Backyard smokers Darren Kai and Mike Souza help fishermen make the most of their catches.
14 days of eating 100 percent locally grown, organic foods.
After a trip to Hawaiian Shochu Company, home cook Jenny Engle was inspired to make a shochu-based cocktail featuring tomato and ogo juice.
Photo by John Hook If you haven’t had the opportunity to stroll down Wailae, you more than likely missed one of Honolulu’s newest dining destinations, SALT kitchen and tasting bar. A...
If you ever get the chance to attend a wine tasting dinner at The Hyatt Regency Waikiki, do it.
Behind the scenes of O‘ahu’s slaughterhouse.
Ken and Yumiko Hirata make shochu on O‘ahu’s North Shore.