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We learn how to make pipi kaula or roped beef, a favorite at every Hawaiian gathering.
Poi, the staple of the Hawaiian table gets a close-up look by Chef/Host Ed Kenney.
Highly acclaimed Chef Alan Wong takes Ed to Tokyo to follow a recipe close to his heart.
Host Ed Kenney and guest Hisae Uki explore Okinawa’s soba restaurants and compare them.
Ed Kenney travels with Tiara Hernandez searching for a recipe that carries a dear memory!
Host Ed Kenney dives into Tahiti’s most famous raw fish dish, poisson cru.
Puerto Rican pride thrives in Hawai’i! Chef Ed meets up with entertainer Tiara Hernandez.
In Japan, miso factories are like microbreweries in America.
Trace the origins of Hawaiian cowboys who made tender beef jerky called pipi kaula.
Meet a crew member on a worldwide voyage with a stop at his ancestral home.
The blend of noodles, soup and pork spare ribs embodies the spirit of the Okinawan people.
The most famous Hawaiian dish is the one that is most misunderstood.
Get an introduction to interesting people and riveting stories linked by a family recipe.
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