The Hawaiian Islands claim 10 of the world’s myriad climate zones, the only place on earth with so many concentrated in one small area. You can visit all of them on Hawai‘i Island, or find a few scattered throughout the Islands. Ready to zone out? Here’s your guide. Hawaii has 10 of the world’s 14 […]
One of the questions we’re asked most often by readers is, “What shouldn’t we miss in Hawaii Volcanoes National Park if we only have one day to visit?” If you’re willing to Park it your entire day from sunup to sundown (and beyond), here’s our advice. The sky was still dark as I drove the
Here is a list of the sushi restaurants where the locals go when we want our nigiri and temaki as fresh as it gets: 1. Mitch’s Fismarket and Sushi Bar An alumnus from HAWAII Magazine’s 2013 “75 Places” list’s “From the Sea” section, Mitch’s popularity remains rooted in its always crazy-fresh locally and internationally procured seafood selection. The sushi
The Koolau mountain range, as majestic as it appears today, ascending skyward like a verdant curtain of green on Oahu’s Windward Coast, looked very different just 500,000 years ago. Then the western half of a million-years-extinct massive caldera—which extended eight miles between modern-day Kaneohe and Waimanalo, and four miles east to Kailua’s Mokulua islets—the range
Filipino “Jumping Salad” Shrimp Poke (By Robin Abad) 8 oz. fresh amaebi (sweet shrimp), blanched, peeled, cubed1 oz. Pickled Ogo*¼ oz. fresh ginger, grated2 oz. Filipino Chili Vinegar*2 oz. fresh calamansi (Filipino lime) juicekosher salt, to tastechicharrón (pork skins), for garnish Tear ogo by hand into bite-size pieces. Mix all ingredients together well and serve
Kajiki Lemongrass-Kaffir Lime Poke (By Andrew Le) 1 lb. fresh, high-grade kajiki (Pacific blue marlin), boneless, skinless, medium diced1 grapefruit, skinned, medium diced1 baby fennel bulb, sliced thin2 medium shallots, sliced very thin2 hefty pinches sliced green onion2 hefty pinches toasted puffed rice (bubu arare is a good substitute)2 hefty pinches ngo om (rice paddy
(From left to right)Mary “Swannee” Rillanos, 60, lead bell services expediter. Hired in 1974.Donald Case, 75, grounds equipment mechanic. Hired in 1962, he is the hotel’s longest-serving staffer.Diane Onodera, 68, reservation agent. Hired in 1968.Veronica “Dolly” Cooper, 65, in-room dining captain. Hired in 1969. Before the hotel was constructed on its north end, the pristine sands and
During college, while working her first culinary job as a fishmonger in Oakland, Calif., O‘ahu-raised Kimberly Oi, decided to whip up some poke just because she craved it. “I was a little homesick and I was dealing with ‘ahi all the time,” says Oi, who is sous chef of Lunchbox by Pili Group,. “So I thought, why
Though poke was always around him while growing up on Oahu, Kanoa Miura didn’t find his groove for it until launching his Hilo catering business, Aloha Mondays, and began associating it with work days off. Truffle-yaki Mushroom Poke (By Kanoa Miura) 1 ½ lbs. enoki mushrooms (found in Asian markets)2 oz. sheet of kombu
Poke is about more than just ahi. Sure, the default iteration of the popular Hawaii food favorite uses fresh tuna as its main ingredient as opposed to, more, shall we say, exotic poke like raw crab, mussel, clam and kimchee. But for folks who truly love poke, the idea that you can “poke anything” is
Chances are good that you’ve never been to Waimanu Valley. The largest of a string of remote valleys along a dozen miles of rugged, windswept Hamakua coastline between more accessible and well-known Big Island valleys Waipio and Pololu, Waimanu is not an easy place to visit. There is only one way in—by foot on the
Hawaii is hikers’ nirvana, with trails on every island for every level of hiking experience, over multiple varieties of terra firma (and not-so-firma), showcasing every measure of our Islands’ world-renowned diversity of landscapes, climate zones and unsurpassed natural wonder. Below you’ll find two great Hawaii Island hikes straight from the pages of HAWAII Magazine’s May/June
