Hawaiian Grown TV

Hawaiian Grown TV

Hawaiian Grown "Lychee Haupia Pudding" Segment 3

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Whether you use it to top your Taro Pancakes or for dessert, Grant Kawasaki's Signature Lychee Haupia Pudding will leave yearning for more, more, more, more, more! So simple to make you can do it at home, but no copy... even though we lolo enough to put the recipe online.

Hanapa'a Sushi Company - Bumbucha Roll & Kalbi Dynamite Roll - Segment 1

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Whether you like your sushi at a sit-down or take-out location, a great deal of the quality is determined by the skills of the Itamae, or sushi chef and the grade of the ingredients. At Hanapaa Sushi Co., we only use premium grade Koshihikari rice, not plate lunch rice like the other guys and the selection of our seafood and nori are worthy of the finest sushi bars in Hawaii.

Hanapa'a Sushi Company Ahi Natto Donburi, Spicy Tuna Donburi, and Jalepeno Ahi Tataki Segment 3

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Executive Chef Grant Kawasaki and Hanapa'a Sushi Co. Director of Operations, Norlan Horita prepares their best seller, spicy tuna donburi.

Hawaiian Grown "Lychee Haupia Pudding" Segment 2

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How you like your eggs? Scrambled, over easy, sunny side up? Never mind! These eggs will please any appetite.

Bigeye Ahi Tuna - Promo

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On this weeks episode of Hawaiian Grown TV, Grant Kawasaki goes inside the United Fishing Agency to bid on some fresh local fresh and take a guided tour with Brooks Takenaka.

Next, we follow the fish to Times Supermarket where the section and fillet the quarters into blocks. Last, Makoto Kenji applies for a job at Hanapa'a Sushi as he tries to prepare Ahi Nigiri Sushi for all the customers.

Hanapa'a Sushi Company Ahi Natto Donburi, Spicy Tuna Donburi, and Jalepeno Ahi Tataki Segment 2

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Executive Chef Grant Kawasaki and Hanapa'a Sushi Co. Director of Operations, Norlan Horita prepare an ahi tataki with jalepeno.

Hawaiian Grown "Lychee Haupia Pudding" Segment 1

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The breakfast of champions! No, not Wheaties!" Portuguese Sausage, Eggs and Taro Pancakes topped with Lychee Haupia Pudding. While most saute their veggies with beaten eggs, Grant Kawasaki decides to cook the eggs separate and top the veggies over the eggs.

Bigeye Ahi Tuna - Hanapaa Sushi Company - Segment 2

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Whether you like your sushi at a sit-down or take-out location, a great deal of the quality is determined by the skills of the Itamae, or sushi chef and the grade of the ingredients. At Hanapaa Sushi Co., we only use premium grade Koshihikari rice, not plate lunch rice like the other guys and the selection of our seafood and nori are worthy of the finest sushi bars in Hawaii.

Hanapa'a Sushi Company Ahi Natto Donburi, Spicy Tuna Donburi, and Jalepeno Ahi Tataki Segment 1

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Executive Chef Grant Kawasaki and Hanapa'a Sushi Co. Director of Operations, Norlan Horita prepare a traditional favorite, Ahi Natto Donburi.

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