Local hot sauces. (Photos by Ryan Tatsumoto)

Ryan’s Table – More Than Just Chili Peppah Watah

RYAN'S TABLE BY Ryan Tatsumoto What condiment do you find on dining room tables in Hawai‘i almost as often as shoyu? A good guess would be home-concocted chili pepper water — you know, that suspension of ground Hawaiian chili peppers mashed with salt or sometimes fresh garlic or vinegar and usually stored in either a....
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,....

The six thousand dollar watermelon, Eastwood and Takei

It's Aloha Friday and what better way to prepare for the weekend than by reading about Star Trek alumni, Clint Eastwood and high-end watermelons? Star Trek alum George Takei speaks to NASA's Goddard Space Flight...

A UH professor is remembered, fortune cookies and the Wii

Tad Nakamura's new film, "A Song For Ourselves," which is about the late University of Hawaii professor Chris Iijima, has people talking in San Francisco - with a little help from Patsy Mink too. One...
Honda Food Processing products range from kim chee varieties to ogo namasu to takuan and more.

Lead Story – The True Grit Honda Foods Story

From Farm to ’Fridge, Naoki and Rose Honda are Keeping Tsukemono Culture Alive Arnold Hiura Special to The Hawai‘i Herald Tsukemono just might be one of the most underrated components in Japanese cuisine. Many local folks have grown up with that simple side dish of pickled veggies that provides a refreshing crunch and palate-cleansing sparkle....
GALA’s garlic fried rice.

Ryan’s Table – Realizing a 25-Year-Old Dream

RYAN'S TABLE BY Ryan Tatsumoto The end of April marked the beginning of a new story — a story about the realization of a dream that took root more than two decades ago. Long before his career took him on a triangular journey between the 50th; Seattle, Wash., and the Bay Area, Chef Kelly Degala....
Columnist Ryan Tatsumoto for "Ryan's Table"

Itadakimasu – Do It Yourself Holiday Cheer

RYAN'S TABLE BY Ryan Tatsumoto
Kahala Elementary School third-graders (front, from left) Alex Tomasa, Levi-Michael Bird and (standing) Hi‘ilei Dunn enjoying their Thanksgiving lunch.

Eating Local – Sweet Potato Pie Added to DOE Menu

“Ooh, what's that?” “Wow, sweet potato pie!” Those were among the comments heard in the lunch line last month at Kähala Elementary School’s Thanksgiving lunch. This year, 200 public schools celebrated the holiday with a roast turkey and gravy lunch and an Okinawan Sweet Potato Pie square dessert as part of the Hawai‘i Department of....
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....

Mocking Godzilla and celebrating sushi

Seattle Mariners manager and Japanese American Don Wakamatsu honors his ethnic heritage. If you like Japanese monster movies and mockumentaries, you might want to check out "Big Man Japan." ABC's hit show "I Survived a Japanese...

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