Kanto Zouni (Ozoni)
Try Japengo Chef Jin's recipe for ozoni, a seafood broth traditionally enjoyed during Japanese New Year.
Macadamia-nut-crusted Brie
Chef Honda shows how to brown—not melt—the Brie. Honey-drenched Brie qualifies as pupu or dessert. Coat with mac nuts ground as fine as panko crumbs.
Maui Onion Shrimp and Lobster Cake
Mahalo to Chef D.K. Kodama of Sansei, Cane & Taro, and Vino Restaurants, for this delicious lobster cake recipe.
Sugarcane Grilled Prawns
This artistic and tasty prawn appetizer handily won the award for "Best of the Fest" at the 2009 Kapalua Wine & Food Festival.
Upcountry Corn Malasadas with Eucalyptus Honey Butter
Learn to make honey butter for this corn malasadas recipe.
Watermelon Shochu Cocktail
Japengo general manager Matt Rapping shared this refreshing recipe that uses Shochu, a distillate usually made from rice, but sometimes from sweet potato or other carbohydrate.
RECIPE: Coriander and Chili Gremolata Sauce/Marinade
Texas native John Sandbach pays homage to both Texas and Maui in his culinary creations.
Lemongrass-cured Salmon
Clever pastry spoons loaded with salmon and roe wowed guests at the 2010 Noble Chef gala.
Masters of Mixology
Thirsty? We've compiled some of Maui's tastiest and most beloved cocktails and 'mocktails' for you!
Freddie’s Cocktail
"Leblon Cachaca is so vibrant and has such a unique, grassy profile. Kiwi and pineapple work well together and bring out the fresh, green, earthy characteristics of Cachaca," says mixologist Freddie Sconfienza.
Opakapaka & Mango Ceviche
This light and flavorful raw fish appetizer is a favorite at Mama's Fish House.
ʻAhi Poke
You will need 2 pounds of sashimi-grade ʻahi for this ʻahi poke recipe from Chef Sheldon Simeon.
Roasted Vegetables
Mahalo to Chef Brian Etheredge for this recipe for roasted vegetables with lobster vinaigrette.
