Nobu Matsuhisa: Nobu Hawaiian-Style Ceviche
Nobu Hawaiian-Style Ceviche by Nobu, Matsuhisa and Ubon Restaurants’s Nobu Matsuhisa
Read MorePosted by Nobu Matsuhisa | Jan 21, 2021 | Food, Issue 5 - January 2021, Recipes
Nobu Hawaiian-Style Ceviche by Nobu, Matsuhisa and Ubon Restaurants’s Nobu Matsuhisa
Read MorePosted by Hashi Staff | Oct 6, 2020
Support Hashi Hashi provides content on all things food and culture in Hawaii as a community program of the nonprofit Hawaii Food & Wine Festival with support from readers like you. Mahalo! DONATE NOW Publisher’s Note...
Read MorePosted by Alan Wong | Aug 11, 2020 | Food, Issue 1 - August 2020, Recipes
Korean Chili Vinegar Kualoa Shrimp with Seafood and Local Vegetables by Alan Wong of The Pineapple Room, Amasia’s and Alan Wong’s
Read MorePosted by Denise Yamaguchi | Aug 11, 2020 | Features, Food & Culture, Food & Travel, Issue 1 - August 2020
Chef Rick Bayless discovers the intersection of Hawaiian and Mexican cuisines at the Papahana Kuaola ahupuaa.
Bayless, who was named Hawaii Food & Wine Festival’s second Culinary Hero in April 2019, made history in Hawaii at Papahana Kuaola and created his traditional Mexican dish, using Hawaiian cooking traditions. He had planned to prepare locally-raised pork for his dish, but rather than cook his pig in an oven, he cooked it in a Hawaiian imu (or pit) which is similar, yet different, from the Mexican method of cooking a pig in the ground.
Read MorePosted by Tannya Joaquin | Apr 18, 2023 | Features, Food & Culture, Secondary Features
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!
Read MoreHashi provides content on all things food and culture in Hawaii as a community program of the nonprofit Hawaii Food & Wine Festival with support from readers like you. Mahalo!