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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