Unrivaledkitch Culinary Services

So many things have happened since I last blogged and I am so happy to be back up and running just in time for the holidays. My yoga businesses have been truly paving the way for me to make a culinary come back the last few months and it feels really great to be able to combine my passions into a successful career!

Unrivaledkitch is a offering of love and passion through food and food adventures. I am happy to be working with my partner in life and culinary adventures, Brandon Worrell on this next phase of this blog and business. Brandon is currently working as a private chef, culinary school instructor and has agreed to work with me on some more awesome culinary adventures as the co-owner of Unrivaledkitch. When I created Unrivaledkitch over 7 years ago I started blogging because I wanted a way to connect with others through food and food adventures. To share, be seen and heard through my journeys of culinary delight. I spent a lot of time this last 5 years working on my yoga businesses KimberlyFujitakiyoga.com and Littleheroesyoga.com , which are my passion, pride and joy and I am grateful to be able to combine the two services to help more families in need.

Unrivaledkitch has expanded to offer private in home chef services, meal delivery and catering for small and large events. We are currently serving the Los Angeles and Ventura County areas with these offerings. If you are interested in private dining or chef services please email us at unrivaledkitch@gmail.com

Below is a list of our services and we can be contacted to create a specialized menu for your event. Please email us to be on our mailing list and we are currently accepting inquiries for holiday parties and private events.

In home private chef services: 
1655783_10152737525742142_5244331467708261103_o
Choosing a designated time and date, one chef will come to your home and prepare unique and healthy meals for you with desired items and foods your family enjoys. 
 
You are welcome to purchase the ingredients yourself for us to prepare or we can shop for you for an additional fee of $30 for one store and $15 per store/ farmers market after the first. We find this is especially helpful for new families if shopping yourself is not possible. We can also pick up household items while we are there if you need anything email us and we’ll add it to our list.
 
In home Chef services start at $175 for 3 hours of cooking, cleaning and organizing not including the cost of food. $50 per hour after 3 hours. 
 
In three hours we usually can prepare between 2-4 meals for a couple and prepare snacks and store fresh fruits and vegetables for easy access snacking between meals. 
 
Meals can be prepared organic, local, omnivore, vegetarian, vegan or a combination of all. 

Prepared Meal Delivery:

We also have prepared meal delivery. If you are short on time or can’t be home, we can prepare delicious home cooked food and deliver it ready to reheat to your door.  We would send you menu choices and you can choose what you would like from a variety of dishes from all over the world. You would confirm your order and delivery date and time. 
 
Please email unrivaledkitch@gmail.com for price information

Menus like the one below will be sent out on Friday morning and you have till Saturday at 9pm to make your selections for Monday afternoon or evening delivery. 
Catering and Special Events
Our chefs will create a one-of-a-kind menu for your special party or event. With the holidays coming up there is no better time then now to book your party with Unrivaledkitch. Email us at unrivaledkitch@gmail.com or call  818-231-1293  and we will connect you with one of our chef to create the perfect party for your special occasion. Unrivaledkitch specializes in holiday favorites, children’s birthday parties, corporate events, baby showers, reunions, weddings and everything in between. Our expert chefs have over 15 years of experience cooking for all occasions.
Personal Grocery Shopper
Grocery shopping takes lots of time, money and effort with our already extremely busy lives. Sometimes just getting to the grocery store is our biggest obstacle to eating healthy.  Unrivaledkitch can help aid in the tedious grocery shopping task by making weekly or bi-weekly shopping trips for you and/or your family. With a great variety of markets in our local area and our constant pursuit to find new interesting food resources, Unrivaledkitch has access to the world’s various ingredients, local farmers’ markets, fresh fish and quality meats and cheeses that your local store may not be able to offer. As your home is ready for the week, you’ll have quality ingredients, which are the most important part of a fantastic healthy meal. Your groceries are picked with the highest quality in mind and you and/or your family’s preferences all included in your pre-made shopping list.
Fees include delivery, mileage and shopping time
Fees do not include the cost of groceries
Payment must be received upon delivery

Personal grocery shopping fees are as follows:

$55 plus the cost of groceries for one Grocery Store/ Farmers Market and an additional $30 per grocery store/ farmers market if necessary.
Please contact us for shopping lists and delivery dates. we looks forward to acquainting you with your own Unrivaledkitch!
cooking

Culinary Classes

Kimberly and Brandon are teachers as well as chefs, and have taught so many amazing chefs in their culinary careers. Brandon currently is on staff at Oxnard Community College Culinary Program.  This is a wonderful advantage for willing and eager student to learn to cook in the comforts of your own home or office. We will bring everything you need to learn to make your favorite dishes in the comfort of your own space. Each meal will come with a detailed recipe book and the step by step and hands on instructions for you to create fabulous meals and learn something along the way.

Cooking classes start at $250 for a three course meal plus the cost of ingredients, additional students and menu choices. Share the gift of culinary arts! Email us today to book your cooking class.

14079781_10153605004267142_9030639773871809128_n11270496_10152737526792142_911240438884098848_o14102658_10153605003927142_2085913489883779923_n

YogaDinner

This combination wellness package brings together the best of both of Kimberly Fujitaki’s talents: Cooking and Yoga. With the dinner and yoga combo, we’ll stretch, breathe, connect deeply and have a delectable dinner on the table in the comforts of your own home.  Kimberly will arrive at your home at the scheduled time for your yoga session and after she will use your kitchen to create a deliciously healthy and hearty meal for you to consume. Yoga and dinner is a perfect way to nourish your whole body. A ladies’ night out or date night can be transformed into a magical evening of union and fare—nourishing from the inside out.

Please contact Kimberly to reserve your YogaDinner date
YogaDinner Date Night
1 hour restorative yin yoga practice
2-course meal: appetizer and entrée

$300 for two people*

YogaDinner for three or more

1 hour restorative yin yoga practice

2-course meal: appetizer and entrée

$150 per person after 2*

*Price may vary upon menu customization

Yoga Retreat and Retreat Chef Services

Looking for a wonderful chef for your traveling or local retreat? We have the right person for the job. We create healthy, creative meals for you and your guests to feel inspired and replenished by the delicious foods of the season. Please email us to inquire about retreat chef services for your next get away! Email unrivaledkitch@gmail.com 

For additional information on any Unrivaledkitch Wellness Services, Catering, Private Dining, or Cooking Classes please contact Kimberly by phone 818-231-1293 or by e-mail at Unrivaledkitch@gmail.com.

If you have any questions please feel free to reach out!

Thanks for coming along on this culinary adventure.

Cheers

-Kimberly Fujitaki & Brandon Worrell

Owners and Executive Chefs Unrivaledkitch

Christmas Tamales and Holiday Pozole 2016

That’s the way the holiday starts!

This slideshow requires JavaScript.

Another year of Tamales and Pozole. I am so grateful that I could continue to share these amazing little delicious packages of yumminess with my family. It’s pretty amazing how many tamales I made and always make but when you go through the work of making stocks, sauces, braising meats, roasting veggies and getting everything done you can’t just make 12 tamales. So we ate Tamales and Pozole for a long time and enjoyed them I have some in the freezer for later which is nice too.
img_6982

This year I made

Beef with red and green chili

Carnitas with Red and green chili

Green chili and cheese

Green chili and chicken

img_7004

Pork Pozole

img_6969

We also had carnitas street tacos with fresh tortillas because if you have everything out already why not.

This slideshow requires JavaScript.

 

Sauces came out great and I was really happy with everything. Family enjoyed the fruits of tamale labor and we had a fantastic Christmas. I know that it seems like awhile ago but I truly loved every moment of the holiday season and I wish you all a very happy and healthy 2017.

img_6850 img_6836Cheers

 

-Unrivaledkitch

Oshogatsu Osechi Ryori 2017

img_7141

Happy New Year Everyone!

I am so grateful to have had an amazing season of cooking, togetherness and family time. I am vowing to keep this togetherness and love in mind in 2017. I know no matter how busy I get, how much yoga I am teaching, I will always make this time to have these traditions with my family.  I am so excited to share my favorite meal of the year to start 2017. I hopefully share every year  these traditional and not so traditional Japanese dishes for good luck to our family and friends, things that mean so much to use and that we are grateful to share together. This Year was Adelyns first New Years and we were so happy to have her with us even if she can’t enjoy all the food just yet.

Here are the last 6 years of this family traditions.

2016, 2015, 2014, 2013. 2012, 2011

May 2017 bring joy, togetherness and love to you and your family.

img_7142

Menu

Beef Korokke

Dashi Soy Shrimp

Chicken Katsu

Teryaki Chicken

Inari

Tuna Sashimi

Salmon Sashimi

Char Siu-Style Sliced Pork

Sweet Asian Fried Chicken Wings

Tsukemono

Pork Wontons

Kinpira (sato shoyu gobo and carrots)

Tazukri (candied, dried sardines)

Kamaboko (pink and white Japanese pressed fish cake)

Namasu (pickled carrots and daikon)

Nishime 5-Sided Carrot, 5-Sided Daikon, Kombu (rolled seaweed), Shiitake Mushrooms, Satoimo(taro root), Renkon (lotus root), Takenoko (bamboo shoots), Gobo

Ozoni (New Year’s Japanese Soup) (Kombu, Carrot, Kamaboko, Daikon, Imo [taro root], Renkon [lotus root], and Mochi in Seasoned Homemade Dashi)

Mochi

Thanksgiving 2016

img_9839

I hope everyone enjoyed a very wonderful Thanksgiving holiday and weekend. I am so grateful that I was able to spend so much time with my family and cook this very special meal for everyone.

We have so much to be thankful for with my third niece Adelyn’s first Thanksgiving! My brother had to work but we were able to celebrate with him this weekend for his 30th birthday. There have been so many wonderful celebrations happening that its been so important for me to pause and be grateful for these special opportunities to connect and spread loving kindness with the ones I love and beyond.

img_6156 img_6267 img_6182 img_6168

I have so much to be grateful for and I know that gratitude helps me so much in my life to be happy where I am and accepting of what is, while looking towards the changes and strides I want to make going forward. This year cooking was wonderful as always, this is my 7th year of Thanksgiving traditions on Unrivaledkitch and I am so grateful to continue this culinary adventure on my blog. I hope to continue for many years to come and also to continue the holiday season food updates.

2010 2011 2012 2013 2014 2015

Here is the Thanksgiving menu for 2016.

Honey glazed Ham
Citrus herb brined turkey and turkey breast
Roasted turkey gravy
Mashed potatoes
Marshmallow yams with brown sugar caramel and marshmallow
Sweet lemon cranberry relish
Smashed Yam casserole with cinnamon spice crumble
Beet carpaccio with roasted almonds, arugula, blue cheese, lemon zest and cracked pepper
Roasted mushroom and sausage cornbread kale stuffing
Beef and pork Zucchini, celery and black olive stuffing
Green bean casserole
Roasted Cauliflower and broccoli
Mac N Cheese
Croissants

 

Cheers

-Unrivaledkitch

Mizumi Las Vegas, NV

Las Vegas…. what a crazy, interesting, evocative, and mischievous place to visit. It’s one of my favorite places to people watch and remember why I am where I am now and not where I used to be. Brandon’s grandparents, aunt, uncle and cousin live in Summerlin, just outside of Vegas, and we were finally able to take a weekend trip out there to spend time together and with them. We had so much fun with everyone and it was truly the trip we needed to just get away and not work for a few days — both of us are complete workaholics. Spending time away gave me a really great appreciation for everything I do and reminds me that I need to keep my life outside of work a priority as well. Life is too short not to live it fully and enjoy and embrace the present moment.

IMG_9721

Brandon and I had a really amazing evening out together and we shared a delicious meal at Mizumi in The Wynn hotel. It is a beautiful Japanese restaurant with a waterside view and an absolutely amazing ambiance. It’s been a while since I’ve eaten at or written about a restaurant of this caliber. It was truly a refreshing breath of air to see this type of service and particular care and attention to detail that Mizumi takes with each plate.
We started with drinks. I had a The Dream (champagne, elderflower liqueur and preserved edible hibiscus) and a Mizumi Cloud (lemongrass, yuzu, gin and ginger liqueur). Both drinks were delicate and flavorful. The slight sweetness of the elderflower liqueur gave the champagne a refreshing flavor. The Mizumi Cloud was sweet, but tart, and gave the gin an enlivening elegance.

IMG_9740

We decided to get a selection of hot and cold items instead of ordering sushi rolls.

 

Shiromi Usuzukuri, thinly sliced white fish (snapper), ponzu, miso flakes, momiji oroshi, scallion oil

IMG_9749

Yellowtail Sashimi and Jalapeño Gelée, crispy onion, cilantro oil, ponzu

IMG_9751

Robata Platter, sea bass, organic Jidori Chicken, beef tenderloin, shishito peppers, shiitake mushrooms

IMG_9762

Crispy Brussels Sprouts, toasted almonds, green onion, balsamic soy reduction

IMG_9767

Hokkaido snow beef 5 Pieces 2oz Hot Stone

IMG_9761 IMG_9759 IMG_9757 IMG_9753

Seared Foie Gras with Kabocha Puree, Micro Green and Pomegranate Salad, Chestnut Foam Pomegranate-Balsamic Reduction

IMG_9774

Kurobuta Katsu Panko Breading, Apple Slaw, Curry Sauce and Tonkatsu sauce

IMG_9770

Liquid Lemon-Yuzu Cheesecake, Graham Walnut Streusel, Sour Cherry Compote, Sugared Walnuts, Morello Cherry Sorbet

IMG_9782

Mizumi Chocolate Mask, White Chocolate, Hazelnut Dacquiose, Chocolate Mousse, Praline Puffed Rice, Vanilla Ice Cream

IMG_9779

Coffee and Espresso

 

Everything was delicious and presented so well with the descriptions given on each plate. My favorites were the Shiromi Usuzukuri and the Kurobuta Katsu, but everything was really fresh, executed with extreme attention to detail, and the service was impeccable. It was an evening to remember.

 

Another highlight of the meal was the Hokkaido Snow Beef. This beef is literally melt-in-your-mouth tender. You cook the snow beef table-side on a hot stone, so even when Brandon isn’t working, he’s still cooking on his night off.

 

This meal was everything that the decadence, details, and drama of Las Vegas could serve up and we were completely satisfied with our whole meal experience. It was truly a memorable dining event and I am so glad I could spend it with such a special person. We were also fortunate to go to see Le Rev at The Wynn after dinner, which was such a wonderful Vegas experience and our first Vegas show.  I am so grateful to have these memories to share.

 

Cheers,

 

Unrivaledkitch

Oshogatsu 2016 and Osechi Ryori



Ozoni

Happy New Year, everyone! 2015 came and went in a flash. It was truly a year of so many ups and downs, but there was so much to learn and so much to grow from through all those experiences. I am so grateful to have my amazing friends and family who have supported each other and helped us all stay afloat, even when we were in some deep water. I truly believe in the power of community, support, friendship and family and knowing that someone has your back, no matter what, is something that is so fundamentally important. We are not alone, stay connected!

Osechi Ryori Collage 2016

I am honestly not a resolution type of person and I believe that with each breath we have a chance to start over again. We don’t have to wait till a new year to get a new perspective or to do things differently, we can begin again at any time. It seems challenging, but the more we do it, like anything, the easier it is. New Year’s Day is always filled with food and family. 2016 was no  different and I am glad that I can show five years of osechi ryori on Unrivaledkitch  2015, 2014, 2013. 2012, 2011 and this entry is my 6th.

As much as I have let go of blogging, it is still such a big part of me to share my food, especially these special dishes that I learned to make as a child and some that I have revised or are family favorites. A lot of the the Osechi dishes are things that are particularly important to my Bachan, who has influenced so much of my life and my cooking. And although she’ll always ask me not to do it, it is my pleasure and privilege to cook this food for her and my family every year.

Osechi Ryori 2016

So here is the 2016 Oshogatsu Japanese New Year Osechi Ryori dishes and other Japanese food that we had for New Year’s Day.

Oshogatsu 2016

Oshogatsu 2016 Collage with Bachan

 

Menu

 

California Roll

Spam Musubi

Beef Korokke  

Miso Shrimp

Chicken Katsu

Sesame Chicken

Inari

Tuna Sashimi

Roasted Japanese Mushrooms

Char Siu-Style Sliced Pork

Sweet Asian Fried Chicken Wings

Umeboshi

Tsukemono

Pork Wontons

Bachan Jello

Kinpira (sato shoyu gobo and carrots)

Sesame Gobo

Tazukri (candied, dried sardines)

Kamaboko (pink and white Japanese pressed fish cake)

Shishito Peppers

Namasu (pickled carrots and daikon)

Nishime 5-Sided Carrot, 5-Sided Daikon, Kombu (rolled seaweed), Shiitake Mushrooms, Satoimo(taro root), Renkon (lotus root), Takenoko (bamboo shoots), Gobo

 

Ozoni (New Year’s Japanese Soup) (Kombu, Carrot, Kamaboko, Daikon, Imo [taro root], Renkon [lotus root], and Mochi in Seasoned Homemade Dashi)

Ozoni Unrivaledkitch

Manju

Oshogatsu 2016

May you and your loved ones have an amazing 2016 and beyond filled with luck, love and your heart’s deepest desires.

 

Happy New Year!

 

Cheers,

 

Unrivledkitch



Christmas is for family traditions.

 



IMG_8185




It wouldn’t be Christmas without a massive cooking extravaganza and that’s just what it was this holiday season. I was able to have time time off from teaching to just work on tamales and pozole and hang out with my family and enjoy every minute of my time with them. I truly cherish these memories with all my loved ones and the time I was able to spend with my nieces as they enjoyed our holiday traditions. It’s completely amazing. Holidays can be a bustling time of the year, but I truly stayed present to the fun, giving, loving, community-inspired essence of the holidays that I absolutely love so much.

IMG_8416

IMG_7763

IMG_7765

IMG_8266

I have been making tamales every year since 2008. It’s a nice way for me to work on some of the bits and pieces of my recipes and come out with a really solid tamale that my family and friends love. This year I got a beautiful new mixer from Brandon, which helped tremendously because my old one was completely worn out.  My mom had a chance to put some together herself this year and I can say that I’m pretty quick when it comes to assembly. The stocks, braising meat, making the salsa, rehydrating chiles, roasting chiles and tomatillos and everything else that goes into tamales is a labor of love. So when you taste a really good tamale, remember that it probably wasn’t fast food and take some time to truly enjoy it.

 

IMG_8241

IMG_8364

IMG_8363

IMG_8335

IMG_8326

IMG_8520

We went to visit my great-aunts and great-uncles at my grandma’s childhood home. Of course, I couldn’t go there empty handed, so this year I brought them a pot of my pozole. I have to admit, the pozole was rather delicious this year, with just the right amount of spice. pozole is another recipe that is a labor of patience and practice. But soup is a soul food and it truly is a nourishing dish. There is nothing like a hot bowl of pozole with all the right toppings on Christmas morning.

IMG_8317

IMG_8319

 

IMG_8519

I hope whatever traditions you and your family and friends have, they are something to keep passing down to the people you love and sharing the things that make you happy, grateful and inspired. I hope everyone had a wonderful holiday season and happy New Year! Stay tuned for my Japanese New Year annual Oshogatsu post of osechi ryori.

 

Cheers,

 

Unrivaledkitch

 

Thanksgiving 2015

I have 6 years of Thanksgiving blogs on Unrivaledkitch, which to me, shows my commitment to being there for my family and I am truly grateful that I have been able to take on this tradition for the ones I love and to share these awesome moments with the people who mean so much to me. Thanksgiving, as I’ve said before, is one of my favorite meals to cook. This year I was pretty ahead of schedule with cooking and cleaning, so big thumbs up for me, because, of course, that can be a challenge with an overly ambitious menu. Our Thanksgiving meal has some staples that we always enjoy and then the rest is open to my interpretation, which is the fun part for me.

2010 2011 2012 2013 2014

Brandon joined us for Thanksgiving this year and I asked him to sit out for the cooking. He cooks all year long and sometimes someone else cooking for you is just the thing you need. I know, when I was cooking, that’s how I felt. My mom and grandma brought a bunch of snacks and sweets and we all made a beautiful meal together. I am so grateful for my family and all the sacrifices and success we have had, and to our extended family, friends and beyond, we hope you had a very Happy Thanksgiving with the ones you love! And here is what we ended up with this year:

IMG_5126 IMG_5080 IMG_5103 IMG_5117 IMG_5115 IMG_5110 IMG_5123 IMG_5107

Menu
Brined Turkey with Roasted Aromatics, Rosemary, Thyme, Sage
Roasted Turkey Gravy
Mashed Potatoes
Hassleback Red Rose Potatoes
Bacon, Leeks, Sausage and Roasted Wild Mushroom Cornbread Dressing
Zucchini, Celery, Scallions and Black Olive Stuffing   
Roasted Cream Corn with Turmeric and Bacon
Creamed Spinach, Broccoli and Green Beans
Roasted Yams with Brown Sugar, Marshmallows and Cinnamon
Sweet Potato Casserole with Agave, Granola, Brown Sugar and Pumpkin Pie Spice Marshmallows
Pomegranate & Guava Cranberry Sauce
Green Bean Casserole
Steamed Corn
Roasted Green Beans and Brussels Sprouts with Garlic
Honey Baked Ham
Bachan Jello
Pumpkin Pie
Pumpkin Ice Cream Pie
Rice Krispies Treats
Spinach Dip
Pimento Cheese
Deviled Eggs
Cheers,
Unrivaledkitch

Maleeya’s Minnierella 4th Birthday

DSC05802 DSC05806 DSC05828DSC05800

DSC05766

I can’t believe that Maleeya is already 4-years-old. It’s almost a month later and I’ve been slacking on my food blogging, but this was a very special birthday party catering and since I’ve blogged about each of her birthdays, I can’t stop at 3. So here is the 4th edition.

DSC05761 DSC05759 DSC05750 DSC05751 DSC05752 DSC05753 DSC05756 DSC05757 DSC05748 DSC05746 DSC05745 DSC05740 DSC05772 DSC05773 DSC05777

This year Maleeya had a Minnierella (Minnie Mouse as Cinderella) themed princess birthday party for her friends at our house. My mom made Maleeya’s beautiful pink dress for her Minnierella costume and my sister decorated the house. Everyone enjoyed playing games, catching up, delicious food and togetherness and I don’t think we’ve ever had so many people in our house at one time, which was really fun. We had a special feast of Maleeya’s favorite foods for her party. I asked Maleeya what she wanted to serve at her birthday party and her list was as follows: latkes, fruit, veggies, salad, chicken, strawberries and cake. So with those directions in mind, as well as some special Vegan and Gluten Free requests, I came up with this menu and we had a blast.

 

Menu

 

Fruit Tower and Melon and Grape Platter

Fresh Vegetable Tray

Sweet Sesame Chicken Skewers

Turkey Meatballs

7-Layer Bean Dip

Pico de Gallo

Grilled Sweet Soy Chicken Drumsticks

Italian Pasta Salad

Chinese Chicken Salad

Caesar Salad with Homemade Croutons

Bread Basket

Latkes

Grilled Vegetables and Tofu

Thank you to everyone who helped celebrate this very special little lady, or as she liked to be known that day, Minnierella. Happy fourth year of fun, love and excitement, Mighty Maleeya!

 

Cheers,

Unrivaledkitch

New Year’s Day Oshogatsu Osechi Ryori 2015

047 053

Happy New Year! Already 12 days in and I’m still feeling the freshness of the new year and all that it has in store for us. 2014 was a great year, lots of amazing opportunities and growth that I look forward to carrying over into 2015. The year began as it should, and has for the last 5 or more years, with Osechi Ryori in my family’s traditional and not too traditional Japanese-style. For us, this is a gathering of love, health, togetherness and family and I hope to always be able to share this time with my family and friends.

 

The start of the year is a great time for new beginnings, but we can also be reminded that each moment holds a new beginning for all of us, if we so choose to take it. I wish all of you a very happy and healthy 2015! Here are the dishes I prepared for New Year’s Day Oshogatsu and Osechi Ryori.

 

Here are 2011, 2012, 2013 and 2014

026 030 032 035 036 039 041 044 045

Menu

Char Siu-Style Sliced Pork

Japanese Korokke

Sweet Asian Fried Chicken Wings

Tuna Sashimi

Umeboshi

Tsukemono

Pork Wontons

Bachan Jello

Inari

Kinpira (sato shoyu gobo and carrots)

Tazukri (candied, dried sardines)

Kamaboko (pink and white Japanese pressed fish cake)

Namasu (pickled carrots and daikon)

5-Sided Carrot, 5-Sided Daikon, Kombu (rolled seaweed), Shiitake Mushrooms, Satoimo(taro root), Renkon (lotus root), Takenoko (bamboo shoots)

Ozoni (New Year Japanese Soup) (Kombu, Carrot, Kamaboko, Daikon, Imo [taro root], Renkon [lotus root], and Mochi in Seasoned Homemade Dashi)

010

I’m always so excited and happy to be able to prepare this beautiful meal for my family. Though it changes a bit each year, the tradition still lies in the togetherness we share with our family and the traditions we pass down to my nieces.

 

Love, Peace and Gratitude.

 

Cheers!

 

-Unrivaledkitch