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
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
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
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
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
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
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
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.
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
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
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
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
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.
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
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
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.
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