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....
Columnist Ryan Tatsumoto for "Ryan's Table"

Ryan’s Table – Holiday Cheer

RYAN'S TABLE BY Ryan Tatsumoto Now that we are officially into the holiday season, I decided to highlight some beverages that are sure to add to your holiday merriment. For starters, nothing says cheer like champagne or sparkling wine. After winning their second championship in three years, the Golden State Warriors are said to have....
Columnist Ryan Tatsumoto for "Ryan's Table"

Ryan’s Table – “Wine Speak” at 12th Ave Grill

RYAN'S TABLE BY Ryan Tatsumoto Since remodeling its private dining area a year or so ago, 12th Ave Grill in Kaimukï has been hosting monthly dinners featuring four- or five-course meals paired with vino specially selected by wine director Rick Lilley. Sometimes the dinners highlight a specific winemaker as the guest of honor. On other....
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....
Libations made with regular spirits (left) and barrel-aged spirits (right). (Photos courtesy Ryan Tatsumoto)

Ryan’s Table – Sometimes Aging is a Good Thing

RYAN'S TABLE BY Ryan Tatsumoto When I look in the mirror every morning and spot another white hair in my goatee, or notice that the hair atop my head looks a bit thinner, or when I wake up with body aches from unknown causes, I always chalk it up to the unwanted consequences of aging.....
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....
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....
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....
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Taste of Hongwanji Bazaar

WHO/WHAT: Honpa Hongwanji Hawaii Betsuin will hold its annual bazaar featuring ‘ono food and drinks, entertainment, a variety of handcrafted items and many other “hidden treasures.” The bazaar will also feature Maui-style “flying saucers,”...
Leinani Group from Okinawa will be part of the formal opening ceremonies on Saturday.

2018 Okinawan Festival – Music, Dance, Taiko, Karate, Hula and Lots, Lots More!

SATURDAY, SEPT. 1, 2018  (SUBJECT TO CHANGE) 9:30 a.m. RYUKYU SOKYOKU KOYO KAI HAWAII SHIBU Derek Fujio, President, and Sara Nakatsu, Vice President Jane Kaneshiro Sozan Kai Bonnie Miyashiro Soho Kai Yamashiro Yoneko Sokyoku Kenkyu Kai Yasuko Arakawa Aki no Kai Sunny Tominaga Sokyoku Sanyuukai Kazuko Ito Sokyoku Kyoshitsu

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