Executive Chef Grant Kawasaki and Lucky Winner Jayson Aoki prepare a traditional japanese snack with a local angle, Edamame with a chili sauce. In this segment, Grant shows us the basic steps to blanching the soybeans for optimal texture.

It ain't no fun to prepare two killer snacks and not enjoy them! Executive Chef Grant Kawasaki and Lucky Winner Jayson Aoki indulge in their simple and tasty creation!

Executive Chef Grant Kawasaki and Lucky Winner Jayson Aoki prepare a traditional japanese snack with a local angle, Edamame with a chili sauce. In this segment, Grant shows Jayson the basic ingredients to make a simple yet tasty sauce to compliment the edamame.

Once the basic sauce is prepared, the uses can be varied with alternative staples. Using the same sauce, Executive Chef Grant Kawasaki and Lucky Winner Jayson Aoki swap the edamame for okra.

This week on Hawaiian Grown Kitchen, Executive Chef Grant Kawasaki prepares two local snacks using the same sauce but on edamame and okra.

How did the Hawaiian Grown Sushi Roll turn out? Find out here and also how you're supposed to eat it!

What will they come up with next? Grant Kawasaki and Shannon Akazawa from Gokujo Sushi join forces to create the signature "Hawaiian Grown Sushi Roll!"

Who serves the most Taro Leaves per week? Sam Choy's BLC. Every week they go through over 180 pounds of leaves for their laulau and squid luau. A special guest also drops in to inspect the restaurant for "scratch throat."

Located in Honolulu’s busy industrial district of Iwilei, Sam Choy’s family style, casual restaurant opened in May 1997 featuring huge portions of local favorites for breakfast and lunch. Dinner at Sam Choy’s Breakfast, Lunch, & Crab showcases a variety of fresh crab, lobster and shellfish, steaks, ribs, and chicken.

Get down and dirty with Grant Kawaski in the lo'i as we harvest taro leaves to make a killer recipe. We won't get our feet wet this time as we visit Tropic Farms to find out more about dry land taro.

This week on Hawaiian Grown TV, we visit Tropic Farms in Kahuku where they grow dry land taro and then follow the leaves to one of Hawaii's favorite local restaurants, Sam Choy's BLC. Last, Shannon Akazawa from Gokujo Sushi shows us how to prepare the signature "Hawaiian Grown Sushi Roll" co-created by the master himself, Grant Kawasaki.