Columnist Ryan Tatsumoto for "Ryan's Table"

Itadakimasu – Aloha Beer and Grinds

RYAN'S TABLE BY Ryan Tatsumoto We must be getting younger! Why? Because we usually pay our first visit to a new restaurant about a year or two after its grand opening, in part because life (aka work) usually gets in the way and because we want to give the new restaurant time to iron out....

Aloha Friday bullets

According to Norimitsu Onishi of The New York Times in this extensive article, Japan is taking a hard-hitting approach to expanding waistlines. Millions of people between the age 40 and 74 will have their...

Dan the Automator and mochitsuki in Michigan

The Rafu Shimpo celebrates the performances of Asian and Asian American athletes in 2009. An alarming trend concerning Asian American students and suicide. If you happen to be in the Great Lakes State, you might want...
Columnist Ryan Tatsumoto for "Ryan's Table"

Itadakimasu – What Will 2017 Bring?

RYAN'S TABLE BY Ryan Tatsumoto So what will 2017 bring us in the world of food and wine? For starters, probably the most anticipated restaurant opening since . . . since . . . Come to think of it, I can’t think of anything more anticipated than this long-awaited opening. By the time The Pig....

Very scary bullets . . . muahahaha

Boo! Happy Halloween everyone! Hope your day is going well and your evening is a safe one. As always, we give you news from around the globe, but beware, some of the links are...

Japan’s changing tofu industry

Forget rising gas prices, try skyrocketing soybean costs. According to this Wall Street Journal article by Hiroko Tabuchi, the price of U.S. soybeans has risen 60%, making business difficult for Japan's tofu industry. Japan imported...

Growing Mustard Cabbage

If you’re looking for something natural and non-chemical to clear your sinuses, consider a mustard cabbage tsukemono (pickled vegetable). You’ll find that it is not only a pungent vegetable, but a tasty cabbage, as...

Why Did The Chicken Cross The Road

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

Ryan’s Table – “Springtime in Provence” in Honolulu

RYAN'S TABLE BY Ryan Tatsumoto Spring is in the air . . . especially at Chef Mavro, the eponymous restaurant operated by Chef George Mavrothalassitis for the past 19 years. And, once again to welcome the arrival of spring, Chef Mavro recently hosted his biannual dinner for generous, regular supporters of Hawai‘i Public Radio. While....

Mixed plate

Bessie Noll, a 15-year-old sophomore in Tokyo's American School in Japan, is turning heads as a member of the varsity baseball team. Attention North Platte, Neb. natives: Get ready for the story of Ben Kuroki,...

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