Poke is about more than just ahi. Sure, the default iteration of the popular Hawaii food favorite uses fresh tuna as its main ingredient as opposed to, more, shall we say, exotic poke like raw crab, mussel, clam and kimchee. But for folks who truly love poke, the idea that you can “poke anything” is […]
It’s just after 8:30 a.m. and Ross Shigeoka is well into finishing the first of four batches of saimin noodles he plans to make today. He’s already mixed the noodle dough recipe—a straightforward combination of eggs, water, all-purpose flour and salt—in a big plastic bowl with a shamoji (Japanese rice paddle) until fluffy and dry,
Anthony Bourdain—renowned foodie, former chef and adventuring world traveler—recently dove into local Hawaii culture on Oahu, Molokai and Maui for the latest episode of his eponymous CNN series “Parts Unknown.” The new episode—the eighth installment of the Emmy Award winning show’s fifth season—will air on CNN this Sunday, June 14 2015 at 9 p.m. EDT
Not all that long ago, in a city far, far away (from Honolulu), there were many people who swore Hilo had the best okazuya in Hawaii. So what if most of those people lived in Hilo? It was true. The breed of take-out lunch shop known as okazuya—a Hawaii-born amalgam of the Japanese words “okazu”
I can’t remember a time when I’ve visited Kauai and someone—a coworker, a neighbor, my mom—didn’t ask me to bring back a brick of kulolo. You can find kulolo—a Hawaiian dessert staple made from mashed kalo (taro), coconut milk, sugar and little else—for sale on just about every Hawaiian Island. Most local grocery stores sell variants of
Four ingredients. That’s all you’ll ever find in every five-ounce bottle of Adoboloco hot sauce. Kosher apple cider vinegar. Hawaiian sea salt. Garlic. And one of several organic pepper varieties—habañero, ghost, jalapeño and Hawaiian chili pepper, among them—Tim Parsons procures locally or grows on his small Kihei farm. No xanthan gum here. (Take that, Tapatio and
Hawaii is the only U.S. state with a climate suitable for commercial cacao production, which means we’re the only U.S. state with lots of great truly local chocolate. If you’re on Hawaii Island over the next few days, you could be in for a real treat: The Big Island Chocolate Festival kicks off today. Now
Chef James Aptakin’s Aloha Shoyu Lettuce Wraps Makes pupus for 6 to 8 people 2 tbsp. oil1 tsp. minced ginger1 tsp. minced shallots¼ cup minced water chestnuts1/3 cup crushed candied walnuts1 cup stemmed chopped cilantro½ cup chopped green onions1/8 tsp. chili flakes1 oz. Aloha Mango Pineapple Teriyaki Glaze1 lb. minced grilled chicken1 head of iceberg
What’s pink and tinned and salty all over? Hawaii’s favorite luncheon meat, Spam! This Sat., May 2, Hawaii Spam fans and curious residents and visitors will celebrate the state’s adoration for the pink brick with a huge afternoon block party. Waikiki Spam Jam runs from 4 p.m. til 10 p.m. along Waikiki’s main drag. This
It’s no secret that Hawaii has an abundance of delicious dining options. In fact, HAWAII Magazine dedicates an entire issue to the Islands’ food and foodie culture each year! Wondering where to go next time you’re in the Islands? We’ve got a roundup of the 10 best restaurants in three different price ranges courtesy of
A HAWAII Magazine reader wrote in with this request: “I need the recipe for Hawaiian sweet bread rolls that was published in the magazine a couple of years ago. I have lost mine and my family is very sad…. It was made in a pie tin and 7 rolls were placed in the tin…I hope you
Kalo (taro) burgers, chips, pancakes, fresh poi and more will be found in abundance in Hana, Maui this weekend. The East Maui Taro Festival, a free annual celebration, highlights the traditional Hawaiian dietary staple and, more broadly, celebrates eastern Maui’s Hawaiian cultural traditions and bountiful agriculture. Expect a large farmers’ market, food and craft booths,
