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

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

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 1-2" 1 bunch organic mizuna, 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 onions, sliced Kitchen Equipment Mixing b

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

Lemon-Herb Roasted Chicken with Assorted Vegetables & Okinawan Sweet Potato Purée Recipe Yields: 12 servings Ingredients 1 cup organic extra virgin olive oil (1/2 cup each for the chicken pan and the veggie pan) 7 small organic carrots, peeled and chopped 2 large organic onions, peeled and sliced, Lyonnaise cut 1 bulb organic garlic, peeled, leave cloves whole 2 pounds organic chicken thighs 10 small Okinawan sweet potatoes 1 cup organic coconut milk 1/2 cup organic coconut y

Shredded Chicken & Veggie Comfort Soup Recipe Yields: 8 servings Ingredients 1 tablespoon organic extra virgin olive oil 3 small organic carrots, peeled and chopped 1 organic celery stalk, chopped 1 organic yellow squash, peeled and large diced 2 cups organic arugula 64 ounces organic chicken broth (low sodium, if possible) Organic whole chicken, cooked, shredded, and skinless 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 4–5 drops of certified pure, tested grade (CPTG

Garlic-Herb Lamb Skillet with Okinawan Sweet Potatoes and Assorted Veggies Recipe Yields: 5 servings Ingredients 1 tablespoon organic...

THIS  Housemade Pesto Rocks This from-scratch pesto recipe is the best pesto I’ve eaten. I’ve tried countless restaurant and store-bought...

Lentil, Sweet Potato, & Butternut Squash Shepherd’s Pie Recipe Yields: 12 servings Filling 2 cups organic dried green lentils 1...

Turkey Meatball Mediterranean Stir-Fry with Tri-Colored Quinoa Recipe Yields: 7 servings 1–2 tablespoons organic extra virgin olive oil 1...

What is Quick Bread? Making bread is tedious and takes time, particularly the proofing or fermenting part of the process. Quick bread...