BABY I LIKE IT RAW... Island style.

Got down in the Kitchen once again! This time we threw down on some Sashimi tuna for the meat lovers and the Pok'e tuna for those whole like it a little bit seasoned. Sashimi often is the first course in a formal Japanese meal, but can also be the main course, presented with rice and Miso soup in separate bowls. Many Japanese people believe that sashimi, traditionally considered the finest dish in Japanese cuisine, should be eaten before other strong flavors affect the palate. Culinarily, sashimi represents the Japanese cultural appreciation of subtlety. The finer sensation can vary from salmon (not traditionally Japanese) to squid, and everything in between.
Poke (pronounced POH-kay) is served in most Hawaiian homes and restaurants as a side dish, and no gathering in Hawaii would be complete without a few bowls of poke. In Hawaiian, poke means "cut piece" or "small piece." Poke is bite-size pieces of raw fish doused in seasonings. Poke is actually the Hawaiian version of the elegant Japanese sashimi (a combining of the Hawaiian and Japanese taste for raw fish). The fish for poke is sometimes even lightly seared or fried.



I like seaweed in my Poke so I do it a little different.



Getting ready for the Katsu, Chicken that is! Tonkatsu (豚カツ, とんかつ, or トンカツ, pork cutlet), invented in the late 19th century, is a popular dish in Japan. It consists of a breaded, deep-fried pork cutlet one to two centimeters thick and sliced into bite-sized pieces, generally served with shredded cabbage and/or miso soup. Either a pork fillet (ヒレ, hire) or pork loin (ロース, rōsu) cut may be used; the meat is usually salted, peppered and dipped in a mixture of flour, beaten egg and panko (Japanese breadcrumbs) before being deep fried.




The Loco Moco is a dish unique to Hawaiian cuisine. There are many variations, but the essential loco moco consists of white rice topped with a hamburger patty, a fried egg, and brown gravy. Variations may include bacon, ham, Spam, kalua pork, Portuguese sausage, teriyaki beef, teriyaki chicken, mahi-mahi, shrimp, oysters, and other meats.


Kālua is a traditional Hawaiian cooking method that utilizes an imu, or underground oven. The word kālua literally means "to cook in an underground oven" and also describes the flavor of food cooked in this manner - e.g. the kālua pig (Hawaiian puaʻa kālua) which is commonly served at luau feasts.



Pancit or '"Pansit"' is a noodle dish common in the Philippines of Chinese origin. This food is second in popularity to rice in the country, and is similar to yakisoba and yakiudon, Japanese-style stir-fried noodles.


Peep the Short Rib and MAC Salad island style...DA KINE u like.



The Homie nate mackin hard!