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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

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