Okinawan Festival Favorites

ALL-TIME FAVORITES! Pig’s Feet Soup: It’s called ashitibichi in Uchinaaguchi (Okinawan language). Pieces of pig’s feet are cooked in a soup stock and garnished with konbu (seaweed), daikon (turnip), togan (squash) and mustard cabbage and...
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 to help you “leap from the old year into the new year.” Noodles in general are also said....
Columnist Ryan Tatsumoto for "Ryan's Table"

Ryan’s Table – To Excite, Encourage, Raise Up and Rouse

RYAN'S TABLE BY Ryan Tatsumoto To excite, encourage, raise up and rouse. That is the translation of the name of a new Honolulu restaurant, Pai Honolulu (from its original name, Ho‘opai). It’s also how chef and owner Kevin Lee wants his guests to feel about their dining experience at Pai Honolulu. You probably thought the....
Columnist Ryan Tatsumoto for "Ryan's Table"

Ryan’s Table – A Toast to Negroni Week

RYAN'S TABLE BY Ryan Tatsumoto For the past five years, Imbibe magazine and Campari have teamed up during the first week of June to celebrate Negroni Week, a time when restaurants and bars worldwide raise money for various charities by toasting the aperitif that was created in the early 1900s. The first Negroni Week, in....

McDonald’s, Sushican, and Matsuzaka

A little bit of Hawaii and a little bit of Japan in San Francisco. The San Gabriel Valley Tribune asks: Should Pasadena City College award degrees to former students who were sent to internment camps...
The “Family Ingredients” crew with Chef Jiro Ono outside his Tökyö restaurant: Kneeling, from left: Chef Ed Kenney, producer Dan Nakasone, cinematographer Todd Fink, director Ty Sanga and Chef Alan Wong. Back row, from left: director of photography Renea Veneri Stewart, executive producer Heather Giugni, Jiro’s apprentices in whites with chefs Jiro-san and Yoshikazu-san (fifth and sixth from left), Japan coordinator Nancy Singleton Hachisu and Leigh Ito, vice president, Alan Wong’s Restaurants. Missing from photo: sound engineer John Saimo. (Photos courtesy Dan Nakasone)

Lead Story – Living Food Memories

Behind the Scenes of the Award-winning "Family Ingredients" Dan Nakasone Special to The Hawai‘i Herald They migrated to Hawai‘i from all corners of the world. They bid farewell to family, friends and the place they called home, knowing they might never return. To describe this upheaval as unsettling is a gross understatement. But the cultural....
Columnist Ryan Tatsumoto for "Ryan's Table"

Itadakimasu – Just In The Neighborhood

RYAN'S TABLE BY Ryan Tatsumoto

Food, college degrees, and a little Deerhoof

The news articles, two college degrees, two intriguing stories. The city of Roseville erects a monument to honor local Japanese Americans who fought in World War II (with audio). Linda Yee, a Sedona resident, talks about...

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...

Microscopic ramen!

Here in Hawaii, food is a pretty big deal and ramen is one of the many popular dishes. In Japan, ramen is also a pretty big deal - except in this particular case. Scientists from...

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