Kokoro (written as 心 in kanji) translates into “heart” in Japanese, yet has a much deeper meaning. It represents the “spirit”, “soul” and “emotion”, and is the foundation of each of the  Kokoro Care Packages.

Founded by two friends Lillian Hanako Rowlatt and Aki Sugiyama who both have a passion for Japan and Japanese ingredients.

All of the products that they personally select for their care packages are made from natural ingredients, many using traditional methods that have been passed down through generations. Kokoro deliver the highest quality flavors from Japan while sharing the personal stories behind the people and the regions they come from, it is the core of everything they do at Kokoro Care Packages.

I had already received their VEGAN SHŌJIN RYŌRI: “Zen” Care Package and was blown away by the umami rich ingredients inside. So when I received the latest Vegan NOURISHING ESSENTIALS (September 2024) – Vegan care package I was so excited to start trying the ingredients inside straight away.

In the box was some Mushroom and Brown Rice Pasta. This is pasta with a Japanese twist as it contains three different kinds of mushrooms, cultivated in the northern Mogami region of Yamagata. The pasta is made by Tamayaseimen a generations-old noodle manufacturing company that was established in 1949 and is approaching its 75th anniversary. They produce traditional noodles as well as new, imaginative products, such as this mushroom“art” pasta. It was recommended using it in soups, as the mushroom powders in the pasta dissolve into the broth like a dashi. So I decided to incorporate the pasta in a vegetable  and borlotti bean nabe (hot pot) with dumplings.

Using some Vegan Parmesan “Cheese” & Gourmet Okara (Soybean Pulp) which also came in the package, I used these to make some delicious dumplings to sit on top of the veggie nabe.

The vegan Parmesan cheese is made from sake lees by creatively upcycling what might otherwise become food waste. This is also the case with the Okara (soybean pulp) which is a by-product of the soymilk and tofu-making process. The okara has a cream like texture so combining both of these along with vegan butter, flour and herbs made dumplings that sat on top of pasta and veggie bean nabe stew.

If you order the care package now you to could make my recipe for veggie, bean and mushroom pasta nabe with cheesy herb okara dumplings.

You will need a selection of seasonal vegetables.

I chose: x1 stick of celery, 1/2 a fennel bulb, x2 small potatoes, x1 1/2 onion, x1 large carrot.

Around 16 small cherry tomatoes cut into halves.

x1 tablespoon of tomato purée and a sprinkle of mixed herbs.

Dice the onion and chop all the other vegetables into bite size chunks. You could use root vegetables like parsnip and turnip in the winter, just use what’s in season at the time. 

You will also need:

x1 tin of beans of choice I used borlotti beans but you could use butter beans (Lima beans) or similar.

Some steamed kale greens.

1/2 a pack of Mushroom and Brown Rice Pasta from the Kokoro Care Package.

Make your veggie nabe by first sautéing the onions in a little oil then adding the rest of your vegetables then add the tomatoes, tomato purée, herbs and 300ml of water in a pan.

Simmer until the vegetables are tender.

While the vegetables are simmering make your dumplings.

You will need to add to a bowl

100 grams of self raising flour and 50 grams of room temperature chopped vegan butter.

Rub the butter into the flour until it resembles bread crumbs then add x1 tablespoon of vegan Parmesan cheese, x1 sachet of the Gourmet Okara (Soybean Pulp), both from the Kokoro Care Package, and a sprinkle of mixed herbs. Give it a mix then work it in your hands to make a firm dough. Then make round dumplings to add to your vegetable and pasta stew.

Turn on your oven to moderate. 

When your vegetables are almost done tip the mushroom pasta into the stew adding more hot water to cover. You do not need any bouillon in the stew as the mushroom pasta will release its flavour. Cook the pasta to almost done then transfer to a baking dish or a donabe (hot pot).

Add your dumplings to the top of the hot pot and bake in the oven for 20 minutes.

Steam some kale or greens to add to the hot pot when it’s done.

You can transfer the hot pot to smaller bowls and serve with roasted vegetables, rice and salad.

A delicious dessert for after is this Black Sesame Soy Milk Pudding

(黒ごま 豆乳ぷりん) from Nagasaki Prefecture

Goma dofu is a long-established specialty of Nagasaki with roots dating back to the arrival of Zen Buddhist masters to the Kofukuji Temple in 1654. For 72 years and 3 generations, the Houmoto Sesame Tofu Company has worked hard to preserve traditional methods and authentic flavors while producing creative adaptations of goma dofu, like this black sesame soy milk pudding.

Enjoy as a quick and easy dessert! Simply plate the pudding and top with the provided anko (sweet red bean paste) and kinako (soybean flour)

There is lots more to discover in the Vegan NOURISHING ESSENTIALS Inside the vegan Care Package you’ll discover:

• 5+ artisanal, all-natural Japanese foods made locally in Japan. 
• Easy to enjoy noodles/snacks, seasonings, sauces, soups, teas and more
• In-depth English brochure of the products, ingredients, suggested uses & recipes.
• Stories that connect you to the local farmers and producers, regions and traditions.

Enjoy your journey through the tastes of Japan! Visit Kokoro Care Package to see what other items they have. They also sell lots of individual vegan ingredients so you can build your very own.