Fête in Chinatown Honolulu is one of many restaurants offering take-out. The cotechino bucatini is a pork pasta entree available for take-out.

Ryan’s Table – “Home Alone” Meal Tips

Ryan Tatsumoto Hawai‘i Herald Columnist Remember the movie “Home Alone?” In the current surreal drama of COVID-19, I feel like Macaulay Culkin grasping his cheeks with his eyes and mouth wide open. Though staying at home and avoiding any crowd is the only way to “flatten the curve,” we still need to eat to maintain....
Picture of Nishime

Bulletin Board – Recipe, “Quick Nishime”

Prep time: 20 min. Cooking time: 30 min. Total time: 50 min. 2 servings (Double or triple the ingredients for more servings) Ingredients: ¼ cup tsuyu (soup base) ¾ cup water 1 chicken thigh or breast (sliced into ¼” cubes) 16 oz....
Picture of no-bake energy balls

Bulletin Board – Recipe, “No-Bake Energy Balls”

Chef Michi Holland Prep time: 45 min. Cooking time: 0 Total time: 45 min. 10 servings Ingredients: Cooking spray 2 cup rolled oats 2/3 cup pecans (rough-chopped) 2/3 cup dried cranberries ¼ cup ground flaxseed 2 Tbsp. brown sugar Salt ½ cup almond butter ¼ cup maple syrup...
The Hawaii Herald Logo

Bulletin Board – Update

Due to the cancellation of just about every event in the state due to the ongoing COVID-19 situation, the Herald decided to temporarily repurpose this Bulletin Board page into a recipe page with the...
Hawaiian Junmai Ginjo Sake by 'Islander Brewery', www.islandersake.com

Liquid Joy – Kampai! Sake Brewing Returns to Hawai‘i

Islander Sake Brewery Hopes to Revive a Dormant Industry Joe Udell Special to The Hawai‘i Herald When Chiaki Takahashi and Tama Hirose open the doors of their Islander Sake Brewery next month, they will be bringing commercial sake-making back to Hawaiʻi after a hiatus of more than three decades. In the process, they will also....
Olive oil cake

Ryan’s Table – A “Fête” For All Occassions

Ryan Tatsumoto Hawai‘i Herald Columnist Like the famous 80s television sitcom “Cheers,” the staff and regulars at Vino Italian Tapas and Wine Bar always know our names. We enjoy the food and wine there so much that you could say it’s like our home away from home. But, since it moved across the breezeway at....
Shawarma plate from Yamas Mediterranean Cuisine. (Photo courtesy Ryan Tatsumoto)

Ryan’s Table – It’s Greek to Me

Ryan Tatsumoto Hawai‘i Herald Columnist I’m not sure why, but I’ve always loved the flavors of the Mediterranean — cuisine that comes from countries surrounding the Mediterranean Sea. Extremely diverse, it includes dishes from European countries such as Greece, Italy and Spain; North African countries such as Algeria, Libya and Moroco; and Middle Eastern countries....
Tatsumoto’s version of ozoni includes: mochi, thin slices of mizuna, daikon, shiitake, enoki mushrooms, hasu, carrots and canned scallops in a konbu and katsuo broth.

Ryan’s Table – Beyond Osechi Ryori

Local Japanese-style New Year’s Cuisine and Traditions Ryan Tatsumoto Hawai‘i Herald Columnist Today, people in the 50th still practice Japanese New Year’s, or oshögatsu, traditions by placing a kadomatsu near the home entrance, stacking the kagami mochi topped with a tangerine and consuming ozoni as the first meal of the new year. In Japan, people enjoy osechi ryöri during the first three days of the year. The tradition....
Tatsumoto recommends club soda, tonic water and mixers from Q Drinks when creating cocktails.

Ryan’s Table – Holiday Cocktails

Ryan Tatsumoto Hawai‘i Herald Columnist Although eggnog is a favorite during the holiday season, the classic rum and whisky-laden crème and eggs tend to make me feel a little bloated. And I’ll never turn down a flute of Champagne, however, I prefer to wait until the New Year to do my uncorking. Of course, we....
Misoyaki butterfish with clams and shrimp.

Ryan’s Table – A (Somewhat) Secret Sushi Bar at 22Kailua

Ryan Tatsumoto Hawai’i Herald Columnist There is a wonderful anomaly hidden within the 22Kailua coffee shop at 22 Oneawa St. Enter the shop, walk all the way to the back, and you’ll find owner and chef, Taka Kijima, preparing omakase meals in an intimate six-seat restaurant called “Hana-re” (like Hanalei, but it means “separate place”....

Recent Posts

Purchase Culture4Kids!

- Advertisement -