“Smokin’ Oysters” on the half shell.

Ryan’s Table – Still-Great Regional Cuisine

RYAN'S TABLE BY Ryan Tatsumoto The local food movement known as Hawaii Regional Cuisine started almost 30 years ago. Some of its principals are just as well-known today as they were back in the day. For example, if you told a colleague that you planned on sampling the cuisine of a chef named Roy, nearly....
Ron Mizutani, President and CEO of Hawaii Food Bank, along side a young girl, storing bags of food on a flat bed

Lead Story – ” … My Turn to Give Back”

Hawaii Foodbank President Ron Mizutani Comes Full Circle Jodie Chiemi Ching This past April’s devastating floods forced residents of Kaua‘i’s North Shore to once again muster their inner strength and power through the crisis. It was almost a repeat of September 1992, when Hurricane ‘Iniki, a category 4 storm, came ashore on the Garden Island,....
Miso Chilean Sea Bass. (Photos courtesy Ryan Tatsumoto)

Ryan’s Table – The Sixth Noble Grape

RYAN'S TABLE By Ryan Tatsumoto Of the approximately 1,500 grape varieties grown worldwide, it is generally acknowledged that there are only six noble grape varieties. These six varieties produce outstanding wines on several continents. If you are a wine lover, you’ve probably sampled at least three, if not all six, of these noble grapes. All....
Smoked meat sushi.

Ryan’s Table – Time to Light a Fire

RYAN'S TABLE BY Ryan Tatsumoto “Time to light a fire . . .” That’s what celebrity chef Roger Mooking proclaims on every episode of “Man, Fire, Food” as he is about to light the coals. Although nature’s thermostat has moved several degrees higher these past few months, that is the only proclamation I need to....

Lead Story – Okinawan Festival, Still Thinking Big

Hawai‘i’s Largest Ethnic Festival is Moving to the Hawai‘i Convention Center Gregg Kakesako Special to The Hawai‘i Herald The birth of the state’s largest ethnic festival — the Okinawan Festival — on Labor Day weekend can be traced to 1980 and a concerted effort by a group of Sansei Uchinanchu leaders to perpetuate and share....
Leinani Group from Okinawa will be part of the formal opening ceremonies on Saturday.

2018 Okinawan Festival – Music, Dance, Taiko, Karate, Hula and Lots, Lots More!

SATURDAY, SEPT. 1, 2018  (SUBJECT TO CHANGE) 9:30 a.m. RYUKYU SOKYOKU KOYO KAI HAWAII SHIBU Derek Fujio, President, and Sara Nakatsu, Vice President Jane Kaneshiro Sozan Kai Bonnie Miyashiro Soho Kai Yamashiro Yoneko Sokyoku Kenkyu Kai Yasuko Arakawa Aki no Kai Sunny Tominaga Sokyoku Sanyuukai Kazuko Ito Sokyoku Kyoshitsu
The Hawaii Herald Logo

Fire & Rice Waikiki

WHO/WHAT: Join Eating House 1849 on a cultural journey celebrating 150 years of Japanese heritage in Hawai‘i. Executive Chef Randy Bangloy and the Eating House 1849 team will partner with award-winning Chef Roy Yamaguchi...
2018 Soy and Tofu Dessert Competition Finalists

Ryan’s Table – 15 Minutes at the Soy and Tofu Festival

RYAN'S TABLE By Ryan Tatsumoto As Andy Warhol said in 1968, “In the future, everyone will be world famous for 15 minutes.” Well, my time in the spotlight lasted a little more than 15 minutes. Actually, it lasted for two 30-minute sessions at the eighth annual Northern California Soy and Tofu Festival. If you didn’t....
A gathering of friends at the Hotel Sun Palace Kyuyoukan: (from left) Regina Yoshimori and Tom Yamamoto from Hawai‘i, columnist Colin Sewake and Yoshikazu Matsubara from Tomari Senior High School in Naha.

My Hawaii – Spam Musubi Worth Lining Up For?

MY HAWAII BY Colin Sewake “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 has become ‘My Hawai‘i.’” — Colin Sewake SPAM MUSUBI-PLUS Location: Domestic Terminal, Naha International Airport; July 2018 What’s known....
Cover of Hawaii Plantation Village Coloring Book and Activities, Illustrated by Allen Tsukamoto

Community Focus – Hawaii Plantation Village to Host Preserved Food Section

Living on Hawai‘i’s sugar and pineapple plantations meant never wasting food or other valuables. With that in mind, Hawaii’s Plantation Village will hold a special session on Saturday, July 7, from 10 a.m. to 2 p.m., to demonstrate how leftover vegetables, fruits, fish and meat were preserved to stretch meals. Each ethnic group had creative....

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