Hawaii meals tradition preserved within the Hawaii CC professor’s culinary undertaking

Spicy Menpachi Ulu Miso Soup was served during one heart Pop-up dinner

After learning that the majority of his students have no knowledge of the native Hawaiians and Hawaii Food culture, Hawaii Community College Culinary Arts Instructor and Alumni Brian Hirata was inspired to host a series of pop-up dinners in 2019 aimed at “preserving HawaiiEating culture with simultaneous further development of the local cuisine. “

Brian HirataBrian Hirata
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Called heartThis project has generated great interest in global media over the past year, demonstrating the uniqueness of the concept and appetite for celebrating often overlooked foods that can be reared, eaten, fished and hunted Hawaii.

Hirata’s vision, combined with his culinary talent, sharpened the work for the renowned chef and Kapi’olani Graduate of the CC cooking program Alan Wongleads to creations that are as unique as Hawaii Island itself.

“The menu for this dinner is littered with wild and often neglected local ingredients: cold-smoked mū (big-eye angelfish) with limu black (edible seaweed), Maui venison heart pastrami, fresh ehu (short-tailed red snapper) paired with sea cucumber that Hirata picked the night before, ”he wrote Hawaii Magazine. “It even serves as a swim bladder Fire– something that is almost always thrown away – grilled and topped with a tomato-based tinono sauce. «

As the pop-ups grow in popularity, Hirata is working on the next steps to train a new generation of chefs who have a deep understanding of local food and cultural resources and carry that knowledge with them into their careers. In addition to maintaining knowledge of cultural foods, they could benefit from entering the world of work.

“That’s my long-term goal – it’s for these PhD students to come in and filter through heart and learn the knowledge of cultural foods and how to cook with those ingredients at a high level, ”said Hirata. “And they don’t have to use the same ingredients [to their careers]but at least it is passed on instead of being forgotten and lost, and could possibly keep this food culture alive here. “

Read the full story below Hawaii CC’s website.

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