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....

Monday bullets

Never forgetting a day that lived in infamy. Big, big news for retired general Eric Shinseki. The debate rages on: red meat vs. soy. Young Japanese American professionals try to reconnect with their culture in California. A former...
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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...
Moku Kitchen: fries, pizza and green beans. (Photos by Ryan Tatsumoto)

Ryan’s Table – The Happiest Hour

RYAN'S TABLE By Ryan Tatsumoto Hawai‘i Herald Columnist I’m not sure when this transformation began, probably sometime around when we entered our fourth decade of life. It started with simple expressions like, “These kids nowadays . . .” or “When I was your age . . .” That’s when you begin to realize that you’ve....

E. coli shuts down Sekiya’s

It seems like E. coli is everywhere. First it was in spinach, then it was in beef, now it's in Sekiya's Restaurant in Kaimuki. According to the Honolulu Advertiser, the longtime Japanese eatery is shutting...

Let Sleeping Dogs Lie

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....
Butcher & Bird’s meats.

Ryan’s Table – Mealtime in Kakaako

RYAN'S TABLE By Ryan Tatsumoto Unless you live under a rock, you’ve probably seen, or are at least aware of the proliferation of condominiums in the new “live, work and play Kaka‘ako” — ideal living conditions for local families right in the heart of Honolulu, with shops, restaurants and supermarkets all within walking distance.Who am....
Columnist Ryan Tatsumoto for "Ryan's Table"

Ryan’s Table – Local Ingredients

RYAN'S TABLE BY Ryan Tatsumoto I sampled the cuisine of Chef Ed Kenney for the first time about 12 years ago, just after he had opened his first restaurant, Town, at Wai‘alae and 9th avenues in the heart of Kaimukï. The occasion was a wine dinner for about a dozen diners. Chef Kenney had graciously allowed....
Honolulu Hiroshima Kenjin Kai members Gregg Mueller and Maiko Muta ham it up while cooking the Kenjin Kai’s popular Hiroshima-style okonomiyaki as HHKK past president Wayne Toma (far left) laughs with them. Muta, who is from Hiroshima, owns and operates the Carp Dori Restaurant in the McCully Shopping Center. Honolulu Hiroshima Kenjin Kai members sold 744 okonomiyaki at the Jan. 13 New Year’s ‘Ohana Festival at Mö‘ili‘ili Field and the Japanese Cultural Center of Hawai‘i.

JCCH Ohana Festival Offered Experiences Galore

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