Posts Tagged ‘George Mavrothalassitis’

Where In the Hawaii is Edward Sugimoto? – September 12, 2012

September 12, 2012

Rice Fest countdown = 17 days! 8)

So what bettah way to start than with a picture of a festival of rice? 😉 Go getum gang!

Photo #1
Where In the Hawaii is Edward Sugimoto? - September 12, 2012
Where In the Hawaii is Edward Sugimoto? – September 12, 2012

Points for Photo #1…
* Name each item: 1 point each
* Location: 2 points
* General area: 1 point
* Closest street(s)?: 1 point each
* Google Street View link (if get)?: 2 points
* Month photo was taken?: 1 point
* Day of the month photo was taken?: 1 point
* Day of the week photo was taken?: 1 point
* Year photo was taken?: 1 point
* Exact time photo was taken?: 5 points

Photo #2
Where In the Hawaii is Edward Sugimoto? - September 12, 2012
Where In the Hawaii is Edward Sugimoto? – September 12, 2012

Points for Photo #2…
* Name of dish: 5 points!
* Location: 2 points
* General area: 1 point
* Closest street(s)?: 1 point each
* Google Street View link (if get)?: 2 points
* Month photo was taken?: 1 point
* Day of the month photo was taken?: 1 point
* Day of the week photo was taken?: 1 point
* Year photo was taken?: 1 point
* Exact time photo was taken?: 5 points

Photo #3
Where In the Hawaii is Edward Sugimoto? - September 12, 2012
Where In the Hawaii is Edward Sugimoto? – September 12, 2012

Points for Photo #3…
* Fun name for each player: 1 point each
* Real first name for each player: 3 point each
* Location: 2 points
* General area: 1 point
* Closest street(s)?: 1 point each
* Google Street View link (if get)?: 2 points
* Month photo was taken?: 1 point
* Day of the month photo was taken?: 1 point
* Day of the week photo was taken?: 1 point
* Year photo was taken?: 1 point
* Exact time photo was taken?: 5 points

Last Week’s Results (9/05)

Points for Photo #1
* Location: 2 points (Cafe Laufer – Paco)
* General area: 1 point (Kaimuki – Paco)
* Closest street(s)?: 1 point each (Waialae Ave – Paco)
* Google Street View link (if get)?: 2 points (Paco)

Points for Photo #2
* First name of bride & groom: 10 points each! (Jen – carokun)

Points for Photo #3
* Name of sammich: 3 points (Grilled Mahi – Coconut Willy)
* Location: 2 points (Kua’aina – Kage)

Totals This Week

  • 6 points – Paco
  • 10 points – carokun
  • 3 points – Coconut Willy
  • 2 points – Kage
Round 7 Leadahz

  • 51.0 – carokun
  • 50.0 – Paco
  • 33.0 – Coconut Willy
  • 17.0 – rayboyjr
  • 11.0 – tweetpeep22
  • 07.0 – pink lady
  • 06.0 – Takeshi
  • 04.0 – J-Dog, soogs
  • 03.0 – Ynaku
  • 02.0 – Kage, pink lady, che
[Da Leadahboard]

VH07V SPOTTED!

For this week’s “Spotted“, we have Japanese ice skating legend Miwa Nishida as she sports her Blue/White Logo T colorway during a recent practice session at the Olympic Prep Arena in Yokohama Japan. Here’s Miwa’s blog post about it!

Japanese Ice Skating legend Miwa Nishida sports her VH07V Tee at the Olympic Prep Arena in Yokohama Japan
Japanese Ice Skating legend Miwa Nishida sports her VH07V Tee at the Olympic Prep Arena in Yokohama Japan

Weekly VH07V Updates!

* Still waiting for my two new colorways to come in. Gray/Green for the new football season and Blue/Pink (partially) for the Susan G. Komen Race for the Cure walk (and because it looks cool! 😉 ). Will keep y’all posted!

* Speaking of the Susan G. Komen Race for the Cure, my friend Shari has been ON FIRE with collecting donations/pledges for her team: Team VH07V! As of this writing, her team is up to $550 in donations and is #1 so far amongst all teams from Hawaii. Help them reach their goal of $1,000 by clicking on that link to make your tax deductible donation! I will also personally donate proceeds from the sale of the Blue/Pink VH07V shirts during this drive right back to Shari and her team.

Join Shari's Team VH07V and get this sexy shirt! :)
Join Shari’s Team VH07V and get this sexy shirt! 🙂

* As one of the sponsors for this year’s Rice Fest (duh!), VH07V will be responsible for producing both the official Rice Fest shirt (for sale at the event at the VH07V booth) and the shirt for all volunteers. The sample I saw looked SICK! Can’t wait to share it with you guys!

* Other than that, I’ve been running low on a lot of stock just waiting for my “fill-in” shirt request to get filled. I plan on being fully loaded just in time for the new football season and the upcoming Rice Fest on the 29th.

* Depending on the tailgating sitch, I plan on being in the parking lot at Aloha Stadium this Saturday prior to the first UH Warrior home game. You guys going? If you wanna stop by and ask questions about VH07V or see some samples (or just hang out), holla!

* Last week, I visited my sticker guy on Maui to talk “bidness”. Found out his shop also did hats. It turned out to be quite the productive visit as I was able to get a bunch of new hat styles produced super fast kine (same day!). Which one do you like da bes?

Six all new hat style from VH07V!
Six all new hat style from VH07V!

For your banner, sticker and embroidering needs, contact my boy Aaron from Double Portion Banners and Decals k? He’s super on it!

Where/When you can find VH07V in the coming weeks:

  • 09/15/12: University of Hawaii Football game – Will likely be tailgating along the main walkway leading up to Aloha Stadium prior to the 6pm game vs. Lamar. Stop by and say hi.
  • 09/22/12: University of Hawaii Football game – Will likely be tailgating along the main walkway leading up to Aloha Stadium prior to the 4:30pm game vs. Nevada. Stop by and say hi.
  • 09/29/12: 3rd Annual Rice Fest – As a sponsor of the event, VH07V will also have a booth at this year’s Rice Fest where we will sell all of our VH07V shirts in addition to the custom event shirt! Come on down to the Ward Warehouse complex to visit our booth any time from 11am-7pm.
  • 10/13/12: University of Hawaii Football game – Will likely be tailgating along the main walkway leading up to Aloha Stadium prior to the 6pm game vs. New Mexico. Stop by and say hi.
  • 10/19/12-10/21/12: 48th Annual Food & New Products Show – Get your Christmas shopping done at the Blaisdell all weekend! Come visit us at our booth for a free gift!
  • 11/10/12: University of Hawaii Football game – Will likely be tailgating along the main walkway leading up to Aloha Stadium prior to the 2pm game vs. Boise State. Stop by and say hi.
  • 11/24/12: University of Hawaii Football game – Will likely be tailgating along the main walkway leading up to Aloha Stadium prior to the 6pm game vs. UNLV. Stop by and say hi.
  • 12/01/12: University of Hawaii Football game – Will likely be tailgating along the main walkway leading up to Aloha Stadium prior to the 6pm game vs. South Alabama. Stop by and say hi.

As always, a big mahalos to everyone for your support and for helping to spread the VH07V! 8)


Hawaii Meth Project Garage Sale

Next weekend (Sept 22 from 8am-1pm), my home storage facility – Hawaii Self Storage in Mililani – will be holding a “Garage Sale” to help support the Hawaii Meth Project. Buy great stuff and support a good cause at the same time. If you wanna pick up some VH07V merch while you’re there *grin* , message me on Facebook and I’ll see if I can swing by and meet you at my unit.

Hawaii Self Storage Garage Sale to support the Hawaii Meth Project
Hawaii Self Storage Garage Sale to support the Hawaii Meth Project


3rd Annual Rice Fest!

Save the Date! This year’s Rice Fest will be held on Saturday, September 29th from 11am-7pm at Ward Centers! This year, we will have cooking demonstrations from Chef Mavro of Chef Mavro Restaurant and Grant Kawasaki of Hawaiian Grown TV & Hawaiian Grown Kitchen, Santa Miyoshi of Tokkuri Tei defending his “Riceipe” contest belt, live entertainment by Jody Kamisato & ‘Uke’s Rising Stars, and taiko drumming from Ryukyukoku Matsuri Daiko Hawaii, our 3rd annual SPAM Musubi eating contest, and our 2nd successful attempt to break the Guinness World Record for the World’s Largest SPAM Musubi! Don’t forget to also bring your brown rice or monetary donations for our beneficiary Lanakila Meals on Wheels. Can’t wait! See you there…

3rd Annual Rice Fest
3rd Annual Rice Fest

Saturday, September 29, 2012
11am-7pm @ Ward Centers
Interact: RiceFest.com / Facebook / Twitter
RSVP: Facebook Event / Twtvite


P.S. R.I.P. Janet Liang. 😦

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Have a happy VH07V Wednesday y’all! Shoooots!

Where In the Hawaii is Edward Sugimoto? – September 5, 2012

September 5, 2012

Happy September y’all! Just 24 more days until Rice Fest. 8)

We’ve got a full load of WIH this week with 3 pics (including a 10 point question!) so getcho game faces on and guess awaaaaay! 😉

Photo #1
Where In the Hawaii is Edward Sugimoto? - September 5, 2012
Where In the Hawaii is Edward Sugimoto? – September 5, 2012

Points for Photo #1…
* Location: 2 points
* General area: 1 point
* Closest street(s)?: 1 point each
* Google Street View link (if get)?: 2 points
* Month photo was taken?: 1 point
* Day of the month photo was taken?: 1 point
* Day of the week photo was taken?: 1 point
* Year photo was taken?: 1 point
* Exact time photo was taken?: 5 points

Photo #2
Where In the Hawaii is Edward Sugimoto? - September 5, 2012
Where In the Hawaii is Edward Sugimoto? – September 5, 2012

Points for Photo #2…
* Location: 2 points
* General area: 1 point
* Closest street(s)?: 1 point each
* Google Street View link (if get)?: 2 points
* First name of bride & groom: 10 points each!
* Month photo was taken?: 1 point
* Day of the month photo was taken?: 1 point
* Day of the week photo was taken?: 1 point
* Year photo was taken?: 1 point
* Exact time photo was taken?: 5 points

Photo #3
Where In the Hawaii is Edward Sugimoto? - September 5, 2012
Where In the Hawaii is Edward Sugimoto? – September 5, 2012

Points for Photo #3…
* Name of sammich: 3 points
* Location: 2 points
* General area: 1 point
* Closest street(s)?: 1 point each
* Google Street View link (if get)?: 2 points
* Month photo was taken?: 1 point
* Day of the month photo was taken?: 1 point
* Day of the week photo was taken?: 1 point
* Year photo was taken?: 1 point
* Exact time photo was taken?: 5 points

Last Week’s Results (8/29)
Points for Photo #1
* Location: 2 points (Yohei Sushi – Otto)
* General area: 1 point (Kalihi – Otto)
* Closest street(s)?: 1 point each (Dillingham, Kokea – carokun)
* Google Street View link (if get)?: 2 points (carokun)
Totals This Week

  • 3 points – Otto
  • 3 points – carokun
Round 7 Leadahz

  • 44.0 – carokun, Paco
  • 30.0 – Coconut Willy
  • 17.0 – rayboyjr
  • 11.0 – tweetpeep22
  • 07.0 – pink lady
  • 06.0 – Takeshi
  • 04.0 – J-Dog, soogs
  • 03.0 – Otto, Ynaku
  • 02.0 – pink lady, che
[Da Leadahboard]

VH07V SPOTTED!

For this week’s “Spotted“, we got University of Hawaii Warrior alum and current Toronto Argonauts’ superstar Chad Owens reppin’ his Black/White Logo T colorway! Bruddah reached out to me on Instagram, I sent him some gear for him and his `ohana, and rest is history! 🙂

Toronto Argonauts star Chad Owens wears his VH07V on game day. That day, he goes off for 402 all purpose yards, 1 TD and the win! Auuuuraaaiiii!
Toronto Argonauts star Chad Owens wears his VH07V on game day. That day, he goes off for 402 all purpose yards, 1 TD and the win! Auuuuraaaiiii!

Weekly VH07V Updates!

* Still waiting for my two new colorways to come in. Gray/Green for the new football season and Blue/Pink (partially) for the Susan G. Komen Race for the Cure walk (and because it looks cool! 😉 ). Will keep y’all posted!

* As one of the sponsors for this year’s Rice Fest (duh!), VH07V will be responsible for producing both the official Rice Fest shirt (for sale at the event at the VH07V booth) and the shirt for all volunteers. The sample I saw looked SICK! Can’t wait to share it with you guys!

Where/When you can find VH07V in the coming weeks:

  • 09/15/12: University of Hawaii Football game – Will likely be tailgating along the main walkway leading up to Aloha Stadium prior to the 6pm game vs. Lamar. Stop by and say hi.
  • 09/22/12: University of Hawaii Football game – Will likely be tailgating along the main walkway leading up to Aloha Stadium prior to the 4:30pm game vs. Nevada. Stop by and say hi.
  • 09/29/12: 3rd Annual Rice Fest – As a sponsor of the event, VH07V will also have a booth at this year’s Rice Fest where we will sell all of our VH07V shirts in addition to the custom event shirt! Come on down to the Ward Warehouse complex to visit our booth any time from 11am-7pm.
  • 10/13/12: University of Hawaii Football game – Will likely be tailgating along the main walkway leading up to Aloha Stadium prior to the 6pm game vs. New Mexico. Stop by and say hi.
  • 10/19/12-10/21/12: 48th Annual Food & New Products Show – Get your Christmas shopping done at the Blaisdell all weekend! Come visit us at our booth for a free gift!
  • 11/10/12: University of Hawaii Football game – Will likely be tailgating along the main walkway leading up to Aloha Stadium prior to the 2pm game vs. Boise State. Stop by and say hi.
  • 11/24/12: University of Hawaii Football game – Will likely be tailgating along the main walkway leading up to Aloha Stadium prior to the 6pm game vs. UNLV. Stop by and say hi.
  • 12/01/12: University of Hawaii Football game – Will likely be tailgating along the main walkway leading up to Aloha Stadium prior to the 6pm game vs. South Alabama. Stop by and say hi.

As always, a big mahalos to everyone for your support and for helping to spread the VH07V! 8)


New Hawaii Self Storage Commercial and Interview with Chad Owens!

Speaking of Chad Owens (above), here’s a funny commercial and mini-interview with him I found on Youtube!


Hawaii Self Storage Commercial and Interview with Chad Owens


3rd Annual Rice Fest!

Save the Date! This year’s Rice Fest will be held on Saturday, September 29th from 11am-7pm at Ward Centers! This year, we will have cooking demonstrations from Chef Mavro of Chef Mavro Restaurant and Grant Kawasaki of Hawaiian Grown TV & Hawaiian Grown Kitchen, Santa Miyoshi of Tokkuri Tei defending his “Riceipe” contest belt, live entertainment by Jody Kamisato & ‘Uke’s Rising Stars and taiko drumming from Ryukyukoku Matsuri Daiko Hawaii, our 3rd annual SPAM Musubi eating contest, and our 2nd successful attempt to break the Guinness World Records for the World’s Largest SPAM Musubi! Don’t forget to also bring your brown rice or monetary donations for our beneficiary Lanakila Meals on Wheels. Can’t wait! See you there…

3rd Annual Rice Fest
3rd Annual Rice Fest

Saturday, September 29, 2012
11am-7pm @ Ward Centers
Interact: RiceFest.com / Facebook / Twitter
RSVP: Facebook Event / Twtvite


Pray for Jay Fundraiser

And lastly… Jon Yamasato, a fellow Kaiser alumni reached out to me and asked if I could help support his friend Jay Veltri, who, at just 33 years old, is in the middle of his 2nd “battle for survivorship” with cancer.

This Saturday, September 8, 2012, the day before Jay’s 34th birthday, there will be a fundraiser held at a private estate at Paiko Lagoon (near Kuliouou). Suggested ticket donation is $25. The festivities will include a live band, buffet, children’s activities, a silent auction, raffle prizes and more! For fundraising ticket information, visit jayveltri.com.

I don’t know Jay personally, but because of our many mutual friends, it feels like I do, so I donated to his fight. If you are also able to donate to his fight or purchase tickets for the fundraising event this Saturday, please do. And please Pray for Jay… Mahalo!

Pray for Jay
Pray for Jay (Veltri)

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2011 Rice Fest is TODAY (Schedule of Events from 10am-6pm)

September 11, 2011

Well, my baby has finally arrived. It took 1 whole year (again), but I pushed and I pushed and am ready to deliver it to you today. Hope you can make it down to Rice Fest at Ala Moana’s Magic Island today between 10am-6pm.

Check out the below for an hour by hour breakdown of the day’s festivities including celebrity & chef cooking demonstrations, “Riceipe” cooking competitions, live entertainment by Jody Kamisato, Bruce Shimabukuro and a Taiko Drum Performance by Ryukyukoku Matsuri Daiko Hawaii, a SPAM® Musubi Eating Contest, and a Guinness World Record™ attempt to create the Largest SPAM® Musubi in the world!

2nd Annual Hawaii Rice Fest
2nd Annual Hawaii Rice Festival

Magic Island at Ala Moana Beach Park
TODAY from @ 10am-6pm

10am – Rice Fest (at Ala Moana’s Magic Island) starts, hosted by 102.7 Da Bomb’s Bruddah Bryan

Bruddah Bryan
102.7 Da Bomb’s Bruddah Bryan

10:15am-10:45am – Ukulele performances by Jody Kamisato & Uke’s Rising Stars

Bruddah Bryan
Jody Kamisato & Uke’s Rising Stars

11am-11:20am – 1st Celebrity/Chef Cooking Demo (with Chef Kent Thompson and Hawaii News Now’s Minna Sugimoto)

Kent ThompsonMinna Sugimoto
Chef Kent Thompson and Hawaii News Now’s Minna Sugimoto

11:30am-12:30pm – “Riceipe” Cooking Competition – Amateur Division (including Leticia Buhr, Cathy Nobriga Kim, Loreen Matsushima, Mao Moeng, and Joan Murata).

Leticia BuhrCathy Nobriga Kim
Loreen MatsushimaMao MoengJoan Murata
“Riceipe” Competition Amateurs: Leticia Buhr, Cathy Nobriga Kim, Loreen Matsushima, Mao Moeng, and Joan Murata

12:30pm-1:30pm – “Riceipe” Cooking Competition – Professional Division (including returning champ Hideaki “Santa” Miyoshi from Tokkuri Tei, Executive Chef Wayne Hirabayashi from the Kahala Hotel & Resort, Executive Chef Hector Morales from the Turtle Bay Resort, and retired chef Kent Thompson).

Hideaki 'Santa' MiyoshiWayne Hirabayashi
Hector MoralesKent Thompson
“Riceipe” Competition Professionals: Chef Hideaki “Santa” Miyoshi (Tokkuri Tei), Executive Chef Wayne Hirabayashi (Kahala Hotel & Resort), Executive Chef Hector Morales (Turtle Bay Resort), Chef Kent Thompson (retired)

“Riceipe” Cooking Competition – Judges (11:30pm-1:30pm) – Food experts John Heckathorn from Honolulu Magazine, Nadine Kam from the Honolulu Star Advertiser and Melissa Chang and Mari Taketa from Nonstop Honolulu.

John HeckathornNadine Kam
Melissa ChangMari Taketa
Judges John Heckathorn, Nadine Kam, Melissa Chang Mari Taketa

2pm-2:20pm – 2nd Celebrity/Chef Cooking Demo (with Chef Mavro’s George Mavrothalassitis and The Cat Dish’s Catherine Toth)

Chef George MavrothalassitisCatherine Toth
Chef/Proprietor George Mavrothalassitis (Chef Mavro) & Catherine Toth (Cat Dish)

2:30pm-3pm – Taiko Drum Performance by Ryukyukoku Matsuri Daiko Hawaii

Taiko Drum Performance by Ryukyukoku Matsuri Daiko Hawaii
Taiko Drum Performance by Ryukyukoku Matsuri Daiko Hawaii

3pm-3:30pm – Ukulele performance by Bruce Shimabukuro

Bruce Shimabukuro
Bruce Shimabukuro

4pm-4:20pm – 3rd Celebrity/Chef Cooking Demo (with Maui’s Sea House Restaurant’s Executive Chef Craig Erickson and KHON2’s Justin Cruz)

Executive Chef Craig EricksonJustin Cruz
Executive Chef Craig Erickson (Maui’s Sea House Restaurant) & Justin Cruz (KHON2)

4:30pm-5pm – Guinness World Record™ for Largest SPAM® Musubi – Official Weigh-In

5pm-5:30pm – 2nd Annual SPAM® Musubi Eating Contest

5:30pm-6pm – Contest winner announcements

6pm – Rice Fest concludes

All Day (10am-6pm)
* Rice Donation Center – Donate your brown rice to Lanakila Meals on Wheels and white rice to Hawaii Foodbank
* Guinness World Record™ attempt to create the Largest SPAM® Musubi
* Live Tweetup/Scavenger Hunt – Compete in this Tweetup/Scavenger Hunt for a chance to win great prizes!
* Rice Education Booth – Learn all about Rice from the University of Hawaii at Manoa’s Professor of Nutrition Dr. Maria Stewart, and
* The Keiki Zone – coloring contest hosted by members of the 2011 Narcissus Festival Court from 10am-2pm, bouncies, balloons and fun from Douglas Odani, Crystal Face Painting & Tattoos by Lei Crystal Tattoos, and games from JMJ Gaming.

2011 Narcissus Festival Court
2011 Narcissus Festival Court

And let’s not forget about all of the participating vendors & booths:

  • Bruce Shimabukuro / The Ukebox
  • Douglas Odani – Balloon Twister
  • Dr. Maria Stewart – University of Hawaii at Manoa Professor of Nutrition
  • Grandma G’s Kitchen
  • Hawaii Book of Rice / Watermark Publishing
  • Hawaii Foodbank
  • Hawaiian Style Chili Co.
  • Island Fruits
  • JMJ Gaming
  • Kat’s Sushi
  • The Keiki Zone
  • Lanakila Meals on Wheels
  • Lei Crystal Tattoos
  • Oceanic Time Warner Cable
  • Ono Local Foods
  • Ono Pops
  • Project Grad
  • Raised on Rice
  • Sam’s Kitchen
  • Shiga’licious
  • SNOW |F|A|C|T|O|R|Y|
  • Taste & See Delights

Hope you can make it down to experience another long year of my blood, sweat and tears for this event… See y’all there! 🙂

Poke Paradise – Experiencing the Best Poke Around Hawaii – Part III

March 1, 2010
Part I | Part II | Part III | Part IV | Part V

Following Part I of this Poke Paradise series, I received an invitation from a Mr. Jed Inouye to come and spend the day with him. In my article, I had mentioned that I was planning on covering the poke from Sam’s Club in a future article and Jed wanted to make sure that I got the inside scoops. You see, Jed is the president of Seafood Hawaii, Inc., a 100% local company who, for all intents and purposes, supplies and runs the seafood departments at both Sam’s Club locations in Hawaii.

The problem with Jed is that he is painfully humble. Shy even. He refused to be filmed at all during the day and wanted the focus to instead be on the process and educating me on the ins and outs of it. He constantly wanted to divert the attention away from himself and towards his partner and employees, repeating his mantra for the day, “It’s not a me thing, but a we thing.”

This is normally where I’d embed my Youtube interview, but this was an unconventional interview with an unconventional guy. So instead, here’s a pictorial glimpse of our “day in the life” activities, starting from the shores of the United Fishing Agency fish auction at Pier 38, to the display case at Sam’s Club.

As described by Jed, the action all starts at the boat.

Boat unloading their catch [Photo Credit: Arthur Betts]
Boat unloading their catch [Photo Credit: Arthur Betts]

“This fish hole [image above] is well insulated yeah, so it’s all packed in ice. Time and temperature is really important. The fishermen come in and unload their catch into carts.”

Loading their fish into the cart [Photo Credit: Arthur Betts]
Loading their fish into the cart [Photo Credit: Arthur Betts]

“Nobody’s throwing anything around. Everything is handled with care. Taking care of the fish is real important. Not to bounce it around… It all starts from the fishing. If it starts right on boat, it ends right on plate.”

Every day is different. You have your slow days and you have days like this day when the bounty was quite plentiful. 85,000 pounds from 6 boats to be exact.

Ahi loaded up in cart [Photo Credit: Arthur Betts]
Ahi loaded up in cart [Photo Credit: Arthur Betts]

Once the cart is loaded up, the fish is taken to the receiving area where they are scaled, weighed and tagged, before hitting the auction floor.

Auction floor at the United Fishing Agency fish auction [Photo Credit: Arthur Betts]
Auction floor at the United Fishing Agency fish auction [Photo Credit: Arthur Betts]

“The facility is HACCP managed by the federal government,” says Inouye. “Food safety is of the upmost importance. Core temperature must be below 40 degrees. The longer the fish is out of ice, you get temperature fluctuations, especially when it’s over 40 degrees, it’s no good. You don’t want that to happen. You want to be below 40 degrees all the time. If you noticed, it’s all ice. Ice is 32 degrees.”

Fish is kept under ice to ensure that its core temperature is always below 40 degrees
Fish is kept under ice to ensure that its core temperature is always below 40 degrees

“That’s what’s good about buying the fish here in Hawaii vs. other places. You know, you don’t know where the fish has been, if it’s been out of temp. We try to simulate the bin of the boat because that’s how the fish is best kept: in the hole of the boat. In here, we put it in bins and we ice it again.”

We were then allowed to go into a room at the far end of the auction where boatloads (literally) of swordfish were being stored until they were ready to be shipped away.

Lineup of swordfish, ready to be shipped away [Photo Credit: Arthur Betts]
Lineup of swordfish, ready to be shipped away [Photo Credit: Arthur Betts]

“I used to send a lot of fish away, but I decided I just wanna take care of the local people. The difference is that there’s no middle man for us. We go right from boat to the troat (throat). Taking care of the customer is essential. By doing this, there’s a lot of value, so we can offer it at a cheaper price so everyone can afford it.”

After the fish is auctioned off…

In the middle of an auction
In the middle of an auction

… it heads straight outside to be loaded into the various refrigerated delivery trucks.

Refrigerated delivery trucks receive the fish that was just purchased [Photo Credit: Arthur Betts]
Refrigerated delivery trucks receive the fish that was just purchased [Photo Credit: Arthur Betts]

“This is a really good way of taking care of the fish,” says Inouye. “Again, they go ahead and, after they buy it, they put it in bins, and re-ice it. Because it simulates the hole again, because you have ice right around the fish. The temperatures don’t change. You’re keeping the temperature constant.”

Fish kept under ice in delivery bins [Photo Credit: Arthur Betts]
Fish kept under ice in delivery bins [Photo Credit: Arthur Betts]

Like a scene out of “A Night at the Roxbury”, Jed then said it was time to head to “the club.” So we loaded up Jed’s truck with the fish he just purchased from the auction and headed to the Honolulu Sam’s Club location. On the ride down, he opened up.

“You gotta be real passionate about this job or you’re not gonna be able to last. Over the years, 7 days a week. So every day I pretty much do the same thing. My routine yeah. Nothing fancy. I like driving the truck [even though he’s the president of the company] because I’ve always been with the fish so I know it’s fresh. I enjoy this. I really enjoy this. The fish part, the work part, I really enjoy this.”

Then I asked him about his thoughts on poke.

“Poke is something for the imagination. People in Hawaii, they do a good job with poke. It’s just your preference. For us, we have to make sure that the product you start off with is a good product. Once you start off with that… and if you buy the fish in Hawaii, ahhh, can’t get bettah than that. Look, we going to the market now already. I mean fish came off the boat, 5:30 they selling um, it’s 8:30… three hours! How you goin’ beat that?”

“From here, we go to the club. When you hit the club, I mean there’s not much time change. So quality wise, you know. You saw the fish from the boat, it was purchased, went into the bin, all ice, BANG, right to the club. From there, we cut it.”

Preparing the fish for display
Preparing the fish for display

“When you take a look at the way we do things, you’re gonna understand where the ‘we’ comes from. Our people do a lot of work. They do a good job. They spend a lot of time, they wake up early in the morning. It’s a whole team. A lot of our workers make it what it is. I got my brother (Gerald aka ‘Lucky’), my partner (Arick Yanagihara), my employees. That’s why, keep the video off of me because we get plenny good, really good people. It’s a ‘we’ thing, not a ‘me’ thing. Everybody works hard, so they’re the stars, not me.”

Mike is a professional sashimi cutter with 20+ years of experience [Photo Credit: Arthur Betts]
Mike is a professional sashimi cutter with 20+ years of experience [Photo Credit: Arthur Betts]

Theresa, an employee of 14 years [Photo Credit: Arthur Betts]
Theresa, an employee of 14 years [Photo Credit: Arthur Betts]

Julie, an employee of 20 combined years [Photo Credit: Arthur Betts]
Julie, an employee of 20 combined years [Photo Credit: Arthur Betts]

“The product that you put out should represent the people behind it. If you put out a good product the sales should be reflective. But again, food safety and value. Those two things are KEY.”

Imitation Crab Meat Masago ($4.37/lb), White Crab previously frozen ($6.87/lb), and 50/60 shrimp [Photo Credit: Arthur Betts]
Imitation Crab Meat Masago ($4.37/lb), White Crab previously frozen ($6.87/lb), and 50/60 shrimp [Photo Credit: Arthur Betts]

“The main message is the fish. If the fish is of good quality, that’s what makes everything. It’s the fish.”

Fresh ahi poke - all under $9/lb [Photo Credit: Arthur Betts]
Fresh ahi poke – all under $9/lb [Photo Credit: Arthur Betts]

“The customer is your boss. No matter what, the customer is your boss. What they say goes. That’s the one that you have to take care of all the time. You have to please your customer, no matter what. As long as they keep coming back, you know you’re doing something right.”

I asked him how he keeps his prices so low.

“For the average person, when the price of the fish gets too high, they cannot afford it. There are times when we do lose money. The main thing is that we want to make sure that the consumer knows that we’re consistent and that we’ll take care of them. I guess that’s the message that really we try to push: We wanna take care of the local people. For our company anyway, we wanna take care of the local people.”

Jed Inouye, employees Julie and Theresa, and general partner Arick Yanagihara [Photo Credit: Arthur Betts]
Jed Inouye, employees Julie and Theresa, and general partner Arick Yanagihara [Photo Credit: Arthur Betts]

Wow. If that didn’t make you shed a tear, I don’t know what will. 😉 At the very least, it should make you want to join Sam’s Club and visit/support them. Jed Inouye and his Seafood Hawaii, Inc. family exemplifies the true meaning of what a giving, local company should be. And although he will humbly deny it to no end, this truck driving President truly is the star.

Sam’s Club – Honolulu
750 Keeaumoku St,
Honolulu, HI 96814 (map)
(808) 945-9841
Mon-Fri: 10am-8:30pm, Sat: 9am-8:30pm, Sun: 10am-6pm

Sam’s Club – Pearl Highlands
1000 Kamehameha Hwy 100,
Pearl City, HI 96782 (map)
(808) 456-7788
Mon-Fri: 10am-8:30pm, Sat: 9am-8:30pm, Sun: 10am-6pm

During my tour of the fish auction with Jed, I was introduced to Brooks Takenaka, the manager of the United Fishing Agency, the company behind the auction. I sat down with Brooks to get more info on his company and the history behind the fish auction.

Brooks Takenaka – United Fishing Agency

An Interview with Brooks Takenaka – Part I

[Edward Sugimoto] Describe a little bit about your history with fish in the islands. You know, hana battah kid time?

[Brooks Takenaka] Well basically I was born and raised in a fisherman’s family. So my grandfather was a longline fisherman. My father and my uncles were fishermen as well. And until we were born, my father basically stayed on the boat, they stayed fishing. So I come from a fishing family, commercial longline fishing family, and, as a kid, I was always interested in fish, and I could tell you the scientific names of fish, the common names and all that. I used to raise some fish. They didn’t want me to go into fishing. So I had done all the trolling and diving, all kinds of different forms of fishing and all of that, and they didn’t want me to go into fishing, so I pursued a career in Marine Biology. I studied Marine Biology at the University of Hawaii. Then I did some research with the Oceanic Institute. Well, Coconut Island, worked out of Coconut Island, in the university system. And then I worked out at Oceanic Institute, and then I worked for the Sea Grant Program for a bout 3 and a half years and that’s when I came to appreciate education and outreach. So I was working for those guys and then the industry was going through some changes and they made me an offer and so I came back into the industry and have been here ever since. I’ve been here for about 30 years now with the United Fishing Agency.

[Edward Sugimoto] To those who don’t know, explain who exactly the United Fishing Agency is and its role is in the fish auction?

United Fishing Agency sign
United Fishing Agency sign

[Brooks Takenaka] Well, the United Fishing Agency is the fish auction, and basically, it’s a company that was put together many many many years ago, decades ago actually [incorporated in 1952]. And the whole idea, which is really a beautiful one, was put together by the senior Otani [Matsujiro Otani], and then basically it was a matter of bringing together wholesalers and fishermen to form an organization that basically put together a program that brought together the daily fish demand with the fish supply. And so back then, it was a far more expansive reality in terms of the type of species because you had reef fish, deep sea bottom fish, as well as open ocean pelagic fish. Maybe not in these kinds of numbers that you have today, but back then, when I was a kid, I remember going to the auction and there was a lot of reef fish. Trapping, netting, diving… all kinds of reef fish, and then there was a few bottom fish, and longline. Certainly the situation now is different in that the reef fish is pretty much sold as a different entity. They have their own market, and we don’t get involved with the reef fish anymore. But we do sell the deep sea bottom fish and the longline stuff, the um, pelagic stuff. So how the auction works basically is that when these fishermen provision up to go out fishing, the purveyors they buy their products from – the food, the fuel, the water… those purveyors would send their billing here to United Fishing Agency. These fishermen go out fishing, they come back, first up on the dock, first up on the floor. And every day, six days a week, the list of boats is listed on the board there. There is a phone service that people can call in to find out you know what we’ve got, how much they’ve got. So then we basically put up their fish, we unload their fish and put up their fish. All of every boat’s fish is color coded, and we sell one boat’s fish at a time. So we start off with the bigeye tuna, which is the target species of this fleet, and then with the yellowfin, and then the different tuna species, like your albacore or tombo, and then your skipjack or aku, and sometimes some kawa kawa. But longline not so much kawa kawa. Then um, your marlins, then your mahimahi, ono, other species like that: monchong, walu, opah. One of the good things about the Hawaii fleet is that historically, they’ve always brought back all the species they catch, with the exception of the blue fish, the blue shark, they bring back everything. And the nice thing about the Hawaii situation is that there’s a fond appreciation for all the species, so we don’t waste any of these species at all. And with the cultural diversity that we have, there’s so many different ways of preparing these fish, that you know people have a good appreciation for all these species. So that’s basically how it works. In terms of how we get paid, we take 10% off the gross sales for our payment. Basically that’s how it works.

[Edward Sugimoto] I read somewhere that this market is based off of the Tsukiji market (in Japan) in a little sense. Is that the true?

[Brooks Takenaka] Not in a little sense. Very very much so. We’re actually a very junior version of Tsukiji. It’s based after the traditional Japanese method of auction selling fish.

[Edward Sugimoto] You were kinda briefly walking us through the process. Can you in a little more detail (explain the process), how it comes off the boat, you do the scaling, you do the weighing and all of that?

[Brooks Takenaka] Yeah. How it all works is basically, when they come home, we unload the boats. If you go outside and take a look at some of the carts, the carts were built… Actually, prior to coming, moving to this facility, we were over in Kewalo, and what we used to do is we used to send trucks out to go pick up the fish at the various piers. Since moving here, the accommodations are great because we unload the boats right here. So it’s much more timely and the freshness and quality are significantly better. So it’s a far better facility. And basically how it works is these boats come home and we have an answering service, so first in, first up, and the answering service lets us know who’s first, second, third and all this. So, in order for us to start the auction at 5:30 (AM), my guys come in at 1 o’clock. They call the answering service, they figure out who’s first, then they just start unloading the boats. Those carts that we have now to unload the boats basically represent the same size of the truck bed that we used to go pick up fish with. And one of the reasons why we did that was because we have a good idea of about how many pounds are in each truckload. So that way, it’s another form of checks and balance(s). So that, we built the carts to be the same size, and about the same amount of fish, so we know there’s about 3,000 pounds of fish in that cart. Around there, yeah, depending on the species and sizes. So then, the boat unloads the fish into the carts. Those carts then are moved over to the facility, and then you see the weighing area where we stage it all out, and then the fish gets weighed and then tagged. And then you have a weight tag as well as a bar code and on the bar code, you have the information of the boat, the date, all this kind, what kind of species, how many pieces, that sort of thing. Then those fish are lined up, like I said, bigeye, big to small, yellowfins big to small, and then the others by catch species. And, that’s basically how we started. At 5:30, the bell rings, and off they go. What we do with the tunas however, is that you’ll notice that we do a tail cut, wedge cut, and then we’ll do an anterior coring. So basically, that’s all on each fish, each tuna in particular. And so the buyer has a good profile of what that fish is in terms of quality. And that facilitates and expedites their bidding on the fish. So that’s how it works.

The tail cut, wedge cut, and anterior coring shows buyer the quality of the fish [Photo Credit: Arthur Betts]
The tail cut, wedge cut, and anterior coring shows buyer the quality of the fish [Photo Credit: Arthur Betts]

[Edward Sugimoto] What do they kind of look for: bloodline?

[Brooks Takenaka] Well, what they’re looking for is freshness and quality, also relative to their client base. OK, so in other words, they have a good feel for their client base and then they’re bidding on fish that basically services their clientele. And so you have companies in there that play the whole gamut in terms of quality and range and prices, and you have those that are more of a niche market type of situation. And so, what’s interesting is that you have a whole different approach by different people in terms of how they’re buying, what they’re buying, how much they’re willing to spend, depending on what kind of client base they have. So some of these companies do send fish to the mainland. They work with people on the mainland, they’ll send fish to the mainland. Others will send… they’re even marketing in Vancouver. On occasion, you’ll hear comments about some of these fish maybe going to Japan. Not as much as before because what’s happened is that the world has come to appreciate sashimi and sushi and raw fish a bit more than it has in the past, and so what’s happening is there… and people are beginning to appreciate the value, and so, there are more people that are buying tuna today as compared to before. So not as much ends up in the Japanese market. A lot of it does go to the mainland United States. Canada. Vancouver’s a very strong market. So the rest of the world has figured out what’s happening with fish and that’s part of the reason why we’re talking this sustainability today. So that’s why we talk about those kind of issues today.

An Interview with Brooks Takenaka – Part II

[Edward Sugimoto] What kind of famous chefs/people come through here that you rub elbows with?

[Brooks Takenaka] Oh jeez. You name um, we’ve had um. Aw cheez, we’ve had Nobu (Matsuhisa), we’ve had Iron Chef (Masaharu Morimoto), we’ve had Paul Prudhomme, Ming Tsai, Chan Can (Martin Yan?). We’ve had a number. Of course and then there’s people like Chef Mavro (George Mavrothalassitis) and Alan Wong and Roy (Yamaguchi) and D.K.’s (David “D.K.” Kodama), you know, those people. And we also have a fair amount of visiting chefs from around the world and the country. So, far more than I can name. In fact we’ve also done tours for a lot of associations like nutritionists and people like that. I teach the coast guard… actually I also teach culinary classes, marine biology, oceanography classes, and I teach the coast guard.

[Edward Sugimoto] So your (Marine Biology) education comes in handy then?

[Brooks Takenaka] Yes, very much so. That was the purpose of it all. We have an incredible industry, but I think the industry was remiss for a long time because they pretty much did their own thing and kept to themselves. And then, in the meantime, what’s happened is that of course there’s interest that has just generated with respect to issues like sustainability and all this. And so we felt that it was important for us as an industry to get this message out, get some information out. And that’s the reason why we started the program that we have. So the program that we have now is called the Hawaii Seafood Council. It’s a non-profit organization, and we’ve set that up to develop the educational programs and materials to assist the industry.

[Edward Sugimoto] In terms of poke, what’s your favorite type?

[Brooks Takenaka] It all depends on what kind of fish there is and what kind of ingredients there are and what I’m jonesin’ for. I love aku poke and I happen to also love a lot of limus like waiwaihole and limu kohu, and lipoa, as well as the ogo. Actually the ogo to me doesn’t have that much taste. Lipoa, which is a really stinky one, is to me a real good limu to use for poke, but most people cannot eat that because of the strength. It’s kinda strong. So in terms of poke again, there’s so many different ways of preparing it, and in reality you can use all kinds of fish to do this. So it really becomes a matter of how you want to prepare it, what you want to prepare. But for me, I like aku poke. I like ahi poke, marlin poke (either nairagi, kajiki), and then, there’s also, you know again, like I said, poke is really a matter of imagination. You can do all kinds of things with that. Lobster poke is ono, you know, opihi poke is ono, so it depends. Crab, you can make crab poke, you know raw crab, stuff like that.

[Edward Sugimoto] It must be pretty hard to please you though since you’re so used to the freshness here?

[Brooks Takenaka] Well yeah, I’m a stickler for quality. And so, if you know of like say Take’s Fish Market in Moiliili, that’s the kind of place my wife will buy sashimi. I mean you know it could cost us $60-$80 for a pound and a half or two pounds you know, but it’s worth it. So here, again, it depends on what you’re used to. And since I was born and raised with fish, I’ve eaten parts of fish that most people don’t even consider. So again, my appreciation with fish is far greater or different than most. Like I said today, when I was a kid, I remember eating parts of fish that nobody else would eat. That was poor man’s food. Today, because of health, people are looking into other parts of the fish too, so we’re finally getting to… it’s gone 180. I mean now people are beginning to appreciate some of the other parts of the fish too. So I would venture to guess that anybody learning how to eat fish from people in Hawaii, they really learn how to eat fish. Hawaii people know how to eat fish.

[Edward Sugimoto] Speaking of kinda “stranger” pieces of the fish, the abura mi, the fatty parts, that’s of more value as opposed to the (aka mi)…

[Brooks Takenaka] Yeah well, you know, as the chefs say, the fat is where the flavor is. And so, in this case, one of the things that we teach the culinary kids of course is that the difference between the aka mi, or red meat, and the abura, or fatty fish vs. non-fatty fish, that doesn’t mean that the non-fatty fish is no good. In fact, some of these non-fatty fish can be nice enough that it can go 7, 8, 9, 10, 12 dollars a pound. But, if that same fish had some fat in it, it can probably go dollar, two dollars more a pound. And there is a significant difference even from species to species, there’s difference in terms of. So recently, I shared some fatty yellowfin and some fatty bigeye with Chef Mavro and Alan Wong, and they noticed the difference, the significant difference between the two species. Different kind of flavor, different kind of intensity in terms of the fat. So there’s a lot of things we can do, to share with the public in terms of understanding about quality and appreciation for quality.

Ahi, freshly cut on the auction floor [Photo Credit: Arthur Betts]
Ahi, freshly cut on the auction floor [Photo Credit: Arthur Betts]

[Edward Sugimoto] What’s in store for the United Fishing Agency?

[Brooks Takenaka] Well, I hope that we can work our way through some of the issues that we have to deal with in terms of the sustainability issues, and protecting species like turtles and birds and things like that. We certainly, you know the United Fishing Agency has been around since 1952, and I certainly hope that in history, we continue to succeed and can move forward you know, for the next generation. And I hope that we can continue to be innovative and stay ahead of the curve in terms of doing things the right way for the right reasons, and being able to continue to supply fish for our people because I think it’s a very significant part of our culture as well as lifestyle. And seafood of course, fresh seafood is, I think very very healthful. And so from that perspective alone, I certainly would like to continue to be able to provide good, healthy fish for the public. And, if you think about it, like I ask people think about this: what is the only form of food today that has no chemical additives in it? Wild fish, right? And you have concerns like bird flu, swine flu, all this other kind of stuff, but, you ever heard of fish flu? No. So the demand for fish, the concern for protecting the resource is important and we need to continue to do things to protect that resource. But, the thing is, I think people can also realize… learn and realize that some efforts are in fact being done the right way for the right reasons and I think the Hawaii effort is indeed one of those exemplary efforts. So I think if the rest of the world were to in fact conduct their fishing like we do here, then we may not have the kind of concerns that we have for the resources and stuff, so it would be better for the resources.

[Edward Sugimoto] And your auction is open to the public. Is there anything else you want to mention?

[Brooks Takenaka] Yeah, it’s open to the public, but we gotta be careful about how many people we get over here. That’s one of the things that again, we do these kinds of interviews, and I’ve got a few others to do within the next couple of weeks, but again, I do this with a grain of salt because the thing is, on one hand, we want people to know about our industry, but I also have a business to run and I gotta be careful about my time. But I mean people are welcome to come. It is open to the public.

[Edward Sugimoto] OK, thank you very much!

[Brooks Takenaka] You’re very welcome.

For more information on the Hawaii Seafood Council and what Brooks folks are doing for the seafood community, please visit: http://www.hawaii-seafood.org.

Since we’ve already covered Sam’s Club, let’s turn this one into a “supermarket kine poke” piece and take a virtual stroll through some of the others doing poke here in the islands shall we?

Costco Poke

One of my favorites from Costco is their Japan Clam Poke, which, according to the label, contains: Japan clam meat, alae salt, chili pepper flakes, green onions, sliced sweet onion, and sesame seed oil.

Japan Clam Poke - Japan clam meat, alae salt, chili pepper flakes, green onions, sliced sweet onion, and sesame seed oil ($11.99/lb)
Japan Clam Poke – Japan clam meat, alae salt, chili pepper flakes, green onions, sliced sweet onion, and sesame seed oil ($11.99/lb)

I haven’t seen it in some time though, but I’m hoping and praying that it’s a “seasonal” thing as opposed to a “discontinued” thing. :

Other good ones include their Fresh Ahi Limu Poke,

Fresh Ahi Limu Poke - ($12.99/lb)
Fresh Ahi Limu Poke – ($12.99/lb)

their Fresh Ahi Shoyu Poke,

Fresh Ahi Shoyu Poke - ($11.99/lb)
Fresh Ahi Shoyu Poke – ($11.99/lb)

and their Garlic Shrimp Poke.

Garlic Shrimp Poke - ($9.99/lb)
Garlic Shrimp Poke – ($9.99/lb)

Costco
(Many locations)

Safeway Poke

I have a soft spot in my heart for Safeway ’cause they be my peeps. They were the ones to give me my first part-time gig during high school daze, where I eventually moved up to the “Fish Cutter” position in the seafood department. This is where I experienced my first taste (literally) of the art of poke making.

Back then, there was no such thing as “spicy tuna” (as it’s known today), and some of the other “fancy” kine styles like wasabi, furikake, avocado, etc. My bread and butter was the ahi limu poke. A batch I recently picked up, though previously frozen, tasted eerily similar to the one I used to make.

(Previously Frozen) Ahi Limu Poke ($7.99/lb)
(Previously Frozen) Ahi Limu Poke ($7.99/lb)

If it’s available, and you can at all help it (and can afford it), my recommendation is to always go for the “fresh” version. There’s a HUGE difference in taste, texture and quality. Not to mention that a lot of times, places will treat/preserve their fish with carbon monoxide in order to “promote color retention” (keeps their fish looking red or from turning brown). Any time you can eat poke naturally (or any food for that matter) and avoid the chemicals, I advise it. Unfortunately, on this occasion, Safeway (and some of those below) didn’t have many fresh options.

Next to the Ahi Limu Poke, wifey particularly enjoyed the Ahi Poke Furikake from Safeway.

(Previously Frozen) Ahi Poke Furikake ($7.99/lb)
(Previously Frozen) Ahi Poke Furikake ($7.99/lb)

The current Fish Cutter told us that these next two batches were new, so we gave them a whirl. The Hot Ahi Poke (made with Sriracha sauce)…

(Previously Frozen) Hot Ahi Poke ($7.99/lb)
(Previously Frozen) Hot Ahi Poke ($7.99/lb)

… and the Ahi Wasabi Poke.

(Previously Frozen) Ahi Wasabi Poke ($7.99/lb)
(Previously Frozen) Ahi Wasabi Poke ($7.99/lb)

In the mood for some octopus, we rounded out our visit to Safeway with their popular Kim Chee Tako Poke.

Kim Chee Tako Poke
Kim Chee Tako Poke

Safeway
(Many locations)

Foodland Poke

I have to be perfectly honest. I’ve never been a fan of Foodland’s poke, though I do strangely enjoy some of Sack N Save’s versions on the neighbor islands. It could’ve been the taste/flavoring, the fish itself, the fact that I worked at Safeway (Ha!), or perhaps that I’ve just been unlucky whenever I ordered from there. To be fair, I picked up 4 types of their previously frozen styles: their Spicy Ahi…

(Previously Frozen) Spicy Ahi Poke ($7.99/lb)
(Previously Frozen) Spicy Ahi Poke ($7.99/lb)

… their Ahi Limu…

(Previously Frozen) Ahi Limu Poke ($7.99/lb)
(Previously Frozen) Ahi Limu Poke ($7.99/lb)

… their Ahi Shoyu…

(Previously Frozen) Ahi Shoyu Poke ($7.99/lb)
(Previously Frozen) Ahi Shoyu Poke ($7.99/lb)

… and their new Ahi & Avocado Poke.

(Previously Frozen) Ahi & Avocado Poke ($7.99/lb)
(Previously Frozen) Ahi & Avocado Poke ($7.99/lb)

They also had signage speaking of the carbon monoxide preservation methods, but interestingly enough, they also mentioned this: “From Philippines.” Not quite sure why, but perhaps because it is not local to Hawaii?

If anyone from Foodland wants to fill us in, complete the feedback form on the right and I’ll put your statement in here for ya.

Foodland
(Many locations)

Poke from TKS in Honokaa, Hawaii

To make sure I cover those doing poke well on the neighbor islands, I flew over to Hilo to visit my friend Dave. We found time to hit up KTA and Sack N Save, as well as the T Kaneshiro Store or TKS in “nearby” Honokaa.

T Kaneshiro Store (TKS) in Honokaa, Hawaii
T Kaneshiro Store (TKS) in Honokaa, Hawaii

As with many mom and pop type groceries like this, they didn’t have a dedicated seafood department, but they did provide a handful of poke options in their refrigerated section, including Ahi Poke – Korean Style, Ahi Poke with Sesame Oil, and Ahi Shoyu Poke.

Ahi Shoyu Poke
Ahi Shoyu Poke

T Kaneshiro Store
45-5002 Lehua Street
Honokaa, HI 96727
(808) 775-0631

Poke from KTA Super Stores – Hilo

There are two KTA locations in Hilo: on Keawe street and Puainako Stree, but we made sure to hit up the significantly larger Puainako locale.

KTA Punainako
KTA Punainako

Woah. In order to match the sheer size of their store (I’m guessing), the size of their seafood department is equally enormous!

Bruddah Dave checking out the wide range of goodies
Bruddah Dave checking out the wide range of goodies

Their selection included such items as Tako Miso, Tako Hawaiian, Tako Kim Chee with Cucumber, Tako Shoyu, Tako Sesame, Spicy Tako, Marlin (Au) Korean, Marlin Nori, Marlin Low Salt Shoyu, Marlin Shoyu, Ahi Korean, Ahi Nori, Spicy Ahi, Ahi Hawaiian, Ahi Shoyu, Kim Chee Soybeans, Crab Poke, Shoyu Clams, Nori Tofu, Mussel Poke, Shoyu Hokkigai (Surf Clam), Pipi Kaula, Kim Chee Shrimp, etc.

Numerous poke choices at KTA
Numerous poke choices at KTA

I know it’s hard to tell (based on the amateur panoramic photo attempt above), but take my word for it, they had CHOKE options. 🙂

We sampled the Ahi Shoyu and Ahi Korean options (BTW, they weren’t labeled, but they tasted of the pre-frozen variety).

Ahi Korean Poke (left/top) and Ahi Shoyu Poke (right/bottom) and from KTA ($7.99/lb each)
Ahi Korean Poke (left/top) and Ahi Shoyu Poke (right/bottom) and from KTA ($7.99/lb each)

KTA Super Stores
(Many locations)

Sack N Save Poke

And finally, we hit up the Kinoole Street Sack N Save location in Hilo.

Kinoole Street Sack N Save in Hilo
Kinoole Street Sack N Save in Hilo

They had a pretty reasonably sized selection that included Ahi Hawaiian Style, Ahi Shoyu, Ahi Sesame, Ahi Furikake, Spicy Ahi, Ahi Oyster Sauce, Ahi Limu, Ahi Garlic, Avocado Ahi, Korean Ahi, Ahi Wasabi and Fresh Ahi Poke, as well as Soybeans, Tako Kim Chee Poke, Tako Furikake Poke, Cooked Madako Tako Poke, and Smoked Tako Poke.

Sack N Save's Poke Selection
Sack N Save’s Poke Selection

The Avocado Ahi was a big seller, so we picked up the rest of that tray along with some Spicy Ahi.

(Previously Frozen) Spicy Ahi Poke ($7.99/lb)
(Previously Frozen) Spicy Ahi Poke ($7.99/lb)

(Previously Frozen) Avocado Ahi Poke ($8.99/lb)
(Previously Frozen) Avocado Ahi Poke ($8.99/lb)

As with their sister/mothership Foodland, they had their previously frozen trays clearly marked with the “carbon monoxide” and “from Philippines” warning labels.

Comparing the poke from Hilo’s Sack N Save to the Oahu equivalents from Foodland, I really enjoyed the Hilo versions more, especially the Avocado Ahi one FBI (From Big Island)! Good job B.I.!

Sack N Save
(Many locations)

Home Made Poke

And finally, as if I didn’t bombard you enough with photos already 😛 , here’s a step-by-step look at a home made batch I recently put together for a family gathering. Enjoy!

Cubed up Aku
Cubed up Aku

I started by cubing up some aku that my mom had purchased from downtown. Aku has a stronger/fishier taste than Ahi, but to me, is a LOT better for making poke.

Below are some of the “ingrediments” I used including shoyu, chili pepper flakes, chili pepper watah (water), green onions, tobiko, and a generous serving of sesame seed oil (I have a preference for Kadoya brand sesame seed oil).

Ingredients for my poke - Shoyu, chili pepper flakes, chili pepper water, green onions, tobiko, and Kadoya sesame seed oil
Ingredients for my poke – Shoyu, chili pepper flakes, chili pepper water, green onions, tobiko, and Kadoya sesame seed oil

Don’t forget the limu/ogo!

Mixing the ingredients together as the limu/ogo awaits
Mixing the ingredients together as the limu/ogo awaits

We add all the ingredients to the bowl (I like to save the sesame seed oil for last) and it looks a little sumthin’ like this…

Poke mixture before mixing
Poke mixture before mixing

Here it is up close.

Poke mixture up close
Poke mixture up close

I then added some furikake and the sesame seed oil and we got something that looked like this.

Ed's Aku Poke
Ed’s Aku Poke

Yeah, the color turned a little dark because of the shoyu, but it was yummy nonetheless… If I do say so myself. 😛

Ed’s Fish Hut
1 Ono Way
Honolulu, HI.
(808) 999-NEVAH-MINE!

A-ight, that’s it for Part III of this Poke Paradise series. Stay tuned for next month, when I interview Rachel Haili of Haili’s Hawaiian Foods, Guy Tamashiro of Tamashiro’s Fish Market, and visit a few other island favorite poke spots.

A big mahalo to Jed Inouye, Arick Yanagihara, Steve Rudolph, and the entire Seafood Hawaii, Inc. team, Brooks Takenaka and everyone at the United Fishing Agency fish auction at Pier 38, Dave Oi for the FBI Hilo hospitality and Grant Lau for assistance with the air accommodations. See y’all next month!

Part I | Part II | Part III | Part IV | Part V

Fave Friday – Hawaii Chefs

January 29, 2010

I know, I know, there are not many to choose from, in terms of really well-known chefs from Hawaii. Let’s see, off the top of my head, we got the big dogs like Roy Yamaguchi, Alan Wong, Sam Choy, Russell Siu, Chai Chaowasaree, Chef Mavro (George Mavrothalassitis), etc., and some of the lesser known, but equally impressive, like Hideaki “Santa” Miyoshi, Collin Nishida and Onjin Kim (anybody know what happened to her btw?).

In the comment area below, list your favorite Hawaii Chef(s) and why. Whether it be their cooking ability, ono-ness of their restaurant, their personality, or all of the above. I have a few for various reasons:

  • Hideaki “Santa” Miyoshi: He’s the co-owner of Tokkuri-Tei, my all-time favorite restaurant, hands-down. He’s down to earth and has a hilarious sense of humor. Santa always makes me crack up without even saying a word.
  • Chuck Furuya: Yeah, he’s not really a chef, but close enough. He runs Vino Italian Tapas & Wine Bar in Restaurant Row, and, oh by the way, is one of only two Master Sommeliers in the state of Hawaii. He’s genuine and friendly and has a knack for taking the intimidation out of wine. Back in college when I worked at KHET Hawaii Public Television, we filmed a segment with him for one of our shows. During setup, he yells to this little student grunt (me) across the room and says “Eh, I know you! I played ball with you in Hawaii Kai the other weekend! Remember me?” Stunned, I was like “Huh!?” Then I realized he was talking to me and was able to muster up this glorious response: “Me? Oh yeah!” We continued to shoot segments with him and he would always take the time to make conversation with all of us about anything and everything. Recently, I saw him with his son at Cafe Laufer and he still recognized me and shook my hand. What an awesome guy!
  • Sam Choy: just seems really friendly and welcoming. Plus, he loves him some poke. My kinda guy!
  • Roy Yamaguchi and Alan Wong: though insanely intimidating, these two guys seem warm hearted in person and continue to stay true to their roots, choosing to buy local whenever possible. My “claim to fame” for Roy Yamaguchi was that I gave him a ride to and from Roy’s Hawaii Kai – in my little Civic hatchback – before and after a shoot in our KHET studios (I lived in Hawaii Kai at the time and it was looked at as a better, more economical idea than sending a production van out to Hawaii Kai to pick him up). My “claim to fame” for Alan Wong was actually a few days ago when I interviewed him for Part II of my “Poke Paradise” series for AroundHawaii.com, set to be published on February 1st. 8) Here’s a little sneak peek for y’all! Let me know what you think!


An Interview with Alan Wong

Talk to me!
* Post your favorite Hawaii chefs below and why.
* Thoughts on the above interview?
* Excited about the new iPad?
* Excited about the Olympics?

Have a happy VH07V Friday and weekend y’all! See you on the flipside! 🙂