Columnist Ryan Tatsumoto for "Ryan's Table"

Itadakimasu – Just In The Neighborhood

RYAN'S TABLE BY Ryan Tatsumoto

Mr. Big, Afro Samurai and sheep

A list of nearly 6,000 Japanese military personnel who passed away in U.S. custody during WWII has been discovered. What's an Afro Samurai? The answer: an animated adventure that represents both U.S. and Japanese pop...
Photo of a bottle of Aloha Tofu's “OHANA Soy Sauce.”

Innovations – Aloha Tofu

Tofu Making 2.0 Jodie Chiemi Ching Special to The Hawai‘i Herald Question: How do you transform a 67-year-old mama-san and papa-san business like tofu making into an exciting and relevant 21st century enterprise? Answer: By being innovative and persistent and by throwing heart and soul behind your craft. That is precisely what Aloha Tofu owners....

2016 Okinawan Festival – A Food Lover’s Delight!

There’ll be no shortage of delicious food at the Okinawan Festival, including many dishes that are served in Okinawan home kitchens. Spend a day — or both days — at the Festival and make...
Sisters Keiko (right) and Yasuko get ready to devour their soba. (Photos by Colin Sewake)

My Hawaii – Connecting Through Food

TAKAYESU SOBA LOCATION: Urasoe, January 2017 Keiko’s older sister Yasuko is married to a rice farmer and they live in Hokkaidö, the northernmost prefecture of Japan. She flies home to Okinawa, the southernmost prefecture of Japan, every January to visit the family. During Yasuko’s visit earlier this year, we picked her up from Naha Airport....
GALA’s garlic fried rice.

Ryan’s Table – Realizing a 25-Year-Old Dream

RYAN'S TABLE BY Ryan Tatsumoto The end of April marked the beginning of a new story — a story about the realization of a dream that took root more than two decades ago. Long before his career took him on a triangular journey between the 50th; Seattle, Wash., and the Bay Area, Chef Kelly Degala....
Rafute . . . ready to devour!

Okinawan Food and Heritage – “Kwatch Sabira”, “Thank You for this Food”

Okinawan Culture Reflected in Its Food Lynette Lo Tom Special to The Hawai‘i Herald “If you aren’t going to enjoy the fat, then don’t eat rafute,” Grant Murata declares passionately. Rafute is the unctuous braised pork belly that is a signature dish of Okinawa. Not to be confused with the more common and usually leaner....
Mochi topped with ikura.

Oshogatsu – New Life for Your Leftover Mochi

Editor’s note: It’s the fifth day of the new year and every time you open your frig, those trays of glutinous white rice cakes — mochi — are staring you in the eye. “Ahhhhh, I ordered too much,” you say to yourself. “What am I going to do with all this mochi? I’m going to....
Columnist Ryan Tatsumoto for "Ryan's Table"

Ryan’s Table – To Excite, Encourage, Raise Up and Rouse

RYAN'S TABLE BY Ryan Tatsumoto To excite, encourage, raise up and rouse. That is the translation of the name of a new Honolulu restaurant, Pai Honolulu (from its original name, Ho‘opai). It’s also how chef and owner Kevin Lee wants his guests to feel about their dining experience at Pai Honolulu. You probably thought the....

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