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

Add Carwari Yuzu Kosho Red to your Japanese noodle soup such as Udon and Soba. It gives the soup a nice citrus flavour and a spicy accent. #Japanesecuisine #noodle #soup

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

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

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

It has subtle curry flavour and richer taste! 4 servings Ingredients 5 - 6 middle sized Potatoes - cut into 1-2 cm cubes 1 small Carrot - sliced 2 stalks of Celery -sliced 10 Bottom Mushrooms - sliced 3 cloves Garlic - chopped roughly 1-2 tablespoons Olive Oil 600ml Water 1 tablespoon Carwari White Tahini 2 teaspoons Carwari Japanese Worcestershire Sauce 2 teaspoons Sea Salt 1 teaspoon Ground Cumin Fresh Ground Black Pepper Method 1. Heat a pan and put Olive Oil. Pan-fry the

3-4 servings Ingredients 2 teaspoons Carwari Extra Virgin Sesame Oil 400g Sweet Potato - Peeled and diced 1/2 onion - thinly sliced 2 tablespoons Carwari Miso Paste White 300ml Water 200ml Soy Milk A pinch of salt Chopped Parsley and Pepper for garnish Method 1. Heat the oil in a sauce pan. Add the sweet potato and the onions and sauté for 2-3 minutes. 2. Add water and bring to boil. Cook for about 15 minutes, or until the sweet potato is cooked. 3. Remove from the heat and a

2 servings Ingredients 5 carrots, peeled and cut into rounds (450g approx.) 1/2 onion, diced 3g Ginger, diced 1/2 Tablespoon Carwari Extra Virgin Sesame Oil 400ml Water or Vegetable Stock 1 Tablespoon Carwari Hulled White Tahini 100ml Soy Milk 1/2 Teaspoon ground cumin 1/2 to 1 Teaspoon Flake Salt Salt & Pepper to taste Coriander leaves for Garnish Carwari Black Sesame Seeds for Garnish Method 1. Pour the sesame oil into the heated saucepan and fry the carrots, diced onions a

1 serve Ingredients 3 Teaspoons Carwari Miso Red 1/4 Onion – Sliced 1 stem Spring Onion – chopped 3-4 pieces of Green Beans - cut into 3-4 cm length 180ml Boiled water Method 1. Place the sliced onions and the chopped green beans in a bowl and add a tablespoon of water. Microwave for 1-2 minutes until cooked. 2. Put the miso paste in a bowl and pour a little of boiled water and mix until it dissolves. 3. Put the cooked vegetables and cooked water into the serving bowl and po

Ingredients 1 Tablespoon Carwari Brown Rice Miso Red 1 Tablespoon Carwari Toasted Sesame Oil Handful Soba Noodles (Cooked) Broccolini (Sliced) Sharllots (Sliced) Frozen Peas Corn Kernels Mushroom (Sliced) Red Capsicum (Chopped) Cabbage (Sliced) Cooked Shredded Chicken Method 1. Combine Brown Rice Miso paste and the Sesame Oil and place in the bottoms of the jar. 2. Layer the remaining ingredients in the jar in order they are listed. 3. Seal the jar. 4. Once ready to eat pour

2 Servings Ingredients 25-30g of Carwari Brown Rice Miso Red 500ml of water 5g of dried & Cut Wakame seaweed 100g of Momen Tofu (cut into 1-2cm cubes ) 1 or 2 teaspoons of chopped Spring Onions Method 1. Put 500ml of water in a saucepan and add the dried Wakame seaweed to soak for 15-20 minutes. 2. Heat the saucepan over low heat. Remove from heat just before boiling point. 3. Add the tofu cubes and simmer for 30 seconds or until just before boiling point. 4. Remove from the

Serves: 2 Ingredients 200ml Soy Milk 300ml Water 2 Teaspoons Carwari Organic White Miso 1 Teaspoon Carwari Organic Tamari Soy Sauce 1/2 Teaspoon grated ginger 1/4 Teaspoon Carwari Agave Nectar 2 to 3 Cabbage leaves (Thinly sliced) 100g Corn cobs Salt & Pepper to taste A pinch of Carwai Organic Unhulled White Sesame Seeds for garnish (toasted) Instruction -Boil 300ml water in a pan. Add sliced cabbage and corn cobs and cook until tender. -Add soy milk, Tamari Soy Sauce and Aga