{"id":127503,"date":"2020-09-22T15:21:57","date_gmt":"2020-09-23T01:21:57","guid":{"rendered":"https:\/\/www.hawaii.edu\/news\/?p=127503"},"modified":"2020-09-23T10:08:51","modified_gmt":"2020-09-23T20:08:51","slug":"hirata-naau-culinary-project","status":"publish","type":"post","link":"https:\/\/www.hawaii.edu\/news\/2020\/09\/22\/hirata-naau-culinary-project\/","title":{"rendered":"Hawai\u02bbi food culture preserved in Hawai\u02bbi CC<\/abbr> professor\u2019s culinary project"},"content":{"rendered":"Reading time: <\/span> 2<\/span> minutes<\/span><\/span>
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Spicy menpachi ulu miso soup was served during a Naʻau<\/span> pop-up dinner<\/figcaption><\/figure>\n

After learning that majority of his students don\u2019t have knowledge of Native Hawaiian and Â鶹´«Ã½<\/span> food culture, Â鶹´«Ã½<\/span> Community College<\/a> Culinary Arts Instructor and alumni Brian Hirata<\/strong> was inspired to establish a series of pop-up dinners in 2019, aimed at “preserving Â鶹´«Ã½<\/span>‘s food culture while progressing the local cuisine.”<\/p>\n

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Brian Hirata<\/figcaption><\/figure><\/div>\n
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Aku glass<\/figcaption><\/figure><\/div>\n

Named Naʻau<\/span>, this project has sparked major interest in worldwide media during the past year, demonstrating the uniqueness of the concept and the appetite for celebrating often-overlooked foods that can be raised, foraged, fished and hunted in Â鶹´«Ã½<\/span>.<\/p>\n

Hirata\u2019s vision, combined with his culinary talent honed working for the renowned chef and Kapiʻolani<\/span> CC<\/abbr> culinary program graduate Alan Wong<\/strong>, leads to creations as unique as Â鶹´«Ã½<\/span> Island itself.<\/p>\n

“The menu for this dinner is littered with wild and oft-neglected local ingredients: cold-smoked mū (bigeye emperor fish) with limu ʻeleʻele<\/span> (edible seaweed), pastrami made from Maui-grown venison heart, fresh ehu (short-tail red snapper) paired with sea cucumber harvested by Hirata the night before,” wrote Â鶹´«Ã½<\/span> Magazine. “He even serves the swim bladder of an ʻahi<\/span>—something that\u2019s almost always discarded—grilled and plated with a tomato-based tinono sauce.”<\/p>\n

As the pop-ups have gained popularity, Hirata is working on the next steps to train a new generation of chefs to deeply understand local food and cultural resources, and to take that knowledge with them into their careers. In addition to perpetuating the cultural food knowledge, it could give them an advantage when they enter the workforce.<\/p>\n

“That\u2019s my long-term goal for this—is having these graduate students come in and filter through Naʻau<\/span> and learn cultural food knowledge and how to cook with these ingredients at a high level,” Hirata said. “And they don\u2019t have to apply the same ingredients [to their careers], but at least it\u2019s being passed down rather than forgotten and lost, and could potentially keep this food culture here alive.”<\/p>\n

Read the full story at Â鶹´«Ã½<\/span> CC<\/abbr>\u2019s website.<\/a><\/p>\n