{"id":215496,"date":"2025-05-07T14:10:23","date_gmt":"2025-05-08T00:10:23","guid":{"rendered":"https:\/\/www.hawaii.edu\/news\/?p=215496"},"modified":"2025-05-07T17:00:45","modified_gmt":"2025-05-08T03:00:45","slug":"foodlab-gives-slurpy-grinds-a-twist","status":"publish","type":"post","link":"https:\/\/www.hawaii.edu\/news\/2025\/05\/07\/foodlab-gives-slurpy-grinds-a-twist\/","title":{"rendered":"Algae noodles? Foodlab gives slurpy grinds a twist"},"content":{"rendered":"Reading time: <\/span> 2<\/span> minutes<\/span><\/span>
\"spirulina
Noodles made with spirulina (algae).<\/figcaption><\/figure>\n

Have you had noodles made with seaweed or watercress before? A new food lab in Kāneʻohe<\/span> is cooking up a bold and innovative future for Â鶹´«Ã½\u2019s<\/span> agriculture and sustainability. Led by Millie Chan, a University of Â鶹´«Ã½<\/span> at Mānoa alumna, Aunty Hapa\u2019s Hawaiian Foodlab is the latest collaboration between College of Tropical Agriculture and Human Resilience<\/a> (CTAHR<\/abbr>), local farmers and food entrepreneurs.<\/p>\n

“Our partnership with UH<\/abbr> is an innovative bridge to create new products with local food producers,” said Chan who is a graduate of CTAHR<\/abbr>. “The research and development venture uses research from CTAHR<\/abbr> and healthy, locally grown foods from Sumida Farm and Olakai Farm in the pursuit of a more sustainable food future for Â鶹´«Ã½<\/span>.”<\/p>\n

Noodles go local<\/h2>\n
\"3
From left, CTAHR<\/abbr> Professor Rock Du, Richard Chan and CTAHR<\/abbr> Dean Parwinder Grewal at Foodlab\u2019s grand opening.<\/figcaption><\/figure>\n

The lab\u2019s first creations are three noodle types made from watercress, ogo (seaweed) and spirulina\u2014an algae rich in nutrients\u2014all sourced from Â鶹´«Ã½<\/span> farms. The eye-catching creations were developed with food producers and CTAHR<\/abbr> faculty such as Professor Zhi-Yan “Rock” Du who aims to develop sustainable agriculture and food production in Â鶹´«Ã½<\/span>, which is the FoodLab\u2019s mission.<\/p>\n

“This is our home. We are blessed with the ocean and clean air and water, said Du. “It is a perfect place for growing algae and supporting our local communities and businesses with healthy, delicious food.”<\/p>\n

Emi (Sumida) Suzuki, part of the family behind Sumida Farm in ʻAiea<\/span>, said their long-cultivated crop holds deep cultural meaning beyond its nutritional value.<\/p>\n

“Watercress is one of the most nutrient-dense foods, according to researchers. More than that, it represents the meaning of being local and representing our culture,” said Suzuki.<\/p>\n

Rave reviews<\/h2>\n
\"watercress
Watercress noodles sourced from Sumida Farm.<\/figcaption><\/figure>\n

The noodles are available at Adela\u2019s Country Eatery, Millie and her husband Richard Chans\u2019 restaurant known for putting a local twist on classic dishes like garlic ʻulu<\/span> portobello and creamy taro pasta.<\/p>\n

Customers are taking notice of the Foodlab\u2019s newly released dishes. Yelp Elite reviewer Nadine O. wrote, “The noodles are delicious and healthy. Food from Â鶹´«Ã½\u2019s<\/span> oceans or soil is going to be good for the body.”<\/p>\n

For CTAHR<\/abbr> Dean Parwinder Grewal, the project is a model for the future.<\/p>\n

He noted, “Aunty\u2019s Hapa Hawaiian Foodlab is a terrific example of collaborative innovation, where the knowledge at UH<\/abbr>, the dedication of local farmers, and fresh ideas of food entrepreneurs come together for new food adventures for Â鶹´«Ã½<\/span>.”<\/p>\n

\"ogo
Noodles infused with fresh ogo harvested from Olakai Farm.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Aunty Hapa\u2019s Hawaiian Foodlab is a collaboration between CTAHR<\/abbr>, local farmers and food entrepreneurs.<\/p>\n","protected":false},"author":16,"featured_media":215501,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[222,90,212,184,951,73,9],"class_list":["post-215496","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-community","tag-agriculture","tag-alumni","tag-college-of-tropical-agriculture-and-human-resilience","tag-culinary","tag-food","tag-sustainability","tag-uh-manoa","entry","has-media"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/www.hawaii.edu\/news\/wp-content\/uploads\/2025\/05\/ctahr-foodlab-spirulina-noodle.jpg","_links":{"self":[{"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/posts\/215496","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/comments?post=215496"}],"version-history":[{"count":6,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/posts\/215496\/revisions"}],"predecessor-version":[{"id":215536,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/posts\/215496\/revisions\/215536"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/media\/215501"}],"wp:attachment":[{"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/media?parent=215496"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/categories?post=215496"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hawaii.edu\/news\/wp-json\/wp\/v2\/tags?post=215496"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}