は、Humanitixを通して慈善活動へ寄付されます。

お申し込みはプロフィールのリンクから✨

#JapaneseCooking #Fermentation #OrangeCountyEvents #CookingClass #Miso

Here’s my secret to eating miso soup almost every day… One of my favorite meal prep habits is making a large batch of vegetable miso soup using whatever I already have in the refrigerator 🌿

This time I used:
- Kabocha
- Daikon - Japanese Raddish
- Burdock root
- Onion
- Enoki mushrooms
- Fried tofu

I cook the vegetables and dashi ahead of time, but I do NOT add the miso paste to the pot. Instead, when I’m ready to eat, I dissolve the miso directly into the serving bowl.

This method is one of my favorite ways to enjoy miso soup because it helps preserve probiotics and some of the delicate nutrients that can be affected by high heat ✨

The soup base can stay in the refrigerator for about 3–4 days, making it much easier to enjoy nourishing Japanese-style meals even during busy weeks.

Modern life can make healthy eating feel difficult, but simple meals like miso soup can be comforting, practical, and deeply nourishing 💛

I truly hope more people can incorporate miso soup into everyday meals for gut health and overall wellness 🌿

#MisoSoup #MealPrep #KojiAndMore #JapaneseFood #Miso

忙しい時こそ、私は具沢山のお味噌汁をまとめて作ります 🍲🌿

今回は、
🎃 かぼちゃ
😋 大根
🌱 ごぼう
🧅 玉ねぎ
🍄 えのき
⬜ 油揚げ

を使いました。

先に野菜と出汁だけを煮ておき、味噌は鍋には入れません。食べる時に、お椀の中で直接味噌を溶かします 🥢

この方法だと、加熱による影響を抑えながら、味噌の風味や発酵由来の良さを楽しめるのがお気に入りです ✨

冷蔵庫で3〜4日ほど保存できるので、忙しい日でも簡単に栄養たっぷりのお味噌汁が楽しめます。

現代の生活では毎日健康的な食事を続けるのが難しいこともありますが、シンプルなお味噌汁は手軽で、体も心もほっとする存在 💛

もっと多くの方に、毎日の食事にお味噌汁を取り入れてもらえたら嬉しいです 🌿

We had so much fun 🤩 Yesterday’s Koji workshop and Japanese cooking class was such a special day 💛

We spent the day learning about Japanese fermentation, making Salt Koji and Soy Sauce Koji, tasting the difference fermentation makes, and sharing lots of laughs together. We ended the workshop with handmade matcha lattes with sweet (ama) Koji (with a big “Kanpai!” 🍵)!

In the second class, we steamed seasonal vegetables, made flavored rice with miso-marinated black cod, miso soup with okra and mushrooms, and a nourishing Japanese-style lunch.

One of my favorite parts was seeing everyone smiling, learning something new, and experiencing how simple ingredients can become deeply flavorful and comforting through koji and fermentation 🌿

Thank you so much to everyone who joined us — I truly appreciate your support and energy.

More classes and workshops are coming soon ✨

#KojiAndMore #JapaneseCookingClass #Fermentation #OrangeCountyEvents Miso

昨日の麹ワークショップ＆和食クラス、とても楽しい1日になりました 💛

塩麹・醤油麹作りや発酵の食べ比べをしながら、日本の発酵文化について学び、たくさん笑って、とても温かい時間を過ごしました。

抹茶ラテで「乾杯」をしたり🍵、蒸籠で蒸した野菜、味噌漬け銀だらの土鍋ご飯、お味噌汁など、発酵を活かした和食ランチもみなさんで楽しみました。

シンプルな食材でも、麹の力でこんなに深い旨味と美味しさになることを実際に体験していただけて、とても嬉しかったです 🌿

ご参加いただいた皆さま、本当にありがとうございました✨

今後もクラスやワークショップを開催予定ですので、ぜひ楽しみにしていてください！

✨ Homemade Mayo in Just 5 Minutes

Once you make mayonnaise at home, it’s hard to go back to store-bought.

This version is made with simple ingredients, no additives, and healthier fats from avocado oil.

Creamy, rich, and surprisingly easy ✨

Using salt koji adds natural umami while helping support digestion through fermentation.

🛒 Ingredients
・1 whole egg (fresh & room temperature)
・200ml avocado oil
(grape seed oil also works)
・1 tbsp salt koji
(or 1/2 tsp salt)
・2 tbsp rice vinegar
(or your favorite vinegar)

👩‍🍳 Instructions
1. Add egg, salt koji, rice vinegar, and a small amount of avocado oil into a container
2. Blend with a hand blender for 2 minutes
3. Once slightly thickened, slowly add the remaining avocado oil while blending
4. Continue blending until fully emulsified and creamy

✨ Tips
* Use a fresh egg that has been brought to room temperature for the best emulsification.
* I don’t recommend olive oil for this recipe, as it can become too bitter.

Simple ingredients. No additives.
Just rich, creamy homemade goodness.

This is one of the easiest ways to upgrade your everyday cooking.

Save this recipe & skip store-bought mayo ✨
Follow for more gut-friendly Japanese-inspired recipes ♡

✨ たった5分！手作りヘルシーマヨネーズ

一度手作りすると、市販には戻れないかも✨

材料はとてもシンプル。
添加物なしで、体にやさしいマヨネーズです。

今回はアボカドオイルを使って、まろやかでコクのある仕上がりに。

そして、塩麹を使うことで、発酵の力による旨味と消化サポートが期待できます。
毎日の小さな選択が、体づくりにつながります✨

✨ ポイント

・卵は必ず新鮮なものを使い、常温に戻しておきましょう。
・オリーブオイルは苦味が出やすいため、あまりおすすめしません。

シンプルな材料だけで作る、安心の手作りマヨネーズ。

5分でできる、毎日の小さなヘルシー習慣です✨

保存してぜひ作ってみてください✨
腸にやさしい和食レシピを発信中♡

✨ The easiest Japanese side dish you’ll make this week

When you feel like your meal needs “just one more thing”…this is my go-to recipe.

Simple, refreshing, and ready in just 5 minutes.

Instead of boiling vegetables, I prefer steaming them.
Steaming helps preserve nutrients, natural sweetness, and vibrant color ✨

Okra is rich in soluble fiber that supports digestion and gut health.

🛒 Ingredients
・7-8 okra
・2 tbsp bonito flakes
・1.5 tbsp homemade ponzu
・1 tsp sesame oil

👩‍🍳 Instructions
1. Steam whole okra for 2–3 minutes, depending on your preferred texture
2. Slice into ½-inch rounds
3. Add okra, bonito flakes, ponzu, and sesame oil to a bowl
4. Mix and serve

Try to use homemade ponzu whenever possible to minimize additives and keep meals gut-friendly.

This combination also works surprisingly well with many other vegetables—try experimenting with what you have in your fridge ✨

Simple food can still be deeply nourishing.
Quick, healthy, and full of flavor—that’s everyday Japanese cooking.

Save this for your next easy side dish ✨
Follow for more gut-friendly Japanese recipes ♡

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✨ 5分でできる、簡単ヘルシー副菜

「あと一品ほしいな…」という時にぴったり✨
とっても簡単なのに、さっぱり美味しい定番副菜です。

野菜は茹でるより“蒸す”のがおすすめ。
栄養も甘みも逃げにくく、色も鮮やかに仕上がります✨

オクラには水溶性食物繊維が豊富で、腸内環境をサポート。

できる限り手作りポン酢を使い、添加物を抑えた腸にやさしい食事を✨

簡単、ヘルシー、そしてちゃんと美味しくて、毎日の食卓に取り入れたい和の副菜です✨
どんな野菜とも相性抜群！冷蔵庫にある野菜でぜひ試してみてください。

保存してぜひ作ってみてください✨
腸にやさしい和食レシピを発信中♡

#japanesecooking #ponzu #washoku #okra #guthealth

✨ Your New Salmon Dinner - Healthy, Easy, and So Satisfying

This is one of my favorite go-to meals when I want something quick, nourishing, and deeply satisfying.

Just wrap everything and bake—
you’ll have a complete, balanced meal in under 30 minutes.

This dish is not only delicious, but also supports your gut:
- Salt koji helps break down proteins, making the salmon easier to digest while enhancing umami.
- Mushrooms provide dietary fiber that supports a healthy gut microbiome.
- Onions contain prebiotics that help nourish beneficial gut bacteria.
- Using homemade mayonnaise and ponzu helps reduce additives and keeps this meal clean and gut-friendly.

🛒 Ingredients (1 Serving)
・Fresh salmon fillet (~180g)
・1 tbsp salt koji (or 1/4 tsp salt)
・Sliced onions
・3+ types of mushrooms (maitake, shimeji, enoki, etc.)
・2 tbsp homemade mayonnaise
・Black pepper
・1–2 tbsp homemade ponzu

👩‍🍳 Instructions
1. Place salmon on parchment paper and coat with salt koji
2. Add sliced onions and mushrooms on top
3. Spread homemade mayonnaise and sprinkle black pepper
4. Wrap tightly with parchment paper
5. Bake in a preheated oven at 425°F for 20–25 minutes
6. Drizzle homemade ponzu before serving

Simple, clean ingredients—yet deeply flavorful and satisfying.

This is how everyday meals can support your health without extra effort.

Save this for your next easy dinner ✨
Follow for more gut-friendly Japanese recipes ♡

========
✨ 簡単・ヘルシー・大満足のサーモンレシピ

全部包んでオーブンに入れるだけ！
忙しい日でもすぐ作れるのに、栄養バランスも抜群。

タンパク質・ビタミン・食物繊維を一皿でしっかり摂れる優秀レシピです✨

🌿 腸活ポイント
・塩麹はタンパク質を分解し、消化を助けながら旨味を引き出します。
・きのこ類は食物繊維が豊富で腸内環境をサポート。
・玉ねぎは善玉菌のエサとなるプレバイオティクスを含みます。
・手作りマヨネーズとポン酢を使うことで、添加物を抑えた腸にやさしい食事に。

簡単なのに、しっかり�

✨ Stop Buying Ponzu—Make It Better at Home

Ponzu is a staple in Japanese cooking—
for salads, tofu, vegetables, and hot pot.

But many store-bought versions contain additives, sweeteners, and reservatives.

Making it at home?
It’s surprisingly simple—and so much better for your body. You can use any type of your favorite citrus juice!

🛒 Ingredients
・180ml soy sauce
・180ml citrus juice (yuzu, lemon, or lime)
・60ml mirin
・2 tsp vinegar
・22g katsuobushi
・7g kombu

👩‍🍳 Instructions
1. Simmer mirin to remove alcohol and let cool (it will be reduced to about 30ml)
2. Add all ingredients into a sterilized jar or bottle
3. Mix well, seal, and refrigerate for 2 days
4. After 2 days, remove kombu
5. Strain through a fine sieve
6. Press katsuobushi to extract all liquid
7. Store in the fridge and use within ~2 months

It’s a perfect make-ahead condiment to always have on hand.

This is ponzu, the traditional way.

Save this recipe & upgrade your condiments ✨

Follow for more gut-friendly Japanese cooking ♡

✨ ポン酢は手作りが一番おいしくて健康的❤️

ポン酢は、サラダ・豆腐・おひたし・鍋など、和食に欠かせない調味料のひとつですよね。

でも市販のポン酢には、添加物や甘味料、保存料が含まれていることも。

実はポン酢はとても簡単に手作りできます✨しかも、体にもやさしく、味も格別です。

冷蔵庫に1本あると便利なポン酢。

寝かせるほどに味がなじみ、どんどん深みのある美味しさに✨

シンプルで、安心で、そして美味しいポン酢を保存してぜひ作ってみてください✨

#ponzu #japanesefood #recipe #japanesecooking

Mother's Day Gift Idea: Treat your mom to an unforgettable experience!

Give her the gift of quality time. Our cooking class is more than just cooking - it’s a memory you create together.

Join Our Next Miso & Sake Lees Black Cod Cooking Class on 5/9

Perfect for:
♡ Mother & daughter/son bonding
♡ A thoughtful gift
♡ Moms who need some me-time
♡ Mom friends looking for a special activity

Mother's Day Special
Bring your mom & receive a Koji gift for both of you

💌 Can’t attend together?
Book it and simply forward the confirmation email as your gift.

Spots are limited.

Reserve now at KOJIANDMORE.COM

Zero food waste, the Japanese way 🇯🇵✨
Delicious, waste-free, and gentle on your body.
This is the traditional wisdom of Japanese cooking.
My grandmother in Japan always said “Mottainai (what a waste!)”—and found a way to reuse everything ✨

After making dashi, kombu and shiitake are often discarded…
But they’re still packed with nutrients and umami.

Today, I’m sharing a simple way to transform them into
Tsukudani (佃煮) — a classic Japanese side dish.

Perfect as a rice topping, side dish, or even inside tamagoyaki 🍚

🛒 Ingredients
- ~200g used kombu & shiitake
- 100ml soy sauce koji (or ~70ml soy sauce)
- 100ml mirin
- 100ml sake
- 100ml water or dashi
- 2 Tbsp roasted sesame seeds
- 1 tsp sesame oil

👩‍🍳 Instructions
1. Slice kombu & shiitake into thin strips
2. Add soy sauce koji, mirin, sake, and water/dashi to a pot and bring to a boil
3. Add sliced ingredients and simmer on low heat for 30–40 minutes
4. Cook until liquid reduces
5. Turn off heat, add sesame seeds & sesame oil
6. Mix lightly and enjoy!

Simple, nourishing, and zero waste.
This is how traditional wisdom meets modern gut health.

Save this recipe & try it next time you make dashi!
Follow for more gut-friendly Japanese recipes ♡

✨ 出汁を取った後の昆布や椎茸、まさか捨ててないですよねぇ（笑）

出汁を取った後の昆布や椎茸にはまだまだ栄養も旨味もたっぷり。

今回はそれを活用した定番の一品「佃煮」をご紹介します✨

ご飯のお供や副菜、卵焼きの具にも◎

美味しく、無駄なく、体にもやさしく。
これが昔ながらの日本人の知恵ですよね。
よく、新潟のおばあちゃんは「もったいない」と言って、何でも再利用していました✨

保存して次回の出汁後に作ってみてください✨

#japanesecooking #japanesefood #dashi #kombu #shiitake

This is not your typical cooking class 👀

It’s a chance to experience premium Japanese ingredients and traditional techniques in a hands-on, small-group setting.

In this class, you’ll learn how to cook a deeply flavorful meal using sake lees (sake kasu) and miso—two essential elements of Japanese fermentation.

🍚 Takikomi gohan (flavored rice) with premium black cod
→ marinated in sake lees & miso and cooked in a donabe (earthen pot)

🥣 Miso soup made from scratch
→ with freshly made Dashi and seasonal ingredients

🌿 Seasonal summer salad
→ dresed with shiso, myoga & homemade ponzu

🍵 Hand-whisked matcha amazake latte
→ naturally sweet, no added sugar

You’ll also make a sake lees & miso seasoning to take home and use in your own cooking.

✨ Vegan option available

This class is perfect if you:
• love Japanese food
• are curious about fermentation
• want to try something new and meaningful

📍 Taste Eatery: 25722 Commercentre Dr, Lake Forest, CA 92630
📅 May 9 (Sat) 1:00 - 2:30 PM

Spots are limited for a more intimate experience.

💛 We are now on Humanitix
When you book, a portion supports education and social impact initiatives

👉 Find “Koji and More” on Humanitix or reserve via link in bio

#cookingclass #japanesefood #miso #thingstodoinoc #blackcodmiso

Healthy Japanese UMAMI Keema Curry (No Roux) 🇯🇵✨

A follower recently DM’d me asking for a healthier Japanese curry (without roux) for her kids - I love this request, thank you 💛

Curry isn’t always considered “healthy” - but it can be.

Growing up in Japan, my mom always made curry for dinner…but she would also serve salad, fruit, and milk to balance it out.

So I wanted to create a version that is already nutritionally complete.

This Keema curry is made with:
✔ Real spices
✔ Miso
✔ Soy sauce koji & mirin
✔ Homemade dashi

No flour. No additives. No MSG. No sugar. No gluten.
Just real ingredients.

🥣 Ingredients (4 servings)
• 1 clove garlic, finely chopped
• 1 tbsp ginger, chopped
• 1 onion, finely chopped
• ½ carrot, finely chopped
• ~4 cocktail tomatoes
• 400 g ground pork and/or beef
• ½ tsp salt & pepper
• 2 tbsp curry powder
👉 Curry powder I use: https://amzn.to/42dxwZ1 (affiliate link)
• 200 ml your favorite soup stock (kombu + katsuobushi)
• 2 tbsp miso
• 1 tbsp soy sauce koji (or ½ tbsp soy sauce)
• 1 tbsp mirin

• Rice (120–140g per serving)

(Optional) Toppings:
• Steamed okra
• Steamed eggplant
• Steamed kabocha
• Soft/poached egg

👩‍🍳 Instructions
1. Chop all vegetables.
2. Heat oil, sauté garlic & ginger (1 min).
3. Add onion → cook 15–20 min until golden.
4. Add carrot, tomato & meat → cook 10–15 min.
5. Add curry powder.
6. Add dashi + miso + koji + mirin.
7. Simmer ~30 min until reduced.
8. Serve with rice & steamed vegetables.

This is my “upgraded” Japanese curry

More nutrients
More balance
Same comfort 💛

Save this recipe & try a healthier way to enjoy curry!

Want more Japanese recipes with fermentation?
Comment or DM me your requests ✨

#fermentedfoods #japanesecurry #japanesefood

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麹調味料で作る無添加ヘルシーキーマカレー 🇯🇵✨

フォロワーさんから「子ども向けにルウを使わない、よりヘルシーなカレー」のリクエストをDMでいただきました。素敵なリクエストをありがとうございます 💛

カレー＝不健康と思われがちですが、作り方次第でとても栄養価の高い一品になります。

子供の頃、母が作ってくれたカレーには健康の為、必ず牛乳、サラダ、フルーツが添えられていました。

今回は、一皿で栄養バランスが取れるカレーを作りました。
✔ カレースパイス
✔ 味噌
✔ 醤油麹・本ミリン
✔ 出汁

大抵の市販のカレールーには入っている、小麦粉・添加物・砂糖なしで仕上げています。

いつものカレーを、もっと体に優しく、でもしっかり美味しく💛

保存してぜひ作ってみてください

発酵×和食レシピをもっと知りたい方はフォローして、メッセージを送ってね✨

Your booking now gives back ❤️ We’re now on Humanitix ✨

When you book a class with KOJI & More, it’s not just about cooking — it’s about impact.

Humanitix is a nonprofit platform that donates 100% of its booking fee profits to support disadvantaged children around the world. To date, they’ve donated over $14M.

To support this mission, KOJI & More covers 50% of the booking fees — so together, we can give back while building healthier habits through food.

If you’ve been thinking about joining a class, this is your sign 💫
→ Book via link in bio or on our website at KOJIandMore.com

あなたのご予約が、社会への小さな支援につながります ❤️
✨ Humanitixでの予約がスタートしました！

KOJI & Moreのクラスは、ただ料理を学ぶだけではなく、社会への貢献にもつながります。

Humanitixは、手数料の利益100%を世界中の恵まれない子どもたちの支援に寄付している非営利プラットフォームです。これまでに$14M以上が寄付されています。

この活動をサポートするために、KOJI & Moreでは手数料の50%を負担しています。
つまり、食を通して健康的な習慣を取り入れながら、一緒に社会に還元することができます。

もしクラスに参加してみたいと思っていたら、今がそのタイミングかもしれませんね💫
→ プロフィールのリンク、またはKOJIandMore.comからご予約ください👍

A friend brought back this beautiful Hojicha powder from Kyoto, and I couldn’t wait to try it 🇯🇵🤎

He’s also a local artist who makes stunning ceramic pieces, and this time he created these beautiful spouted matcha bowls — perfect for pouring into a latte ✨

So I made an Iced Hojicha Latte with soy milk and Ama Koji for natural sweetness. No added sugar, just the gentle sweetness from koji and the deep roasted flavor of Hojicha 🌿

It tasted so good and felt good too — creamy, comforting, and gut-friendly 💛 If you’re not a matcha person, definitely try Hojicha instead!

Interested in purchasing one of these beautiful spouted matcha bowls? Send me a DM and I’ll share more information 💌

#HojichaLatte #AmaKoji #KojiAndMore #GutHealth #JapaneseTea

京都のお土産でいただいたほうじ茶パウダーを、早速使ってみました 🇯🇵🤎

そして、器は地元アーティストでもある彼が作ってくれた注ぎ口付きの抹茶碗。ラテを注ぐのにぴったりで、とても素敵です ✨

今回は、豆乳と甘麹でアイスほうじ茶ラテに。
もちろん、砂糖は使わず、甘みは甘麹だけ。
ほうじ茶の香ばしさとやさしい甘さがとてもよく合いました 🌿

おいしくて、体にもやさしくて、腸活にもぴったり 💛
抹茶が苦手な方にも、ほうじ茶ラテはおすすめです！

この注ぎ口付き抹茶碗が気になる方は、DMしてください 💌 詳細をお送りします。

Fermentation Workshop in Orange County, CA!
Have you ever wondered why Japanese foods like miso, soy sauce, mirin, and sake have such deep, rich flavor?

The answer is Koji—the fermentation culture behind many of Japan’s most beloved foods.

In this hands-on workshop, you’ll learn what Koji is, why it’s called the “national fungus” of Japan, and how to use it to make your own seasonings at home.

You’ll taste the difference between:
• soy sauce vs. soy sauce koji
• regular pickles vs. salt koji pickles
• sugar vs. ama koji on class Japanee dish

Then you’ll make and take home your own:
🫙 Salt Koji
🫙 Shoyu Koji
✨ plus pre-made Ama Koji

You’ll also enjoy a hand-whisked matcha latte with Sweet Koji and leave with the confidence to continue fermenting at home.

Perfect for anyone who loves:
• Japanese food
• gut-friendly cooking
• fermentation
• healthy, flavorful meals

📍 Taste Eatery, Lake Forest, CA
📅 5/9 (Sat) at 10:00 AM
💰$65/person

Spots are limited—reserve via link in bio.

#fermentedfoods #japanesecooking #guthealth

One of the easiest ways to support your gut health is to include at least one fermented food in every meal 🌿

This meal included fermented ingredients in every dish:
• Natto & multi grain rice
• Miso soup
• Black cod marinated with miso & sake lees
• Daikon salad with miso & koji mayo
• Koji amazake

Fermented foods can help support digestion, nourish your gut microbiome, and add more flavor and nutrients to your meals.

The good news? You do not need to make every meal look like this. Even adding just one fermented food — like miso soup, natto, kimchi, salt koji pickles, or amazake — is a great place to start.

Small daily habits can make a big difference 💛

What is your favorite fermented food? Tell me below!

#GutHealth #FermentedFoods #KojiAndMore #MisoSoup #amazake

腸活のために私がおすすめしたいのは、「毎食に発酵食品を1つ取り入れること」🌿

発酵食品は、腸内環境や消化をサポートし、食事にうま味や栄養もプラスしてくれます ✨

まずは、お味噌汁、納豆、キムチ、ヨーグルト、塩こうじ漬物、甘酒など、何か1つから始めてみてください。

小さな習慣の積み重ねが、大きな変化につながります 💛

Homemade Azuki Miso Revealed!

One month after making my homemade Azuki miso, it was time to open it and see how it was progressing 👀

To help prevent mold, I covered the surface with sake lees — and it worked beautifully. No mold at all ✨ I removed the sake lees (and saved it to reuse in soups and cooking), then finally revealed the miso.

The miso already smelled like real miso and tasted much sweeter and milder than regular soybean miso, with less saltiness and a gentle richness from the azuki beans 🫘

However, I think it still needs more time. The rice koji is still slightly firm and the moisture hasn’t fully developed yet. So instead of eating it all now, I divided it into 3 vacuum-sealed bags to compare how it changes after 2, 3, and 4 months of fermentation.

For today, I enjoyed the 1-month miso with sliced daikon, turnips, and cucumber — and the sweet, mellow flavor paired perfectly with the vegetables 💛

Fermentation takes patience, but it’s always exciting to see the transformation.

Check out my Azuki miso recipe reel and make your own miso! It’s really worth it!

#AzukiMiso #HomemadeMiso #Fermentation #KojiAndMore #GutHealth

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小豆味噌を仕込んでから1か月。ついに開封して、どんな状態になっているか確認しました 👀

表面にはカビ防止のために酒粕をのせていたのですが、そのおかげで大成功✨
カビはまったくなく、とてもきれいに発酵していました。酒粕は取り除いて、後でお味噌汁や料理に再利用します。

1か月目の小豆味噌は、もうしっかり“味噌”の香り。普通の味噌より甘みがあり、塩味はやさしく、小豆ならではのまろやかな味でした 🫘

ただ、まだ少し早いかな？という印象。
麹がまだ少し固く、水分も十分には出ていませんでした。

そこで今回は少しだけ味見して、残りは真空パックで3つに分け、2か月後・3か月後・4か月後にどう変化するか比べてみることにしました。

今日は大根、かぶ、きゅうりにつけていただきましたが、小豆味噌のやさしい甘さが野菜ととてもよく合いました 💛

発酵は時間がかかるけれど、その変化を見るのが毎回楽しみですよね。
是非、自分味噌を育ててみてください！

YOU HAVE TO TRY THIS MISO SOUP!!
Spring Turnip & Fried Tofu Miso Soup 🌸
Easy Japanese Miso Soup with Turnips

I never thought to make miso soup with turnips until I found a few in my fridge… and I was honestly surprised by how delicious it was.

The soft, slightly sweet turnips pair perfectly with savory fried tofu and a simple kombu + dried sardine dashi. One of the best things about miso soup is that you can make it with almost any vegetable you already have at home!

Gut Health Benefits:
　• Turnips: rich in fiber to support digestion and healthy bowel movements
　• Fried tofu: adds plant-based protein for a more satisfying meal
　• Miso: contains beneficial fermented compounds that support gut health
　• Kombu & dried sardine dashi: naturally rich in minerals and umami without additives

Ingredients (2 servings):
　• 400ml kombu & dried sardine dashi (or your favorite dashi)
　• 3 small turnips
　• 1 sheet fried tofu (aburaage)
　• 1–1½ tbsp miso, to taste

Instructions:
1. Wash, peel, and cut the turnips into 8 wedges. Slice the fried tofu into strips.
2. Add the turnips to the dashi and simmer gently for about 5 minutes.
3. Add the fried tofu and simmer 1 more minute.
4. Turn off the heat and dissolve in the miso.
5. Serve and enjoy!

Miso soup is one of my favorite ways to eat more vegetables because every combination tastes completely different depending on the dashi, vegetables, and miso you use.

Try using whatever vegetables you have in your fridge and create your own favorite version!

Save this recipe for your next cozy, gut-friendly meal ✨

＝＝＝＝＝
春色かぶと油揚げの味噌汁🌸
冷蔵庫の野菜で簡単！かぶの味噌汁

冷蔵庫にあったかぶで、初めて味噌汁を作ってみたら、本当に美味しくてびっくりしました！しかも可愛い😍

やさしい甘みのかぶと、旨みたっぷりの油揚げが、煮干しと昆布の合わせ出汁にぴったり。
味噌汁の魅力は、家にあるどんな野菜でも美味しく作れることですよね。
使う出汁や野菜、味噌によって毎日違う味になるから飽きません。
ぜひ冷蔵庫にある野菜で、自分だけのお気に入り味噌汁を作ってみてください✨

#miso #misosoup #japanesefood #breakfast #guthealth

How to get all 9 essential amino acids on a plant-based diet—Japanese style 🌿

There are so many delicious ways to get all 9 essential amino acids from plant-based foods alternative to animal-based sources.

Some examples of foods that are typically used in Japanese meals are:
• Tofu
• Miso
• Seaweed
• Natto
• Soybeans / edamame
• Mushrooms
• Azuki beans

These can help provide all 9 essential amino acids that support energy, gut health, healthy skin, hair, nails, and feeling satisfied after meals.

AMAZAKE is another great source of plant-based amino acids—it naturally contains all 9 essential amino acids.

It’s also so easy to add to your daily routine! Enjoy it warm or cold, mix it into a matcha latte, or add it to yogurt, oatmeal, smoothies, or dressings for an easy nutrient boost.

If you’ve been feeling tired, bloated, or hungry all the time on a vegan diet, adding more of these ingredients may help.

I’ll be sharing how to make these in my upcoming Vegan Japanese Cooking Class!

Also, I’ll start offering the classes online! DM me “VEGAN” if you want the details 💌

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