Napa Cabbage Salad (6 servings)


  • 3 tbsp sunflower oil
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • ½ tsp agave nectar
  • 1 tsp ground pepper
  • 1 lb napa cabbage, cute into ⅛ inch slices
  • 2 small carrots, cut into matchsticks
  • 2 scallions, thinly sliced
  • ¼ coarsely chopped cilantro


  1. Prepare the dressing. Put oil, vinegar, soy sauce, agave, and ground pepper in a bowl. Mix well.
  2. Add cabbage, carrots, scallions, and cilantro, and toss. Enjoy!

*You can use Mizuna (Japanese mustard greens) instead of Napa cabbage.

Recipe and photo by Rie Kashiwagi

Brown Rice

-Rice cooker-

  1. Soak rice in water overnight in rice cooker inner pot. Please refer to your rice cooker instructions for the amount of water and rice.
  2. Turn on switch and wait until rice cooker is done.
  3. Wait 10 minutes before serving.


  • rice 1 cup
  • water 1.2 - 1.4 cups
  1. Soak rice in water in bowl overnight.
  2. Drain water using strainer.
  3. Put rice and water in saucepan. Cover with lid (without holes).
  4. Heat on medium-high heat and bring to a boil.
  5. Reduce to low heat and cook for 10-15 minutes.
  6. Turn off heat and wait for 10 minutes before serving.