This week on Hawaiian Grown Kitchen, the guys from Hanapa'a Sushi Company launch a new menu. Grant Kawasaki, Norlan Horita, and Shannon Akazawa design a new Rainbow Roll, Poke Roll, Ahi Tataki, and Shrimp Tempura Nigiri Set.

http://www.hanapaasushi.com/

This week on Hawaiian Grown Kitchen, the guys from Hanapa'a Sushi Company launch a new menu. Grant Kawasaki, Norlan Horita, and Shannon Akazawa design a new Rainbow Roll, Poke Roll, Ahi Tataki, and Shrimp Tempura Nigiri Set.

http://www.hanapaasushi.com/

Executive Chef Grant Kawasaki visit the Y. Hata and Co. Limited Annual Product show to see what the latest trends in food service are for the upcoming year. He's get an intimate interview with third generation CEO Russell Hata and where the company is headed in the near future.

http://www.yhata.com

You know you can't go wrong with Sterling Silver beef and Simplot sides on any entree. Grant Kawasaki visits each booth ad then gets a few samples from Cal Oshiro, director of Center of the Plate, and Y. Hata Corporate Chef Ernesto Limcaco.

http://www.yhata.com

Entertaining their guest with a performance from Cirque Hawaii, Y. Hata & Co. spares no expense to retain its clients. Grant Kawasaki decides to even try an act himself.

Cirque Hawaii is a multi-million-dollar state-of-the-art theatrical spectacular that showcases the award-winning talent of over 34 performers and nine renowned acts from around the world to entertain Hawaiian audiences.

At Times Supermarket we support local farmers so we can provide you with quality island fresh produce.

We understand that quality starts at the farms…that is why we build relationships with farmers that take pride in the quality of their product. This philosophy has been a reason that Times is recognized as having “Hawaii’s Most Complimented Produce”.

The production of mozzarella involves the mixture of curd with heated whey, followed by stretching and kneading to produce a delicate consistency -- this process is generally known as pasta filata.

Corporate Chef Ernesto Limcaco demos how to use the Colorado Lamb Shank in two different manipulations. One salad and one wellington. Lets get started with the salad.

You know how we do it! Like Executive Chef Grant Kawasaki says, "the proof is in the pudding," or lamb wellington in this case.

On this episode of Hawaiian Grown Kitchen, Executive Chef Grant Kawasaki meets up with Times Supermarket Director of Kitchen Operations Matt Holmes as he prepares a fresh dish using salmon.

Salmon is a popular food. Consuming salmon is considered to be reasonably healthy due to the fish's high protein, high Omega-3 fatty acids, and high vitamin D content. Salmon is also a source of cholesterol, ranging 23–214 mg/100g depending on the species. According to reports in the journal Science, however, farmed salmon may contain high levels of dioxins. PCB (polychlorinated biphenyl) levels may be up to eight times higher in farmed salmon than in wild salmon. Omega-3 content may also be lower than in wild caught individuals, and in a different proportion to what is found naturally.

Quality, convenience, freshness, and value, that is what they mean when they say, “Taste of Times.” They do the cooking, so you don’t have to. They have the foods to make you and your family feel good at a price that won’t hurt your wallet! Select from their variety of prepared foods including their signature plate lunches, gourmet salads, sushi, bentos, sandwiches, and prepared dinners to go. Their restaurant quality foods are made fresh every day by our team of culinary professionals.