Lomi Lomi Salmon Recipe Yields: 6 servings Ingredients 1 pound wild salmon, skin removed, finely diced, seared 2 cups organic tomatoes, diced (mix of cherry and regular) 1 cup onion, peeled and small diced ½ cup green onions, thinly sliced Hawaiian salt Cooking Instructions Sprinkle Hawaiian salt onto both sides of the wild salmon. Chill in the fridge overnight. Next day, rinse salt from the salmon and pat dry. Dice and slightly sear on the stove. Add tomatoes, onion, and green onions. Gently fold all ingredients together until well combined and slightly softened. Cover and refrigerate for at least 1 hour to allow flavors to marinate before serving. Kālua Pig Recipe Yields: 8 servings Ingredients 4 pounds pork butt, shredded Hawaiian salt 1 teaspoon garlic powder 1 teaspoon black pepper 1 tablespoon [Kiawe wood] liquid smoke Cooking Instructions Rub the pork butt evenly with Hawaiian salt, garlic powder, and black pepper. Drizzle the kiawe wood liquid smoke over the pork and massage to coat thoroughly. Place pork in a covered baking dish at 325°F (165°C) for 3½–4½ hours, depending on the size and thickness of the pork butt. Internal temperature will be around 195–205°F (90–96°C) for perfect shredding Remove pork butt to shred. Return shredded pork to the cooking liquid. Best paired with lomi salmon and rice. Cheers! Gini x 8 March 2026

Ozōni Recipe (Inspired by my late paternal grandmother) Yields: 4 servings Ingredients 1 cup organic carrots, peeled and bâtonnet cut   ¾ cup organic gobō (burdock root), peeled and bâtonnet cut   ¾ cup organic takenoko (fresh bamboo shoots), julienne cut Pack of organic dried sliced shiitake mushrooms, soaked (keep marinated water for soup base) 12 ounce organic chicken, cut into bite-sized pieces Mochi (rice cakes) Soup Base 4 cups organic chicken broth 1 cup liquid from soaked shiitake mushrooms K ō me shōyu (rice-based shōyu), to taste Garlic powder, to taste Black pepper, to taste Optional Toppings & Ingredients ½ cup mizuna (Japanese mustard greens), washed and chopped ½ cup shungiku (chrysanthemum leaves), washed and chopped 1 cup cooked soba (buckwheat noodles), boiled Cooking Instructions Soak dried shiitake mushrooms in warm water for 20–30 minutes. Keep marinated water for the broth. In a pot, combine chicken broth and reserved shiitake liquid. Bring to a gentle simmer. Add chicken and cook until just cooked through. Add carrots, gobō, takenoko, and sliced shiitake mushrooms. Simmer until vegetables are tender. Season with shōyu to taste. 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. There's a vegan version of ozōni that was published on 29 December 2024. Cheers! Gini x 18 January 2026

Ehōmaki Recipe (Eaten on Setsubun , date varies annually, between 2-4 February) Ingredients Cooked organic brown and red rice blend, cooled, as needed 1 sheet nori (seaweed) Ebi (shrimp), cooked, sliced in half, as needed Ikura (salmon roe), as needed Takuan (pickled daikon), bâtonnet cut , as needed Organic c arrots, peeled and bâtonnet cut , as needed Organic m izuna (Japanese mustard greens), washed and chopped, as needed Green onions, thinly sliced, as needed Organic onions, peeled and Lyonnaise cut, as needed Cooking Instructions Lay one sheet of nori shiny-side down on a sushi bamboo mat. Evenly spread half of the rice over the nori, leaving about 1 inch uncovered at the top edge. Arrange ebi, ikura, takuan, carrots, mizuna, green onions, and onions horizontally across the center of the rice. Roll tightly from the bottom, keeping the fillings centered, and seal the edge gently. Repeat with the remaining ingredients. Serve whole and uncut, traditionally eaten quietly while facing the year’s lucky direction (2026: south-southeast, approximately 157º). Cheers! Gini x 1 February 2026

Japanese-Mexican Taco Salad Recipe Yields: 4 servings Ingredients 1 tablespoon extra virgin olive oil 1 cup cooked multigrain rice 1 pound organic lean ground turkey 1 cup organic chickpeas, drained (reserve liquid) 1 cup mizuna (Japanese mustard greens), chopped ½ cup organic onions, small dice ½ cup organic carrots, julienned or grated ½ cup  shishitō peppers, sliced 2 tbsp gluten-free, organic taco mix 1 tbsp kōme shōyu (rice-based shōyu) ¼ cup chickpea liquid (aquafaba) Salsa, as needed Cooking Instructions Cook multigrain rice in a rice cooker or on the stove. Set aside to cool slightly. In a pan over medium heat, add olive oil and cook ground turkey until fully cooked and lightly browned. Add onions, carrots, and shishitō peppers to the pan. Cook until vegetables are just tender. Stir in chickpeas and cook for 1–2 minutes. Add taco mix, kome shōyu, and chickpea liquid. Stir well and simmer briefly until evenly coated and lightly saucy. In a large bowl, add mizuna and top with warm rice. Spoon the turkey-chickpea taco mixture over the salad and toss gently before serving. Cheers! Gini x 15 February 2026

Chirashizushi Recipe Yields: 4 servings Ingredients: 2 cups cooked brown rice ¼ cup rice vinegar 2 tablespoons organic raw cane sugar 1 teaspoon Hawaiian salt 6 ounce sashimi -grade maguro (tuna), sliced 4 ounce cooked ebi (shrimp), chopped 4 ounce cooked ika (squid), chopped 4 ounces cooked hamaguri (clam), chopped ¼ cup ikura (salmon roe) ¼ cup tobiko (flying fish roe) 1 small organic carrot, peeled and julienned Green onions, for garnishing Cooking Instructions: Cook rice in a rice cooker or on the stove. In a small saucepan, gently heat rice vinegar, sugar, and salt until dissolved. Do not boil. Transfer the cooked rice to a large bowl. Fold the vinegar mixture into the warm rice using a slicing motion. Let cool to room temperature. Divide the seasoned rice into 4 bowls. Arrange topping ingredients evenly over the rice. Sprinkle green onions over the top just before serving. Cheers! Gini x 1 March 2026

Garlic Chicken Brown Rice Recipe Yields: 4 servings Ingredients 1 pound organic ground chicken 1 cup cooked brown rice 4 cloves organic garlic, minced 1 organic onion, peeled and cut into fourths 1½ cups organic green beans, cut into bite-size pieces 1 cup organic carrots, peeled and bâtonnet cut 2 tablespoons organic extra virgin olive oil Cooking Instructions Cook the brown rice in a rice cooker or on the stove. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the onion and sauté for 4–5 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Add the ground chicken, breaking it up as it cooks, and cook until no longer pink. Add the carrots and green beans and cook for 5–7 minutes until tender. Add the cooked brown rice and the remaining 1 tablespoon of olive oil, stirring until evenly combined and heated through. Remove from heat and serve warm. Cheers! Gini x 22 February 2026

Nanakusa-Gayu Recipe (Eaten every 7 January) Yields: 2 servings Ingredients 1 pack of nanakusa (seven herbs: seri, nazuna, gyogō, hakobera, hotokenoza, suzuna, and suzushiro ), rinsed and finely chopped ½ cup brown rice 4 cups organic chicken broth 1 bulb organic garlic, sliced Hawaiian salt, to taste Black pepper, to taste Garlic powder, to taste Green onions, sliced, for garnishing Cooking Instructions Rinse the brown rice and place it in a pot with the chicken broth. Bring to a gentle boil, then lower to a simmer and cook uncovered until the rice is very soft and porridge-like, about 40–45 minutes, stirring occasionally. Another alternative is cooking the rice in a rice cooker first and then adding it to a pot of chicken broth to soften to a porridge-like texture. Add the sliced garlic and seasonings, and continue simmering for 2–3 minutes. Stir in the chopped seven herbs and cook until soft. Serve warm, topped with green onions. Cheers! Gini x 18 January 2026

Gōya & Daikon Yakisoba Recipe Yields: 2 servings Ingredients 6 ounces rice flour yakisoba noodles 1 tablespoon extra virgin olive oil 2 cloves garlic, chopped ½ cup onion, peeled and medium diced ½ cup gōya (bitter melon), seeds removed and medium diced ½ cup daikon (radish), large diced 6 ounces ground beef 1 tablespoon fresh yuzu juice (or to taste) Yuzu zest, to taste Garlic pepper, to taste Garlic-herb seasoning, to taste Himalayan pink salt, to taste Black pepper, to taste Green onions, sliced for garnishing Cooking Instructions Cook the rice flour yakisoba noodles according to package instructions. Drain and set aside. Heat olive oil in a large pan over medium heat. Add garlic and onion and sauté until fragrant and softened. Add ground beef and cook, breaking it up, until fully browned. Add gōya and daikon and cook for 3–4 minutes, until just tender but still slightly crisp. Add the cooked noodles to the pan and gently toss to combine. Add seasonings to taste. Drizzle in yuzu juice, and yuzu zest, toss lightly, and remove from heat. Garnish with green onions and serve warm. Cheers! Gini x 18 January 2026

Highlights of Today’s Post Does routine=stability? A moment of reflection. “ ToL ” Original Recipe: Taco Rice. Restless in Routine They say routine builds stability — that it reduces anxiety and provides control and management during stressful times. And maybe that’s true… for some. But for me, routine can feel like a slow fade. The same steps, the same meals, the same rhythm — until life starts to feel flat, like I’m just going through the motions. It’s safe, yes. But safe doesn’t always mean fulfilling. After a while, I feel restless, a little trapped, and honestly… a bit sad. I don’t always like change. It scares me — the unknown, the uncertainty, the risk of messing things up. And yet, I know I need it. Trying new things and adding little pieces to my life’s journey keeps me growing, curious, and alive. It reminds me that even when life feels routine, there’s still room for discovery, adventure, and small sparks of joy. That’s why my “Taste of Life” blog keeps evolving, too. Because life isn’t meant to stay still, and neither are we.Even routine benefits from a little spice — a reminder that growth, curiosity, and joy are always possible. A Taste to Ponder When was the last time you let something new into your life? Taco Rice Recipe Yields: 2 servings Ingredients 2 cups cooked organic brown rice 1 cup organic arugula ½ pound organic ground beef ½ cup organic dairy-free cheese ½ cup organic salsa ½ small organic onion, peeled, medium diced 1 tablespoon organic olive oil Garlic powder, to taste Garlic herb seasoning, to taste Black pepper, to taste Kitchen Equipment Mixing bowls/cups/spoons for mise en place (“everything in its place”) ingredients Measuring bowls/cups/spoons Cutting board Chef knife Medium skillet Wooden spoon or spatula Rice cooker Rice paddle Serving bowls Cooking Instructions Sanitize the kitchen (sink, faucets, countertops, stovetop, cupboard handles, smart devices, computer, etc.). Peel and chop onions. Mise en place ingredients. Wash and cook brown rice in a rice cooker. Heat olive oil in a medium skillet over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes. Add ground beef to the skillet and cook until browned, breaking it apart with a spoon. Add seasonings to taste. Once cooked, remove from heat and set aside. In serving bowls, layer the base with warm brown rice. Top with arugula, ground beef mixture, and dairy-free cheese. Spoon salsa over the top. Serve immediately. Cheers! Gini x 28 December 2025

Highlights of Today's Post: Resonated challenges. A moment of reflection. " ToL " Original Recipe: Haupia. Learning to Be Vulnerable If I had to choose one challenge I’ve faced recently, it’s a balance of trying to juggle work, personal life, errands, and still finding time to care for myself. Some days, it all feels like too much. I’ve learned that sometimes balance means letting things go — skipping errands, eating out instead of cooking, or taking a break from the blog. Self-care has always been important to me, ever since it was stressed so many times in graduate school and in conversations amongst social work practitioners. And then there are the emotions I don’t always talk about — guilt, resentment, or bitterness. They’re not pretty, and they’re not easy to admit. But they’re real. They remind me I’m human, doing my best, sometimes falling short, and still showing up anyway. Those days where I encounter those feelings, I remind myself to give myself patience, grace, self-love, and forgiveness. I'm still growing. A Taste to Ponder What are some resonated challenges you've been dealing with? Feel free to leave a comment. Haupia Recipe Yields: 4 servings Ingredients 4 tablespoons cornstarch 1 teaspoon organic coconut sugar 1/4 cup organic raw cane sugar 1 can organic coconut milk (13.5 oz or 400 ml) Kitchen Equipment Mixing bowls/cups/spoons for mise en place ("everything in its place") ingredients Measuring bowls/cups/spoons Whisk Medium saucepan Rubber spatula Small baking dish or pan (8"x8") Knife Plates Forks Cooking Instructions Sanitize the kitchen (sink, faucets, countertops, stovetop, cupboard handles, smart devices, computer, etc.). Mise en place ingredients. In a mixing bowl, combine cornstarch, coconut sugar, and raw cane sugar. Gradually whisk in the coconut milk until the mixture is smooth and no lumps remain. Pour the mixture into a medium saucepan. Cook over medium heat, stirring continuously with a rubber spatula to prevent sticking. Continue stirring until the mixture thickens to a pudding-like consistency (about 8–10 minutes). Once thickened, immediately pour the haupia mixture into a small baking dish. Smooth the top evenly with a spatula. Allow to cool at room temperature, then refrigerate for at least 2 hours until firm. Cut into squares and serve chilled. Cheers! Gini x 14 December 2025

Highlights of Today’s Post Small changes unexpectedly lead to bigger ones. A moment of reflection. “ ToL ” Original Recipe: Salmon Veggie Rice Bowl. Starting Small, Growing Bigger Than Expected When I first started blogging in 2015, it was just for me—a place to share the meals I cooked, the dishes I enjoyed, and maybe even a few of my restaurant favorites. It began small, but it’s slowly grown bigger over time than I ever imagined. Somewhere along the way, the former Foodnista Soul blog became more than just food. Hence, Taste of Life was born. It became a space to talk about things that matter — my seven pillars of this blog. I realized that my stories and thoughts could help others feel seen, too, because no one should feel alone in their thoughts and experiences. The hope for this platform is that the content resonates with others and helps them live life to the fullest, finding a happy balance amidst the responsibilities we have in life. A Taste to Ponder What's something that started off small, but grew into something bigger? Feel free to leave a comment. Salmon Veggie Bowl Recipe Yields: 4 servings Ingredients 1 pound wild salmon fillets 2 tablespoons organic extra virgin olive oil 2 medium organic carrots, peeled and bâtonnet cut   6 ounces shiitake mushrooms, cleaned and sliced 2 small bok choy, washed and chopped 1 large organic onion, peeled and lyonnaise cut 4 cloves organic garlic, peeled and minced 2 tablespoons mirin 2 tablespoons sake 2 tablespoons kome shōyu (rice-based shōyu) Garlic herb seasoning, to taste Garlic powder, to taste Black pepper, to taste 2 cups organic brown rice 4 cups purified water (for rice) Green onions (optional for garnishing) Italian parsley (optional for garnishing) Kitchen Equipment Mixing bowls/cups/spoons for mise en place (“everything in its place”) ingredients Measuring bowls/cups/spoons Cutting board Chef knife Vegetable peeler Colander Bowl Paper towels Rice cooker or pot with lid Large skillet or nonstick pan Wooden spoon or spatula Tongs Plates Forks Knives Cooking Instructions Sanitize the kitchen (sink, faucets, countertops, stovetop, cupboard handles, smart devices, computer, etc.). Wash, peel, and julienne carrots. Clean and slice shiitake mushrooms. Wash and chop bok choy. Peel and slice the onion. Peel and mince garlic. Rinse brown rice in a bowl until water runs mostly clear. Cook brown rice in a rice cooker or pot with purified water until tender (about 35–40 minutes on the stovetop, or per rice cooker setting). Mise en place ingredients. Pat salmon fillets dry with paper towels. Season both sides with garlic herb seasoning, garlic powder, and black pepper. Heat olive oil in a large skillet over medium heat. Sear salmon fillets skin-side down first, about 3–4 minutes per side, until golden and cooked through (145ºF / 63ºC). Remove and set aside. In the same skillet, add a small drizzle of olive oil if needed. Sauté onions and garlic until fragrant. Add carrots and shiitake mushrooms; stir fry for 2–3 minutes. Add bok choy, mirin, sake, and shoyu made with rice. Stir well and simmer briefly until vegetables are tender and the sauce is slightly reduced. Place cooked brown rice into bowls. Top each bowl with sautéed vegetables and a salmon fillet. Drizzle with the remaining pan sauce and serve immediately. Cheers! Gini x 19 October 2025

Chicken Coconut Cream with Soba Noodles Recipe Yields: 4 servings Ingredients 1 pound organic chicken tenderloins 1 tablespoon organic extra virgin olive oil 8 ounces organic shiitake mushrooms, rinsed and sliced 1 large organic onion, peeled and medium diced 2 cups organic coconut milk 1 organic lemon, washed and sliced into wedges 2 tablespoons fresh organic Italian parsley, washed and chopped 1 tablespoon coconut flour (for thickening the sauce) Garlic herb seasoning, to taste Garlic powder, to taste Black pepper, to taste 1 packet of soba noodles (buckwheat noodles), boiled Purified water Kitchen Equipment Mixing bowls/cups/spoons for mise en place ("everything in its place") ingredients Measuring bowls/cups/spoons Cutting board Chef knife Colander Bowl Large skillet Medium pot (for soba noodles) Wooden spoon or spatula Tongs Plates Forks Knives Cooking Instructions Sanitize the kitchen (sink, faucets, countertops, stovetop, cupboard handles, smart devices, computer, etc.). Wash and slice shiitake mushrooms. Peel and slice the onion. Wash and slice the lemon into wedges. Wash and chop the fresh Italian parsley. Cook soba noodles in boiling purified water according to package instructions or until al dente. Drain in a colander and set aside. Mise en place ingredients. Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet, season with garlic herb seasoning, garlic powder, and black pepper, both front and back. Cook until lightly browned and fully cooked at 165ºF (74ºC). Remove chicken and set aside. In the same skillet, sauté the onions and mushrooms until fragrant and softened. Sprinkle coconut flour. Add coconut milk and stir to combine. Simmer gently for 3 to 5 minutes. Sauce will thicken. Return cooked chicken to the skillet, and toss to coat it with the coconut cream sauce. Squeeze lemon wedges over the dish and sprinkle with chopped Italian parsley. Serve coconut chicken over cooked soba noodles immediately. The Quiet Yearning for Connection I’ve been thinking a lot about connection lately—how deeply humans long to be seen, understood, and met where they are. I value connection in every part of life, from my closest relationships to small, everyday exchanges with the world. I’m deeply grateful for the people in my circle—family and close friends—who consistently show up, love wholeheartedly, and remind me what meaningful connection feels like. Their presence, their wisdom, their quiet strength—all of it has shaped who I am. And I keep learning from them as I grow. Yet beneath that gratitude, there’s also a quiet yearning to find a lifelong partner who feels like home—someone to share life’s moments with—the lighthearted, the challenging, and everything in between. Someone to create memories, share laughter, give and receive support, and grow together while still growing individually. Sometimes that dream feels distant, especially in a world prioritizing superficial connections over depth. But I’ve learned that yearning doesn’t mean lack. It can also mean aliveness—a reminder that I still believe in something real, something meaningful. And one thing about me is that I’m persistent and tenacious. Even when hope feels faint, I keep moving forward. I remind myself that real connection begins with genuineness, whether with a friend, a partner, or even within myself. It starts with showing up as I am, even when that feels vulnerable. Vulnerability isn’t weakness; it’s about authentic connection and growth. Being open means being real, naming the things we often keep hidden, and trusting that someone else might whisper, “me too.” Cheers! Gini x 12 October 2025