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...
Columnist Ryan Tatsumoto for "Ryan's Table"

Ryan’s Table – “We’re Here to Seek Shelter ..”

RYAN'S TABLE BY Ryan Tatsumoto
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The Hawaii Okinawan Restaurant Project Exhibition

WHO/WHAT: Organizers of the Hawaii Okinawan Restaurant Project documented over 325 restaurants in Hawai‘i that are owned by people of Okinawan ancestry. This remarkable story is being told in an exhibition sponsored by the...
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Health Information – Sayonara to the Raw Vegetable Myth (Part 4)

Raw Vegetable Nutrients Are Difficult to Absorb (continued from December TV) Cooked vegetable soups were found to have calcium and minerals not found in plain water in which the same vegetables were soaked. Other compounds found in...
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,...
Photo of a bowl of ramen from Agu Ramen restaurant

Business – Long Life Sun Noodle

Thirty-five Years of Long Life and Good Fortune Jodie Chiemi Ching Special to The Hawai‘i Herald For many Japanese, noodles are a must-have at New Year’s. Toshikoshi Soba are buckwheat noodles traditionally eaten on New Year’s Eve...
Columnist Ryan Tatsumoto for "Ryan's Table"

Ryan’s Table – Sustainability for 2018

RYAN'S TABLE BY Ryan Tatsumoto
Columnist Ryan Tatsumoto for "Ryan's Table"

Ryan’s Table – Holiday Cheer

RYAN'S TABLE BY Ryan Tatsumoto
Columnist Ryan Tatsumoto for "Ryan's Table"

Ryan’s Table – Local Ingredients

RYAN'S TABLE BY Ryan Tatsumoto
Sisters Keiko (right) and Yasuko get ready to devour their soba. (Photos by Colin Sewake)

My Hawaii – Connecting Through Food

Colin Sewake Hawai‘i Herald Columnist “Okinawa is such a beautiful place, not just the ocean and scenery and culture, but the people. I’ve been treated well and taken care of by many people here in what...

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