pacific rim cuisine

Noe Tanigawa
Noe Tanigawa

eady availability of local produce is one lasting contribution consumers enjoy, thanks to recent combined efforts of chefs creating cachet and demand, farmers being encouraged to grow and expand offerings, and the counties and other entities that have supported farmers' markets.Credit Noe TanigawaEdit | Remove

Food is a shared national obsession these days, and the way we eat now has its roots in a movement that began in California in the 1970’s.  Increased awareness of fresh and local became the basis for Hawai‘i Regional Cuisine in 1991, and it got us excited about Hawai‘i’s rich food culture.  HPR’s Noe Tanigawa looks at where we are, thirty years later.

Margaret Pearlman
Margaret Pearlman

  

  Hawai‘i’s culinary moment with Pacific Rim Cuisine may have peaked, and it’s fair to ask what impact it leaves for everyday diners.  Traditional local foods like chop steak and stew have made way for chicken katsu and poke bowls, but are we actually eating any better?  And who is doing the cooking?  HPR’s Noe Tanigawa reports.

Talking with Frank Gonzales and Chef Grant Sato was so informative, it really made me feel my position in the local food chain.   You'll find inspiration to cook and to eat better in this extended version.