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 rice

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

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