This dish brings back memories of living in Boston where I learned this recipe from my Japanese roommates. Sweet, nutty kabocha pumpkin is simmered with chicken thighs in a soy sauce based broth. The result is a warm, homey, and comforting dish, perfect for a winter's...
For the longest time I thought there were only two ways to make mac & cheese - 1) using the type that comes from the blue box (and one of the first things I learned how to make as a child) or 2) a homemade version that starts with a roux and requires all the pots...
My sister discovered this one-pan dish a few years back when we were looking for ways to use our kale harvest. We've made some modifications over the years and it remains one of our go-to meals. We make it so often, she was surprised to learn the recipe had never made...
Somen salad is a popular cold noodle salad in Hawaii. It has its origins in Japanese cuisine but like many dishes found in Hawaii, has become a fusion dish (as evidenced by the use of Spam or char siu). You'll often find a version of somen salad at a potluck and it...
This recipe, as given to me by my aunty, was called Tofu Casserole. It's one of those recipes that is passed along on written pieces of paper, shared by friends. I struggled with the name because it didn't seem to accurately represent the dish. I don't know that...
Edamame Rice Edamame Maze-Gohan is a delicious and simple rice dish featuring edamame soy beans, nametake mushrooms, and furikake. There are many different versions of this dish. This is the version my aunty taught me. It's full of flavor and sometimes I will eat this...
Our Chinese New Year Tradition I am the first to admit that while I claim my Chinese ethnicity, I am far removed from the language and culture of my ancestors. My main connection to cultural celebrations is food. As we approach Chinese New Year (February...
For the years I lived in Boston, I often spent Thanksgiving with family in Seattle. It was an easier trip than coming home to Hawaii (cutting down the travel time by at least 6 hours). We had many traditions over those long weekends but one that was assigned to me was...
After writing my post about cookbooks, I started thinking about what draws me to the recipes of certain chefs. Obviously, one of the most important things is they are making things I want to eat. Equally important are the recipes are such that I can make them...
This week we continue on this mini journey of Hawaii-adapted Okinawan recipes. This braised pork belly recipe is a slightly modified version of Okinawan Shoyu Pork found on Onolicious Hawaii. It is a Hawaii version of Okinawan Rafute and Japanese Kakuni and is often...
When I first started playing around with this recipe, I thought I was so clever. If you can dip hot dogs into cornbread batter and deep fry them, why not do the same with andagi batter and make an Okinawan version of a corndog. As it turns out, andadogs (andagi + hot...
Years ago I spent a wonderful week in the countryside outside of Paris at the home of my friend's adopted French family. It was a lovely setting surrounded by wheat fields and sunflower fields. There was lavender growing in abundance around the house. And to this day,...
If you grew up in Hawaii, huli huli chicken evokes memories of big, billowing smoke and an unmistakable, delicious aroma wafting from huge grills. Huli-huli chicken was a favorite fundraising vehicle for schools, churches, and social groups. People sold tickets to...
Kamaboko is a common ingredient in Hawaii. It can be used in a dip or as a garnish in a bowl of saimin. Another way to enjoy this Japanese fishcake is to shred it up along with some veggies and mix it in a batter to fry up into little snack patties. Shred/Chop, Mix,...
As with many things, I am late to the one-pot pasta party. On some level, it seemed wrong to me - of course you cook pasta in one pot in simply salted water, and in another pot you create the sauce. Cooking everything together like a dump cake didn't make sense. I...
Stuffed aburage is a comforting dish of braised tofu skins stuffed with a pork, mushroom, and water chestnut stuffing. It is a dish found in many local-Hawaii homes as well as in okazuya (small Japanese delis found throughout Hawaii). What is Aburage? Aburage (also...