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“Taste of JASH”

WHO/WHAT: The Japan-America Society of Hawaii presents its fourth “Taste of JASH” event, with a focus on Ehime-ken. On the menu will be Jakoten (Ehime-style fishcake), Imodaki (Ehime-style hotpot) and more. WHEN/WHERE: Tuesday, Aug. 6,...
Book Cover with title 'Hawaii Regional Cuisine, The Food Movement That Changed the Way Hawaii Eats' by Samuel Hideo Yamashita

Book Review – “Hawaii Regional Cuisine”

The Food Movement That Changed the Way Hawai‘i Eats Lynette Lo Tom Commentary, Special to The Hawai‘i Herald Today, we take for granted that our restaurant food will have influences from all ethnic groups and that the freshest Hawai‘i farm vegetables will be showcased. But this wasn’t always the case. Professor Samuel Hideo Yamashita reminds....
And . . . taran! Look closely, the cooked taroimo (taro) leaves can be seen in the lower right hand corner

My Hawaii – Wow, Laulau!

Colin Sewake Hawai‘i Herald Columnist “Okinawa is such a beautiful place, not just the ocean and scenery and culture, but the people. I’ve been treated well and taken care of by many people here in what has become ‘My Hawai‘i.’” — Colin Sewake GINOZA-SON — I now live more than 4,800 miles away from my....
“Seniors Living in Paradise” co-hosts George Yoshida (left) and Derek Kurisu show off some simple dishes they prepared. (Photo courtesy KTA Super Stores)

Kau Kau Corner – Honoring George Yoshida Through His Ono Food

Karleen Chinen I met George Yoshida just once many, many years ago on a trip to Hilo. I was introduced to him by my good friend, the late Elaine Okutsu. She told me about all the good things George did for the island’s kūpuna, which was why the seniors would do anything to help him:....
Ryan’s Pseudo Champuru. (Photos courtesy Ryan Tatsumoto)

Ryan’s Table – Bitter is Better

Ryan Tatsumoto Hawai‘i Herald Columnist Human beings are able to detect five basic flavor sensations: sweet, salty, sour, bitter and umami. Sweet requires no description. Everyone starts life with an affinity for sweetness, whether it’s sweetened beverages, baked goods, candies or fruits. In the 50th, we tend to also have an affinity for the salty.....
Book cover 'Hawaii Regional Cuisine' by Samuel Hideo Yamashita

“Hawaii Regional Cuisine” Talk and Book Signing

WHO/WHAT: Slow Food O‘ahu, University of Hawai‘i Press and da Shop present a talk and book signing by Pomona College history professor Samuel Hideo Yamashita, author of the newly released “Hawai‘i Regional Cuisine: The...

Natto Time: Talk Story and Demo

WHO/WHAT: Musician, educator and “natto demonstrator” Eien Hunter-Ishikawa will talk about natto (fermented beans), which is regarded as a “superfood” in Japan. Natto is known for its many health benefits including cardiovascular health, brain...
A young boy and girl holding their daikons at the Daikon Festival at Honbushin

Daikon Festival at Honbushin

To see all the photos from the festival, subscribe to the Herald! Subscriptions are available in print and online.
Fast and simple comfort food: Vienna sausage, green beans and eggs. (Photos courtesy of Ryan Tatsumoto)

Ryan’s Table – Sausage Adventures

Ryan Tatsumoto Hawai‘i Herald Columnist Sausage. It’s the meat of summer picnics and the national symbol of a great baseball game. The savory, encased meat was also a favorite food of the late celebrity chef Anthony Bourdain, host of the television food series “Anthony Bourdain: Parts Unknown,” who died a year ago. Vienna sausage was....

Lead Story – Arigatou Ojisan!

A Homesick Hawai‘i Student Find a Home Away From Home in Yokohama Jackie Kojima Special to The Hawai‘i Herald At 86 years of age, Kei Komuro may just be the busiest retiree in Yokohama. Between running his okonomiyaki shop and cooking up the savory Japanese pancake four days a week, swimming laps at a local....

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