Food historian Arnold Hiura provides the fascinating backstory of Hawai'i's culinary journey from roots in tight-knit communities to howand whatIslanders eat today. Hiura points out, for instance, that common foods once consumed out of necessity, such as offal cuts or native plants, have once again become popular. The buzzwords of modern cuisinesustainable, homegrown, foragedare in fact age-old practices; many old-timers never stopped sourcing, cooking and eating their foods in these ways.
In From Kau Kau to Cuisine, Big Island television personality and KTA Super Stores executive vice-president Derek Kurisu and O'ahu executive chef Jason Takemura of Hukilau Honolulu and Pagoda Floating Restaurant, have teamed up to present 30 pairs of recipes. Each pair matches a “Then” dish from Kurisua classic plantation or traditional local-style favoritewith a “Now” dish from Takemuraa reinterpretation of Kurisu's version or a new creation drawn from the same ingredients or cooking style. The result: Grilled 'Opihi are reimagined as Baked Oysters with Truffle Hollandaise; Kabocha with Dried Ebi evolves into Roasted Kabocha Risotto; Portuguese SausageHamburger Patty Loco Moco is remade as SakeSoy-Braised Short Rib Loco Moco. Each dish is accompanied by lush color photography, while accompanying features offer tips on step-by-step processes used by both Kurisu and Takemura.