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 r

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 Instructi

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 gr

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

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

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)

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 g

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

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 Ga

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

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 fro

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

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 d

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, phys

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. Se

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 Foodnis

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 t

Steak & Mizuna Stir Fry Recipe Yields: 4 servings Ingredients 1 pound grass-fed steak, sliced bite-size pieces 1 bunch organic mizuna (Japanese mustard greens), washed and chopped 1 large organic onion, peeled and sliced 4 cloves organic garlic, peeled and minced 3 tablespoons organic extra virgin olive oil Black pepper, to taste Garlic herb seasoning, to taste Garlic pepper, to taste Himalayan pink salt, to taste 2 cups organic brown rice Purified water (for rice) Green on

Garlic-Peppered Lamb Chops with Smashed Potatoes & Green Beans Recipe Yields: 4 servings Kitchen Equipment Mixing bowls/cups/spoons for...

Chicken & Broccoli Stir-Fry with Rice-Flour Noodles Recipe Yields: 4 servings Stir Fry Ingredients 1 tablespoon organic extra virgin olive oil 1 organic yellow onion, peeled and small diced 1 organic garlic bulb, peeled and sliced 1 pound organic chicken thighs, cubed 1 package organic frozen broccoli Sea salt, to taste Black pepper, to taste Garlic powder, to taste Organic green onions, sliced (for garnishing) 8 oz rice-flour noodles (prepared according to package directions