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...
Chef Chai Chaowasaree plating his dish – shoyu and Kuba Awamori-braised pork belly in a steamed bun with cucumber namasu (Japanese pickles) and scallions. (Photo by Wayne Shinbara)

In Our Community – “Karii! Awamori Experience”

To see all photos from this year's event, subscribe today to the Hawaii Herald!
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.....
“Down Like Chinatown.”

Ryan’s Table – “Underground Dinner” At Vino’s

Ryan Tatsumoto Hawai‘i Herald Columnist Underground Vino When Vino Italian Tapas and Wine Bar opened in Waterfront Plaza in 2004, Chef Keith Endo was already working with the DK Restaurants group. He had been a sushi chef at Sansei Kapalua for about five years. And, although he had no previous experience with Italian cuisine, he....
“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:....
A visual comparison of table rice and milled rice for ginjo and daiginjo grade sake.

Ryan’s Table – For Sake’s Sake

Ryan Tatsumoto Hawai‘i Herald Columnist My earliest exposure to sake was memorable though not very pleasurable. You see, the Tatsumoto clan always hosted a New Year’s Eve party for my mom’s co-workers from Kahalu‘u Elementary School, Dad’s University of Hawai‘i football tailgate crew and other friends and family.
The Hawaii Herald Logo

“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,...
The 2019 Dîner en Blanc was held at the Bishop Museum on the Great Lawn. It was a spectacular sight of attendees all elegantly dressed in white. (Photos by Ryan Tatsumoto)

Ryan’s Table – Dîner En Blance, Wonderfully White and Wet

Ryan Tatsumoto Hawai‘i Herald Columnist Dîner en Blanc is known as the massive “chic picnic” where hundreds (or sometimes thousands) of guests dress elegantly in all white. It’s a sight to see for passersby. In 1988, Francois Pasquier got friends together and started this amusing tradition. There are a lot of rules to pulling off....

Recent Posts

Purchase Culture4Kids!

- Advertisement -