Episode 017

This week on Hawaiian Grown Kitchen, Gyotaku Japanese Restaurant's Executive Chef's Harry Nakashima and Jim Kawamoto demos a few items from their menu, the Mochiko Chicken Salad and Tofu Salad both accompanied by their signature salad dressings. Tom Jones, Owner of Gyotaku Japanese Restaurant, also explains how the signature salad dressings were designed.

1824 S King St # S,
Honolulu, HI

This week on Hawaiian Grown Kitchen, Gyotaku Japanese Restaurant's Executive Chef's Harry Nakashima and Jim Kawamoto demos a few items from their menu, the Mochiko Chicken Salad and Tofu Salad both accompanied by their signature salad dressings. Tom Jones, Owner of Gyotaku Japanese Restaurant, also explains how the signature salad dressings were designed.

1824 S King St # S,
Honolulu, HI

Limu , or ogo, is the Hawaiian word for algae. Limu played an important part in the ancient Hawaiian diet. It was used to add flavor to an otherwise particularly bland diet of kalo (taro), 'uala (sweet potato), and 'ulu (breadfruit). Limu, together with sea salt and mashed kukui nuts were the ingredients of 'inamona, a seasoning mixture much enjoyed by early Hawaiians.

What to try some Kahuku ogo? You'll find it in Waipahu at Tanioka's.

This week on Hawaiian Grown TV, we visit Dr. Wenhao Sun's Kahuku Ogo Farm and harvest our own load. After cleaning, washing, and packing a couple pounds, we follow the ogo to one of Hawaii's favorite places to get poke, Tanioka's.