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

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

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