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

Ingredients 250g Chickpeas (Canned chickpeas - drained, rinsed) 2 Tablespoons Carwari White Hulled Tahini 3 Teaspoons Carwari Mulberry Matcha 2 to 3 Tablespoons Lemon Juice 2 to 3 Tablespoons Olive Oil 1/4 to 1/2 Teaspoon Sea Salt 2 Tablespoons Water Method Put all ingredients except lemon juice and salt into a food processor and blend to a creamy puree. Adjust the taste with salt and lemon juice. #Spread #Vegan #Vegetarian #appetizer #Starter #sidedish

6 small wraps Ingredients (Mulberry Matcha Tortilla) 1 Cup (130g approx.) Plain Flour 2 Teaspoons Carwari Mulberry Matcha 1 Tablespoon Carwari Extra Virgin Sesame Oil 1/2 Teaspoon Sea Salt 80-90ml Luke warm water (Asian Vegan Mince) 1 Cup Dried Vegan Mince - rehydrated 50g Green Bean - finely chopped 50g Celery - finely chopped 2 Mushrooms - minced 4 Dried Shiitake Mushrooms - rehydrated & minced 100ml Dried shitake soaking liquid 1 clove Garlic - minced 10g Ginger - minced

1 serve Ingredients 1 small Avocado 1 teaspoon Carwari Miso Red 1/2 teaspoon Carwari Yuzu Kosho Green 1/2 teaspoon Freshly Squeezed Lemon Juice 1 or 2 sliced toasted soughdough Carwari Black Sesame Seeds and Lemon zest for topping Method 1. Place the avocado in a bowl. Add Miso, Yuzu Kosho and lemon juice and mix. 2. Spread on the toast and garnish with black sesame seeds and lemon zest. #Breakfast #Dip #sidedish #Vegan #Vegetarian

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

2 servings Ingredients 300g Cauliflower, cut into florets 100g Daikon Radish, peeled and cut into chunks 400ml Water 1.5 to 2 Tablespoons Carwari White Miso 1 Teaspoons Carwari Mirin 200-300ml Soy Milk 1 Teaspoon Grated Ginger A Pinch of Sea Salt (Garnish) Thinly sliced Cauliflower florets, pan fried on non-stick pan Carwari Extra Virgin Sesame Oil Method 1. Boil the cauliflower and daikon in 400ml water and simmer for 20-30 minutes until the vegetables are tender and the wat

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

Ingredients 1 Tablespoon Carwari Toasted Sesame Oil 2 Teaspoons Carwari Tamari Soy Sauce 1 Teaspoon Carwari Mirin 1 tin Chickpeas, rinsed and drained Directions 1. Preheat oven to 180 degrees. 2. Pat dry the chickpeas with paper towel and remove skin. 3. Whisk toasted sesame oil, mirin and tamari soy sauce and add the chickpeas and toss to coat. 4. Spread into a single layer on a baking tray. 5. Roast the chickpeas in the preheated oven for 40 mins or until browned and slight

For 2 servings (8 of 10cm diameter pancakes) Ingredients (Pancakes) 30g Carwari Sesame Flour White 30g Chickpea Flour 30g Corn Flour 1 Teaspoon Bicarbonate Soda 1 Teaspoon Carwari Rice Vinegar 2 Teaspoons Carwari Red Miso 150ml Soy Milk Vegetable oil to grease frying pan >Topping 1 - Smashed Avocado 1 small avocado mixed with 1 teaspoon of Carwari Tamari Soy Sauce >Topping 2 - Instant Picked Radish Carwari Brown Rice Vinega 3 -4 julienne radish pickled with mixture of 1 table

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

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

Ingredients Radish - Sliced (Pickled Vinegar) 2:1 ratio of Carwari Brown Rice Vinegar and Carwari Light Agave Nectar A pinch of sea salt Rosemary (Optional) Method 1. Mix Brown Rice Vinegar and Light Agave Nectar in the ratio of 2 to 1 and a pinch of sea salt. 2. Place sliced radish into a jar and pour the sweet vinegar, then put rosemary. 3. Cover and refrigerate at least 30 minutes before serving. #Pickles #Vegan #Vegetarian #Vegetables #Glutenfree

1 serving Ingredients 1/2 Avocado 1/4 teaspoon Carwari Agave Nectar 1 teaspoon Carwari Tamari Soy Sauce 1/4 to 1/2 teaspoon Carwari Japanese Spicy Seasoning 1 Egg - Boiled (Optional) 1 Slice of Bread - Toasted A couple of Lettuce leaves (Optional) Snow pea sprouts (Optional) 1/4 teaspoon Carwari Japanese Spicy Seasoning for topping Method 1. Mix Tamari and Agave Nectar. 2. Put the avocado in a bowl and mash roughly. Then add the mixture of Tamari & Agave Nectar and Spicy Seas

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

1 serving Ingredients 1 Small Avocado 2 teaspoons Carwari White Miso 1 Egg -Poached 1 Slice of Bread - Toasted Salad leaves Snow pea sprouts Carwari Black Sesame Seeds Sea Salt & Black Pepper Method 1. Put the avocado in a bowl and mash roughly. Then add white miso and stir to combine. 2. Place salad leaves on the toast bread an put the Miso Avocado. 3. Place well drained poached egg and sprinkle snow pea sprouts, black sesame seeds and salt & pepper. #Dip #Vegetarian #Breakf

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

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

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

1 serving Ingredients 150g Hard Tofu - cut into 1cm cubes 1 serve of Cooked Rice (Carwari Organic Brown Rice) (Poke Marinade) 1 Teaspoon Carwari Spicy Seasoning 3 Teaspoons Carwari Toasted Sesame Oil 1 Teaspoon Carwari Tamari Soy Sauce (Garnish) Vegetables - Raddish, Edamame, Pea Sprouts Japanese Style Pickled Ginger (Gari) Nori Seaweed (Sauce) Carwari Tamari Soy Sauce Method 1. Make Tofu Poke. Put all of the Poke Marinade ingredients into a bowl and mix well. Add the tofu cu

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