As a boy no more than 12 years old, Brian Tanigawa worked in his spare time lifting boxes, sweeping floors, and washing glass bottles at his family’s Aloha Shoyu manufacturing facility in Kalihi. More than 45 years later Tanigawa can still recall the pungent scent of soybeans plastered to his clothes as he would head […]
Since 1946, Aloha Shoyu has been producing shoyu (soy sauce). Steeped in tradition and its island roots, its unique sauce includes a special blend of soy beans, wheat and salt, to create this flavorful condiment that is now included in many recipes ranging from meat marinades to salad dressings. For many, you have your rice,
“In Japanese cuisine, they use the shoyu instead of salt. In Thai, it’s fish sauce. In Hawaii, chefs often use a combination, depending on what kind of dish they’re going to create.” And so chef Chai Chaowasaree begins his explanation of how the flavor of Hawaii’s culinary scene can be boiled down to one simple,
