Photo of Dr. Samuel Yamashita

The “Japanese Turn” in U.S. Fine Dining

WHO/WHAT: Pomona College history professor and Kailua native Dr. Samuel Yamashita talks about the marriage of French and Japanese cuisine. The movement began in the 1970s when Japanese chefs began training with nouvelle cuisine...
Moku Kitchen: fries, pizza and green beans. (Photos by Ryan Tatsumoto)

Ryan’s Table – The Happiest Hour

RYAN'S TABLE By Ryan Tatsumoto Hawai‘i Herald Columnist I’m not sure when this transformation began, probably sometime around when we entered our fourth decade of life. It started with simple expressions like, “These kids nowadays . . .” or “When I was your age . . .” That’s when you begin to realize that you’ve....
Stephen and Tracey Seta with daughter Sophia. (Photo courtesy Tracey Seta)

Business Profile – 9Bar HNL Coffee and Eats

Blending Cultures and Flavors Jodie Chiemi Ching First came love, then marriage and then a coffee shop in SALT at Our Kaka‘ako — Honolulu’s hottest new community for foodies. Together, Stephen and Tracey Seta are the coffee and food-geek power couple behind 9Bar HNL, a specialty coffee shop with fresh-baked goods and made-to-order breakfasts served....
Honolulu Hiroshima Kenjin Kai members Gregg Mueller and Maiko Muta ham it up while cooking the Kenjin Kai’s popular Hiroshima-style okonomiyaki as HHKK past president Wayne Toma (far left) laughs with them. Muta, who is from Hiroshima, owns and operates the Carp Dori Restaurant in the McCully Shopping Center. Honolulu Hiroshima Kenjin Kai members sold 744 okonomiyaki at the Jan. 13 New Year’s ‘Ohana Festival at Mö‘ili‘ili Field and the Japanese Cultural Center of Hawai‘i.

JCCH Ohana Festival Offered Experiences Galore

To see all photos from this year's JCCH Ohana Festival, click the "Subscribe" button below.
Aloha Tofu natto.

Ryan’s Table – High Tech Smokin’

Ryan Tatsumoto Hawai‘i Herald Columnist After experimenting with a number of smokers I’ve picked up over the years, I realized that each has its own upsides and downsides. For instance, only one of the three smokers can cook a full cut of beef brisket, and only one does not need a fan to circulate the....
The “Family Ingredients” crew with Chef Jiro Ono outside his Tökyö restaurant: Kneeling, from left: Chef Ed Kenney, producer Dan Nakasone, cinematographer Todd Fink, director Ty Sanga and Chef Alan Wong. Back row, from left: director of photography Renea Veneri Stewart, executive producer Heather Giugni, Jiro’s apprentices in whites with chefs Jiro-san and Yoshikazu-san (fifth and sixth from left), Japan coordinator Nancy Singleton Hachisu and Leigh Ito, vice president, Alan Wong’s Restaurants. Missing from photo: sound engineer John Saimo. (Photos courtesy Dan Nakasone)

Lead Story – Living Food Memories

Behind the Scenes of the Award-winning "Family Ingredients" Dan Nakasone Special to The Hawai‘i Herald They migrated to Hawai‘i from all corners of the world. They bid farewell to family, friends and the place they called home, knowing they might never return. To describe this upheaval as unsettling is a gross understatement. But the cultural....
Porchetta di testa. (Photos by Ryan Tatsumoto)

Ryan’s Table – In Praise of Porcine

Ryan Tatsumoto Hawai‘i Herald Columnist The Japanese celebrated the “Year of the Boar” earlier this week. In a little over a month, however, the rest of Asia will celebrate the “Year of the Pig.” So, to be all-inclusive, let’s just say that 2019 is the “Year of the Porcine.” No matter that they are the....
Kahala Elementary School third-graders (front, from left) Alex Tomasa, Levi-Michael Bird and (standing) Hi‘ilei Dunn enjoying their Thanksgiving lunch.

Eating Local – Sweet Potato Pie Added to DOE Menu

“Ooh, what's that?” “Wow, sweet potato pie!” Those were among the comments heard in the lunch line last month at Kähala Elementary School’s Thanksgiving lunch. This year, 200 public schools celebrated the holiday with a roast turkey and gravy lunch and an Okinawan Sweet Potato Pie square dessert as part of the Hawai‘i Department of....
Rolled Saba (Photo Courtesy by Ryan Tatsumoto of 'Ryan's Table')

Ryan’s Table – Hooked on Sushi

RYAN'S TABLE BY Ryan Tatsumoto The Mrs. and I have been on a sushi binge for the past couple of months. About three or four times a year, we head over to Mitch’s Fish Market and Sushi Bar in the airport industrial area for a couple of reasons: their super-fresh seafood and their BYOB policy,....

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