Masaaki-sama’s Sacred Word The undisputed star of our family hot pot is, without question, kiriboshi daikon—dried shredded daikon radish—and the broth it produces. If we have burdock root, it’s nice to add that as well, but it’s perfectly fine without it. The important thing is the kiriboshi daikon. Only a small portion is visible in the photo because of the other ingredients, but the entire bottom of the pot is covered with kiriboshi daikon. Now, what about the dipping sauce? When it comes to hot pot, it’s usually ponzu or sesame sauce, but with a kiriboshi daikon broth, you don’t need one at all. It’s not that dipping sauce is bad, but the problem with eating everything with sauce is that it all ends up tasting the same. With this hot pot, however, the natural sweetness of the kiriboshi daikon gently seeps into every vegetable, and the flavor is truly extraordinary. You can clearly taste the flavor of each ingredient—the carrots, the napa cabbage, every single one—and then the sweetness and richness of the kiriboshi daikon joins in, making it absolutely exquisite. And the kiriboshi daikon itself, eaten straight from the hot pot, is unbelievably good. It’s almost like noodles, yet with a pleasant crunch. What on earth is this stuff? Also, the wakame, having soaked up all the broth from the kiriboshi daikon (and of course the kombu), is indescribably delicious. The children kept reaching for the wakame again and again. “It’s definitely better without any dipping sauce,” became our catchphrase. The “broth power” of kiriboshi daikon is truly something else.Honestly, it’s so good that it makes me think even an eraser would taste delicious if you put it in this broth. Sorry, I couldn’t resist. Jokes aside, just throw in whatever vegetables and seaweed you have left over and enjoy. As for tofu, I think it’s fine if you want to add it. However, considering the strong nitrogen content of soybeans, it would be better to consume them in fermented forms such as miso. Women in particular should take care. Soy milk hot pot is completely out of the question. Be careful not to chill the womb (especially if you want to have children). With that in mind, rather than adding tofu or aburaage (thin deep-fried tofu), I would encourage you to have a bowl of miso soup even when enjoying the hot pot. For the Japanese, miso soup made with red fermented miso is our wine. And so, let us turn our thoughts to Jesus as well. Even at the hot pot table, it is a fusion with Christianity. Could this be a first in human history? Granted, the broth from aburaage has a rich, delicious flavor, but I see kiriboshi daikon as a super ingredient capable of producing a broth that can take its place. And in the end, of course, comes zosui (rice porridge made with the remaining broth). I like to toss out a little vegan joke, “Ah, if only we had an egg here," and enjoy watching my family stare at me in bewilderment. Lately my eldest daughter has become even more devoted to the vegan diet, which is very encouraging. In all seriousness, I absolutely do not want to add eggs. Not a chance. To produce egg-laying hens, the male chicks that are born are immediately put through a shredder. The females that survive must lay an abnormally large number of eggs, which leads to repeated bone fractures. Even then they are simply left to continue, unable even to spread their wings, forced to keep laying eggs until they are eventually killed. How could such eggs possibly contain any true nourishment? Wake up, humanity. This is no time to justify it with vague arguments like, “But they’re free-range…” Back to the hot pot. The zosui, made with broth that has drawn out the full essence of the kiriboshi daikon, burdock root, carrots, napa cabbage, and more is truly exceptional. Then, if you like, you can mix in some nori, sprinkle on some aonori, or add extra wakame—enjoy seaweed to your heart’s content. Farmed or wild, it doesn’t matter. Stop overthinking it and just eat seaweed. You don’t need to insist on wild seaweed just because “Masaaki-sama prefers it.” I myself eat farmed seaweed almost every day. Standing before kiriboshi daikon, one could never say, “There’s just not much to eat on a vegan diet.” Kiriboshi daikon is a superfood that Japan can proudly offer to the world. Rice, miso soup, kiriboshi daikon, simmered hijiki seaweed, nori, kimpira gobo (sautéed burdock root)—Japan is home to such a wealth of food, that one wonders how anyone could possibly say that “a vegan diet is difficult.” We must turn our hearts to God, who granted us this wonderful land of Japan, and to our ancestors, who passed down this food culture to us. I believe the golden broth of kiriboshi daikon is a flavor bestowed upon the Japanese people by God—something no amount of money could ever buy. In conclusion, this is a hot pot that is uniquely Japanese, drawing on the bounty of both sea and mountain. Simple and unpretentious, it delivers a bracing jolt to the soul—bold and rugged in character, yet with the utmost gentleness of flavor and an explosion of umami. I call it “kiriboshi daikon hot pot.” Long live kiriboshi daikon. Do give it a try. ━━━━━━━━━━━━━━ The “broth power” of kiriboshi daikon, as spoken by Masaaki-sama! His Sacred Word is imbued with such deep love for kiriboshi daikon that one can almost feel that very power overflowing throughout it. Even in the realm of culinary commentary, Masaaki-sama effortlessly opens up a path into a truly unprecedented frontier. While his words are sure to bring a smile to one’s face, they are also interwoven with sacred guidance—insights that suddenly catch us off guard, tightening our relaxed expressions. These are words to be etched deeply in our hearts. Once again, we have received this precious recipe from Mami-okusama. Mami-okusama, we are truly grateful. Let us, as Japanese members, enjoy the same hot pot that Masaaki-sama partakes of, and receive the full broth power of kiriboshi daikon! ≪Original recipe below 👇≫Here is the original recipe for Mami-okusama’s superb vegan hot pot—a dish that Masaaki-sama invites us all to try✨ 【Ingredients】・Kiriboshi daikon・Burdock root・Sesame oil・Soaking liquid from the kiriboshi daikon・Kombu broth・Sake・Light soy sauce・Salt Other ingredients used in this hot pot:・Rapeseed blossoms 🌼・Napa cabbage 🥬・Carrot 🥕・Daikon radish・Wakame*Feel free to use any seasonal vegetables, seaweed, or other ingredients you like, in whatever quantities you prefer. 【Instructions】① Preparations 🔪Soak the kiriboshi daikon in just enough water to cover it for about 10 minutes, until rehydrated. The soaking liquid is full of umami, so make sure to keep it. Cut the burdock root into thick diagonal shavings. Cut the vegetables into bite-sized pieces. Prepare the wakame according to its type (fresh, salted, or dried), then drain and cut into bite-sized pieces. ② Prepare the foundation 🔥Heat a clay pot and add sesame oil. Add the burdock root and a pinch of salt, and sauté slowly to draw out its natural sweetness and aroma. Add the kiriboshi daikon (after squeezing out the excess moisture) and stir briefly to combine.◎ Taking the time to sauté the ingredients adds depth and richness to the entire dish ✨ ③ Season the broth 🧂Add the kiriboshi daikon soaking liquid and kombu broth (enough to fill the pot about 70–80%). Add sake, bring to a boil, then season with light soy sauce and salt. ④ Add the ingredients and enjoy 🥢Add the ingredients in order, starting with those that take longer to cook. Be careful not to overcook the rapeseed blossoms. Add the wakame last. First, try it as is and enjoy the natural flavors. Serve with ponzu or other condiments, if you like. Kiriboshi daikon is the star of the show!Likes, saves, and shares are most welcome✨ ***About Mami-okusama (Mami Okada)Mami-okusama was born in Aichi Prefecture and was raised in a farming household. Also known as Japan’s Vegan Beauty, she is the wife of and Aide to Masaaki-sama (Masaaki Okada), World Church of Messiah’s Representative of Kyoshu. She is a vegan recipe developer focusing on the Japanese vegan diet. She is the first to establish the “vegan deco ben” (vegan decorative bento) and “vegan kyara ben” (vegan character bento) genres. Not only are they beautiful to the eye, these bento are created entirely from plant-based ingredients, in line with what Masaaki-sama teaches on the truth of food, that seasonal and local eating rooted in the climate and terrain of Japan is the most beneficial for health and well-being, that is, to eat what grows in one’s local region. Through these and also through the creation of her many original recipes, she seeks to spread the Christian vegan diet—the true healthy diet. She graduated from University of Tsukuba. During her studies there, she became actively involved in volunteer activities such as refugee support. She was also repeatedly asked to participate in the Miss Tsukuba Contest and was approached by many modeling agencies, but she declined all of these offers as she wanted to focus on refugee support activities. In recognition of her efforts in refugee support, she received the University of Tsukuba President’s Award in 2012. She holds a license to teach English to intermediate and high school students. After graduating from university, she began working for World Church of Messiah in 2013. In 2014, she married Masaaki-sama, the great-grandson of the founder of World Church of Messiah, Meishu-sama (Mokichi Okada 1882–1955), and the representative and successor of Kyoshu-sama. On May 24, 2026, on the day of Pentecost, she assumed the position of Aide to the Representative of Kyoshu. Currently, while raising three children, she is working tirelessly unlike anyone else in the practice and spread of the Christian vegan diet as taught in Masaaki-sama’s revolutionary message: “Jesus Christ was the last and ultimate sacrifice—so it is no longer necessary to eat a diet that comes with the suffering of animals.”