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Nasu Dengaku (Eggplant with Sweet Miso Sauce) - Vegan, Gluten-free

May 8, 2020

Nasu Dengaku (Eggplant with Sweet Miso Sauce) - Vegan, Gluten-free

2 serves Ingredients 1 Eggplants 1 Tablespoon Carwari Organic Extra Virgin Sesame Oil for cooking the eggplant Carwari Organic Sesame Seeds for garnish - Toasted in a frying pan on low heat until golden (Miso Dengaku Sauce) 1 Tablespoons Carwari Organic Miso Paste Red 1 Tablespoons Carwari Organic Cooking Sake 1 Tablespoons Carwari Organic Agave Nectar Dark 1/2 Tablespoon Carwari Organic Black Tahini 1 teaspoons Carwari Organic Extra Virgin Sesame Oil Method 1. Cut eggplant i

Microwave Poached Chicken Breast with Yuzu Kosho Green (No oil added)

Dec 10, 2019

Microwave Poached Chicken Breast with Yuzu Kosho Green (No oil added)

1 serve Ingredients 200g-230g Chicken breast (Boneless, Skinless) 1/2 Tablespoon Carwari Cooking Sake (Sauce for serving) 1 Teaspoon Carwari Rice Vinegar 1-2 Teaspoon Carwari White Dashi 1 Teaspoon Carwari Mirin 1 Teaspoon Carwari Yuzu Kosho Green 1-2 Tablespoon Cooking liquid from the poached chicken breast (Garnish) 2-3 leaves Chinese Cabbage Wombok - Steamed or boiled Carwari Yuzu Kosho Green Method 1. Put the chicken into a microwave-safe plate. Pour Drizzle Cooking Sake

Pork Belly Skewers with Yuzu Kosho Red

Dec 9, 2019

Pork Belly Skewers with Yuzu Kosho Red

2 servies (6 skewers) Ingredients 500g Pork Belly 3-4 Spring Onions (white bottom part is better) (Marinade) 2 teaspoons Carwari White Dashi 1 teaspoon Carwari Yuzu Kosho Red Method 1. Cut the pork belly into bite sized (3-4cm wide) cubes and cut spring onions as same width as the pork. 2. Combine White Dash and Yuzu Kosho Red, the pork in a bowl. Cover and refrigerate for 30 minutes. 3. Thread 2-3 marinated pork belly cubes and spring onion onto each bamboo skewer*. 4. Heat

Enoki Karaage (Deep fried Enoki Mushroom)

Sep 20, 2019

Enoki Karaage (Deep fried Enoki Mushroom)

Ingredients 100g Enoki - Woody stem removed. Shredded into small bunch. 1 Tablespoon Carwari White Dashi or Carwari Tamari 1 Tablespoon Carwari Mirin 1/2 teaspoon Carwari Yuzu Kosho Green Potato/corn flour for coating Carwari Extra Virgin Sesame Oil for deep frying Method 1. Make the marinade sauce. Mix white dashi, miring and yuzu Kosho green. 2. Pour extra virgin sesame oil in a sauce pan and heat. 3. Soak enoki in the sauce and coat with potato/corn flour and shake off any

Daikon Radish Salad with Spicy Japanese Dressing

Sep 20, 2019

Daikon Radish Salad with Spicy Japanese Dressing

For 150-200g salad (2 servings) Ingredients Daikon Radish (100-150g) - Chilled one Green Leaf vegetable (50g) (Optional) Such as Green Shiro, Mizuna, rocket, Chrysanthemum etc. Nori Seaweed (Optiona) Carwari Sesame Seeds (Optional) Shallot (Optional) (Ingredients for the Dressing) 1 teaspoon Carwari White Dashi 1/2 teaspoon Carwari Tamari Soy Sauce 1 teaspoon Carwari Mirin 1/2 teaspoon Carwari Brown Rice Vinegar 1 tablespoon Carwari Toasted Sesame Oil Method 1. Put all of the

Fresh Oysters with Spicy Ponzu

Mulberry Matcha & Miso Tofu Dip (Gluten Free & Vegan, Macrobiotic)

Jun 7, 2019

Mulberry Matcha & Miso Tofu Dip (Gluten Free & Vegan, Macrobiotic)

2 servings Ingredients 150g Silken Tofu 3 teaspoons Carwari White Miso 2 teaspoons Carwari Brown Rice Vinegar 2 teaspoons Carwari Mulberry Matcha 1 teaspoon Carwari Extra Virgin Sesame Oil 1 teaspoon Soy Milk 1 teaspoon Freshly Squeezed Lemon Juice Method 1. Wrap tofu with kitchen paper or cotton cloth and place a heavy stuff (a bowl or plate) on top to drain the liquid. Leave it for 1 hour. 2. Put the drained tofu and all other ingredients in a food processor or mix well unt

Radish Salad with Yuzu Kosho Non-oil Dressing

May 31, 2019

Radish Salad with Yuzu Kosho Non-oil Dressing

1 - 2 servings Ingredients 4-5 Radish (roots and greens) 1/2 Tablespoon Carwari Tamari Soy Sauce 1/2 Tablespoon Carwari Brown Rice Vinegar 1 teaspoon Carwari Mirin 1/2 teaspoon Carwari Yuzu Kosho Green 1 Tablespoon Carwari Sesame Seeds Hulled White Method 1. Toast sesame seeds in a pan until slightly golden. Transfer the toasted sesame seeds to a kitchen paper and cool. 2. Rinse radish roots and green very well. Julienne the radish root. 3. Blanch the radish greens in boiling

Salmon Sashimi with Tamari Vinaigrette and Yuzu Kosho Red

May 30, 2019

Salmon Sashimi with Tamari Vinaigrette and Yuzu Kosho Red

2 to 3 servings Ingredietns 200 - 250g Sashimi-grade Salmon - Sliced (Tamari Vinaigrette) 2 teaspoons Carwari Tamari Soy Sauce 2 teaspoons Carwar Mirin 1 teaspoon Carwari Rice Vinegar 1 teaspoon Carwari White Dashi (Garnish) 1 tablespoon Carwari Yuzu Kosho Red Chopped Spring Onion Method 1. Mix the Tamari Vinaigrette ingredients well. 2. Place the sliced sashimi salmon and pour the vinaigrette and place Yuzu Kosho Red. Sprinkle chopped spring onion. *If you cut sashimi salmon

Boiled Broccolini with Yuzu Tamari Sauce

May 30, 2019

Boiled Broccolini with Yuzu Tamari Sauce

1-2 servings Ingredients 1 bunch of Broccolini 1 teaspoon of Carwari Tamari Soy Sauce 1 teaspoon of Carwari Mirin 1 teaspoon of Carwari Toasted Sesame Oil 1/2 teaspoon of Carwari Yuzu Kosho Green Directions 1. Fill a saucepan with water and bring to a boil and put a pinch of salt. 2. Add broccolini and cook until bright green, 1-2 minutes, and drain immediately. 3. Prepare the sauce. Mix well off of other ingredients in a bowl. 4. Add the broccolini and toss to coat in the sa

Yuzu Kosho Red & Udon Noodle Soup

Cold Mulberry Matcha Tea

Simmered Dried Shiitake Mushrooms

Jan 21, 2019

Simmered Dried Shiitake Mushrooms

For 2 servings Ingredients 8 to 10 Dried Shiitake Mushrooms (around 50g) 2 Tablespoons Carwari Organic Tamari Soy Sauce 2 Tablespoons Carwari Organic Mirin 2 Tablespoons Carwari Organic Agave Nectar 400ml Water Method 1. Rinse dried shiitake mushrooms in a bowl and drain. Add 400ml water and soak for 5 hours. 2. Trim stem of the shiitake mushrooms. (Reserve the shiitake soaking water.) 3. Put the shiitake mushrooms with the soaking water, tamari soy sauce, mirin and agave nec

Tamari Vinegar & Sesame Sauce with Blanched Choy Sum

Jan 8, 2019

Tamari Vinegar & Sesame Sauce with Blanched Choy Sum

Ingredients 1 bunch of Choy Sum A pinch of salt to boil the vegetable (Tamari Vinegar & Sesame Sauce) 2 Tablespoons Carwari Unhulled Sesame Seeds 1.5 to 2 Tablespoons Carwari Tamari Soy Sauce 1 Tablespoon Carwari Brown Rice Vinegar 1 Teaspoon Carwari Dark Agave Nectar 2 Tablespoons Carwari Toasted Sesame Oil 1.5 Tablespoons Water Method 1. Prepare the sauce. Put sesame seeds in a frying pan and toasted them on low heart. Remove from the heat once some sesame seeds start to p

Teriyaki Chicken

Nov 14, 2018

Teriyaki Chicken

2 servings Ingredients 250g Chicken Thigh Fillets (2-3 fillets) - Cut into 4-5 cm pieces 20ml Carwari Cooking Sake 15ml Carwari Extra Virgin Sesame Oil (for Pan-frying the Chicken Thigh Fillets) (Teriyaki sauce) 20ml Carwari Tamari Soy Sauce 20ml Carwari Mirin 10ml Carwari Agave Nectar (For Garnish) Carwari White Unhulled Sesame Seeds Spring Onions - chopped Method 1. Combine chicken and cooking sake into a bowl. Cover and refrigerate for 1 hour. 2. Meanwhile, prepare toasted

Miso Ramen (Vegetarian)

Oct 19, 2018

Miso Ramen (Vegetarian)

1 Serve Ingredients Ramen Noodles - Cook according to the instruction of the package and drain (Miso mixture - Miso dare) 2 cloves Garlic - grated 1.5 Teaspoons freshly grated Ginger 1 Tablespoon Carwari Red Miso Paste 1 Tablespoon Carwari Cooking Sake 2 Teaspoons Carwari Mirin 1 Teaspoon Carwari Agave Nectar 1 Tablespoon Carwari White Hulled Sesame Seeds 1 Tablespoon Water (Soup) 2 Tablespoons Carwari White Dashi 350ml Boiled Water (Topping) Carwari Toasted Sesame Oil Carwar

Kakiage (Mix Vegetable Tempura) Soba Noodle Soup

Jun 27, 2018

Kakiage (Mix Vegetable Tempura) Soba Noodle Soup

2 serves Ingredients 180g (2 serves) Dried Soba Noodles Kakiage (Mix Vegetable Tempura) Green Shallots for topping - chopped (Soup) 500ml Water 85ml Carwari White Dashi 40ml Carwari Mirin 10ml Carwari Cooking Sake 5ml Carwari Tamari Soy Sauce Method 1. Prepare soup. Place all of the soup ingredients except White Dashi into a sauce pan and bring to boil. Stop heating and add White Dashi. 2. Boil the soba noodles in hot water for around 5 minutes or according to the packet inst

Ten Tsuyu (Tempura Dipping Sauce) & Kakiage (Mix Vegetable Tempura)

Jun 27, 2018

Ten Tsuyu (Tempura Dipping Sauce) & Kakiage (Mix Vegetable Tempura)

4 servings >Ten Tsuyu - Tempura Dipping Sauce Ingredients 80ml Carwari White Dashi 10ml Carwari Mirin 400ml Water Method Put all of the ingredients in a small pan and bring to boil. Take off from heat and cool it down. ＞Kakiage - Mix Vegetable Tempura Ingredients 2 small carrots - cut into thin strips 2 small onions - sliced 150g Enoki Mushrooms - ends trimmed and shredded A few tablespoons Flour for dusting vegetables Canola oil and Carwari Extra Virgin Sesame Oil for deep

GARI - Japanese Style Pickled Ginger

Jun 26, 2018

GARI - Japanese Style Pickled Ginger

For a small jar Ingredients 100g Ginger - Peeled and thinly sliced 80ml Carwari Rice Vinegar 40ml Carwari Agave Nectar (Light) A pinch of salt Method 1. Cook the sliced ginger in boiling water with a pinch of salt for 30 seconds, drain and cool. Pat dry. 2. Place Rice Vinegar and Agave Nectar in a small sauce pan over medium heat. Once it starts boiling, take off from the heat. 3. Put the ginger and the vinegar mixture into a jar and set aside to cool. It can be stored in the

Basic Udon Noodle Soup

Jun 18, 2018

Basic Udon Noodle Soup

Serves 2 Ingredients 500ml Water 80ml Carwari Japanese White Dashi 40ml Carwari Mirin 10ml Carwari Cooking Sake Method 1. To remove the alcohol and mellow the flavour of Mirin and Cooking Sake, put all the ingredients except White Dash into a pan and bring to a boil. 2. Add White Dashi. 3. Place well-drained cooked Udon noodles in individual bowl and pour the soup. Sprinkle shallots and your favourite toppings. *Please adjust amount of Dashi and Mirin according to your tast