Manapua

Manapua is one of Hawaii’s favorite comfort foods, and it’s perfect for an on-the-go bite! This delicious snack derives its name from one of two Hawaiian phrases—either “delicious pork thing” or “mountain of pork”—and it gives you a great idea of what to expect when you bite into this fluffy bun. Manapua has its roots… Continue reading Manapua

Chashu Pork Belly

You know, there’s a lot more to ramen than the instant packets that so many of us grew up with. This internationally famous noodle dish first caught the hearts of the Japanese public around the turn of the 20th century (although some legends suggest that it was first introduced in the 1600s). While this dish… Continue reading Chashu Pork Belly

Tonkotsu Broth

Tonkotsu literally translates to “pork bone,” and the process for making this bone broth is completely different from any Western soup you’ve ever had. Instead of a gentle, barely-there simmer, tonkotsu is cooked by way of a rolling boil that lasts for hours. This method takes not only the collagen from the bones, but it… Continue reading Tonkotsu Broth

Singapore Noodles

Singapore Noodles have an interesting history… like the fact that they have absolutely nothing at all to do with Singapore. Yep, these crave-worthy curried noodles actually came from Cantonese chefs in Hong Kong in the 1950s. Likely named to give the dish a cosmopolitan flair, Singapore Noodles became an overnight hit with Hong Kong locals.… Continue reading Singapore Noodles

Honey Garlic Eggplant

I’ll admit, I’ve only recently gotten into using eggplant. (I come from a family of carnivores, so ingredients like this often fell by the wayside.) However, I’m quickly learning to love the way this unique veggie can absorb whatever flavor you throw its way. Whether you’re adding this to Italian recipes, Mediterranean cuisine, or Asian… Continue reading Honey Garlic Eggplant

Tofu Nasubi

Tofu Nasubi translates to “tofu eggplant,” and this homey stir-fry dish is a delicious, healthy style of comfort food that’s bursting with flavor! Typically, this dish is made with Japanese eggplant. This variety is thinner and more tender than Western varieties, but both kinds are great at absorbing the flavors they’re cooked with. If you’re… Continue reading Tofu Nasubi

Taco Rice (タコライス)

I know, taco rice might sound like something you’d throw together to eat while cramming for finals week (and honestly, it’s perfect for that!). However, taco rice has a unique history as one of Okinawa’s favorite comfort foods. It’s also a prime example of the fusion nature of modern Okinawan cuisine! When US military bases… Continue reading Taco Rice (タコライス)

Goya Champuru

Champuru translates to “something mixed” in the Okinawan dialect, and the term reflects the whole of Okinawan cuisine perfectly! Champuru is considered to be one of the representative dishes of Okinawan cuisine, and this style of stir-fry is found all over the region. Typically, champuru consists of a firm tofu base, cooked with pork and… Continue reading Goya Champuru