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Posted By: Frank Abraham

I thought I would share one of the recipes in our newest cookbook: "Cooking Hawaiian Style Volume 2" These are mini Korean-inspired musubi made with diced carrots, spam, korean nori, daikon and a touch of roasted sea salt. They make the perfect pupu-sized bite for any party. You can purchase our cookbooks online whic...

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Posted By: As Seen on OC16

Makua Rothman, 2015 World Big Wave Champion shares his healthy taegu salad which he learned from his wife. Healthy eating is a big part of Makua's training regiment and Makua shows us how easy it is to eat healthy.

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Posted By: A. Honopaa

This is one of those really simple recipes that really exemplifies what Hawaii is about.  You have a potentially mexican dish, topped with Korean-style kim chee shrimp on a bed of lettuce and lomi tomato vinaigrette (Hawaii spin on salsa)...  Fun!

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Posted By: Deirdre K Todd

A very traditional Korean dumpling recipe. Typically cooked by boiling, you can also steam the dumplings and eat just as is, or if you prefer, serve them in a broth or soup for a satisfying meal.

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Posted By: Deirdre K Todd

On a cold and rainy day in the islands, yes, we do have those on occasion. You will often see long lines of customers outside restaurant doors, waiting for their bowls of hot soup and noodles.  While the Korean mun doo is usually served as an appetizer, it is perfect when served in your favorite hot broth.

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