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    Kale and Apple Salad with Miso & Dijon mustard Dressing
    • Jan 14, 2020

    Kale and Apple Salad with Miso & Dijon mustard Dressing

    2 Servings Ingredients (Dressing) 2 Teaspoons Carwari Organic Miso Paste White 3 Teaspoons Carwari Organic Brown Rice Vinegar 2 Teaspoons Carwari Organic Extra Virgin Sesame Oil 1 Teaspoon Dijon Mustard (Salad) 4-5 leaves Organic Kale - Remove from stems and give the leave a rough chop, then blanch the leaves, rinse with iced water and Drain. Pat dry excess water. 70g Red Cabbage - Thinly sliced 1 Apple - Slice into a bite sized (Sprinkle with lemon juice to prevent discolour
    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
    Mulberry Matcha Sauce for blanched Kale Salad (Vegan, Gluten Free, Macrobiotic)
    • Jun 7, 2019

    Mulberry Matcha Sauce for blanched Kale Salad (Vegan, Gluten Free, Macrobiotic)

    2-3 servings Ingredients 2 teaspoons Carwari Mulberry Matcha 1 Tablespoon Carwari Extra Virgin Sesame Oil 1 teaspoon Carwari Tamari Soy Sauce 1 Tablespoon Carwari Brown Rice Vinegar 1 Tablespoon Minced Onion 1/2 teaspoon Sea Salt Method 1. Place all ingredients in a bow and mix well. This recipe is provided by Ms Yasuko Ojima, the founder of MIrai Kitchen; the macrobiotic & vegan cooking school in Japan. #Vegan #Glutenfree #Macrobiotic #Vegetables #Salad #Sauce #Dressing #sid
    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
    Tomato Salad with Mulberry Matcha
    • May 30, 2019

    Tomato Salad with Mulberry Matcha

    1 - 2 servings Ingredients 2 Roma Tomatoes - sliced 3-4 Bocconcini 1/4 to 1/2 teaspoon Carwari Mulberry Matcha A pinch of sea salt Olive Oil Method 1. Slice tomatoes and bocconcini thinly. 2. Place them on serving plate and drizzle olive oil and put a pinch of sea salt. 3. Sprinkle Mulberry Matcha over the top. #Salad #Vegetables #Vegetarian #sidedish #Glutenfree
    Soba Salad with Miso Tahini Dressing
    • Oct 12, 2018

    Soba Salad with Miso Tahini Dressing

    1 serving Ingredients (Dressing) 1 teaspoon Carwari White Miso 2 teaspoons Carwari White Dashi - Concentrated 2 teaspoons Carwari Hulled Tahini 1&1/2 teaspoons Carwari Brown Rice Vinegar* 1/4 teaspoon Carwari Agave Nectar 1 teaspoon Water (Soba Salad) 40-50g Dried Soba Noodle Vegetables such as Sliced Onions, Rocket leaves, Coriander, Snow pea sprouts etc Canned Tuna (Optional) - Drained Carwari Black Sesame Seeds for topping Method 1. Cook soba noodle according to the instru
    Seafood Salad with Japanese Balsamic Dressing
    • Oct 8, 2018

    Seafood Salad with Japanese Balsamic Dressing

    For 2 servings Ingredients Carwari Japanese Balsamic Dressing (Salad) 9 to 12 Cooked & peeled Prawns 200g Sashimi grade Salmon - diced/sliced 4 Mini Tomatos - cut into quarters 1/2 Avocado - diced/sliced 1/6 Red Onion - thinly sliced 3 radish - julienne A couple of handful Rocket Leaves - washed Method 1. Put all of the salad ingredients into a bowl and toss them gently to combine. 2. Pour the dressing. #Salad #Seafood
    Rocket & Beetroot Salad with Sesame Dressing
    • Jul 12, 2018

    Rocket & Beetroot Salad with Sesame Dressing

    1 large serving or 2 small servings Ingredients 50g Rocket Leaves 1 Tablespoon Carwari Sesame Dressing (For Rocket Leaves) 1/2 Small Beetroot - cook until soft 1 Teaspoon Carwari Sesame Dressing (For Beetroot) Sesame Seeds & Feta Cheese for topping (Optional) Method 1. Cut the cooked beetroot into small cubes. Dress the beetroot cubes with 1 teaspoon of Sesame dressing. 2. Combine rocket leaves and 1 tablespoon of Sesame Dressing in another bowl. 3. Place dressed rocket leave
    Diced Potato Salad with Japanese Sesame Dressing
    • Jun 18, 2018

    Diced Potato Salad with Japanese Sesame Dressing

    Ingredients 2 potatoes - peeled and diced into 1cm cubes A handful Broccoli 2 to 3 Tablespoons Carwari Japanese Sesame Dressing A pinch of Sea Salt Method 1. Place the diced potatoes on a plate and cook in a microwave oven for 4 to 5 minutes or until tender. 2. Cook the broccoli in a microwave oven for 1 to 2 minutes or until tender. 3. Put the cooked potatoes in a bowl and add a pinch of sea salt and sesame dressing. Toss them and coat the potatoes with the dressing evenly.
    Tofu & Olive Salad with Japanese Balsamic Dressing
    • Jun 18, 2018

    Tofu & Olive Salad with Japanese Balsamic Dressing

    Ingredients Carwari Japanese Balsamic Dressing Tofu - Cut into cubes Olives Sliced Onions Mini Tomato Rocket Leaves Method Place the vegetables, olives and tofu on a salad plate. Drizzle Japanese Balsamic Dressing on top. #Salad #Vegetarian #Vegan #Vegetables #Japanesecuisine
    Spicy Chickpea & Mushroom Salad with Tahini Dressing (Vegan & Gluten-Free)
    • Apr 18, 2018

    Spicy Chickpea & Mushroom Salad with Tahini Dressing (Vegan & Gluten-Free)

    4 servings Ingredients (Tahini Dressing) 3 Tablespoons Carwari Hulled Tahini 2 Tablespoons Carwari Extra Virgin Sesame Oil 1/2 Teaspoon Carwari Agave Nectar 2 Tablespoons Fresh Lemon Juice 2 -3 Tablespoons Water 1/2 Teaspoon Sea Salt Freshly Ground Black Pepper (Salad) 1 Can Chickpeas - Drained and rinsed 10 Bottom Muchrooms 2 Teaspoons Carwari Japanese Spicy Seasoning 1/2 Teaspoon Sumac (Optional) 1 Tablespoon Olive Oil 50g Baby Rocket Leaves 50g Red Onions - Thinly sliced M
    Watermelon Salad
    • Feb 23, 2018

    Watermelon Salad

    2 servings as side dishes Ingredients (Dressing) 2 Tablespoons Drinkable Vinegar-Grand (Apple Vinegar & Honey with Pomegranate) 1 Tablespoon Carwari Extra Virgin Sesame Oil Sea Salt & Black Pepper to taste (Salad) 250g Watermelon - cut into bite sizes 50g Snow Pea Sprouts 70-80g Mixed Salad leaves 30g Peanuts - roughly crushed Coriander Leaves Method 1. Combine all of the dressing ingredients in a small bowl and whisk until well combined. 2. Put mixed salad leaves, snow pea s
    Blanched Kale Salad with Semi-sweet  Tahini & Miso Dressing
    • Dec 1, 2017

    Blanched Kale Salad with Semi-sweet Tahini & Miso Dressing

    Serves 2 Ingredients 1 head Kale 2 Nectarines - cut into small cubes 4 Carwari Maple Walnuts - crushed roughly (Dressing) 2 Tablespoons Carwari Hulled Tahini 1 Tablespoon Carwari Rice Vinegar 2 Teaspoons Carwari Agave Nectar 1 Teaspoon Carwari White Miso Paste 1 Tablespoon Water Salt & Pepper Method 1. Rinse the kale leaves, remove the stems and tear leaves into bite-sized pieces. 2. Place the leaves into a colander and pour boiled water. 3. Pat dry and set aside until ready
    Sesame Miso Lemon Dressing with Kale Salad
    • Oct 16, 2017

    Sesame Miso Lemon Dressing with Kale Salad

    2 serves Ingredients (Dressing) 4 Tablespoons Carwari Miso Red 4 Tablespoons Carwari Extra Virgin Sesame Oil 4 Tablespoons Carwari Toasted Sesame Oil 4 Tablespoons Fresh Lemon Juice 1 clove Garlic, mashed 1-2 teaspoons Carwari White Sesame Seeds (Lightly roasted & Roughly Ground) 1 teaspoon Water ¼ teaspoon Carwari Agave Nectar (Optional) (Salad) 3 or 4 stems of Kale, de-stemmed and torn into pieces A handful of shredded Red Cabbage A handful of roughly chopped Walnuts 3 Medj
    Spicy Lentil Rissoles (Vegan & Gluten-free)
    • Sep 29, 2017

    Spicy Lentil Rissoles (Vegan & Gluten-free)

    Makes 15 - 20 of 4cm Diameter Rissoles Ingredients 160g Lentils & 3 cups Water & A pinch of salt 2 Tablespoons Carwari Sesame Flour 1 Tablespoon Carwari White Tahini 1 Tablespoon Carwari Japanese Spicy Seasoning 1/4 to 1/2 Teaspoon Carwari Agave Nectar (Optional – for milder taste) Chia Gel – Soak 1 Tablespoon of Carwari Chia Seeds in 3 Tablespoons of Water for 15 minutes 100g Mushroom 1 cup Italian Flat Parsley – leaves & stalks 1 Teaspoon Ground Cumin 1/2 to 1 Tablespoon Co
    Onion Miso Dip
    • May 14, 2017

    Onion Miso Dip

    2 servings Ingredients 30g Carwari Brown Rice Miso Red 1 Onion (thinly sliced) 1 Tablespoon Carwari Extra Virgin Sesame Oil 1.5 Teaspoon Carwari Agave Nectar Method 1. Heat the Extra Virgin Sesame Oil in a frying pan and cook the thinly sliced onion over low to medium heat for 15 - 20 minutes (or until soft and golden-brown). 2. Put the onion into a bowl. Add the Agave Nectar and mix together. 3. Allow the onion mixture to cool and then add Brown Rice Miso and blend well. 4.
    Zucchini Noodles with Spicy Avocado Sauce (Vegan, Gluten-Free)
    • Mar 10, 2017

    Zucchini Noodles with Spicy Avocado Sauce (Vegan, Gluten-Free)

    Serves: 1 Ingredients: 1 medium sized Zucchini ½ of 1 Avocado -Mashed 1 teaspoon of Carwari Japanese Spicy Seasoning 1 teaspoon of Lemon Juice (Freshly squeezed) 1 teaspoon of Olive Oil Method: 1. Julienne or spiral slice the zucchini and place into a bowl. 2. Add ½ a teaspoon of Carwari Japanese Spicy Seasoning and toss to coat. 3. Add the mashed avocado, the lemon juice and ½ a teaspoon of Carwari Japanese Spicy Seasoning ; mix well until combined to form the sauce. 4. Mix
    Miso Tahini Coleslaw Salad
    • Jan 31, 2017

    Miso Tahini Coleslaw Salad

    Ingredients (Coleslaw Sauce) 2 : 1 : 1 : 1 : 1 ratio Carwari Hulled White Tahini 2 Carwari Brown Rice Miso Red 1 Carwari Agave Nectar 1 Carwari Rice Vinegar 1 Water 1 Cabbage - shredded Carrot - shredded Salt & Pepper Instruction Place all ingredients for the coleslaw sauce into a bowl. Mix all ingredients with a whisk until well-combined. Add the shredded vegetables and toss to combine with the sauce. Sea
    Salmon Sashimi Salad with Sumiso (Miso Dressing)
    • Dec 28, 2016

    Salmon Sashimi Salad with Sumiso (Miso Dressing)

    Ingredients Sashimi-grade salmon Avocado Buckwheat & Quinoa - cooked Red cabbage Sauerkraut Salad leaves (Sumiso - Miso dressing) 3 : 2 : 2 ratio Carwari White Miso Paste 3 Carwari Agave Nectar 2 Carwari Rice Vinegar 2 Instruction 1. Combine the White Miso, Agave Nectar and Rice Vinegar in a 3:2:2 ratio respectively and mix well. 2. Slice the sashimi-grade salmon into 1cm thin. 3. Cut the avocado into 1cm thin. 4. Place the salad leaves, sliced salmon & avocado on a plate. 5.
    Spicy Seasoned Tuna & Avocado on a Won Ton Crisp
    • Dec 23, 2016

    Spicy Seasoned Tuna & Avocado on a Won Ton Crisp

    Serves: 12 bites Ingredients 6 Won Ton Wrappers (square shaped) Vegetable oil for frying Coriander leaves for garnish (A) 150g Sashimi-grade Tuna 1/2 Avocado 1 teaspoon Carwari Japanese Spicy Seasoning 3 teaspoons Carwari Toasted Sesame Oil 3 teaspoons Carwari Tamari Soy sauce 1/2 teaspoon Carwari Agave Nectar 1/2 teaspoon Lime Juice Instruction 1. Cut the Wont Ton Wrappers in half from corner to corner to form 2 triangles. Deep fry them until golden and crispy. 2. Dice the S
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