Posted: 09/11/2019 / 12:05 PM HSTUpdated: 9/11/2019 / 12:05 PM HST
Honolulu (KHON2) – A new Hawaiian publication called Hashi Magazine combines cuisine and culture with stories inspired by the Hawaii Food & Wine Festival.
Hashi is a magazine that explores the intrinsic connection between food and culture and beyond.
Ingredients, recipes, traditions and preparation merge into a cultural identity for a community. We want to share these unique, untold stories in our Hawaii community and around the world.
Hashi is the Japanese word for chopsticks, but it is also defined as a bridge.
Hashi Editorial Director and Editor Denise Hayashi Yamaguchi, who also serves as CEO of the Hawaii Food & Wine Festival, said, “Hashi explores the compelling stories that connect us and our communities through food. “Many of the stories are inspired by the festival. In my nine years running the festival, I have seen so many connections between food and culture through our interactions with chefs, farmers, winemakers, mixologists, partners, etc. who are from different parts of the world. Food is the common bond that binds us and I feel that it is our responsibility to share these stories with the world. ”
The magazine also serves as the “Ultimate Guide to Hawaii Food & Wine Festival,” so you’ll find the details of the event, a fantastic chef roster, a few recipes, and more.
The feature story tells of a cross-cultural experience with internationally acclaimed Chef Rick Bayless at Papahana Kuaola in Kaneohe, where he cooked a locally raised 200-pound pork with authentic Mexican marinade and cooked it in a traditional Hawaiian imu (or pit) .
Yamaguchi adds, “It was a really cool experience for him to see the similarities and differences between our traditional methods and his. The pork was later served to the guests at the opening event of the Hawaii Food & Wine Festival! ”
You can also watch the moment on video at www.HashiLife.com, a digital companion to the magazine that features original content and video stories with an emphasis on food and culture.
Hashi started almost two years ago as an inspiration to capture content that aligns with the nonprofit’s vision.
The first edition kicked off right before the festival in Fall 2019 with events on 3 islands from October 5th to 27th so the stories can be shared with thousands of visitors and guest chefs who come to Hawaii during this time.
Hashi appears every six months, the next issue will appear in spring 2020.
“There are so many stories to tell with the festival,” adds Yamaguchi. “But we also want to expand beyond the festival to explore food in other cultures.”
The Rick Bayless video and article are now live and we will be releasing original content and video stories with an emphasis on food and culture.
You can get a free copy of Hashi at partner restaurants, hotels and organizations.
Some of these are Roy’s Restaurants, First Hawaiian Bank, Hawaiian Airlines ‘Lounges, Eating House 1849, Hawaii Convention Center, Arancino, Diamond Head Market & Grill, Halekulani,’ Alohilani Resort Waikiki Beach, Honolulu Coffee, Ko Olina Properties, Boom Waikiki Beach Resort and more!