Market Basket
A special vinegar, for salads
By Joan Namkoong
Advertiser Food Editor
Sushi vinegar — a balanced combination of rice vinegar, sugar and salt — is not just for sushi. While it flavors rice perfectly, it can also be used to dress salads.
Tanoue's Sushi Vinegar, a bottled version of a family recipe from the old Tanoue's Saimin shop in Kaimuki, can be used over cucumbers for namasu or with shredded green papaya, grated carrot and chili peppers for a pickled green papaya salad. In fact, green beans, zucchini, asparagus, broccoli or other vegetables can be doused in this ready-to-use vinegar for instant "pickles."
Tanoue's Sushi Vinegar is one of two products being produced by Pat Ohta, a member of the Tanoue family. The other is Tanoue's Barbecue Sauce, terrific on chicken and thin sliced beef for that old-fashioned teri flavor.
Both products are available at Ohta's shop in Pearl City: Pat's Island Delights at 98-450 Kamehameha Highway.
Kaka'ako coffees
Chef Russell Siu of Kaka'ako Kitchen and 3660 on the Rise has partnered with Royal Kona Coffee to create a line of coffees bearing the All Island Blend name, available brewed at Kaka'ako Kitchen's new Koffee Kart or bagged for use at home in a promotion that continues only April. Siu asked Royal Kona to come up with a coffee that would be full-bodied with a good nose, designed to complement the food in his restaurants. The new blend contains coffees from Kona, Maui, Kaua'i and Moloka'i along with arabica beans from Central and South America. The coffee sells for $7 for a 7-ounce bag.
Food editor Joan Namkoong prepared this report before taking a leave of absence. Send shopping queries and new product information to: Market Basket, The Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: islandlife@honoluluadvertiser.com. Or call: 525-8034.
Correction: Kaka'ako Kitchen's All Island blend coffee is available at the Kaka'ako Kitchen Koffee Kart for $7 per 7-ounce bag. An incorrect price was given in a previous version of this column.
