2 serves Ingredients 100g Green beans - trimmed and cut into half lengthwise (For the sauce) 2 teaspoons Carwari Organic Miso Paste Red 1&1/2 teaspoons Carwari Organic Yuzu Spread 1/2 teaspoon Carwari Organic Brown Rice Vinegar 1 & 1/2 tablespoons Carwari Organic White Sesame Seeds Method 1. Toast the sesame seeds in a pan over low heat for 10 minutes or until the seeds are lightly golden. Stir often to be toasted evenly. Transfer onto a baking sheet or a plate and let them c

1 serve Ingredients (Sauce) 2 teaspoons Carwari Organic Hulled White Tahini 1/2 teaspoon Carwari Organic Mulberry Matcha 1/2 teaspoon Carwari Organic Agave Nectar 1/4 teaspoon Carwari Organic Extra Virgin Sesame Oil 2 teaspoons Soy Milk (Oatmeal) 1/2 cup rolled oats 1/2 cup water Method 1. Prepare the sauce. Put all of the sauce ingredients in a small bowl and whisk well. 2. Place the oatmeal and water in a microwave safe dish and microwave for 1 to 2 minutes. 3. Drizzle the

Sauce for a dozen oysters Just combine the ingredients below. 1 tablespoon Carwari Organic White Dashi 1 tablespoon Carwari Organic Rice Vinegar 1 teaspoon Carwari Yuzu Kosho Red #Japanesecuisine #appetizer #Seafood #Sauce

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

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

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

Ingredients 4 Tablespoons Carwari Black Tahini 2 Tablespoons Carwari Agave Nectar 1 Tablespoon Carwari Blackstrap Molasses 1 Tablespoon Maple Syrup 160ml Soy Milk (Sugar & Malt Free) A pinch of Sea Salt 1 Tablespoon Arrowroot Powder & 1 Tablespoon Water Method 1. Place Black Tahini, Agave, Molasses, Maple Syrup and Soy Milk into a small sauce pan and whisk until combine. 2. Simmer with over low heat and whisking occasionally. Cook for around 5 minutes. 3. Mix Arrowroot Powder

2 servings Ingredients 2 Wrap (Filling) 3-4 stems Kale -stems and centre ribs discarded and leaves washed and chopped 1 small Garlic clove - minced 1 teaspoon Carwari Japanese Worcestershire Sauce 1/2 Onion - sliced 1/2 Roma tomato -diced/sliced 1/2 Avocado -Sliced into thin wedges Olive oil for sautéed kale and caramelised onions Fresh Basil Leaves 8-10 leaves approx.-Sliced thinly Salt & Pepper Carwari White Sesame seeds - Lightly toast and roughly ground (Sauce) 2 teaspoon

For 10 - 15 balls Ingredients 250g Tempeh Corn Flour for dusting over the temple balls Carwari Extra Virgin Sesame Oil & Olive Oil (1:1) for deep frying (Marinade Sauce for Tempeh Balls) 1 Teaspoon Carwari Miso Paste Red 2 Teaspoons Carwari Tamari Soy Sauce 1 Teaspoon Carwari Agave Nectar 1 clove Garlic or 4-5g Grated Garlic 4-5g Grated Ginger Method 1. Make the marinade sauce. Mix all of the marinade ingredients until well combined. 2. Tear the tempeh into small pieces and m

Serves 2 INGREDIENTS 2 Salmon Steaks 1 Zucchini thinly sliced lengthways ½ cup cooked Pasta ¼ cup Edamame Beans (Sauce) 2 tbs Carwari Tamari Soy Sauce 1 tbs Carwari Extra Virgin Sesame Oil 1 tbs Seeded Mustard METHOD 1. Season and pan fry salmon 2. After turning salmon add zucchini. 1 minute before removing salmon add pasta and beans to pan In a separate bowl combine oil, tamari and seeded mustard 3.Serve salmon and pasta. Pour sauce over the top *This beautiful r

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

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

Serves: 2 Ingredients (Roasted Carrots) 2 carrots (medium sized) - Cut into 6 or 8 strips 2 teaspoons Carwari Extra Virgin Sesame Oil 1/2 teaspoon Ground Cumin 1/2 teaspoon Salt Flakes 1 Coriander root & stems – Chopped finely Black pepper (Optional) (Tahini Sauce) 1 Tablespoon Carwari White Hulled/Unhulled Tahini 1 small clove Garlic – Chopped finely 1 teaspoon Carwari Extra Virgin Sesame Oil 2 teaspoons Lemon Juice 2 Tablespoon water 1/2 teaspoon Salt flakes 1/4 teaspoon Gr

Makes around 25 –30 Gyoza Ingredients (Gyoza Wrappers) 220g Flour 1 tablespoon Corn starch A pinch of Salt 160ml Hot water (Filling) 200g Tinned Lentils (after Drained) 2 teaspoons Carwari Red Miso 1 teaspoon Carwari Extra Virgin Sesame Oil for cooking lentils 200g Cabbage – chopped finely 1/2 teaspoon Salt 4 to 5 Dried Shiitake Mushrooms – Soak in water and drained, then chopped finely 20g Green Onions – chopped finely 8g Garlic – minced 10g Ginger – minced 10g Coriander –

For 2 serves (10 small balls) Ingredients 250g Peeled Potato (3 or 4 small ones) 1 Teaspoon Carwari Extra Virgin Sesame Oil 1 Teaspoon Carwari Worcestershire Sauce 1 Tablespoon Soy Milk A pinch of salt (Fried Breadcrumbs) 3 Tablespoon Japanese Breadcrumbs 1 Teaspoon Carwari Extra Virgin Sesame Oil (Tahini Sauce) 1/2 Tablespoon Carwari White Hulled Tahini 1/2 Tablespoon Water 1/2 Tablespoon Freshly Squeezed Lemon Juice 5g Minced Onion A pinch of Salt (BBQ Sauce) Carwari Semi-T

For 4 serves Ingredients (Sauce) 1/2 Onion – minced 3 tablespoons Rice Flour 2 tablespoons Carwari Extra Virgin Sesame Oil 400ml Soy Milk 1 tablespoon Carwari Miso White (Filling) 100g Macaroni 150g Pumpkin 100g Mushroom – sliced 1/2 tablespoon Carwari Extra Virgin Sesame Oil 80g Corn Kernel (Tofu Cheese) 300g Silken Tofu 1 tablespoon Carwari White Miso 1 tablespoon Corn Flour 1 teaspoon Carwari Extra Virgin Sesame Oil Method 1. Drain the water from the Tofu for the Tofu Chee

Ingredients: (Dengaku Sauce) 1 tablespoon of Carwari Miso White 1/2 tablespoon of Carwari Black Tahini 1 tablespoon of Carwari Agave Nectar 1 tablespoon of Water 1/2 tablespoon of Carwari Toasted Sesame Oil 1 middle-sized Eggplant (cut into 3 cm thick slices) Method: 1. Place the sliced eggplants into water to soak, and dry them with kitchen towels. 2. Put the eggplant pieces onto a plate and cover the plate with plastic wrap and cook for around 2 minutes using a microwave un

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 2 : 1 : 1 : 1 ratio Carwari Hulled White Tahini 2 Carwari Brown Rice Miso Red 1 Carwari Agave Nectar Light 1 Water 1 Instruction Mix all ingredients with a whisk until well-combined. Serve with vegetable sticks! It is a sweet moreish dipping sauce. It can be used as a substitute to peanut butter based sauce. If you prefer more refreshing taste, you may add lime juice. #Vegetables #Starter #Sauce #Vegan #Glutenfr

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.