Archive for the ‘Events’ Category

Weekend belongs to mommies

May 4th, 2016
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PHOTO COURTESY MOANA SURFRIDER

The Moana Surrider is celebrating Mother's Day weekend with a Mad Hatter's Mother-Daughter tea party taking place a day ahead of Mother's Day. Pictured are Kristin Khem and her daughters.

12th Avenue Grill

The popular Kaimuki restaurant is devoting a handful of specials to moms on Saturday and Sunday.
Weekend specials include a small plate of Belgian endive salad ($15) with
housemade Shinsato Farms guanciale, rock shrimp, Big island avocado, house feta, toasted almonds, and Rincon Farms strawberry vinaigrette; and a large plate ($38) of Lavender and Sweetland Farms goat cheese-crusted Maui Cattle Co. beef tenderloin with roasted cauliflower puree and marinated Ho Farms tomatoes. For dessert, there will be lemon ricotta panna cotta ($9) with Rincon Farms strawberry-rhubarb compote and oatmeal streusel crisp.
Then, Sunday Supper on Mother's Day will be a $36 per person (two-order minimum) complete meal of seafood cioppino with Penn Cove mussels, Manila clams, Hawaii white fish, scallops and Baja Gulf shrimp in a tomato-white wine sauce, served with antipasto salad, garlic bread, preserved lemon haricots verts and Manoa chocolate hazelnut crepes with fresh berries and Frangelico crema.
At 1120 12th Ave. Reserve at 732-9469.

PHOTO COURTESY BLT STEAK

BLT Steak is known for its grilled steaks and raw bar. More specials await on Mother's Day.

BLT Steak

The restaurant in the Trump International Hotel Waikiki Beach Walk is offering Mother’s Day blackboard specials, as well as an $85 per person prix fixe three-course meal ($119 with wine pairings) with appetizer, entrée, side and dessert selections from the blackboard menu.
Among the blackboard options are appetizers of smoked salmon carpaccio ($17), endive salad ($19), and charred octopus with confit tomatoes, shishito peppers and white bean salad ($19).
Entrée selections are a roasted Cornish hen with spring vegetables and truffle jus ($38), beef Wellington with red wine sauce ($58), and grilled New Zealand king salmon with baby squash and strawberry gastrique ($38).
The sides are roasted portobellos with buratta and charred tomato ($12), lobster penne with Alfredo sauce ($12), and rainbow carrots with honey-mustard glaze ($12).
Finish with the dessert choices of chocolate raspberry mousse cake with white chocolate ice cream ($12), or honey-rosemary buttercake with vanilla-lavender panna cotta, roasted peach-honey Sauce and lemon-thyme sorbet ($12).
The Trump International Hotel Waikiki Beach Walk is at 223 Saratoga Road. Complimentary validated parking available. For reservations, visit bltrestaurants.com.

PHOTO COURTESY CHEF MAVRO Chef Mavro will be cooking his mom's specialty pistou on Sunday.

PHOTO COURTESY CHEF MAVRO

Chef Mavro will be cooking his mom's specialty pistou on Sunday.

CHEF MAVRO

At his eponymous restaurant, chef George Mavrothalassitis will be serving his mom's specialty pistou tableside as a complimentary soup course on Mother's Day. Mavro calls his mom's Provencal comfort dish "the best in the whole world.
"Her soup included a large variety of spring beans, ham hocks, tomato, salted pork belly and, of course, one ton of basil and Parmesan cheese. And … love, always the best ingredient. I’m still carrying on her recipe when I cook a pistou soup."
Spring menu options for the occasion are flexible and this complimentary course means that four courses become five for the same price, and six courses becomes seven, etc.
Guest favorites on the spring menu include Keahole “Lobster à la Française” with split English peas, Manoa lettuce, bacon, tokyo turnips and essence of crustacean; and North Shore free-range roast chicken with Périgord truffle, green asparagus, Yukon potato and bearnaise jus.
Also on Mother's Day and everyday, chef de cuisine Jonathan Mizukami is introducing acallop sashimi with 10 grams of Eussian sturgeon golden osetra, black pepper mignonette and crème fraiche, at $75.
Chef Mavro is at 1969 S. King St. Reserve at 944-4714 or email chef@chefmavro.com. Reservations from 6 p.m. Visit chefmavro.com.

FILCOM CENTER

The center is presenting a Mother’s Day Brunch Buffet featuring Creations in Catering, from 9 a.m. to 2 p.m. Sunday. There will be a prime rib carving station; omelette station; salad station; eggs Benedicts; Belgian waffles; French toast; raw bar with oysters, shrimp and poke; and entrées such as roast turkey with Portuguese sausage-cornbread stuffing and giblet gravy; guava-glazed ham; steamed fish; kabayaki-glazed salmon with wasabi yuzu aioli and bubu arare; plus an assortment of pies, mini tarts, chocolate mousse, and more, for dessert. Cost is $50 for adults and $25 for keiki ages 3 to 8 years old.
At 94-428 Mokuola St. in Waipahu. Free parking. Reserve at 680-0451.

JAPENGO

Japengo will celebrate Mother’s Day with a menu of fan favorites. The four-course menu includes crispy pork belly and roasted baby carrots salad, scallop truffle-yaki, steamed local fish in a Thai coconut curry broth, and coconut crème brulee. The cost is $55 per person; $28 per child ages 6 to 12; or free for ages 5 and younger.
Japengo is on the third floor, Diamond Head Tower of Hyatt Regency Waikiki Beach Resort and Spa, at 2424 Kalakaua Ave. Reserve at 237-6166 or online at japengowaikiki.com. Valet and self-parking are complimentary.

HILTON HAWAIIAN VILLAGE

Rainbow Lanai
A Mother's Day brunch buffet will be offered from 9 a.m. to 2 p.m. Sunday, including a complimentary mimosa or glass of sparkling wine for adults.
The buffet starts with a cold selection of salads, fresh fruit, cold cuts and selections from the sea, including smoked salmon, chilled shrimp, ahi poke, and hot selections such as mini char siu baos and pork pot stickers, eggs Florentine, waffles, braised beef, baked chicken with lemon garlic cream sauce, steamed fish with chimichurri sauce, kim chee fried rice and a carving station with kiawe-smoked prime rib and crispy pork with hoisin and bao. There will also be omelette and dessert stations, and a selection of breads, including gluten-free options and gluten-free pancakes.
The cost is $65 for adults and $30 for ages 12 and younger; excluding tax and gratuity.

Bali Steak & Seafood
The prix fixe Mother's Day dinner starts with a white truffle-scented polenta torte; followed by a first course of poached Kauai prawns, second course of king crab arancini; and a choice of one of three entrées, prime New York strip steak, pan-roasted Kona kampachi or petit filet and king crab Oscar; ending with dessert of strawberry shortcake with mascarpone and basil gelato.
The cost is $89 per person, excluding tax and gratuity.

KAHALA HOTEL& RESORT

Treat mom to a dinner at Hoku’s or Plumeria Beach House on Mother’s Day, and she’ll also receive a $50 Kahala Spa treatment gift certificate. The certificate can be used toward services valued at $150 or more, excludes merchandise, and is valid through Aug. 31, 2016.

Hoku’s
A five-course menu on Mother's Day is highligted by roasted Kona abalone, scallops with mushroom, and sautéed beef tenderloin for $110 per person and an additional $45 per person for wine pairing.

Plumeria Beach House
A Mother's Day dinner buffet starts with a variety of salad and appetizer selections including seafood and sushi, carving and action stations with prime rib, seafood Newberg, truffle-yaki catch and braised Kurobuta pork collar with smokey jus, wild mushrooms and a dessert station featuring The Kahala’s signature bread pudding with vanilla anglaise. The cost is $75 for adults and $37.50 for children younger than 12 (plus tax and gratuity).
For reservations, call 739-8760 or email restaurants@kahalaresort.com.

PHOTOS COURTESY MORIMOTO

A raw bar is one of the highlights of Mother's Day brunch at Morimoto Waikiki in The MODERN Honolulu.

MODERN HONOLULU

Morimoto Waikiki
Enjoy a buffet brunch with stations set up offering Peking duck, sushi, noodles and salads, omelettes, prime rib, sweets and a mimosa cart. Also a visit to the "Iron Chef's" namesake restaurant would not be complete without a trip to the raw bar. Brunch runs from 10 a.m. to 2 p.m. Cost is $95 per person; $40 for ages 12 and younger. Reserve at 943-5900.
The restaurant is in The MODERN Honolulu at 1775 Ala Moana Boulevard.

The Grove
Executive chef Keith Pajinag delivers organic, local and housemade specialties for a $55 per person four-course Mother’s Day lunch. Or $70 for the meal plus two mimosas. Courses include:
> Strawberry and tomato gazpacho and Dungeness crab salad with basil and chive oil
> Grain Salad with Smoke Mahi: Spice-rubbed mahi and quinoa salad with sherry vinaigrette
> Butter-poached sous vide crispy chicken breast with grilled escarole, spring onion and truffle polenta
> Rhubarb galette with candied pistachio and white chocolate cream cheese
Single mimosas are $10 per glass of Prosecco mixed with your choice of orange, guava, strawberry-banana or peach juice. Reserve at 281-5548.

PACIFIC WHALE FOUNDATION

The foundation is inviting those on Maui out for an afternoon brunch cruise or sunset dinner sail, both offering cocktails, live music, spectacular views, and a rose for every mom.
The brunch cruise runs from 1 to 3 p.m. Check in at the foundation's 612 Front St. Lahaina Ocean Store at 12:15 pm. The cost is $95.95 per adult and $65.95 for children up to 12 years old. Keiki up to 2 years old admitted free at one per paying adult.
The dinner sail runs from 5:30 to 7:30 p.m. Check in at the Lahaina Ocean Store at 4:15 p.m. The cost is $139 per adult and $89 for children up to age 12. Keiki up to 2 years old admitted free at one per paying adult. Seating will be limited to 26 passengers.
Book online to save 10 percent, or call (808) 249-8811 ext. 1.

MOANA SURFRIDER

The First Lady of Waikiki is celebrating the bond between mother and daughter with a “Mad The event will take place in the Grand Salon, featuring a fashion show of Cinnamon Girl fashions, a local boutique known for its mommy-daughter coordinated outfits. There will be discounts on select designs, as well as an amateur fashion runway featuring mother-daughter tea patrons, with prizes and a complimentary photo for moms and their daughters.
Moana Surfrider executive pastry chef Nanako Perez-Nava will be preparing special items as part of the Moana Classic Tea Service that day, which will include jasmine tea roll cake with fresh strawberries, mango macaron with chocolate butterfly, a chocolate lady bug tartlet, Cinnamon Girl dress mini cupcakes, flower icing cookies, and orange-blueberry scones with lilikoi curd and Devonshire cream. Adults will receive champagne and girls will receive a gift-wrapped copy of Lewis Carroll’s classic novel, “Alice in Wonderland.” The cost is $50 per person (not including tax and gratuity).
The Moana Surfrider is at 2365 Kalakaua Ave. Free valet parking will be available, or self-park at the Sheraton Princess Kaiulani. Reserve by calling 921-4600.

Beach House Restaurant
Mother's Day brunch from 9 a.m. to 1:30 p.m. Sunday will feature island bounty from land and sea, starting with salads and housemade soups, and a raw bar of poke, chilled shrimp, Pacific oysters, snow crab clusters, alae-cured gravlax, sashimi, nigiri sushi, California rolls, and more.
There will also be dim sum offerings, omelette selections, blueberry granola pancakes, roast prime rib, crispy suckling pig and such signature entrées as grilled onaga, crispy Chinatown chicken, port-braised short ribs, Kahuku garlic prawns, steamed snow crab legs, and more. Plus several desserts.
The cost is $80 for adults, $40 for children 6 to 12; tax and gratuity not included.
Reserve by calling the Starwood Dining Reservations Center at 921-4600 between
8:30 a.m. and 7 p.m., except Sundays, when hours are 8:30 a.m. to 5 p.m.

ROYAL HAWAIIAN HOTEL MONARCH ROOM

Mother's Day brunch starts with Royal Bakeshop pastries and sweets, with Pink Palace pancakes, build-your-own eggs Benedicts, and such mixed plate offerings as steamed crab legs, a green curry Asian cioppino, sake-marinated local snapper, kiawe-smoked huli-huli syle chicken, Australian lamb rack, pork loin with green apple mustard, ginger-scallion fried rice and dessert station featuring a mini cupcake bar, lilikoi cheesecake lollipops, strawberry shortcake with lavender whipped cream, and more.
The cost is $125 per person, and $60 for children 12 and younger.
Reserve by calling the Starwood Dining Reservations Center at 921-4600 between
8:30 a.m. and 7 p.m., except Sundays, when hours are 8:30 a.m. to 5 p.m.

SHERATON WAIKIKI

KAI Market is known for its diverse daily buffet options, and Mother's Day specialties are bound to satisfy everyone in the family. Included will be a chef's action station featuring alae-crusted slow roast prime beef, steamed snapper with ginger, lup cheong, Chinese parsley and soy sauce, made to order omelettes, blueberry and plain pancakes, soy-sake braised short ribs, Chinatown noodles with char siu, assorted poke, oysters on the half shell, chilled shrimp cocktail, a cheese board, desserts, and much more.
The cost is $60 for adults and $30 for keiki ages 6 to 12.
Reserve by calling the Starwood Dining Reservations Center at 921-4600 between
8:30 a.m. and 7 p.m., except Sundays, when hours are 8:30 a.m. to 5 p.m.

TIKI'S GRILL & BAR

All-you-can-eat snow crab Legs, red velvet waffles, a “Build Your Own” omelet station, poke bar and hand-carved salt-crusted prime rib, will be among the highlights during Tiki's Grill & Bar's Mother's Day Brunch buffet taking place 7:30 a.m. to 1:30 p.m. May 8.
There will also be a pancake and French toast bar, crab eggs Benedict, macadamia nut mahimahi with lemongrass beurre blanc, plus seasonal fruits, salads and housemade kim chee. A Build-Your-Own Bloody Mary bar and champagne specials will also be offered. The cost is $48 for adults; $19 for ages 5 to 12; and free for age 5 and younger. Reserve at 923-TIKI (8454) or online at Tikisgrill.com.
In the Aston Waikiki Hotel at 2570 Kalakaua Ave. Three hours free valet offered.
3 Hours Free Valet | Live Musicians | Ocean Views

YARD HOUSE

With Mother’s Day, Father’s Day and graduations all on the horizon, Yard House has a gift for all, including the giver. Gift givers will receive a $10 bonus card for every $50 purchased in Yard House gift cards through June 30. Available at any Yard House location and online at Yardhouse.com.
Bonus gift cards are valid from July 1 through Sept. 30, 2016, and can be used at any of the 63 Yard House locations across the United States. The bonus cards are valid for food and non-alcoholic beverages only and do not include alcohol, gratuity or tax.
The restaurant is known for its menu of local and regional specialties to enjoy with more than 100 taps of draft beer. On Mother’s Day, all moms will receive a complimentary mini dessert.
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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her restaurant coverage is in print in Wednesday's Crave section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

Mindfulness and vegetarian way

April 10th, 2016
By



PHOTOS BY NADINE KAM / nkam@staradvertiser.com

The Bodhi Tree Dharma Center welcomed guests to a Buddha lunch meditation.

The Bodhi Tree Dharma Center in Liliha hosted a Buddha Lunch to welcome spring on March 6.

About 30 participated in the eating meditation, one of the most pleasurable of meditations. The vegetarian lunch meditations typically take place once a month, from noon to 1 p.m., by $10 donation.

The first half of the meal is enjoyed in silence as a matter of learning mindfulness, focusing on the food alone, and appreciating nature, the elements and human hands that make such a meal possible.

A soup of tofu, tomatoes and other vegetables.

The word we were given for the meditation was "savor." It was a reminder that if we were to stop and really think about what we eat, we would not suffer from as much of the diet-based afflictions as we do, and we not be worried about dieting because we would make choices that nourish, not sicken, us.

Mai Frascarelli, who created the center in March 2009 as a way of thanking a community that allowed her, a Vietnam War refugee who came here with nothing, to become successful. She oversees the meal preparation, said she offers the lunches to promote vegetarianism as a cruelty-free way to live. By hosting the lunches, she hopes she can show people that vegetarian food can be delicious and satisfying.

"Every little bit helps," she said. "Even if you eat vegetarian one day a month, it's better than no days at all."

She said that she is a vegetarian because she loves animals, and those that are raised as food are "unhappy from the day they are born 'til the day they die.

"When they're unhappy, they produce toxins that are not good for you, and your body becomes a graveyard for these animals."

Never thought about it that way. I am not that strong-willed. I do love a good fried chicken and pork is my downfall. But, I can eat less of these things and more of what is good for me in any given week. On days I am not "working," I do favor nothing more than yogurt, hummus and crudité to give my body a break.
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The Bodhi Tree Dharma Center is at 654-A N. Judd St. Call (808) 537-1171.

Salad of rice vermicelli, tofu and greens.

Another dish of tofu, vegetarian proteins and vegetables.

It was interesting to me, because the message of savoring the moment reiterated philosophies of the Zen tea masters at the Urasenke tea room in Waikiki, which I recently visited.

While there, I picked up one of their newsletters and read a piece by tea master Sen Soshitsu XVI, who wrote about being bothered by the sound of the "click, click, click" of a cell phone camera during a sacred tea ceremony. That struck home because I have been guilty of doing the same, in the name of news.

He wrote: "I thought this was quite regrettable. Maybe, as a way of enjoying memories it is fun to look back time and again at photos you have taken. A kenchashiki, however, is a sacred situation. ... and then there is the matter of the failed philosophy of ichigo ichie, the failed understanding that every event in life is something singular and unrepeatable. To conscientiously see these events with your eyes and print them in your heart is the way of tea.

At chanoyu practice sessions, as well, it is fine to jot down notes about the tea procedure after the lesson if, for instance, it is one of the 'oral transmission' shikaden or okuden temae for which there are no textbooks. But, if you feel safe just because you recorded the information and you do not try to attach it into your heart, all you have accomplished is to get your notebook to remember it. Even if you make videos or take photographs using handy electronic devices, those sorts of things are temporal. I would like for you to give your practice sessions your whole physical attention moment by moment and for you to always be of the mind to intently learn."

This was something I had to think about because I take photos and videos often as a matter of "capturing" news.

But, as I have told people many times before, in the process of recording, fashion shows, for instance, I never actually "see" the show. What I am looking at is the flow and distance of models as they fill the camera or video screen. I don't really get to enjoy the moment because I am working. It is only in the replay that I am fully able to appreciate the designers work. Just as when I review a restaurant, I'm not really enjoying it as much as my friends because I have to think and remember what I am experiencing with each bite.

Yet, because I have done this work for so long and captured so many moments, that I am very aware of how much is lost to faulty memory and I am glad to have captured such moments to jog my memory.

But as sensei said, there is a time and place for electronic devices and if you are trying to meditate and appreciate the moment you should be there 100 percent.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food column is in print on Wednesdays. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

Street Food Stadium is open

April 2nd, 2016
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PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Ebisuya serves up broke da mouth kalbi beef udon bi bim bap.


There's a reason every bite at the newly open Street Food Stadium is delicious.

Every bite had to pass muster with Tomoya Tsuruhara, CEO of HL Honolulu LLC, the company behind the opening of this food truck park in a lot next to Home Bar & Grill on Kalakaua Ave.

More than 50 vendors applied, but only 10 were chosen for this revolutionary incubator concept that benefits aspiring entrepreneurs and chefs wanting to break into the food truck industry. SFS breaks down obstacles to entry by owning and leasing the 10 food trucks, so wannabe business owners don't have to deal with location, regulatory and cost burdens, giving them a turn-key outlet with short-term leases of six months to a year.

HL Honolulu CEO Tomoya Tsuruhara is revolutionizing the food truck business in Hawaii.

Current lease holders include Gindaco, a chain of takoyaki restaurants popular in Japan; Sahara, Middle Eastern cuisine from Kan Zaman; Ebisuya udon; HI Cravings acai bowls; Edo Mae Gyoza; Rice Tacos Tokyo; Samurai Grill; and Poke Roll

A beer and wine bar completes the picture.

Following a VIP preview April 1, Street Food Stadium officially opened April 2 at 11 a.m., and will be open 11 a.m. to 10 p.m. daily at 1687 Kalakaua Ave.

Here's a quick look:

The grand opening started with a maile lei blessing.

The Poke Roll truck is one of the first you'll spot from the Kalakaua entrance to the Street Food Stadium.

At the Gindaco truck, Yukari Whittingham is eager for a taste of its popular takoyaki, below.

street takoyaki

A Middle Eastern sampler from Sahara, including chicken shawarma, dolma and hummus.

Bar service is offered all day.

A display of Edo Mae Gyoza.

Spicy garlic shrimp ramen is the bomb! It delivers everything promised.

Acai bowl dessert from HI Cravings.

Hula Grill shows its support for farms and the community

March 29th, 2016
By



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PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Makaweli Ranch tenderloin tartare with pickled ho'io, pecorino, Ululoa amaranth and truffle was my favorite dish of the evening at the "Hula Grill Digs Farmers" farm-to-table event, paired with Ocean Vodka.

Hula Grill Waikiki paid tribute to Hawaii’s ranchers and paniolo during "Hula Grill Digs Farmers," a farm-to-table event that took place at the restaurant on March 23.

Chef Matt Young's menu highlighted the Kauai-based Makaweli Meat Co., with five stations offering food and drink pairings at $65 per person.

A portion of ticket sale proceeds will be donated to the Royal Order of Kamehameha, which supports the Paʻu Riders of the King Kamehameha Floral Parade. June 11, 2016, marks the 100th anniversary of the parade that will begin at Iolani Palace and continue down Kalakaua Avenue to concludes at the Waikiki Bandstand.

Guests included several pa'u riders, including pa'u queen Gayle Fujita Ramsey.

The event is part of Hula Grill’s charitable Legacy of Aloha program, supporting local non-profit organizations that foster sustainability in our communities and/or preserve the Hawaiian culture and the culinary arts.

The view from Hula Grill.

For this paniolo-themed event, even the Lanikai Brewing Co. bottles dressed for the occasion. Excuse the spelling of "paniolo" on the inset caption. I was playing with Snapchat and the booboos are impossible to fix!

A snap of Ocean organic vodka. I promise to get a stylus so my handwriting is better!

A different kind of loco moco, made with burger topped with roasted Hamakua mushroom and bordelaise sauce, with 146-degree poached Ka Lei egg and rosemary arancini. Paired with Deep Island Hawaiian Rum.

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Red curry-marinated Makaweli skirt steak was accompanied by coconut-braised taro, Ho Farms cherry tomatoes, and toasted peanuts. Pairing: Lanikai Brewing Co. Imperial Red Ale with Ginger.

Niihau lamb ragu with handmade pappardelle, tomatoes, melted leeks and Naked Cow Dairy feta. Pairing: Lanikai Brewing Co. Pillbox Porter.

Dessert came in a paper bag, accompanied by a Lanikai Brewing Co. Haupia Imperial Stout and Okole Maluna chocolate gelato milkshake. I promise to get a stylus so my handwriting is better.

hula bag2

Future food straight from Japan

March 24th, 2016
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PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Kyushu is known for its hot springs and Beppu shiitake that contains potassium to help lower blood pressure, vitamin D to prevent osteoporosis and bowel cancer, lentinan used in Japan as an anti-tumor medicine, and eritadenine to lower blood cholesterol and help prevent arteriosclerosis.

The Hawaii Restaurant Association welcomed "The 5th Japanese Food Trade Fair" to the Japanese Cultural Center of Honolulu on March 24, showcasing products various companies want to introduce to the local market.

The event, geared toward retailers, wholesalers and restaurants, included more than 100 products by 20 Japan vendors. I'm hoping to see some of them on store shelves in months to come, such as delicate warabi mochi from Kyoto; plum-accented furikake, and vegetable furikake that can be folded into omelettes as well as sprinkled over rice; yogurt-and-strawberry, cream cheese and other wonderful flavors of mochi; and packaged spicy tuna to speed sushi-making at home.

The event was presented with support of the Japan External Trade Organization, and included a mochi tsuki demonstration and sushi-making demonstration.

A second, public "Sunshine Market" will take place March 26 at J-Shop, during which consumers will be able to purchase the products from 10 a.m. until they are sold out. The J-Shop grocery store is at 1513 Young St.

Local boy Travis Miyamoto now works for Hidecho Suisan Co., in Uwajima City, and taught their cooks how to make poke out of the company's fish, including samples of hamachi and tai that he was serving up.

To speed food prep, silver salmon from Aichi prefecture is marinated in mirin lees and miso and packaged. At home, just grill and eat.

The packaged and finished salmon.

One of the most intriguing products is an all-natural liquid that allows caterers or food preparers to freeze sushi and preserve it for a year. Without freezing, use of the preservative will allow sushi to sit for two hours without refrigeration. The quality, when thawed, he said, would be comparable to grocery store sushi.

Sushi made from packaged spicy tuna and salmon.

Popso extra virgin olive oil is spiced with sansho pepper and contains natural rock salt comprising seven to 10 minerals. It contains no trans-fatty acid and no cholesterol. In the background is the spiced oil and popcorn shrimp sautéed in the oil.

Furikake with dehydrated vegetables and the red of plum.

Fresh mochi was made on the spot, starting with the pounding of the rice, shaping and dredging in kinako.

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This cheese manju was delicate and delicious.

A guide to flavored manju.

A guide to flavored mochi ranging from chocolate to cream cheese.