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

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

Hashtags Explained! In case you were wondering, this post will explain the meanings behind each daily hashtag in my Facebook and...