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 kome shōyu (rice-based shōyu) 2 tablespoons mirin 2 tablespoons rice vinegar ¼ teaspoon black pepper ¼ teaspoon garlic pepper ¼ teaspoon Himalayan pink sa

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) E bi (shrimp), cooked, sliced in half, as needed I kura (salmon roe), as needed T akuan (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 Org

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 kome shōyu (rice-based shōyu) ¼ cup sake ¼ cup mirin 1 tablespoon organic raw sugar Garlic powder, to taste Ginger powder, to tast

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. Bri