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She Sells Sashimi by the Seashore

Try say that repeatedly over and over. “She sells sashimi by the sea shore. She shells shashimi by the sheshore. See shells shhhhshh by the shehore. Shehsssh shhhee shsshh shher”

Brah, no can! Dat’ buggah stay way mo’ hod (hard) ‘den “Peter Piper picked a peck of pickled peppers.” Talk about majah tongue twistah! I can barely say it once! LOL!!!

BTW, if you can read Japanese, I’m curious what it says above the fish. Please translate, onegaishimasu.

I was at the always exciting KCC Farmers Market this morning for my ritual Saturday morning veggie hunt, where I noticed these neat local kine grindz dish towels for sale at the Hawaii Farm Bureau General Store tent, located at the entrance to the market. While I didn’t ask, they appear new to this market, as I would have noticed them before, otherwise. They’re produced by Hilo native, artist Grant Kagimoto under his company Cane Haul Road, costing $8 each.

Check out all the other awesome ono ‘kine oishii Cane Haul Road dish towel designs…

Speaking of going home to cook rice, I’m in the market for a new Zojirushi rice cooker, the made in Japan model, of course. I’ve been scouring eBay for deals, but it looks like Amazon got the best deal so far because of free shipping. I’m still debating whether to fork out the extra kala (money) for the induction heat model. The only thing I don’t like about the Zojirushi IH model is the pot design. Looks hard to clean.

For you non-islander folks not in the know, “kaukau” or “kau kau” means “eat” in pidgin English, where it sounds like native Hawaiian, however its derivative is actually Cantonese, dating back to Hawaii’s plantation era, loosely coming from “chow chow”.

Portuguese Sausage, Eggs & Rice is one of the most popular breakfast dishes in Hawaii. So popular, McDonald’s of Hawaii serves it as a featured regular breakfast menu item.

For you graphic artists out there, notice Grant uses the Cooper Bold font, which is the same font used for the Hormel SPAM logo.

My dad used to say “duck soup” as a slang for something that’s simple to do. E.G, “Wow dad, you fixed the refrigerator really quick!”, which he’d reply “Ah, duck soup.”

Brah, no fugu with me, you fugu-er. lol

I just bought Daikon at the farmers market this morning. Was just $1 for a massive one. Maybe I’ll make Okinawan Pig’s Feet Soup with it. Sounds good!

Shame to admit it, but I NEVER EVER tried Ulu (Samoan Breadfruit) in my life. Time to hit Tammy’s Polynesian Market and give it a try!

Learn more about artist Grant Kagimoto in this StarBulletin.com here, as well as his company website over at CaneHaulRoad.com here.

While I was there taking these photos, I ran into my cousin Rex and his lovely new wife Cam. As you know they just got married this past May, where you can check out their beautiful wedding here.

Until next time, toodles! ;-)

18 thoughts on “She Sells Sashimi by the Seashore

  • June 29, 2014 at 6:25 am
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    It make gifts to send to my cousins and see they will like it very much.

    Reply
  • June 29, 2014 at 10:37 am
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    You want the induction Zoijurushi. It cooks more evenly and the brown rice setting makes wonderful brown rice.

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    • June 29, 2014 at 11:56 am
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      sjthespian,

      I have my choice narrowed down to two models:

      The Zojirushi NP-HBC10 5-1/2-Cup (Uncooked) Rice Cooker and Warmer with Induction Heating System….

      http://www.amazon.com/Zojirushi-NP-HBC10-Uncooked-Induction-Stainless/dp/B000MAKVLQ/ref=sr_1_1?ie=UTF8&qid=1404077746&sr=8-1&keywords=np-hbc10%2F18

      Or the Zojirushi 5-1/2-Cup Neuro Fuzzy Rice Cooker (non-induction, standard heating element)….

      http://www.amazon.com/Zojirushi-NS-ZCC10-Uncooked-Premium-1-0-Liter/dp/B00007J5U7/ref=psdc32_t3_B000MAKVLQ_B00007J5U7

      Both get rave reviews on Amazon, however as stated, my concern with that particular induction heat model is the pot design, because A.) the base has funky indentations that look a little difficult to clean, and B.) it doesn’t have the handy plastic carry handles built into the removable metal pot like the NS-ZCC10 has.

      Also, upon checking out both models in the store locally, I notice the Induction Heat Zojirushi models have these soft tiny rubber “feet” in the pot’s cooking well to keep the pot held snug against the metal induction transfer element. I’m a bit concerned these rubber feet will eventually wear out, and look difficult to replace.

      Another nod to the Zojirushi NS-ZCC10 beside the HUNDREDS of 5 star reviews is that they say Iron Chef Masaharu Morimoto uses that rice cooker personally and endorses it.

      @ Amy – Grant should apply those designs to t-shirts. He needs to update his website.

      Reply
  • June 29, 2014 at 2:32 pm
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    If I am not mistaken these are on tshirts.

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    • June 29, 2014 at 3:01 pm
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      Chase,

      I got an email from Grant, who told me the towels are being sold by Kurt Osaki
      Design group as part of their support of the Hawaii Farm Bureau, They
      did the KCC Farmers Market t-shirt designs in the booth.

      Reply
  • June 29, 2014 at 4:13 pm
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    I am looking for anyone who remembers the Honolulu Cafe on Fort and Beretania. It was owned by Mr. George S. Higa, who also later owned August Moon in Waikiki. I am looking for photographs of the cafe, old menus or memories of what was on the menu, and any other reminiscences about Honolulu Cafe or Mr. Higa in the late 1930’s or early 1940’s, This is for a book, and I am having difficulty finding artifacts like the menu or pictures. The Higa family is working with me on this, but I thought I would reach out to this community and see if anyone else might be able to help. Sincerely, Mahlao Julie Checkoway

    Reply
    • June 29, 2014 at 4:59 pm
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      You might try getting in contact with Arnold Hiura author of Kau Kau Cuisine & Culture in the Hawaiian Islands published by Watermark publishing, Hawaii. In the book he has a lot of menus from the 20s, 30s, 40s & 50s of local restaurants.

      Or try Bob Sigall Honolulu Star Advertiser newspaper he writes a weekly column titled Rearview Mirror which is a look back in history of Hawaii. From newspaper; “Bob Sigall, author of the “Companies We Keep” books, looks through his collection of old photos to tell stories each Friday of Hawaii people, places and companies.” Email him at Sigall@yahoo.com.

      Reply
      • June 29, 2014 at 5:33 pm
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        That’s super helpful! I will look at the Hiura book and see if it has anything. Surely, Arnold Hiura, if he is still alive, would remember Honolulu Cafe. I will also try Bob Sigal. I looked in the Advertiser’s index for the 1930’s and 1940’s and can’t find a specific article. I do have a few advertisements from the cafe (they appeared in programs for the Duke Kahanamoku Swimming Meet). I am writing about the cafe b/c Mr. Higa was a huge supporter of swimmers Keo Nakama and others from Maui, about whom I am writing a book. Mahalo!

        Reply
  • June 29, 2014 at 4:19 pm
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    Pomai,

    I have a Zojirushi Micom fuzzy-logic rice cooker & warmer 5.5 cups NS-WPC10 which I purchased at Costco for under $100. It is not induction but it makes great rice (white and brown) and is easy to clean!!! No complaints from me. This is the second Zojirushi I owned and the first one is still working after 15 years!

    I am remodeling my kitchen and because of HECO electric rates, I am installing a new induction stove top (hob) with convection oven. Induction is 70% more efficient than all other stoves (electric, gas, halogen, and glass ceramic). I am already using a Fagor induction single burner stove top with my Fagor pressure cooker. It heats faster than my professional high Btu single burner gas stove. I’ll be using less electricity for cooking due to increased efficiency plus the kitchen will be cooler due to no excessive heat spillage. Only drawback is I had to change all my pots and pans to stainless steel (All-Clad) and cast iron (Lodge) or enameled cast iron (Le Creuset) which are all magnetic.

    Reply
    • June 29, 2014 at 4:42 pm
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      Ken,

      I’m leaning towards the induction heat Zojirushi NP-HBC10 after going thoroughly through the numerous rave reviews on Amazon. Its main selling point for me that folks consistently make is how long it can keep rice warm. One person said up to 30 hours on warm and the rice is still fluffy!

      You don’t know how much rice I’ve thrown away because my stupid rice cooker’s warm function SUCKS. Totally scorches the rice. And when I don’t keep it warm, the rice spoils fast because of the climate where I live.

      The even distribution of heat in the induction-charged pot makes all the difference according to owners of the IH Zojirushi cooker. And many claim their Zoji IH model is still working after years of regular use.

      As you know, the Micom Zoji models like the one you have from Costco are made in China. Huge downgrade in quality compared to the made in Japan models, particularly the non-stick pot. Not to say yours will break early, but everyone who owns Zoji or Tiger rice cookers swears the made in Japan models are superior… with a higher price of course, typically about twice that of equivalent made in China models.

      http://www.amazon.com/Zojirushi-NP-HBC10-Uncooked-Induction-Stainless/product-reviews/B000MAKVLQ/ref=cm_cr_pr_btm_link_4?ie=UTF8&filterBy=addFiveStar&pageNumber=4&showViewpoints=0&sortBy=bySubmissionDateDescending

      BTW, congrats on the kitchen remod’! Hope you have a large storage cabinet in the plans for all them countertop kitchen gadgets you’re notorious for owning. lol Induction stove should be a fun new toy. Make sure to also choose a convection oven if you’re all about being energy efficient. I really wish I could have installed a gas stove, but no dice in a high rise.

      I’m actually still putting the finishing touches on my kitchen remod’ (after all these years, oi), and it’s looking and working sweet!

      Reply
  • June 29, 2014 at 5:24 pm
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    Cane Haul Road always has a table at the crafts tent at the Okinawa Festival. Love their designs. I have the goya and sanshin towels; I’ve also given some as gifts, too.

    Reply
  • June 29, 2014 at 6:15 pm
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    Pomai,

    The induction heat Zojirushi NP-HBC10 inner pot has to be stainless steel to work with induction but I don’t know about the platinum coating. You scratch or chip that and a replacement will be expensive. There will be no heat wasted in the heating and cooking process plus it has three pressure cooking settings for faster cooking saving you electric energy. In the keep warm phase there will be even uniform heat so no burnt rice but in extended keep warm mode it will only go up to 24 hrs. This is something I would purchase and then donate my other two Zojirushi rice cookers to a good cause.

    Believe it or not but my old Zojirushi NSH-18 is the very basic rice cooker and steamer is made in Thailand and still makes somewhat fair basic rice. I use it more for steaming and holding cooked rice for up to 12 hrs. for pot luck which it does really good job without burning or drying out the rice. I’ve not had any problems with the newer NS-WPC10 which is made in China and 1 yr. old.

    The new stove is a General Electric Profile Series 30” slide-in Range induction cooktop with convection oven and warming draw in stainless steel with a General Electric Profile Series Advantium Over the Range 30” Microwave Oven with Speedcook, Convection Bake, Conventional Oven Bake and Broil also in stainless steel.

    It will really be cool when I’m finished and I can still look out at Makaha Beach while I’m cooking!

    Thanks for the good wishes on my kitchen remodel. I am adding 36 linear ft. of cabinet space to the kitchen for storing all my countertop cooking appliances and other stuff. However with new stove, microwave and cookware I’ll be able to reduce the number of specialty appliances I have and dedicate space to over 300 cookbook library. Don’t forget my moving from mainland 2 full kitchens in house to a 1 kitchen condo is a juggling act for me!

    Reply
  • June 30, 2014 at 12:12 pm
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    I have a Panasonic fuzzy logic cooker. Capacity is 2 to 10 cups, but the brown rice quality is better if I make at least 3 cups. Prior to using this cooker, I didn’t think the quantity cooked would affect the quality.
    I haven’t used the warm function. Your thoughts on food safety and the “warm” setting?

    Reply
  • June 30, 2014 at 7:23 pm
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    I just brought home my new Zojirushi NP-HBC10 5.5 cup Induction Heat Rice Cooker. Check it out…

    In the last photo of the cooking well, notice there’s no spring-loaded heating element in the center like all other rice cookers. Instead, the entire convex-shaped steel base transfers the charged magnetic induction energy to the stainless steel, non-stick infused cooking pot.

    I just got done cooking 2 cups of your run-of-the-mill Hinode rice (Calrose white medium grain), which took about 1 hour start to finish. This is on the white rice, regular setting. I just fluffed it a few minutes ago and tasted it. OMG, even this cheap Hinode rice tastes like expensive premium grade sushi rice in this cooker. Compared to my clunker Aroma model, what a difference with the Induction Heat Zoji! Night and day in the finished quality of the cooked rice!

    Seriously, I could stand there at the counter and eat the entire 2 cups of Hinode white rice I just cooked in my new Zoji Induction Heat Rice Cooker straight out of the pot, shoyu not necessary, it’s THAT tasty, with a texture that’s up there with high quality sushi rice. Gohan no sugoi oishii desu yo!!!

    And of course I’m not settling on Hinode. Oh, heck no, as I also bought a 15 lb. bag of Tamanashiki Super Premium Short Grain Rice to test the full potential of this beast.

    I’ll save that for a top-to-bottom, inside-out, full review of the Zojirushi NP-HBC10, coming soon!

    I’m so jazzed! Rice, rice, baby! lol

    Reply
  • July 1, 2014 at 12:56 am
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    My mom is old school with rice cookers. She just like to one with one switch down and that it. All this new one with so many buttons make her saying “I just want to cook rice” She just one made in Taiwan is happy. I got new one just for me and dad to from time to time. Brown rice take some time and that the reason for it.

    Reply
  • July 1, 2014 at 1:10 pm
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    Ok $300 for an expensive Zojirushi NP-HBC10 induction/platinum coated cooking bowl/pressure cooker rice cooker 1-hour to cook 2-cups of rice is causing me to rethink purchasing this puppy.

    I already own an induction stove top that I use with my pressure cooker and guess what the cooking time for 2-cup of Hinode rice (Calrose white medium grain) in the pressure cooker is? Try 8-minutes plus 15-minutes natural pressure release and brown rice takes 20-minutes plus natural release!

    Why should I spend another $300 to add 37-minutes to my rice cooking time when I am using the same cooking methodology?

    Reply
    • July 1, 2014 at 8:23 pm
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      Ken,

      Yeah, but you’re the Waianae coast countertop kitchen gadget guru. How can you have bragging rights without a top-of-the-line, state of the art induction heat, fuzzy logic, time-warping rice cooker?! lol

      As a follow-up, upon my second batch of cheap @ss Hinode rice I cooked this afternoon, I am again absolutely AMAZED at the difference in quality of each grain. It’s like the Zojirushi engineers are “rice gods”, it’s that incredibly perfect rice, so incredibly easily made, staying as-good-as-fresh so incredibly long!

      Can’t wait to try the Tamanishiki.

      Reply
  • July 4, 2014 at 8:31 pm
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    I never heard the expression “duck soup” before. I figured it was a local thing and moved on. But the other day, I was watching an episode of The Love Boat from ’79ish (yay nostalgia!) and one of the characters said it. (A man and his bimbo wife were trying to pull off a jewel heist and she asked how they were going to get into a passenger’s cabin and he replied “Duck soup!” Predictably, she replied “No, I just had breakfast”). What are the chances of hearing an uncommon expression twice in a couple weeks?

    Reply

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