Cover of Hawaii Plantation Village Coloring Book and Activities, Illustrated by Allen Tsukamoto

Community Focus – Hawaii Plantation Village to Host Preserved Food Section

Living on Hawai‘i’s sugar and pineapple plantations meant never wasting food or other valuables. With that in mind, Hawaii’s Plantation Village will hold a special session on Saturday, July 7, from 10 a.m. to 2 p.m., to demonstrate how leftover vegetables, fruits, fish and meat were preserved to stretch meals. Each ethnic group had creative....
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....
Columnist Ryan Tatsumoto for "Ryan's Table"

Ryan’s Table – Sustainability for 2018

RYAN'S TABLE BY Ryan Tatsumoto For the past several years, I have been making a concerted effort to purchase my food ingredients from local purveyors so that more of my hard-earned dollars remain in the 50th. I realize that some of my money stays in Hawai‘i even if the produce I purchased was grown on....
Rafute . . . ready to devour!

Okinawan Food and Heritage – “Kwatch Sabira”, “Thank You for this Food”

Okinawan Culture Reflected in Its Food Lynette Lo Tom Special to The Hawai‘i Herald “If you aren’t going to enjoy the fat, then don’t eat rafute,” Grant Murata declares passionately. Rafute is the unctuous braised pork belly that is a signature dish of Okinawa. Not to be confused with the more common and usually leaner....

A fish twice a week keeps coronary heart disease away

Following up on a previous post, eating fish is good for you, says this article in The New Straits Times. The issue in question: Why are Japanese men half as likely to suffer from coronary...
Columnist Ryan Tatsumoto for "Ryan's Table"

Itadakimasu – Do It Yourself Holiday Cheer

RYAN'S TABLE BY Ryan Tatsumoto
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....
KTA Express Kealakekua store director Hoku Kamakau (center) joins KTA Superstores president and COO Toby Taniguchi (far left) and company chairman and CEO Barry Taniguchi (far right) for the market’s April 14 grand opening. The Kealakekua community also turned out to welcome the new store. (Photos courtesy Toby Taniguchi)

Kealakekua – “KTA Express” Opens in Kealakekua

Energy-Efficient and Technically Innovative, KTA Express is Much More Than a Convenience Store Arnold Hiura Special to The Hawai‘i Herald To the uninitiated, the simple green-and-white commercial building along the Hawai‘i Belt Road (or Mämalahoa Highway, if you prefer) in South Kona might not seem like such a big deal. After all, the building itself....
Miso Chilean Sea Bass. (Photos courtesy Ryan Tatsumoto)

Ryan’s Table – The Sixth Noble Grape

RYAN'S TABLE By Ryan Tatsumoto Of the approximately 1,500 grape varieties grown worldwide, it is generally acknowledged that there are only six noble grape varieties. These six varieties produce outstanding wines on several continents. If you are a wine lover, you’ve probably sampled at least three, if not all six, of these noble grapes. All....
Columnist Ryan Tatsumoto for "Ryan's Table"

Itadakimasu – Sketches Of Spain

RYAN'S TABLE BY Ryan Tatsumoto

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