You have to love Costco...I find excuses to go. I think that most of us think of Costco as a place to get things cheaply. But I have found that some of the Costco products, mostly under their Kirkland brand, are not only "about as good," but the best I have had. Just a sampling...maybe others can chime in on your favorites as well:
1. Chocolate Macadamia Clusters. Hawaiian Host makes something called Caramacs, which are caramel and macadamia nuts covered with chocolate. They are just fine, but Costco's Kirkland brand Chocolate Macadamia Clusters are waaaaaay better. I think that they use more macadamia nuts, but the real key is that they nuts are salted, which give them a scrumptious sweet/salty taste that most people just love (one of these days I'll write about the wonders of "Sweet, Salty, and Nutty" at Trader Joe's). Good news: the Chocolate Macadamia Clusters aren't just in Hawaii; the first time I tasted them was at Uncle Albert's house (the one from Loco Moco fame; see an earlier post) in Southern California. He got them at the Costco in Monterey Park, I believe.
2. Super Jumbo Virginia Peanuts. Planters may be okay for some, but there is nothing like super jumbo sized peanuts like you can get from The Peanut Shop of Williamsburg. And as Pastor Mike and Cris will no doubt echo, there is nothing quite like peanuts from Virginia. Here's the catch: to get them to Hawaii, you have to order them online at a cost of $16 plus at least $6 shipping for a 40 ounce can (merchants often tack on an extra fee for shipping to Hawaii). Costco has a 40 ounce can, again under the Kirkland brand, for about $10, and I would swear they were at least as good, if not better: Perfectly seasoned, large size, great peanut taste, satisfying crunch.
3. USDA Prime Steaks. Most of the time, I am just fine using my Jaccard on cheaper cuts of steak (see my earlier post on the meat tenderizing Jaccard). but after I came back home from graduation, I decided to try the prime New York steaks from Costco. They were the best steaks I have ever had at home (and I like to think that I can make a pretty good steak). The meat was tender, juicy, and flavorful unlike any other.
4. Okay, we're supposed to be talking about Costco, and some of my friends will be upset that I am talking about Sam's Club, but there are a few items from the Wal-Mart spinoff that are also the best: The Bakers and Chefs brand of spaghetti is to me as good as DeCecco (the gold standard of consumer based dried pasta) spaghetti, at a fraction of the cost. BTW, don't get the Costco spaghetti under the Garafolo brand - it is the worst spaghetti I have ever tasted...by far...especially the odd, rough texture.
5. The Burnett brand of heat and serve meat products at Sam's Club has been a lifesaver in our family. Take your pick: beef pot roast with gravy, turkey breast with gravy, or tri-tip au jus. Six to seven minutes in the microwave, a pot of rice, and a can of Green Giant Niblets corn (I do put it in a dish) and that's how Daddy makes dinner on many a night! It really is hard to beat.
Costco also has a line of pre-cooked meat, but I don't find them to be as good as Sam's Club. The pot roast kind of gets mushed when you slice it, and you end up having a lot of long fibers of meat.
Grace and aloha,
Tom
P. S. Some may wonder why a pastor should be blogging about food. Shouldn't I be talking about "spiritual" matters in the main part of the post? Perhaps...but I have come to realize that in the Bible and in faith, the idea of food is central to the understanding of God. The writer Luke records that the early church spent time in prayer, in teaching, in fellowship, and interestingly, in the breaking of bread - in other words, eating food. It is my firm belief that the act of eating is a sacred act that we have often lost in the rat race world we live in, choosing instead "fast food" so we can get back to what we're supposed to be doing. The act of eating is a gift from God, and the enjoyment of it is a major part of the grace that God gives to us. Some may eat to live, but I live to eat, because it satisfies a part of the hunger that resides in me, that is symbolic of the hunger for the joy and blessing that comes from God. Eating wonderful food is but a small but significant reminder of that. May we all come to find that joy and blessing in every moment, including in the simple gift of food.
Wednesday, September 2, 2009
Tuesday, September 1, 2009
Angelo Pietro - Japanese style Pasta plus Great Salad Dressing
Japanese style pasta has been popular in Japan for many years. In America, my favorite place has always been the Spoonhouse in Gardena, California on Redondo Beach Blvd. at Denker (I'll have to blog about that place one day). I went to Angelo Pietro in Honolulu (next to Shokudo - see my earlier post) recently and was pleasantly surprised that the food was innovative and tasty.
The appetizers were good. The deep fried calamari rings were crispy on the outside and tender on the inside. The garlic aioli was fabulous and I ended up putting it on bread the rest of the meal.
The appetizers were good. The deep fried calamari rings were crispy on the outside and tender on the inside. The garlic aioli was fabulous and I ended up putting it on bread the rest of the meal.
The surprise of the night was the questionably named Raw Potato Salad. I had visions of inedible chunks of raw potato mixed with mayonnaise. It was totally different. It was raw potato grated into long strings, like the way daikon radish is prepared for sashimi. It is garnished with daikon sprouts. You then season the salad with your choice of Angelo Pietro's four famous salad dressings. Let me tell you, it is nothing like you might imagine. It is terrific.
Angelo Pietro's salad dressings have been wildly popular in Hawaii and are sold in most supermarkets and at Long's. With a $6-$7 price tag for a relatively small bottle, they are not cheap. I always wait until they go on sale at Long's or Don Quijote, and the current sale price is 2 for $8.
My overwhelming favorite is the Sesame and Miso dressing (brown cap). I put it on everything from broccoli (a reasonable facsimile to my mother's broccoli namool), to pasta (my daughter loves this), and broiled chicken. It apparently is everyone else's favorite, too: whenever I find out about a sale on the dressings, brown cap is always gone first (or will be by the time I'm there!).
I tried the Shoyu dressing (orange cap) on the Raw Potato Salad. It was good, a bit more subtle in flavor than the brown cap dressing. I'm not a fan of the Ginger dressing (yellow cap) or the Ume (Japanese pickled plum) dressing (red cap), but others I know like them.
Back to the restaurant: the main dishes are mostly pasta dishes served in different combinations. You have a choice of four sauces: tomato, shoyu, garlic oil, and cream. One of those is combined with your choice of a long list of ingredients. On a specialty page of the menu are other choices, such as the Pietro clam that I ordered, which is similar to spaghetti alle vongole (spaghetti with clams). To me, it's not quite as good as the Spoonhouse, but I still liked it very much.
Others with me for that meal had the pasta with tarako and ika (codfish roe and squid), pasta with chicken and broccoli in the garlic oil, and something called shrimp and mushroom doria (Japanese style rice gratin, that was kind of like a thicker risotto). They were all good.
I think there are enough choices to keep a vegetarian very happy...a little harder for a vegan, but possible.
I'm not a big dessert person, but the creme brulee was good, and the different scoops of ice cream were also fine. I'll have to try the bread pudding next time.
Note to parents: the kids meals are excellent with generous portions. Half of a large pizza with sides or a good sized portion of spaghetti bolognese (meat sauce) at a very reasonable price. In fact, the prices all around are very reasonable.
When I'm coming out of the parking structure, I will always tend to turn right and go to Shokudo, but if it's crowded and the wait is too long (as it was that evening), Angelo Pietro is a delicious alternative.
Grace and aloha,
Tom
P. S. On the theme of blending two cultures, I am remembering Bob Lott, who was a retired pastor who served in Hawaii for many years. Bob went on to the church triumphant this summer, but the memories will remain. I will never forget the story he told about the time he was at a United Methodist gathering and the subject was sharing particularly meaningful experiences. Bob got up and shared how he was part of a regiment that was going to be invading Japan at the end of World War II. The word came that the atomic bomb blasts at Hiroshima and Nagasaki forced the surrender of Japan, making invasion unnecessary. He recalled how happy they were that they didn't have to be a part of the invasion and they were going home.
Then Haru (Harry) Fujimoto, the Japanese language pastor for Harris United Methodist Church at that time, got up to speak. He was a teenager who lived in Hiroshima. His class just happened to be on a field trip the day of the bomb blast. When it was felt that it was safe to return to the city, Harry rushed frantically to his home to find his family. The house was nothing but rubble. He then went to the hospital where his sister worked, hoping to find her there. Again, nothing but rubble remained. Going through the ruins, he found a pair of knitting needles. His sister was always knitting when she had a free moment. He know that she was gone along with the rest of the family.
Two stories about the same event...drastically different emotions.
After the event was over, Bob went up to Harry and expressed his sorrow for his loss, and also for his now conflicted feelings about celebrating while his friend suffered.
Harry put his hands on Bob's shoulders and said, "Bob, we are new creations in Christ."
May the redeeming power of Christ bring peace to you...may you find a reason to move beyond incalculable loss...and may you and I experience the kind of power and strength that God gives us to become new creations in Christ always....
My overwhelming favorite is the Sesame and Miso dressing (brown cap). I put it on everything from broccoli (a reasonable facsimile to my mother's broccoli namool), to pasta (my daughter loves this), and broiled chicken. It apparently is everyone else's favorite, too: whenever I find out about a sale on the dressings, brown cap is always gone first (or will be by the time I'm there!).
I tried the Shoyu dressing (orange cap) on the Raw Potato Salad. It was good, a bit more subtle in flavor than the brown cap dressing. I'm not a fan of the Ginger dressing (yellow cap) or the Ume (Japanese pickled plum) dressing (red cap), but others I know like them.
Back to the restaurant: the main dishes are mostly pasta dishes served in different combinations. You have a choice of four sauces: tomato, shoyu, garlic oil, and cream. One of those is combined with your choice of a long list of ingredients. On a specialty page of the menu are other choices, such as the Pietro clam that I ordered, which is similar to spaghetti alle vongole (spaghetti with clams). To me, it's not quite as good as the Spoonhouse, but I still liked it very much.
Others with me for that meal had the pasta with tarako and ika (codfish roe and squid), pasta with chicken and broccoli in the garlic oil, and something called shrimp and mushroom doria (Japanese style rice gratin, that was kind of like a thicker risotto). They were all good.
I think there are enough choices to keep a vegetarian very happy...a little harder for a vegan, but possible.
I'm not a big dessert person, but the creme brulee was good, and the different scoops of ice cream were also fine. I'll have to try the bread pudding next time.
Note to parents: the kids meals are excellent with generous portions. Half of a large pizza with sides or a good sized portion of spaghetti bolognese (meat sauce) at a very reasonable price. In fact, the prices all around are very reasonable.
When I'm coming out of the parking structure, I will always tend to turn right and go to Shokudo, but if it's crowded and the wait is too long (as it was that evening), Angelo Pietro is a delicious alternative.
Grace and aloha,
Tom
P. S. On the theme of blending two cultures, I am remembering Bob Lott, who was a retired pastor who served in Hawaii for many years. Bob went on to the church triumphant this summer, but the memories will remain. I will never forget the story he told about the time he was at a United Methodist gathering and the subject was sharing particularly meaningful experiences. Bob got up and shared how he was part of a regiment that was going to be invading Japan at the end of World War II. The word came that the atomic bomb blasts at Hiroshima and Nagasaki forced the surrender of Japan, making invasion unnecessary. He recalled how happy they were that they didn't have to be a part of the invasion and they were going home.
Then Haru (Harry) Fujimoto, the Japanese language pastor for Harris United Methodist Church at that time, got up to speak. He was a teenager who lived in Hiroshima. His class just happened to be on a field trip the day of the bomb blast. When it was felt that it was safe to return to the city, Harry rushed frantically to his home to find his family. The house was nothing but rubble. He then went to the hospital where his sister worked, hoping to find her there. Again, nothing but rubble remained. Going through the ruins, he found a pair of knitting needles. His sister was always knitting when she had a free moment. He know that she was gone along with the rest of the family.
Two stories about the same event...drastically different emotions.
After the event was over, Bob went up to Harry and expressed his sorrow for his loss, and also for his now conflicted feelings about celebrating while his friend suffered.
Harry put his hands on Bob's shoulders and said, "Bob, we are new creations in Christ."
May the redeeming power of Christ bring peace to you...may you find a reason to move beyond incalculable loss...and may you and I experience the kind of power and strength that God gives us to become new creations in Christ always....
Friday, August 28, 2009
Noboru in Kailua - Perhaps the Best All Around Japanese on Oahu
Authentic is a word that is used a lot but makes me nervous sometimes. For example, when someone says that a restaurant serves authentic cuisine, I tend to be skeptical. But in my opinion, Noboru Restaurant in Kailua (201 Hamakua Drive, across the street from Safeway and next to Zia's) qualifies as authentic Japanese cuisine. Chef/owner Akito Yoshioka is originally from Japan and is a highly skilled chef. Everything he does is with a mind to quality (and not necessarily quantity...this isn't a plate lunch place where you get tons of food). From noodle bowls to Teishoku dinners, Yoshioka prepares superb meals.
One of my favorites is the mini-don combination, where you get a small donburi (a savory ingredient served over rice, such as tempura) and a small bowl of udon (thick noodles in broth). It's a nice way to sample several flavors.
The tempura is outstanding, and while I have never tried the beef teriyaki or the steak, I have heard people rave about both. The sashimi is very fresh and expertly presented.
My favorite dish is the broiled saba (mackerel). It is probably the best in Hawaii by far. It is not the dish to order if your palette is on the American side, but if you love Japanese food, this is as good as any you might get in Japan.
For dessert, the green tea cheesecake sounds a little strange, but is absolutely delicious.
A considerable bonus is that co-owner Julie Yoshioka recently became one of only three or four certified sake specialists in Hawaii. You have to go to Japan and receive special training in order to be certified, so if you drink sake, you will receive expert advice and education. From time to time, Julie has sake tastings for education and enjoyment.
I have gone many times, and have always been satisfied. I think you will be as well.
Grace and aloha,
Tom
P. S. When I visited Japan with a group of United Methodist pastors and laypeople several years ago, I noticed that the Christian churches often did not have a cross, or it was not prominently displayed. In one church, instead of a cross, there was a giant crown of thorns. I learned that in Japan, the cross often has a negative connotation, one of Western imperialism. The crown of thorns was more in keeping with the Japanese sensibilities of the sacrificial, suffering servant model which Christ exemplifies.
Indeed, the cross as a symbol of the church did not come into popularity until the 4th century A.D., when the Roman Emperor Constantine dreamed that he was led in victory by a cross. Constantine became a Christian and legalized Christianity in the empire.
Up until then, the cross was such a horrific symbol of execution, that the early Christians also avoided using the cross as a symbol of faith (imagine wearing a neck-chain with a mini electric chair and you get the idea). In the catacombs, the symbol of the loaves and fishes was a common symbol of the gathered Christian community.
The Christianity I see portrayed on TV is so often the imperialistic, triumphal version. Maybe that's why so many people are turned off to church. Perhaps more emphasis on the suffering servant Christ and the community that comes from the loaves and fishes is needed to show the more "authentic" side of Christianity.
One of my favorites is the mini-don combination, where you get a small donburi (a savory ingredient served over rice, such as tempura) and a small bowl of udon (thick noodles in broth). It's a nice way to sample several flavors.
The tempura is outstanding, and while I have never tried the beef teriyaki or the steak, I have heard people rave about both. The sashimi is very fresh and expertly presented.
My favorite dish is the broiled saba (mackerel). It is probably the best in Hawaii by far. It is not the dish to order if your palette is on the American side, but if you love Japanese food, this is as good as any you might get in Japan.
For dessert, the green tea cheesecake sounds a little strange, but is absolutely delicious.
A considerable bonus is that co-owner Julie Yoshioka recently became one of only three or four certified sake specialists in Hawaii. You have to go to Japan and receive special training in order to be certified, so if you drink sake, you will receive expert advice and education. From time to time, Julie has sake tastings for education and enjoyment.
I have gone many times, and have always been satisfied. I think you will be as well.
Grace and aloha,
Tom
P. S. When I visited Japan with a group of United Methodist pastors and laypeople several years ago, I noticed that the Christian churches often did not have a cross, or it was not prominently displayed. In one church, instead of a cross, there was a giant crown of thorns. I learned that in Japan, the cross often has a negative connotation, one of Western imperialism. The crown of thorns was more in keeping with the Japanese sensibilities of the sacrificial, suffering servant model which Christ exemplifies.
Indeed, the cross as a symbol of the church did not come into popularity until the 4th century A.D., when the Roman Emperor Constantine dreamed that he was led in victory by a cross. Constantine became a Christian and legalized Christianity in the empire.
Up until then, the cross was such a horrific symbol of execution, that the early Christians also avoided using the cross as a symbol of faith (imagine wearing a neck-chain with a mini electric chair and you get the idea). In the catacombs, the symbol of the loaves and fishes was a common symbol of the gathered Christian community.
The Christianity I see portrayed on TV is so often the imperialistic, triumphal version. Maybe that's why so many people are turned off to church. Perhaps more emphasis on the suffering servant Christ and the community that comes from the loaves and fishes is needed to show the more "authentic" side of Christianity.
Tuesday, August 25, 2009
Shokudo - Japanese Fusion Cuisine as Good As It Gets
One of the great things about having family visit is that you get invited to eat at restaurants. The other day, we went to one of Becky's and my favorites: Shokudo on Kapiolani Blvd., adjacent to the Ala Moana Shopping Center. Roy's is fancier, and Hiroshi Eurasian Tapas may ultimately be the best tasting of all, but for delicious flavors, variety, and reasonable prices, Shokudo is a hard combination to beat when looking for Japanese fusion cooking.
One of the things you might notice is that some aspects of Korean cuisine are present at Shokudo. You find this in the Shrimp with Garlic Rice, which is finished at your table in a stone pot, the same kind used to make dolsot bibimbap (there is a version of that on the menu as well). It produces a delicious essence to the rice, especially if you let the rice sizzle in the pot for awhile, and you get the delicious, dark roasted, nutty flavor in the rice Koreans call kosohae.
The sushi offerings are both traditional and non-traditional. My favorite is the spicy ahi on crispy rice topped with the most wonderful condiment ever: pickled jalapeno peppers, which I am guessing are sliced and simmered in shoyu and vinegar. You can ask for them on the side, and my nephew and I shared three of them. I can't get enough of them!
Something that doesn't sound like much is the tofu salad, but it is really very good. The tofu is homemade, is silky soft, and is seasoned perfectly.
Unusual is the unusually good mochi gratin: cubes of mochi topped with cheese and baked until it all melts into a mass of deliciousness not unlike baked brie.
Another nod to Korean cuisine is the Morioka cold noodles, Shokudo's take on naeng myun (more about that dish in a couple of weeks). The noodles are nice and chewy, and are served in a clear tangy broth with scallions, kim chee, and bean sprouts.
Just about everything is good at Shokudo. The french fries are among the best fries in Hawaii, seasoned with ume (Japanese plum) salt, which sounds strange but it works. The karaage chicken and tempura calamari are also winners.
The best known dessert is called honey toast: super thick toast cut into cubes, drizzled with honey and usually served a la mode. I really am not sure why it's so popular, because it is by far the most ordinary thing on the menu. Far better is baked banana (the restaurant's version of the classic Bananas Foster): a banana sliced lengthwise in a caramel sauce and flamed. Ice cream is served on the side.
Good news for those of you who live in Southern California: there is now a location in Arcadia and one in Irvine. The California restaurants are called Tokyo Table, but the menu is pretty much the same.
We were a three generation table for dinner and everyone enjoyed it immensely. I think you will, too.
Grace and aloha,
Tom
P. S. For those who may have some interest in religion, but are hesitant because of some unanswered questions, I would recommend checking out videos featuring Rob Bell, an amazing communicator and pastor from Michigan. He has a unique gift of making Christianity and faith understandable and compelling, even if you are a skeptic. If I had to pick one to start off with, I would pick the video called "Everything Is Spiritual, " in which Bell takes the story of Genesis, quantum physics, and somehow puts it altogether to use scientific theory to make the existence of God plausible. You can get it through online merchants such as Amazon.com or Christian bookstores. It is incredible stuff.
One of the things you might notice is that some aspects of Korean cuisine are present at Shokudo. You find this in the Shrimp with Garlic Rice, which is finished at your table in a stone pot, the same kind used to make dolsot bibimbap (there is a version of that on the menu as well). It produces a delicious essence to the rice, especially if you let the rice sizzle in the pot for awhile, and you get the delicious, dark roasted, nutty flavor in the rice Koreans call kosohae.
The sushi offerings are both traditional and non-traditional. My favorite is the spicy ahi on crispy rice topped with the most wonderful condiment ever: pickled jalapeno peppers, which I am guessing are sliced and simmered in shoyu and vinegar. You can ask for them on the side, and my nephew and I shared three of them. I can't get enough of them!
Something that doesn't sound like much is the tofu salad, but it is really very good. The tofu is homemade, is silky soft, and is seasoned perfectly.
Unusual is the unusually good mochi gratin: cubes of mochi topped with cheese and baked until it all melts into a mass of deliciousness not unlike baked brie.
Another nod to Korean cuisine is the Morioka cold noodles, Shokudo's take on naeng myun (more about that dish in a couple of weeks). The noodles are nice and chewy, and are served in a clear tangy broth with scallions, kim chee, and bean sprouts.
Just about everything is good at Shokudo. The french fries are among the best fries in Hawaii, seasoned with ume (Japanese plum) salt, which sounds strange but it works. The karaage chicken and tempura calamari are also winners.
The best known dessert is called honey toast: super thick toast cut into cubes, drizzled with honey and usually served a la mode. I really am not sure why it's so popular, because it is by far the most ordinary thing on the menu. Far better is baked banana (the restaurant's version of the classic Bananas Foster): a banana sliced lengthwise in a caramel sauce and flamed. Ice cream is served on the side.
Good news for those of you who live in Southern California: there is now a location in Arcadia and one in Irvine. The California restaurants are called Tokyo Table, but the menu is pretty much the same.
We were a three generation table for dinner and everyone enjoyed it immensely. I think you will, too.
Grace and aloha,
Tom
P. S. For those who may have some interest in religion, but are hesitant because of some unanswered questions, I would recommend checking out videos featuring Rob Bell, an amazing communicator and pastor from Michigan. He has a unique gift of making Christianity and faith understandable and compelling, even if you are a skeptic. If I had to pick one to start off with, I would pick the video called "Everything Is Spiritual, " in which Bell takes the story of Genesis, quantum physics, and somehow puts it altogether to use scientific theory to make the existence of God plausible. You can get it through online merchants such as Amazon.com or Christian bookstores. It is incredible stuff.
Friday, August 21, 2009
The Willows - at a bargain price
The Willows Restaurant was a beautiful garden restaurant first opened in 1944. There were "grass shack" type eating areas and lush gardens. The first time I went there in the '80s, the highlight of the night were the roving Hawaiian musicians.
By this time, however, the place seemed to be kind of run down and the food was, quite literally, forgettable. I could not give you the faintest hint of what I ate. Not surprisingly, the restaurant closed down in 1993. Six years later, under new management, the restaurant re-opened with significant upgrades, both in decor and food. It became the standard by which all other Hawaiian oriented buffets were compared. All the food that you would expect to find at a luau was there - poi, kalua pig, laualau, lomi lomi salmon, chicken long rice, poke - plus local and buffet favorites like crab, barbecue chicken with teriyaki, multi-ethnic salad bar, carving station, and a table filled with desserts, such as pies (such as macadamia nut cream pie), cakes (especially haupia cake), and frozen yogurt. There also were Japanese dishes such as sushi, tempura and a soba bar where you can make your own noodle bowl.
The Willows is celebrating its ten year anniversary since re-opening. Becky's sister's family is visiting, so we all went to the Willows last night. For the month of August (and according to the waitress, perhaps even longer), there is a special tenth anniversary price: $24.95, which is $10 dollars below the regular price. This is definitely a good deal. You figure that at a conventional sit-down restaurant, the cheapest appetizer, entree, and dessert combination would equal or exceed $25. Throw in all you can eat, and it is a bargain.
An approximately 30% reduction in price, however, comes at a different kind of price. Becky and I independently thought the buffet was smaller, maybe by as much as 30%. The Japanese food was mostly gone (there was some nigiri sushi), and a lot of other items weren't there. The dessert table, while still good, didn't have as much as before (notably absent: Ted's Bakery chocolate haupia pie). The haupia cake was the best selection that evening.
But the all you can eat ahi limu poke (which I could get back my dinner price on that alone) was still there, the Hawaiian food in general was still good, and there's plenty to eat. Of special note: the server we had could not have been more friendly, attentive, or accommodating.
It's still a great deal, and the food is still good, and we're very grateful to have been hosted by Becky's sister's family, but it was a tick under the experience of previous visits over the last ten years. I would still recommend it at $25 per person, but not at $35, unless they restore the items omitted.
Grace and aloha,
Tom
P. S. "Hawaii Aloha" is a standard way to end occasions in Hawaii. Here's a link to a YouTube video of the song featuring Bruddah Iz (the late Israel Kamakawiwo'ole, whose version of "Over the Rainbow" has become nearly as beloved as Judy Garland's): http://www.youtube.com/watch?v=C_17vGYa81s
What many people don't know is that the words to "Hawaii Aloha" were written by the Rev. Lorenzo Lyons, a Congregational Church pastor, and that the tune was originally written for the Christian hymn "I Left It All with Jesus," composed by James McGranahan. King Kamehameha IV liked the hymn-tune so much that he commissioned Rev. Lyons to write the new words.
When "Hawaii Aloha" is sung, it is customary to hold hands during the singing and raise them at the end of the last chorus. At our church, we sing "Hawaii Aloha" on the first Sunday of the month when we have Holy Communion, a fitting symbol of the community always formed by the Grace of Christ.
By this time, however, the place seemed to be kind of run down and the food was, quite literally, forgettable. I could not give you the faintest hint of what I ate. Not surprisingly, the restaurant closed down in 1993. Six years later, under new management, the restaurant re-opened with significant upgrades, both in decor and food. It became the standard by which all other Hawaiian oriented buffets were compared. All the food that you would expect to find at a luau was there - poi, kalua pig, laualau, lomi lomi salmon, chicken long rice, poke - plus local and buffet favorites like crab, barbecue chicken with teriyaki, multi-ethnic salad bar, carving station, and a table filled with desserts, such as pies (such as macadamia nut cream pie), cakes (especially haupia cake), and frozen yogurt. There also were Japanese dishes such as sushi, tempura and a soba bar where you can make your own noodle bowl.
The Willows is celebrating its ten year anniversary since re-opening. Becky's sister's family is visiting, so we all went to the Willows last night. For the month of August (and according to the waitress, perhaps even longer), there is a special tenth anniversary price: $24.95, which is $10 dollars below the regular price. This is definitely a good deal. You figure that at a conventional sit-down restaurant, the cheapest appetizer, entree, and dessert combination would equal or exceed $25. Throw in all you can eat, and it is a bargain.
An approximately 30% reduction in price, however, comes at a different kind of price. Becky and I independently thought the buffet was smaller, maybe by as much as 30%. The Japanese food was mostly gone (there was some nigiri sushi), and a lot of other items weren't there. The dessert table, while still good, didn't have as much as before (notably absent: Ted's Bakery chocolate haupia pie). The haupia cake was the best selection that evening.
But the all you can eat ahi limu poke (which I could get back my dinner price on that alone) was still there, the Hawaiian food in general was still good, and there's plenty to eat. Of special note: the server we had could not have been more friendly, attentive, or accommodating.
It's still a great deal, and the food is still good, and we're very grateful to have been hosted by Becky's sister's family, but it was a tick under the experience of previous visits over the last ten years. I would still recommend it at $25 per person, but not at $35, unless they restore the items omitted.
Grace and aloha,
Tom
P. S. "Hawaii Aloha" is a standard way to end occasions in Hawaii. Here's a link to a YouTube video of the song featuring Bruddah Iz (the late Israel Kamakawiwo'ole, whose version of "Over the Rainbow" has become nearly as beloved as Judy Garland's): http://www.youtube.com/watch?v=C_17vGYa81s
What many people don't know is that the words to "Hawaii Aloha" were written by the Rev. Lorenzo Lyons, a Congregational Church pastor, and that the tune was originally written for the Christian hymn "I Left It All with Jesus," composed by James McGranahan. King Kamehameha IV liked the hymn-tune so much that he commissioned Rev. Lyons to write the new words.
When "Hawaii Aloha" is sung, it is customary to hold hands during the singing and raise them at the end of the last chorus. At our church, we sing "Hawaii Aloha" on the first Sunday of the month when we have Holy Communion, a fitting symbol of the community always formed by the Grace of Christ.
Thursday, August 20, 2009
Ja Jang Myun and Cold Noodles
I wasn't going to post quite so soon, but this morning I got a surprise call from the Rev. Dr. Woong-Min Kim, who is my boss, and the District Superintendent for the Hawaii area of the United Methodist Church. We have a very close relationship, as he was the last and best associate pastor serving under my dad (The Rev. Dr. Young Yong Choi) at the Robertson Korean United Methodist Church in Los Angeles (now LAKUMC). Rev. Kim's son, Stephen Kim, is the pastor of the West Los Angeles UMC, where many of the congregants I used to pastor now attend. There's a beautiful symmetry there.
Anyway, Rev. Kim took me to The Mandarin, a restaurant whose address is 725 Kapiolani Blvd., unit C123 in Honolulu, but don't bother looking for it on Kapiolani. The restaurant faces Cooke Street, and the parking is off of Kawaiahao, and you can access the restaurant from the parking lot.
Ja Jang Myun (the Korean pronunciation) is a Chinese dish (Cha Jiang Mein is the Chinese pronunciation) that has been adapted for Korean palates, as many Chinese, fleeing Communist China, settled in Korea and opened restaurants. Korean style Chinese food is a whole cuisine unto itself; it is neither completely Chinese or completely Korean, but it is, of course, completely delicious. The word "myun" or "mein" means noodles. According to Wikipedia, Ja Jang means "fried sauce." The more purely Chinese style of this dish really resembles spaghetti with meat sauce. I just can't help feeling that Marco Polo tasted this when visiting Kubla Khan, thought it was great and brought it to Italy, where it was adapted for Italian palates into versions like the rich and sumptuous Pasta Bolognese.
The version designed for Korean palates is more of a black bean sauce with onions and a small amount of meat, or with squid, sea cucumber, and shrimp. The numerous fans of Korean soap operas (many of whom are not Korean) know it as "black noodles," and I have accompanied friends wanting to try what they've been watching for a long time and not able to taste.
The Ja Jang Myun at The Mandarin is good, with wonderfully chewy, beautiful noodles. The sauce was a little milder than what I'm used to, but it was okay. I'm not a big fan of sea cucumbers, so I didn't want the seafood based sauce. Those more adventurous or more used to those ingredients might enjoy it more than the regular sauce.
Rev. Kim suggested that we share two main dishes. The second was simply called Cold Noodles. The same great noodles served in a cool sauce that I'm guessing had rice vinegar, a small amount of chili pepper, soy sauce, and something that gave it a slight nutty flavor, which I think was sesame paste. The bowl was topped with char siu (Chinese BBQ pork), matchstick cucumbers, carrots, and sliced omelet-like eggs. These were excellent and the highlight of the meal.
The service was attentive and friendly. The decor was nothing fancy, but clean and pleasant. I would recommend this restaurant and this combination.
Grace and aloha,
Tom
P. S. Somehow, the omelet-like eggs that make their way to many Asian dishes remind me of my dad. For the first several years of my life, I never saw him in the kitchen. But when I was about 12 or so, my mother got into a car accident, was bedridden for awhile and couldn't cook. My dad cooked for us meals like hotdogs boiled in instant ramen broth and then the noodles were added - a complete meal in a bowl.
Then one day, he made what he called his version of Egg Foo Yung. It was the first "from scratch" meal I had seen him make. I asked what the recipe was. He said nonchalantly, "Eggs, bean sprouts, a little Lawry [Seasoned] Salt. It was pretty good. I was impressed that my dad could pull something off like that.
For some reason, I always remember him saying "a little Lawry Salt." It was the secret ingredient that gave the dish flavor. There was something so endearing about the those few little words and the way my dad said them.
Much later on, when I was in seminary in New Haven, Connecticut, my dad became very ill with Valley Fever, which is a lung infection caused by airborne spores that proliferated in Camarillo farmlands, which were near where my dad and mom lived. There was even a thought that he might die.
I called him one December day, just before finals. He heard my voice and he said, "Tom!! I love you." At age 24, it was the first time I had ever heard him say those words. I had definitely felt that my dad loved me, and he was more affectionate than most Korean dads I knew, but he had never said those words. There was something powerful and amazing to actually hear them.
In the Gospel of John, the writer talks about the Word becoming flesh, which refers to Christ. The description of the embodiment of God and the ultimate expression of grace - unconditional love - is as a word. A word is expressed and it is gone. And yet, it lingers, it remains, it is treasured.
"A little Lawry salt," "Tom! I love you," mere words which were uttered in the past, but will be etched in my mind and heart forever, even as the grace of Christ is.
Anyway, Rev. Kim took me to The Mandarin, a restaurant whose address is 725 Kapiolani Blvd., unit C123 in Honolulu, but don't bother looking for it on Kapiolani. The restaurant faces Cooke Street, and the parking is off of Kawaiahao, and you can access the restaurant from the parking lot.
Ja Jang Myun (the Korean pronunciation) is a Chinese dish (Cha Jiang Mein is the Chinese pronunciation) that has been adapted for Korean palates, as many Chinese, fleeing Communist China, settled in Korea and opened restaurants. Korean style Chinese food is a whole cuisine unto itself; it is neither completely Chinese or completely Korean, but it is, of course, completely delicious. The word "myun" or "mein" means noodles. According to Wikipedia, Ja Jang means "fried sauce." The more purely Chinese style of this dish really resembles spaghetti with meat sauce. I just can't help feeling that Marco Polo tasted this when visiting Kubla Khan, thought it was great and brought it to Italy, where it was adapted for Italian palates into versions like the rich and sumptuous Pasta Bolognese.
The version designed for Korean palates is more of a black bean sauce with onions and a small amount of meat, or with squid, sea cucumber, and shrimp. The numerous fans of Korean soap operas (many of whom are not Korean) know it as "black noodles," and I have accompanied friends wanting to try what they've been watching for a long time and not able to taste.
The Ja Jang Myun at The Mandarin is good, with wonderfully chewy, beautiful noodles. The sauce was a little milder than what I'm used to, but it was okay. I'm not a big fan of sea cucumbers, so I didn't want the seafood based sauce. Those more adventurous or more used to those ingredients might enjoy it more than the regular sauce.
Rev. Kim suggested that we share two main dishes. The second was simply called Cold Noodles. The same great noodles served in a cool sauce that I'm guessing had rice vinegar, a small amount of chili pepper, soy sauce, and something that gave it a slight nutty flavor, which I think was sesame paste. The bowl was topped with char siu (Chinese BBQ pork), matchstick cucumbers, carrots, and sliced omelet-like eggs. These were excellent and the highlight of the meal.
The service was attentive and friendly. The decor was nothing fancy, but clean and pleasant. I would recommend this restaurant and this combination.
Grace and aloha,
Tom
P. S. Somehow, the omelet-like eggs that make their way to many Asian dishes remind me of my dad. For the first several years of my life, I never saw him in the kitchen. But when I was about 12 or so, my mother got into a car accident, was bedridden for awhile and couldn't cook. My dad cooked for us meals like hotdogs boiled in instant ramen broth and then the noodles were added - a complete meal in a bowl.
Then one day, he made what he called his version of Egg Foo Yung. It was the first "from scratch" meal I had seen him make. I asked what the recipe was. He said nonchalantly, "Eggs, bean sprouts, a little Lawry [Seasoned] Salt. It was pretty good. I was impressed that my dad could pull something off like that.
For some reason, I always remember him saying "a little Lawry Salt." It was the secret ingredient that gave the dish flavor. There was something so endearing about the those few little words and the way my dad said them.
Much later on, when I was in seminary in New Haven, Connecticut, my dad became very ill with Valley Fever, which is a lung infection caused by airborne spores that proliferated in Camarillo farmlands, which were near where my dad and mom lived. There was even a thought that he might die.
I called him one December day, just before finals. He heard my voice and he said, "Tom!! I love you." At age 24, it was the first time I had ever heard him say those words. I had definitely felt that my dad loved me, and he was more affectionate than most Korean dads I knew, but he had never said those words. There was something powerful and amazing to actually hear them.
In the Gospel of John, the writer talks about the Word becoming flesh, which refers to Christ. The description of the embodiment of God and the ultimate expression of grace - unconditional love - is as a word. A word is expressed and it is gone. And yet, it lingers, it remains, it is treasured.
"A little Lawry salt," "Tom! I love you," mere words which were uttered in the past, but will be etched in my mind and heart forever, even as the grace of Christ is.
Wednesday, August 19, 2009
Sushi and Kimbap
Our Seekers group at church is having "make your own sushi" night this evening. So it's time to talk about one of the world's great culinary creations, plus something similar and closer to my roots.
Sushi begins and ends with short grain rice that has been seasoned with rice vinegar. Then the rice is shaped in the chef's hands and topped with delicately sliced or formed morsels, usually seafood. Ahi tuna (maguro), halibut (hirame), shrimp (ebi), ikura (salmon eggs) are just a few examples of this type of sushi, called nigiri. Often, a bit of wasabi (green "horseradish") is added.
When sushi is rolled in sheets of nori (thin, black, and seasoned sheets of seaweed), it is called maki sushi. When placed inside elliptically shaped pockets of light brown tofu skin, it is called inari sushi. Growing up in Los Angeles, my third generation Japanese American (sansei) friends irreverently called maki sushi "tires," and inari sushi "footballs." My wife Becky calls inari "elbow skin."
Spicy tuna is more of an American phenomenon, and some sushi chefs will refuse to make it. It is, however, delicious and a favorite of mine.
Cooked sushi is becoming popular. There is a hybrid version called broiled sushi, which takes imitation crab, mayonnaise, mushrooms, and other ingredients, placed over sushi rice and broiled. It is served by taking a sheet of Korean style nori (the kind you can often get from Costco in the little packs, with the sheets maybe 1/6 the size of a regular sheet) and spreading the broiled ingredients on it.
This brings us to kimbap, which literally means "seaweed rice." Where sushi usually contains seafood, the kimbap I'm most familiar with has seasoned and cooked beef, seasoned spinach, slivered egg (kind of like an omelette) and daikon or moo in Korean, all rolled with a sheet of kim, or Korean style nori and sliced. It's very hearty and makes an excellent appetizer or even a full meal in itself.
Where's the best sushi in Hawaii? The contenders would include Yanagi Sushi, which has long been a standard for high quality sushi. California Beach Rock N' Sushi is very untraditional, but very good. I would have to say that Yohei Restaurant, however, has the best tasting sushi I've had in a long time.
I have never been there, mostly because I don't have the money it takes, but Sushi Sasabune is supposed to be the best in Hawaii. I have eaten at the Los Angeles location - thanks to Carolina barbecue lover Linda Quarles - and it was fabulous. No menus, no requests, just trust the chef to make you an incredible sushi meal...and it was.
But the greatest sushi experience of my life would have to be at Morimoto Restaurant in Philadelphia. Yes, THAT Morimoto, Iron Chef in Japan and America. My sister and brother-in-law were kind and generous enough to treat me to a meal there. I was fortunate enough to have Morimoto working the sushi bar that night, and as one of the courses of my meal he made four very small pieces of sushi: hirame, hamachi (yellowtail), salmon, and the ultimate: toro (fatty tuna). All were sublime, especially the toro. It's just fish on rice, but somehow, the ultra freshness of the fish, the perfect seasoning of the rice, the exactness of the portions, resulted in something quite ethereal. It was the epitome of how utterly simple food can be the most delicious of all.
Grace and aloha,
Tom
P. S. Far less sophisticated and gourmet was the kimbap my mother used to make. As a poor pastor's family, we had to come up with creative ways to eat cheaply but well. During the toughest years (to my family; I thought they were among the best years of my life), we had kimbap, but it wasn't made with the beef, spinach, eggs, and moo. My mom would layer rice on a sheet of kim, then pour a line of soy sauce, a line of sesame oil, and a line of roasted sesame seed salt (gae sogum), roll it up and and slice it. As a young boy, it was the most delicious thing - again utterly simple. The deliciousness of it lingered so strong with me that even when we could afford the fancier ingredients, I still wanted Mom's simple kimbap.
Maybe it was the love that my mother put into it that made it so special. I always felt very special growing up. My father was a pastor, and my mother had been seminary trained. They instilled a strong sense of faith in me. It led me one day to being called to the ministry. The day after I was ordained, my parents took me for a walk and explained that when my mom was pregnant with me, they had prayed for a boy (they already had two daughters), and that this boy would grow up to become a pastor and serve God as they had. That was why my Korean name Sungsoo means "Holy Chosen." They didn't tell me until the day after my ordination, so they wouldn't unduly influence me. It would have to be a pure calling from God. And it was. They never said a thing about it, but the way they always demonstrated God's grace to me, the way they brought me up in the church, the way my mom might not have the best ingredients, except a mother's love, but was still able to make some of the most delicious food in my memory - all of this continues to affirm my journey with God. I believe we are called, maybe not to ordained ministry, but we are called to first experience the deliciousness of the utter simplicity of God's unconditional love, and then share it with others.
Sushi begins and ends with short grain rice that has been seasoned with rice vinegar. Then the rice is shaped in the chef's hands and topped with delicately sliced or formed morsels, usually seafood. Ahi tuna (maguro), halibut (hirame), shrimp (ebi), ikura (salmon eggs) are just a few examples of this type of sushi, called nigiri. Often, a bit of wasabi (green "horseradish") is added.
When sushi is rolled in sheets of nori (thin, black, and seasoned sheets of seaweed), it is called maki sushi. When placed inside elliptically shaped pockets of light brown tofu skin, it is called inari sushi. Growing up in Los Angeles, my third generation Japanese American (sansei) friends irreverently called maki sushi "tires," and inari sushi "footballs." My wife Becky calls inari "elbow skin."
Spicy tuna is more of an American phenomenon, and some sushi chefs will refuse to make it. It is, however, delicious and a favorite of mine.
Cooked sushi is becoming popular. There is a hybrid version called broiled sushi, which takes imitation crab, mayonnaise, mushrooms, and other ingredients, placed over sushi rice and broiled. It is served by taking a sheet of Korean style nori (the kind you can often get from Costco in the little packs, with the sheets maybe 1/6 the size of a regular sheet) and spreading the broiled ingredients on it.
This brings us to kimbap, which literally means "seaweed rice." Where sushi usually contains seafood, the kimbap I'm most familiar with has seasoned and cooked beef, seasoned spinach, slivered egg (kind of like an omelette) and daikon or moo in Korean, all rolled with a sheet of kim, or Korean style nori and sliced. It's very hearty and makes an excellent appetizer or even a full meal in itself.
Where's the best sushi in Hawaii? The contenders would include Yanagi Sushi, which has long been a standard for high quality sushi. California Beach Rock N' Sushi is very untraditional, but very good. I would have to say that Yohei Restaurant, however, has the best tasting sushi I've had in a long time.
I have never been there, mostly because I don't have the money it takes, but Sushi Sasabune is supposed to be the best in Hawaii. I have eaten at the Los Angeles location - thanks to Carolina barbecue lover Linda Quarles - and it was fabulous. No menus, no requests, just trust the chef to make you an incredible sushi meal...and it was.
But the greatest sushi experience of my life would have to be at Morimoto Restaurant in Philadelphia. Yes, THAT Morimoto, Iron Chef in Japan and America. My sister and brother-in-law were kind and generous enough to treat me to a meal there. I was fortunate enough to have Morimoto working the sushi bar that night, and as one of the courses of my meal he made four very small pieces of sushi: hirame, hamachi (yellowtail), salmon, and the ultimate: toro (fatty tuna). All were sublime, especially the toro. It's just fish on rice, but somehow, the ultra freshness of the fish, the perfect seasoning of the rice, the exactness of the portions, resulted in something quite ethereal. It was the epitome of how utterly simple food can be the most delicious of all.
Grace and aloha,
Tom
P. S. Far less sophisticated and gourmet was the kimbap my mother used to make. As a poor pastor's family, we had to come up with creative ways to eat cheaply but well. During the toughest years (to my family; I thought they were among the best years of my life), we had kimbap, but it wasn't made with the beef, spinach, eggs, and moo. My mom would layer rice on a sheet of kim, then pour a line of soy sauce, a line of sesame oil, and a line of roasted sesame seed salt (gae sogum), roll it up and and slice it. As a young boy, it was the most delicious thing - again utterly simple. The deliciousness of it lingered so strong with me that even when we could afford the fancier ingredients, I still wanted Mom's simple kimbap.
Maybe it was the love that my mother put into it that made it so special. I always felt very special growing up. My father was a pastor, and my mother had been seminary trained. They instilled a strong sense of faith in me. It led me one day to being called to the ministry. The day after I was ordained, my parents took me for a walk and explained that when my mom was pregnant with me, they had prayed for a boy (they already had two daughters), and that this boy would grow up to become a pastor and serve God as they had. That was why my Korean name Sungsoo means "Holy Chosen." They didn't tell me until the day after my ordination, so they wouldn't unduly influence me. It would have to be a pure calling from God. And it was. They never said a thing about it, but the way they always demonstrated God's grace to me, the way they brought me up in the church, the way my mom might not have the best ingredients, except a mother's love, but was still able to make some of the most delicious food in my memory - all of this continues to affirm my journey with God. I believe we are called, maybe not to ordained ministry, but we are called to first experience the deliciousness of the utter simplicity of God's unconditional love, and then share it with others.
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