Hawaiian Picnic Vegetables

A Drive to Kahuku Point
Stingrays, Squid and Starfish

Cooking Asian dishes with Asian eggplants

Asian Eggplants

This is a method he Kamai’ina or old-time Hawaiians used to fix vegetables for grilling at barbecues.

“Let’s drive out to around  Kahuku Point, out past Waiale’e. It’s one of my favorite beaches,” Cousin Hank said. “The road’s poor, but when you get Continue reading

Kuro Otabe, Japan’s Black Sweetmeat

Kuro Otabe, Japan’s Black Sweetmeat
Black Sesame and a Touch of Charcoal

Kuro no Otabe, Japan's black sweetmeat made with black sesame seeds

Kuro no Otabe

For a couple hundred years, Japanese people have been enjoying a traditional sweet called Otabe, made in Kyoto.

The name Otabe means “Please Eat.”

Otabe originated in the Edo period, when a local merchant named Yatsuhashi Genpyo — who hated waste — started making a sweetmeat using Sugar and Cinnamon to use up leftover bits of Rice. Continue reading

Andy Ricker, Thai Chef

The Master of Pok Pok
4 Monks in a Bar

“Satay isn’t satay unless it’s cooked over charcoal.” — Andy Ricker

Andy Ricker is another highly visible Andy in Thai cuisine, along with Andy Arunasameruang of Chicago. Ricker, from Portland, Oregon, has done the unusual — he has become a leading Thai chef in North America. And Ricker’s not even Thai! Continue reading