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Furikake Salmon Recipe Yields: 2 servings Ingredients 2 wild organic salmon fillets Salmon furikake (rice seasoning) mix, to taste 1 tablespoon unsalted butter, cut in pieces 1 tablespoon organic avocado oil 4–6 organic lemon slices Garlic powder, to taste Black pepper, to taste Cooking Instructions Preheat oven to 400°F (200°C). Lightly grease a baking dish with avocado oil or line with parchment paper. Place salmon fillets skin-side down in the dish. Sprinkle garlic powder and black pepper over each fillet. Spoon a thin layer of unsalted butter on top of each piece. Sprinkle the salmon furikake mix evenly over the fillets. Lay lemon slices on top of each piece of salmon. Bake for 12–15 minutes, or until salmon flakes easily with a fork. Remove from oven and let rest for 2 minutes before serving. Cheers! Gini x 10 May 2026

Pink Butter Mochi Recipe Yields: 24 squares Ingredients 16 ounce mochiko (sweet rice flour) 2 cups organic coconut sugar 1 teaspoon baking powder ½ teaspoon salt 1 can organic coconut milk 2 cups whole milk 4 large cage-free eggs ½ cup melted unsalted butter 1 teaspoon organic vanilla extract Red food coloring (a few drops, to desired shade) (optional) Organic coconut oil (for greasing pan) Cooking Instructions Preheat oven to 350°F (175°C). Grease an 8x8 inch pan generously with coconut oil. In a large bowl, whisk together mochiko, coconut sugar, baking powder, and salt. In a separate bowl, whisk together coconut milk, whole milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until smooth. Add red food coloring and stir until you get your desired pink color. Pour batter into the pan and tap gently to remove air bubbles. Bake for 60–70 minutes, until the top is golden and set (center should no longer jiggle). Cool completely before cutting to allow it to firm up and get that signature chewy texture. Cut into 24 squares and serve. Cheers! Gini x 03 May 2026

Vegan Mac and Cheese Recipe Yields: 4 servings Ingredients 8 ounce organic cooked brown rice pasta 1 cup chopped nabana (Japanese spring greens) 2 cloves organic garlic, peeled and minced ½ cup organic onion, peeled and medium diced Organic oat milk, as needed 1 cup shredded vegan cheddar cheese 1 cup shredded vegan mozzarella cheese 1 tablespoon organic avocado oil ½ teaspoon organic paprika Himalayan pink salt, as needed Garlic powder, as needed Black pepper, as needed Red pepper flakes, as needed Gluten-free panko breadcrumbs, as needed Organic Italian parsley, washed and chopped, for garnishing Cooking Instructions Preheat oven to 375°F (190°C). Bring a pot of salted water to a boil. Cook the brown rice pasta according to package instructions until al dente. Drain the pasta and set it aside. In a saucepan over medium heat, add avocado oil and sauté garlic and onion until fragrant. Add the shredded vegan cheddar and vegan mozzarella. Add oat milk. Stir continuously until the cheeses melt and the sauce becomes smooth. Add seasonings. Add the cooked pasta and nabana to the sauce and stir until well coated. Transfer the mixture to a baking dish and spread evenly. Sprinkle the gluten-free panko evenly over the top. Bake for 12–15 minutes, or until the topping is lightly golden. Remove from the oven and sprinkle with chopped Italian parsley before serving. Cheers! Gini x 26 April 2026

Kālua Pig & Cabbage Recipe Yields: 4 servings Ingredients 4 cups cooked kālua pig (see linked recipe post) 1 medium head organic green cabbage, washed and chopped (about 6 cups) 2 cloves organic garlic, peeled and minced 1 tablespoon organic extra virgin olive oil Purified water, as needed Black pepper, to taste Garlic powder, to taste Cooking Instructions Heat olive oil in a large pot over medium heat. Add minced garlic and sauté for about 30 seconds, until fragrant. Add cooked kālua pig and stir to combine. Add cabbage and some water to steam. Cover and cook for another 5–10 minutes, stirring occasionally, until heated through and cabbage is tender. Add seasonings to taste. Serve warm. Cheers! Gini x 19 April 2026

Orange-Glazed Duck Breast Recipe Yields: 2 servings Ingredients 2 duck breasts 1 cup fresh organic tangerine or orange juice 1 teaspoon organic tangerine zest 1 teaspoon organic orange zest 1 tablespoon kōme shōyu 1 tablespoon organic honey 1 tablespoon organic extra virgin olive oil Black pepper, to taste Cooking Instructions Preheat oven to 375°F (190°C). Score the skin of the duck breasts in a crosshatch pattern (don’t cut into the meat). Season lightly with black pepper. Place duck breasts skin-side up in a baking dish. Bake 18–25 minutes (timing depends on thickness) until internal temperature reaches about 135–140°F (≈57- 60ºC) for medium-rare or your preferred doneness. Remove duck and let it rest for 5–10 minutes. While it rests, make the glaze: in a small saucepan, whisk together juice, zest, kōme shōyu, honey, and olive oil. Simmer 3–5 minutes until slightly thickened. Slice duck and spoon glaze over the top before serving. Carrots Vichy Recipe Yields: 2 servings Ingredients 3 organic carrots, peeled and oblique cut 1 tablespoon organic coconut oil Purified water Black pepper, to taste Garlic powder, to taste Cooking Instructions In a saucepan over medium heat, melt coconut oil. Add carrots and sauté 2–3 minutes. Add purified water, cover, and simmer until tender. Season with black pepper and garlic powder before serving. Roasted Brussels Sprouts Recipe Yields: 2 servings Ingredients 1 cup organic Brussels sprouts, halved Organic extra virgin olive oil Black pepper, to taste Garlic-herb seasoning, to taste Cooking Instructions Preheat oven to 400°F (200°C). Spread Brussels sprouts evenly on a baking sheet. Season with oil, black pepper, and garlic-herb seasoning. Roast 20–25 minutes until tender and lightly browned. Mashed Japanese Sweet Potatoes Recipe Yields: 2 servings Ingredients 2 Japanese sweet potatoes (white-fleshed), peeled and cubed Organic oat milk, as needed Black pepper, to taste Garlic powder, to taste Cooking Instructions Bring a pot of water to a boil. Add sweet potatoes and cook 15–20 minutes until fork-tender. Drain thoroughly. Mash with oat milk, black pepper, and garlic powder until smooth and creamy. Cheers! Gini x 12 April 2026

Shrimp Pad Thai Recipe Yields: 2 servings Ingredients 2 tablespoons kōme shōyu (rice-based shōyu) 1 tablespoon organic maple syrup 2 tablespoons rice vinegar 1 tablespoon hot chili sauce 7 ounce gluten-free pad thai noodles ½ organic onion, thinly sliced 2 cloves organic garlic, minced 6–8 shishito peppers, sliced 1 cup organic broccoli florets 8–10 shrimp, peeled and deveined 1 cup organic bean sprouts 1 organic lime, washed and cut into wedges Black pepper, to taste Garlic powder, to taste Cooking Instructions Cook the gluten-free pad thai noodles according to package instructions. Drain and set aside. In a small bowl, mix kōme shōyu, maple syrup, rice vinegar, and hot chili sauce. Set aside. Heat a large pan over medium heat. Add shrimp and season lightly with black pepper and garlic powder. Cook 2–3 minutes per side until pink and cooked through. Remove and set aside. In the same pan, sauté onion and garlic for 1–2 minutes until fragrant. Add shishito peppers and broccoli. Cook 3–4 minutes until slightly tender but still crisp. Return shrimp to the pan. Add cooked noodles and pour sauce over everything. Toss well to coat and cook for 2–3 minutes until heated through. Stir in bean sprouts and cook 1 more minute. Serve immediately with fresh lime wedges. Cheers! Gini x 5 April 2026

Chicken Kinpira Recipe Yields: 4 servings Ingredients 1 organic gobō (burdock root), peeled and julienne cut 1 organic carrot, peeled and julienne cut 1 tablespoon organic avocado oil ½ pound organic chicken, cubed 1 cup komatsuna (Japanese spinach), washed and roughly chopped Garlic herb seasoning, to taste Ground ginger, to taste Black pepper, to taste Himalayan pink salt, to taste Green onions, for garnishing Red pepper flakes, to taste (optional) Sauce ¼ cup purified water 2½ tablespoons kōme shōyu (rice-based sh ōyu) 1 tablespoon organic raw cane sugar 1 tablespoon sake 1 tablespoon mirin (sweet, low-alcohol Japanese rice wine) Cooking Instructions Heat avocado oil over medium heat. Add chicken and season lightly with salt and black pepper. Cook until internal temperature is 165ºF (≈74ºC) Add gobō and carrot. Stir-fry for 3–4 minutes until slightly softened. Stir in garlic herb seasoning and ground ginger. Add water, shōyu, sugar, sakē, and mirin. Stir well and bring to a gentle simmer. Reduce the heat to medium-low and cook for 8–10 minutes, stirring occasionally, until most of the liquid has reduced and the vegetables are tender but still slightly crisp. Add Japanese spinach and cook for 1–2 minutes until just wilted. Sprinkle red pepper flakes if using. Adjust seasoning with additional salt or shōyu if needed. Garnish with green onions and serve warm. Cheers! Gini x 29 March 2026

Loco Moco with a Japanese Twist Recipe Yields: 4 servings Ingredients 2 cups cooked brown rice 4 turkey patties Garlic powder, to taste Black pepper, to taste 4 large organic, cage-free eggs Green onions, for garnishing Gravy 1 packet gluten-free organic brown gravy mix 1 tablespoon kōme shōyu (rice-based sh ōyu) 1 ½ cups purified water ½ medium onion, Lyonnaise cut 2 cloves garlic, sliced ½ cup shiitake mushrooms, thinly sliced Cooking Instructions Cook brown rice in a rice cooker or on a stove, and set aside. Bake turkey patties at 350ºF (≈176ºC) for 20 minutes or until the internal temperature is 165ºF (≈71ºC). In a frying pan, sliced onion for 2–3 minutes until softened. Add garlic and shiitake mushrooms and cook another 2–3 minutes until fragrant. Whisk gluten-free brown gravy mix with purified water. Pour into the pan with the vegetables. Bring to a gentle simmer, stirring until thickened. Stir in kōme shōyu and simmer 1–2 more minutes. In a separate pan, cook eggs over medium heat until whites are set, but yolks remain soft and slightly runny (over-easy). To assemble: place a scoop of brown rice in each bowl, top with a turkey patty, spoon mushroom kōme shōyu gravy generously over the patty, then place an over-easy egg on top. Garnish with sliced green onions and serve immediately. Cheers! Gini x 22 March 2026

Highlights of Today’s Post Gratitude. A moment of reflection. “ ToL ” Original Recipe: Chicken Long Rice. A Moment of Gratitude For years, I struggled with chronic hives and pain. Some days, the itching felt endless. Other days, the pain felt unbearable. I felt frustrated and helpless, often wondering if I’d ever see a light at the end of what felt like a very dark and long tunnel. I tried numerous remedies and diets, but all fell short at some point. I have tried Reiki, physical therapy, red light therapy, back aids, seating supports, various supplements, antihistamine medication, and being on a plant-based and pescatarian diet. It was exhausting—physically, emotionally, mentally, and financially. I realized just how much small health struggles affected my life, from my mood to my energy, my focus, and even my confidence. Recently, after taking methylated B vitamins and committing to a strict low-histamine, gluten-free, dairy-free, and soy-free diet, I finally started to notice some improvements. The itching has eased, my body aches are less frequent, and my energy has improved. It’s not perfect—but it feels like a breakthrough. Those small signs of progress have reminded me how powerful even tiny steps forward can be. Life isn’t perfect, and not everything will go our way. But I’ve learned that choosing to focus on what is  improving can make a world of difference. And count my blessings even if I'm in a rough season. Gratitude isn’t just for the big wins—it’s for the quiet victories, the small moments that gesture growth and healing. A Taste to Ponder What’s one part of your life that may not be perfect, but is slowly improving—something you can feel thankful for today? Chicken Long Rice Recipe Yields: 6–8 servings Ingredients 1 tablespoon organic extra virgin olive oil 8 ounces sweet potato vermicelli noodles (plain vermicelli noodles are also fine) 2 pounds organic boneless chicken thighs, cut into bite-sized pieces 2 quarts organic low-sodium chicken broth 1 large organic onion, peeled and lyonnaise cut 1 organic garlic bulb, peeled and minced 1 bunch of Japanese mustard greens Green onions, sliced, for garnishing Hawaiian salt, to taste Garlic powder, to taste Black pepper, to taste Kitchen Equipment Mixing bowls/cups/spoons for mise en place ingredients Measuring cups/spoons Cutting board Chef knife Medium-size bowl Colander Large stock pot with lid Wooden spoon Ladle Tongs Bowls and chopsticks (or forks) for serving Cooking Instructions Sanitize the kitchen (sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, computer, etc.). Fill a pot with water and bring to a boil. Add vermicelli noodles and cook. Drain water into a colander. Set aside noodles. Wash and prepare the vegetables. Peel and slice the onion. Peel and mince garlic. Chop the mustard greens. Slice chicken into bite-sized pieces. Mise en place ingredients. In a large stock pot, place chicken pieces and pour in chicken broth. Bring to a gentle boil, then reduce to a simmer. Skim off any foam that rises. Add onion and garlic. Add noodles and mustard greens to the pot. Simmer for another 10 minutes, until the noodles are tender and have absorbed the flavors. Add seasonings to taste. Serve the dish into bowls. Garnish with sliced green onions. Serve immediately as a main or side dish. Cheers! Gini x 21 December 2025

Takenoko Gohan Recipe Yields: 4 servings Ingredients 3 cups cooked organic brown rice 1 cup organic takenoko (bamboo shoots), medium diced, divided 8–10 chicken meatballs 1 cup mizuna (Japanese mustard greens), washed and chopped ½ cup organic onions, peeled and medium diced 2 cups purified water, divided 2 tablespoons kōme shōyu (rice-based shōyu), divided Organic dried garlic granules, to taste Garlic-herb seasoning, to taste Green onions, for garnishing Cooking Instructions Place the brown rice in the rice cooker, along with the onions, takenoko, and seasonings. If all the takenoko cannot fit in the rice cooker pot, set the extra aside. Add 2 tablespoons of kōme shōyu to the rice cooker pot. Place the chicken meatballs in a pot. Fill the pot with purified water and add 1 tablespoon of kōme shōyu. If there is extra takenoko, add it to the pot with the chicken meatballs. Bring to a boil and cook until the meatballs are fully cooked, about 8–10 minutes. Drain the meatballs and takenoko from the pot and set aside. Wash and chop the mizuna. Gently fold the boiled chicken meatballs and takenoko into the cooked rice mixture. Sprinkle the mizuna and green onions on top of the rice mixture before serving. Cheers! Gini x 15 March 2026

Ozōni Recipe, Version 2 (Inspired by my aunt's mother-in-law) Yields: 4 servings Ingredients 1 pound organic chicken thighs, minced 1 organic carrot, peeled and medium diced 1 organic gobō (burdock root), peeled and medium diced 1 cup sliced organic dried shiitake mushrooms 1 package shirataki noodles, rinsed Soup Base 5 cups purified water ¼ cup k ō me shōyu (rice-based shōyu) ¼ cup sake ¼ cup mirin (sweet, low alcohol Japanese rice wine) 1 tablespoon organic raw sugar Garlic powder, to taste Ginger powder, to taste Black pepper, to taste Optional Toppings & Ingredients ½ cup mizuna  (Japanese mustard greens) ½ cup shungiku  (chrysanthemum leaves) 1 cup cooked soba (buckwheat noodles) Cooking Instructions Add water and chicken thighs to a pot. Bring to a gentle boil, then lower to a simmer and cook for 30–40 minutes until the chicken is cooked through. Skim chicken fat that rises to the surface. Add carrot, gobō, shiitake mushrooms, and shirataki. Simmer for 10–15 minutes until vegetables are tender. Add sake, gluten-free rice shōyu, mirin, sugar, garlic powder, and ginger powder. Stir well and bring back to a gentle boil. Boil mochi separately in another pot with water and some of the soup base until the mochi is soft and floats to the top. Place one piece of mochi into each bowl and ladle soup and ingredients over it. Add optional toppings if using and serve warm. Cheers! Gini x 25 January 2026

Harusame Salad Recipe Yields: 4 servings Ingredients 1 cup organic carrots, peeled and bâtonnet cut   1 packet of harusame noodles, boiled 2 cups organic mizuna (Japanese mustard greens), washed and chopped ¼ cup red onion, peeled and medium diced 2 cups shredded cabbage Dressing 1½ tablespoons raw cane sugar 3 tablespoons kōme shōyu (rice-based shōyu) 2 tablespoons mirin (sweet, low alcohol Japanese rice wine) 2 tablespoons rice vinegar ¼ teaspoon black pepper ¼ teaspoon garlic pepper ¼ teaspoon Himalayan pink salt Toppings (optional) 2 tablespoons green onions, sliced 1 tablespoon dried garlic chips 1 tablespoon hoshi ebi (dried shrimp) Cooking Instructions Boil the harusame noodles according to the package instructions. Drain well and allow to cool completely. In a large bowl, combine carrots, mizuna, red onion, and shredded cabbage. Add cooled harusame noodles and gently toss to distribute evenly. In a small bowl, whisk together raw cane sugar, kome shōyu, mirin, rice vinegar, black pepper, garlic pepper, and Himalayan pink salt until fully dissolved. Pour dressing over the salad and toss until evenly coated. Top with green onions, dried garlic chips, and hoshi ebi if using. Serve chilled or at room temperature. Cheers! Gini x 1 February 2026