Food is one of the most important aspects of any culture, and recipes, especially can connect generations of people. They connect the past with the present and allow us to add to the traditions we were born into, while also making them our own. Food has been one of the most prominent ways in which I’ve blended my Japanese and Jewish cultures, so I’m very excited to share my first Nourish Co. All Day zine with you.
Read MoreLast month, I was lucky enough to be part of a panel and marketplace called “Navigating Our Hxistories: An Evening of Multi-Disiplinary Storytelling” in San Francisco’s Presidio. We wanted to create a space for people just like us, where for one of the first times, we could celebrate together and start to establish a sense of pride for who we are and how far we’ve come, thanks to the tireless work of all who came before us…
Read MoreSpring is finally here! The weather is heating up in San Francisco after a particularly chilly winter, I couldn’t be happier. When I was growing up, warmer months meant chilled dishes like soba salad. Soba salad also makes an easy, make-ahead lunch! Here’s my California take on a classic soba salad.
Read MoreI’m a savory person through and through. That’s why I was so excited to find recipes for savory potato kugel a few years back as I scrambled to think of something to bring to one of the first Passover Seders I was invited to. This potato kugel is bright in flavor (and presentation) with the addition of preserved lemons mixed in, and topped with fresh herbs and lemon zest. My favorite part is that it makes a great breakfast during the week of Passover.
Read MoreEarth Day is right around the corner! These days, I try to practice the essence of being kind to the Earth every day. I grew up with a long-standing, low-waste mentality; The Japanese concept of mottainai, which roughly translates to “what a waste!” While I do my best to practice mottainai at home, it is admittedly harder to do so while traveling. Through trial and error, I’ve created a guide with mottainai tips and tricks, as well as a few products that help reduce waste while traveling…
Read MorePurim, the most raucous holiday of the Jewish year is coming up on March 20-21. On Purim, we commemorate being saved with drinking, dressing up in costume, storytelling. Every year my tradition is to create a new take on a batch of Hamantaschen cookies, which are triangular, jam-filled cookies. This year, I’ve created Hawaii-inspired macadamia shortbread cookies filled with guava jam, an ode to my Dad’s upbringing in Hawaii. Enjoy!
Read MoreWhen I was growing up, my Mom would always remind me that “objects have feelings, too, so we must treat them with great care.” As I’ve gotten older and built my own home, I am finally beginning to understand what she meant. Even the smallest, inanimate objects in our home contain special energy and that’s why a family heirloom passed down through the generations can be such a powerful and treasured object. That’s why I am beyond excited to share with you a collection of my favorite objects!
Read MoreYears ago, I found my favorite chocolate chip cookie recipe and to this day, these are still the best chocolate chip cookies I’ve ever tasted. Since then, I’ve made a giant version of these cookies every year for Bryan’s birthday and for countless other life events for friends. As if these cookies couldn’t get any better, I’ve sprinkled matcha salt on them. Enjoy!
Read MoreFor the very first Nourish Co. interview of the year, I am honored to share Jessica’s story with you. In it, she talks about the “beauty and challenge of celebrating our ancient heritages, while simultaneously embracing our modern, multicultural identities.” She shares what marrying into a Chinese family has taught her, her mother-in-law’s famous fish dumpling soup for Chinese New Year, her thoughts on interfaith and interracial marriage, and so much more…
Read MoreWhen we host Shabbat dinner, we always have leftover challah. Since I don’t like sweets in the morning, I created this everything bagel savory challah strata with lox for Shabbat mornings instead. Besides being able to assemble this the night before, the best thing about this recipe is that you can customize it to any amount of challah you have left!
Read MoreOne of the dishes that is a constant on my Japanese New Year table is ちらし鮨, chirashi sushi, or scattered sushi. This beautiful, colorful dish is made of sushi rice with celebratory toppings sprinkled on top. Not just for the New Year’s table, scattered sushi is served on happy, celebratory occasions. My Northern California version incorporates local dungeness crab, which is in season right now.
Read MoreTo symbolize the miracle of the oil that lasted for eight days instead of one, Hanukkah foods are fried in oil. Fried foods can often taste really heavy, so I like to swap out all purpose flour with mochi flour (Japanese glutenous rice flour)…
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