JumblyJu
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Aloha,
We just returned from spending two incredible weeks on Maui. We ate out at a bunch of different restaurants and it seemed the plate lunches (at several different places) had steamed rice that tasted kind of sweet and was a different kind of sticky compared to the steamed white rice we cook and eat in Seattle.
Is the rice cooked with something besides water? Coconut milk, maybe? Is it a different kind of rice than what we use stateside?
Maybe it was just being on vacation and everything tasted, looked and smelled better.
Thanks
hi BaconFat, don't know what you mean by the rice being sweet, but here are my thoughts on "local" rice.
- plate lunch joints probably cook their rice in 20+ cup rice cookers
- they probably use whatever Costco sells, most likely a california grown calrose. and because they go through a lot of it, it's probably a fresh batch.
- they use tap water to cook the rice. i'm not sure how maui gets their water as each island's water system is a little different.
- maybe they add more water than usual?
- (they probably don't do this but I like it) try adding mochi rice to your regular rice. i find it makes it a little more sticky and sweet. i'm not sure of the proportions tho, maybe 2c regular to 1c mochi?
- i don't think they add coconut milk, unless it was a Thai place?
Good luck!
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Ideas - my sons said they want to make some kind of wagashi for their White Day "return gifts". I thought that was not a bad concept, so how about it?
Your brief is:
* transportable
* seasonal
* some use of "white".
And just so you know, the idea of plain white dango (dumplings) was rejected!
How about haupia chichi dango. I think you just substitute coconut milk for the evaporated (?) milk.
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Today the tomato pizza people had lasagna made with fresh pasta to take home (cold). I got the shrimp pesto one ($8.50/lb) and it came with salad. I assumed it should be reheated in the oven as it came in a foil tray (bento container). It came out dry and hard on the top as there was very little, if any pesto in the upper layers. There were many layers of pasta and only two of shrimp and pesto.
I ate almost half before I found a hair and lost my appetite.
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Are you looking for Chinese Puffed rice?
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did it have little red chili flakes? It might be sweet chili sauce + mayo (kewpie maybe?).
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Tsukiji Website
Press release from Ala Moana:
Ala Moana Center’s Tsukiji Fish Market Offers Guests an Innovative Foray into Japanese CuisineDive into one of Hawaii’s newest and most exciting dining options
HONOLULU – The long-anticipated Tsukiji Fish Market and Restaurant is now open at Ala Moana Center, and it promises a completely unique experience for all the senses. Located at Ho‘okipa Terrace on the Fourth Level of Ala Moana Center, the new restaurant brings a novel dining concept to Hawaii: an all-you-can-eat buffet; sushi, yakitori and robatayaki bars; live, weekly events; and a fish market with fresh seafood from all over the world. Whether you’re an experienced food connoisseur looking for new tastes or a home chef hoping to score a super-fresh fish fillet, the Tsukiji Fish Market and Restaurant brings the excitement and energy of Japan’s most well-known fish market to Hawaii for residents and visitors to enjoy.
The concept for the fish market and restaurant was inspired by Tokyo’s Tsukiji Fish Market, the largest fish market in the world. As an outpost of the famed Tokyo market, the fish market section of Ala Moana Center’s Tsukiji Fish Market and Restaurant will offer the freshest fish and seafood from local waters, including reef and bottom-feeding fish such as Ahi and Aku as well as more exotic species flown in from Japan. The fish market also offers daily filleting demonstrations and an extensive poke (a local dish of cubed raw fish, typically mixed with sea salt or soy sauce and onions) bar, which allows visitors to pick and choose their choice of fresh raw fish, seasonings and other ingredients.
Tsukiji Fish Market and Restaurant’s dining area has seating for more than 360, and will feature three private conference rooms equipped with wireless internet and audio capabilities. The restaurant’s buffet includes an extensive selection of authentic sushi and sashimi plus traditional Japanese, Chinese, Italian and Korean dishes. For dessert, guests can savor fresh mochi (pounded sweet, sticky rice) and peruse a sprawling crepe and dessert bar.
Tsukiji Fish Market and Restaurant’s sushi, yakitori (Japanese-style meats cooked on an in-table grill) and robatayaki (grilled vegetable, seafood, or pork) bars give diners the chance to experience authentic Japanese dishes prepared by chefs hired specially from Japan. To complement the meal, Tsukiji offers a full array of hot and cold sakes.
In addition to the numerous dishes, guests can also feast their ears on Tsukiji’s live entertainment. Every Wednesday night Tsukiji Fish Market and Restaurant hosts “Jazz it up Wednesdays” with soothing live jazz music from 7:00 p.m. – 9:00 p.m. Additionally, every Sunday the restaurant will feature a special Sunday buffet brunch – which will include an omelet station, miniature pancakes for the children, a variety of Japanese dishes, carving station and robatayaki bar– with live entertainment by a local Hawaiian band from 11:00 a.m. – 1:00 p.m.
The Tsukiji Fish Market and Restaurant will be open daily from 10:00 a.m. – 10:00 p.m. After 9:00 p.m. only the sushi bar and yakitori bar will be open to diners.
The Tsukji Fish Market and Restaurant is Ho’okipa Terrace’s tenth and newest restaurant. Whether you’re looking for a place to kick back and enjoy live, local music, celebrate a special occasion or dance the night away, Ho’okipa Terrace is the place for a great lunch, dinner or evening out. Since opening in June 2005, Ho’okipa Terrace on Ala Moana Center’s Fourth Level has grown to become a favorite dining and entertainment destination among local residents and visitors.
Named for the Hawaiian word for “hospitality,” Ho‘okipa Terrace’s collection of restaurants and entertainment venues includes family-oriented options like Bubba Gump Shrimp Co., California Pizza Kitchen, Ruby Tuesday and Romano’s Macaroni Grill as well as the laid-back, open-air Mai Tai Bar, the trendy Pearl ultralounge and unique dining venues such as Island’s Fine Burgers & Drinks, Kyoto Ohsho, Jackie’s Kitchen as well as the newly opened Tsukiji Fish Market.
Many of the restaurants at Ho’okipa Terrace are open for business from 11:00 a.m. – 10:00 p.m., Sunday through Thursday and from 11:00 a.m. – 11:00 p.m. Friday through Saturday. Ho’okipa Terrace also has convenient valet parking service located on the Upper Level, Mauka (mountain-side) parking deck next to Pearl. Valet parking is available for diners and late-night party-goers, Sunday through Thursday from 4:00 p.m. – 2:00 a.m. and Friday through Saturday from 4:00 p.m. – 4:00 a.m.
For more information on all of Ala Moana Center’s extensive selection of dining options, please visit http://www.alamoanacenter.com/diningdirec.htm.
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I love drinking my coffee and tea (black) with sweetened condensed milk. It saves me from adding both cream and sugar.
At Starbucks in Hawaii they'll add "thai" (sweetened condensed milk) to any drink for a fee ($0.55?). If you order their "thai espresso" they add milk along with the sweetened condensed milk.
At Gloria Jean's in Hawaii their iced thai has espresso, sweetened condensed milk and frothed milk on top. It's deliciously strong, creamy and sweet!
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Okay, I recognize the pears on the left and the dragonfruit on the right. But what are the red fruits in the center?
In Hawaii it's called Mountain Apples. They're hard to find now days as most fruit comes from people's back yards. My aunty has a tree but the fruit is much smaller then the ones pictured.
I have seen them at the Hilo farmer's market but not at any on Oahu.
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According to an article in the Pacific Business News, the Tsukiji Fish Market and Restaurant in Ala Moana Shopping Center is open!
I peeked in the restaurant last week, they had their doors open but the lights were off and it looked like they were training their staff. There were many large bouquets of flowers near the entrance. It looks like most of the area is a restaurant with a small front area a fish market, with cold cases similar to those in supermarkets.
It's disappointing to me that it is a buffet as there already is a japanese buffet within throwing distance of Tsukiji's location in Ala Moana.
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(this is my first post with pictures, I hope I don't screw it up)
I had lunch at Chef Mavro's new restaurant, Cassis, here are some pictures:
HOUSE SMOKED DUCK SALAD
sliced duck, frisée, poached egg, pancetta, crouton, fennel seed vinaigrette
(I asked for mixed greens in place of frisee)
TAKO SALAD
tako shavings, green papaya, Sumida watercress, tomato, ikura, yuzu vinaigrette
FLOUNDER GRENOBLOISE
sautéed with capers, lemon juice, parsley, broccoli florettes, crisped yukon potatoes
(plate partially attacked by eater)
GRILLED DAY-BOAT CATCH (Monchong)
spinach, ogo-herb sauce
The descriptions are from the web page.
At the beginning of the meal the waiter explained that all the ingredients were from Hawaii with the exception of some of the meats. Also, the day boat catch fish was caught and served within 24 hours.
The tako salad was a real treat. It's very rare to see that kind of tako served in a restaurant and to have it with Sumida watercress! It seems like the tako was bound together to form a log and cooked like that, then shaved for presentation. It was wonderful!
(Edit: I had the wrong fish)
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A little char on char siu is a good thing!
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I forgot that I also bought a prepared (hot) lau lau ($7.50) from the Taro Delights guy. It had wild smoked salmon and chinese taro. I didn't eat it but the bf described it as "healthy". He didn't think it wasn't worth the price though.
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kona coffee glazed macadamia nuts and a can of iced cappuccino on ice
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I REALLY want to treat myself to some great sushi.
where do i go to get the absloute BEST maguro?
any help?
Mahalo
I'm not a big maguro eater, I'm a hamachi lover.
I noticed that Yanagi sushi has a sashimi special of chu-toro, it's not the super premium o-toro, but might be worth a try.
I like Sushi Masa in Ward Center but not sure if he carries toro. I bet Yohei, Ideta, Maguro-ya or Sushi King would have a good maguro.
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I like to eat poi mostly with salty Hawaiian food: kalua pig, lomi salmon, lau lau. I'm always dumbfounded when non-Hawaii folk say that they think poi is so bland. Aren't most starches bland? Rice, potatoes, pasta?
Recently bought a 1 lb container of Hanalei poi for the bf to eat with a lau lau I got from the KCC farmer's market. I cringed at the $7 price tag but bought it anyway. I ate the rest of it solo and thinned with water and "seasoned" with sugar.
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Went to the KCC farmer's market on Saturday for the first time in a long time. It was a lot more crowded then I remember.
Picked up:
- sunrise papaya ($1.80), my favorite!
- Tamago ($4) from Restaurant Suzuki
- pesto, tomato, fresh motz pizza ($5) from Big Wave tomato, so ono!
- croissants ($3) from Bale
I went to the market hungry and was more focused on food than on produce!
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I live in Honolulu, Oahu, Hawaii.Here in Oahu, Hawaii, there's Room Service in Paradise, a service that provides delivery from about 50 restaurants. I've never used it.(BTW, while pizza delivery is common here, I don't know offhand of any Chinese take-out place that provides delivery service.)
I've used RSIP and they're great! It gets pricey if you have to pay for your meal and the delivery fee (and tip) solo but if it's for an office order and the delivery fee can be divided, then it's pretty reasonable.
There's two Chinese places I can think of off hand that deliver (that are not a part of RSIP): California Wok in Ala Moana Center and a place in City Square in Kalihi (can't remember the name).
The pizza places that I know deliver: Pizza Hut, Papa John's, Domino's, La Pizza Rina.
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Aloha and Happy New Year to everyone. I need some advice from my fellow residents of Hawaii regarding their method of storage for certain spices such as paprika and chile powder. We've been living here for almost one year, and on three occasions I found some sort of strange and other-worldly cobweb style things....growing in my paprika!!! We keep everything tightly sealed in jars, and don't have any "cleanliness issues" except for the occasional condo cockroach. It happened again last night, and to punctuate the event the Mrs. found some small dark things in our chile de arbol powder. Upon further inspection, the things were moving. Has anyone had similar experience with such spice-loving interlopers? We're considering buying one of those large vacuum sealable containers and using it to store our spice jars. We don't keep spices for an inordinate amount of time, and usually only buy small quantities from the bulk sections of Down to Earth or Kokua markets, but we do buy lots of exotic stuff because we cook many different types of cuisine.
Any help or advice would be appreciated
BTW, the blog looks great Suzy!! Kudos for the Herculean effort over the holidays.
Sounds like it's Down to Earth and Kokua who need help with storage. If you keep your spices in sealed containers then the creatures/things/bugs that appear later were already there when you bought it. My parents have spices bought from supermarkets (McCormick, Spice Islands) that are old and never grow anything. Try buying a sealed jar from the supermarket?
Also, I don't know how large DtE and Kokua's bins are but the spice containers at 'Umeke market in Kahala are a lot smaller than their bulk bins, so maybe your chances there are better?
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Oooooh I luuuuuuuv gau too!Woo! I'm going to have to try taro mochi fo' sure now! BTW, saw gau for sale at Longs today. [Gau being round Chinese mochi-and-brown-sugar cakes traditionally eaten for Chinese New Year's.]
Do you like to eat yours fresh or wait til it's hard then fry it in a little butter to make it crispy and soft? I like it both ways.
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Thanks for the beautiful photos! I've missed much of this week so I'll go back now and read the whole blog. Just wanted to say thanks before your blog was over. I've never seen taro mochi before I wonder, if I can't find it locally, if it's very difficult to make?
Honestly, I've never tasted taro mochi and don't know anything about how it's made! I'll have to go back and try some next time I'm at the farmers' market.
skchai wrote about various local style mochi (including a picture of taro mochi) in this thread. HERE
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A gecko descending a bamboo tree. Bamboo grows prolifically in Hawaii, but as far as I know, the shoots are not harvested for food.
I think young shoots are harvested and prized if they can be found. You might remember a couple of years back an elderly man died when he got lost in the Tantalus forest while "hunting" for these young shoots.
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Does anyoneone know if it's true that the poi mochi that was made by the poi company is no longer being made? I heard this from a store here in Seattle, and last month I was in Honolulu and poi mochi was not in any of the markets.
I have seen it in stores locally. I haven't looked recently but I'm sure it was being sold at the time of your post. I love love love the Taro Brand taro mochi! The best part is the kulolo in the middle! Unfortunately it spoils quickly so it's best eaten the day you get it.
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Check out the Honolulu Advertiser's Best Restaurant Guide. Look under Neighbor Island dining for restaurants on Maui.
My personal "must do" while on Maui is eat guri-guri from Tasaka Guri-Guri in Maui Mall. It's a creamy sherbert that's not hard like regular sherbert. It's soft and so 'ono!
Trevally in Hawaii
in Hawaii: Cooking & Baking
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I've had that exact dish at the Pineapple Room and LOVED it!!! It was onaga, which is currently on the closed fisheries list in the main Hawaiian islands, due to overfishing. I think the real secret to that dish was the mayo.
Most of my knowledge about papio, omilu and ulua are from my fiancee and his friends. They are ethically against keeping those fish as they take a long time to grow. We've often gone fishing and have caught papio and omilu, but they are never kept. In fact they participate in a state funded tagging project.