Aloha, 2022!

Hau’oli Makahiki Hou!

Happy New Year! We are so blessed to have a fresh new start every January 1st, and rather, every day when the clock strikes midnight. We have so many opportunities to “begin again.”

Twenty-two resolutions

Every year, I make a list of resolutions. These are mine for 2022.

  1. Listen intently to my body and follow what she’s telling me.
  2. Continue making a difference.
  3. Set smaller and more reasonable goals.
  4. Do at least one self-care practice daily.
  5. Lower the stress levels.
  6. Continue inspiring and motivating others.
  7. Discover my inner-most being.
  8. Take it easy.
  9. Continue learning, growing, and soaring.
  10. Hydrate with lots of water.
  11. Fill my heart, mind, and soul with hope and love.
  12. Give and receive grace.
  13. Let go of what I can’t control.
  14. Pace myself.
  15. In all that I am and in everything I do, be humble.
  16. Give thanks to God and the universe.
  17. Take life to new levels.
  18. Travel. Oh, how I miss traveling.
  19. Discover new passions.
  20. Take a nice, long, relaxing bath once a week.
  21. Deeply breathe in the positive, and slowly or forcefully breathe out the negative.
  22. Always forgive because forgiveness is what sets us free.

New Year’s family tradition

I would like to highlight a staple dish my family and I eat every day New Year’s Day- ōzoni. It’s Japanese mochi soup.


Everyone has their version of making ōzoni. We make ours with the following ingredients.

  • Shoyu
  • Chicken broth
  • Water
  • Shiitake mushroom marinade (mushrooms soaked in water)
  • Shiitake mushrooms
  • Chicken
  • Pork
  • Carrots
  • Gobo (burdock roots)
  • Bamboo shoots
  • Mochi
  • Soba (buckwheat noodles- optional)
  • Mizuna (Japanese mustard greens) or shingiku (chrysanthemum) leaves for garnishing

Production steps

  1. Soak the entire package of dried shiitake mushrooms in a bowl of water.
  2. Wash, peel, and cut the vegetables.
  3. Cut the chicken and pork into cubes.
  4. Cook the meat in a large pot and season with salt and pepper.
  5. Add in the chicken broth and shiitake mushrooms + water it was soaked in.
  6. Add shoyu, to taste.
  7. Add carrots, gobo, and bamboo shoots.
  8. Let everything come to a boil.
  9. Let soup cool and set overnight.
  10. The next day, boil the soba noodles in a pot.
  11. Reheat ōzoni soup pot on the stove.
  12. In another small sauce pot, add water and some ōzoni soup to cook the mochi.
  13. Pour soup into bowls.
  14. Once the mochi is cooked (soft), transfer them to served bowls.
  15. Add soba if desired and garnish soup with shingiku or mizuna leaves.

Ōzoni’s meaning

Ōzoni symbolizes good luck for the new year. Eating soba symbolizes long life. The Japanese believe in various foods representing good luck, good health, and long life, which I love and appreciate so very much. The Asian culture, and in particular, Japanese culture, is rooted in richness and has so much history.

Here’s an interesting article that explains ōzoni:

Hopeful in 2022

Wishing everyone copious amounts of hope, stability, good health, success, prosperity, happiness, and peace in 2022. Let this be YOUR year! Don’t let anything hold you back!

Cheers to a grand 2022!

FS x

Japanese New Year tradition

Happy New Year or あけましておめでとうございます。

In the Japanese culture, we have ozōni (mochi soup) that symbolizes good luck, as well as some other Japanese dishes. When I was younger, my grandma made all kinds of Japanese dishes for New Year’s Eve and Day. Unfortunately, the recipes were all “in her head.” She didn’t write them down before she had passed. So my family and I don’t eat all the different foods she used to make before. But the main thing we know how to make is the ozōni.

For 2020, I will be handed the baton to continue the ozōni tradition. I’m excited to experiment a bit and make the soup my own. Look out for that post in the near future.

I found this article a very interesting read:

I’ve learned that everyone makes their ozōni differently. I’ve got to try different soups over the years and they are indeed different from the mochi soup I eat at home. It even looks different, too.


The soup I eat every year. Recipe that has been in my family for years…


Ozōni from Yajima-Ya Japanese restaurant.

The soup-base, or dashi, I’m always used to eating is dark. It’s a shoyu-based soup. I found it interesting that all the other dashi I’ve tried have all been light, such as the one above. The broth is pretty much clear. They’re all still very delicious. Tastes very different for sure, which I love. It’s wonderful to know that ozōni is very unique. I’m always excited to try other ozōni. I always take advantage of that! Can’t have too much good luck for the new year.

I wish everyone a splendid 2019. It’s going to be an awesome year!