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

A Blend of Local & Japanese Traditions New Year’s is a time to honor my heritage and reflect on the beautiful blend of local and Japanese customs that shape my identity. Growing up Japanese-American in Hawai‘i, I experienced unique and memorable traditions that remain important to me today. Cherished Family Traditions One of the most memorable parts of New Year’s was watching my late paternal grandmother prepare a feast for our family. She cooked tirelessly on New Year’s Eve