Food & Culture Archives

HASHI Media is thrilled to announce that its widely acclaimed series, “Taste Our Love For Hawai’i,” has received two coveted Telly Awards—Silver Telly for Television – Series: Cultural, and Bronze Telly for Television – Series: Food & Beverage.

Bringing Kalo to the World

by Tannya Joaquin | Apr 18, 2023 | Features, Food & Culture, Secondary Features | 1

Five chefs earned their place on a once-in-a-lifetime journey exploring kalo through the Kalo Recipe Contest… see how their recipes are bringing more than poi to the people!

Taste Our Love for Hawai’i Episode 3 Premieres June 23

by Kristen Lau-Grover | Jun 21, 2022 | Features, Food & Culture, Secondary Features | 3

Episode 3: Aqua + Culture, explores Hawaii’s long legacy as a center of innovation in aquaculture. Acclaimed chefs Niki Nakayama and Carole Iida Nakayama of two Michelin-starred restaurant n/naka in Los Angeles, and local chef Mark Pomaski—sushi chef and owner of Moon & Turtle in Hilo, HI—embark on an exploration of Hawaii’s past and present through its 800-year history of aquaculture.

Another Round, Make It Tequila

by Dagny Brand | Mar 18, 2021 | Features, Food & Culture, Issue 7 - March 2021, Winemakers & Mixologists | 3

Richard Betts is has moved past wine and into the world of Komos Tequila, which he created with his partner Joe Marchese. “I love Tequila first and foremost because it embodies so much of my first love, Mexico. Add to that the fact that it’s an upper, a party starter, it’s my favorite thing to drink.”

COVID Conversations: Peter Cho

by Colleen Teramae | Mar 18, 2021 | Chef, Features, Food & Culture, Issue 7 - March 2021, Profiles, Secondary Features | 4

For this COVID Conversation, Hashi sat down with chef and restaurateur, Peter Cho, to discuss the status of his restaurants (one opened during the pandemic!) and outlook on the road to recovery.

Planting the Seed

by Catherine Fox | Mar 18, 2021 | Farmers, Features, Food & Culture, Issue 7 - March 2021, Profiles | 5

David Wong, a second-generation dairyman, decided he would repurpose the family’s defunct dairy farm in Waianae into a multi-product organic one, free of pesticides, herbicides and fertilizers. He had faith that nature—without any intervention—would find the right balance for these plants to thrive.

Short Ribs: Explained

by Dagny Brand | Feb 11, 2021 | Explained, Features, Food & Culture, Issue 6 - February 2021 | 2

Short ribs are a traditional local favorite, but many don’t know the secrets behind perfecting the dish. Chefs Kelvin Ro, Roy Yamaguchi and Matt Pittman explained their favorite ways to cook the best short rib, a staple of their individual cultures.

ThinkTech Hawaii: Beyond the Lines with Denise Yamaguchi

by Michelle Rice | Feb 11, 2021 | Community, Food & Culture, Issue 6 - February 2021, Profiles | 3

Hashi publisher and editorial director Denise Yamaguchi speaks on the subject of leadership as a guest of “Beyond the Lines” by ThinkTech Hawaii with host Rusty Komori. Watch the interview to hear Yamaguchi speak about the huge growth to-date and the goals she has for the Hawaii Food & Wine Festival, as well as the Hawaii Agricultural Foundation.

COVID Conversations: Eric Ziebold

by Abby Wright | Feb 11, 2021 | Chef, Features, Food & Culture, Issue 6 - February 2021, Profiles | 3

For this COVID Conversation, Hashi sat down with chef, restaurateur and entrepreneur, Eric Ziebold, to discuss the status of his endeavors and outlook on the road to recovery.

Preserving & Progressing Hawaii’s Food Culture

by Michelle Rice | Jan 21, 2021 | Chef, Features, Food & Culture, Issue 5 - January 2021, Profiles | 0

For chef Brian Hirata, preserving Hawaii’s food culture and progressing local cuisine — through sustainable practices and local ingredients — will perpetuate the culinary hertiage for Hawaii’s future. Launched in June 2019, Naau Hilo puts into practice Hirata’s philosophy by utilizing the fine-dining to showcase wild and locally sourced ingredients and facilitating an “understanding and appreciation of the food, people and cultures that make Hawaii so special.” Beginning with pop-up experiences, collaborations and private dinners, Naau Hilo continues to strive forward amidst the global pandemic that threatens the culinary industry in Hawaii and beyond.

Chef’s Knives: Explained

by Dagny Brand | Jan 21, 2021 | Explained, Features, Food & Culture, Issue 5 - January 2021 | 0

“I was always told to use the proper tool for the proper job,” said chef Michael Mina, reflecting on the importance of correct knife use in the kitchen. Many chefs, including Mina, have perfected their knife skills to create the best dishes possible. “The saying was always small job, small knife, large job, large knife.” Knives are a very important chef’s tool, and the different types of knives as well as the different cuts are concepts that every chef, even those just starting at home, should understand.

COVID Conversations: Elizabeth Falkner

by Abby Wright | Jan 21, 2021 | Chef, Features, Food & Culture, Issue 5 - January 2021, Profiles | 3

For this COVID Conversation, Hashi sat down with chef, author and artist, Elizabeth Falkner, to discuss the status of her endeavors and outlook on the road to recovery.

Category: Food & Culture

Student Entrepreneurs Embracing Change

Mixing for Mocktails

Foie the Win!

The Sunny Side of Pride

Girl’s Got Game

“Taste Our Love For Hawaii” Earns Prestigious Recognition With Two Telly Awards