Ryan’s Table – THE VERSATILE NEGI

Ryan Tatsumoto Hawai‘i Herald Columnist Between November and April in Catalonia, Spain, calcotada are held throughout the region to partake in the new harvest of green onions. Calcot, or a type of green onion, is slightly...

2021 Okinawan Festival – WHAT A FEAST!

Get Your Stomachs Ready For the 2nd Annual Okinawan FEASTival In celebration of all things Okinawan, the Okinawan Festival will team up with the Okinawan FEASTival to create all of the delicious foods that many...

2021 Virtual Okinawan Festival – MUSIC, DANCE, FEAST AND MORE!

For the second year in a row, the Okinawan Festival will be brought to you from the comfort of your own home on Saturday, Sept. 4 and Sunday, Sept. 5 from 2-5 p.m. Free...

Ryan’s Table – THE NEW MW RESTAURANT

Ryan Tatsumoto Hawai‘i Herald Columnist Flashback to 2019 – Life is good and most businesses are thriving. Then, a dark cloud known as “COVID” starts to engulf parts of Asia, eventually spreading to the Americas and...

Ryan’s Table – GRACE IN GROWLERS

Sip a Brew for the Right Reason Ryan Tatsumoto Hawai‘i Herald Columnist Late last year, I saw a social-media post about a small craft-brew tasting room in Kailua that occasionally featured pop-ups for bagels, tacos or pizza...

Ryan’s Table – DÉJÀ VU ALL OVER AGAIN

Saying Goodbye (Again) to Vino Ryan Tatsumoto Hawai‘i Herald Columnist Just as I was about to submit this June column, I received breaking news through social media that, due to the loosening of restrictions and gradual return...

Ryan’s Table – THE ROAD TO GOEN

Ryan Tatsumoto Hawai‘i Herald Columnist Chef Roy Yamaguchi’s Roots, Journey and Newest Restaurant It’s about time I refer to Chef Roy Yamaguchi as a local boy. Because this Japan-born chef launched his culinary career on the U.S....

Ryan’s Table – SOW THOSE WILD OATS

Ryan Tatsumoto Hawai‘i Herald Columnist During a typical work week, I combine half a cup of oatmeal, a quarter cup of Bran Buds and water and microwave on high for two minutes and enjoy this luscious...

Ryan’s Table – UKNOWN BLOODLINES

Ryan Tatsumoto Hawai‘i Herald Columnist I regret not taking more time to chat with my ojïchan. He was the only member of his immigrant family to remain in Hawai‘i. Later my interest in my families’ history grew....

Restaurant Review – YÖSHOKU (WESTERN-STYLE JAPANESE FOOD) DELIGHTS

Ida Yoshinaga Chef Shibuya Shares a Savory Culinary Art Form from His Family Tradition We are eating nostalgia, both of us. On Jan. 27, Asami Arai, a writer from our sister publication the Hawaii Hochi (and...

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