Don’t talk stink! Izakaya-style natto dinner coming

UPDATE: The Feb. 17 natto dinner is sold out. Don’t cry, natto lovers, we hope to have another in a couple of weeks. Stay tuned to Frolic!

Ika natto shiso tempura of squid, okra, tobiko, natto and green onion wrapped in shiso and nori

Ika natto shiso tempura of squid, okra, tobiko, natto and green onion wrapped in shiso and nori

What’s better than an annual feast celebrating the gloriously stinky-slimy natto? Two feasts!

That’s right, natto friends and foes: Back by popular demand, because Hawaii’s Facebook natto lovers group could not wait a whole nother five months until Natto Day on July 10, is an upcoming dinner with course after course starring the famously fermented bean. This one will be at McCully’s Izakaya Torae Torae, where chef Hide Yoshimoto is planning seven izakaya-style courses including dessert.

What this means: Yoshimoto, whose pedigree includes a long stint at Doraku, updated that restaurant’s sushi menu with profusions of textures and flavors. He brings the same no-holds-barred approach to Torae Torae, so along with familiar, pure flavors (natto miso soup), you can expect riotous explosions of natto and other ingredients in your mouth.

Natto miso soup with botan ebi shrimp

Natto miso soup with botan ebi shrimp

This dinner is open to the public, and there’s only one rule: You must like natto. If you don’t, stay away. Yoshimoto’s kitchen will be totally given over to the great bean on this day, so there’ll be no ordering off the menu.

Izakaya-style Natto Dinner

Tuesday, Feb. 17
Izakaya Torae Torae
1111 McCully St.
Seatings at 6, 6:30 and 7 p.m.
Cost: $43.50 per person
(includes tip and tax)
Tickets available online
Parking: limited on-site parking, street parking, and $2 parking at Central Pacific Bank after 6 p.m.

Domburi rice bowl topped with natto, grated mountain yam, okra, ahi, quail egg

Domburi rice bowl topped with natto, grated mountain yam, okra, ahi, quail egg

Torae Torae serves beer and a nice selection of sake. If you want to bring your own drinks, the corkage fee is $20 a bottle.

No room for the pic, but I’ll tell you the happiest dish on Yoshimoto’s planned menu: shrimp chips stuffed with mashed avocado and topped with natto, ahi, ikura, takuan, cucumber and shiso with a drizzle of kabayaki sauce. As for dessert, your guess is as good as mine.

See you Feb. 17, natto lovers!

NOTE: If you get shut out but wanted to come, let us know and we’ll do our best to schedule a second natto feast.

Townies can grow food: Demo this Saturday

photo 2I grew a tomato plant on my back porch last year. It was either that or keep blowing $20 a week on Beretania Safeway’s sweet, gargantuan, mainland-grown heirlooms at $5.99 a pound, which in my mind cost even more because of their carbon footprint across the Pacific.

So I bought an organic, non-GMO seedling and a self-watering tomato planter from Hawaiian Hydroponics in Kahala. Life as an urban gardener is easy when you have one tomato plant. Slugs tend not to climb 12 stairs. Birds stayed away once I learned to wrap my tomatoes in paper towels and twist ties (what do real farmers use?). My back porch heirlooms burst forth in striated golds and oranges, some as big as my hand. They were gloriously sweet.

A bird got to this first

A bird got to this first

Now that I’m ready for Townie Gardening 2.0, i.e. Beyond Back Porch Tomatoes, I get word about a free urban gardening demo this Saturday in Kakaako. It’s especially for people who need or want to grow food indoors, on lanais and in small outdoor spaces. Hawaiian Hydroponics will be there (thanks for use of the seedling and indoor tomato pics) showing how to grow hydroponic herbs and food indoors. There’ll also be stuff on tower gardens, which may be my next adventure (do birds eat lettuce?).

Here’s the full lineup:

10671297_10152608194822613_4401245246168845003_nIndoor hydroponics, Hawaiian Hydroponics & Garden. DIY hydroponics and off-the-shelf hydroponic kits, plus lighting for indoor plants.

• DIY fertilizer, Kokua Worms. Worm bin units for balconies or under counters that turn food scraps into natural fertilizer.

• Aquaponic prototypes. Punahou Engineering Club with support from the Institute for Human Services has developed a “mini modern grow unit” that can fit in small spaces.

• Victory Garden class preview. Sarah Leone of Aloha Resiliency previews her Victory Gardens course and shares DIY tips for small-space container gardening.

• Aeroponic Tower Gardens, The Juice Plus Company. Soil-less, vertical, aeroponic growing system that lets even novices grow produce in a very limited space.

GLISS Urban Garden Demo Day (That’s Grow Local in Small Spaces)
Saturday, Jan. 31 from 2 to 4pm
ProtoHUB Honolulu
458 Keawe St.
Free Parking in the lot on Keawe & Pohukaina
RSVP to growlocal@kanuhawaii.org

Dive in: MW’s Chocolate Cafe popup

Not Reese's: Frozen Waialua chocolate peanut butter cup with chocolate mousse. — Photo by Olivier Koning

Not Reese’s: Frozen Waialua chocolate peanut butter cup with chocolate mousse. — Photo by Olivier Koning

“We’re gonna do a vertical tasting of different chocolates,” MW Restaurant’s Michelle Karr-Ueoka was saying.

That was it. Vertical tasting of anything, I’m in. But chocolate? By a James Beard-nominated pastry chef? She had me.

“Through this thing I want people to realize that a 70 percent dark chocolate from Waialua’s David Murdock Estate will be different from a 70 percent by Madre—and even Madre’s chocolates will each be different.”

Karr-Ueoka’s talking about her first Chocolate Cafe popup featuring chocolates from around Hawaii, this Sunday at MW from 4 to 8 p.m. Cafe, as in you walk in, no reservations required or accepted, choose what you like from a menu and either sit down and eat it there or take it home.

Unless you get the vertical tasting of ice creams made with different chocolates from around Hawaii. Or the mousse trifle, which will be made to order. Or the donuts and fondue. Which may be hard to get home. Or the hot chocolate with housemade marshmallow.

mw cacao podsThat’s not even half of it. Karr-Ueoka’s idea is not just for side-by-side tastings of different chocolates from Original Hawaiian Chocolate Co., Madre Chocolate, Waialua Estate chocolate and possibly others, but tastings of different stages in the life of chocolate, from pulp to pudding. So the rest of the lineup:

  • Fresh cacao
  • Chocolate pudding
  • Bon bons
  • Bread topped with chocolate tapenade, pesto or tomato, bruschetta-style
  • Foie gras with chocolate

I think there’s more—I saw the words “mole” and “pork” and “BBQ” on a draft menu—but this is all I can wrap my brain around. All of it will be from $3 to $18.

“It’s like wine,” Karr-Ueoka is saying now. “For example, Waialua chocolate is grown on former pineapple, sugar cane and coffee fields, so the taste to me is more acidic, very bold and up front. I’m not saying it’s better than another. It’s for each individual to taste.”

MW is planning monthly cafe-style popups like this, but only January’s will focus on chocolate. Cheese fiends, you’ll want to stay tuned: February is for you.

MW Restaurant Chocolate Cafe
Sunday, January 25
4 to 8 p.m.
MW’s private dining room
1538 Kapiolani Blvd.
955-6505

Did this: Hard-core natto dinner

Another Natto Day dinner is in the books, and while the stink may have faded and the sticky-gummy slime been washed from our lips, the glorious afterglow lingers.

The place: Pig and the Lady. The time: Sunday night. The chefs: Robert and Minaka Urquidi of Ethel’s Grill. Together the husband-wife team — he formerly of Pineapple Room, she a pastry chef at Roy’s in a past life — created a five-course menu of all-natto eats, including dessert. The concept: hard-core natto in the fusion diner style of Ethel’s. And lots of it: Aloha Tofu donated 50 pounds of the fermented beans.

Announced on Frolic, the dinner sold out in three days. At 86 people, it was the largest-ever Natto Day dinner in our four-year history of natto dinners. And that was before Hawaii Public Radio got wind of what we were doing and ran a story.

But don’t worry if you missed it — Natto Day falls every year on July 10. We’ll be back next summer, somewhere in Honolulu, with another feast of redolent funk.

Here now, the faces of natto.

Hard-core natto

Picture 1 of 24

Pig and the Lady on Sunday night: Full house in the front, 50 pounds of natto in the kitchen.

Photos courtesy of Kiman Wong

Something new: Signature flavors at Shimazu Shave Ice

shimazu3It’s a year now since Kelvin Shimazu left this earth, and left it a happier place, thanks to the shave ice shop he put on the map with its wild and wacky flavors. I stopped in the other day and found these, his son Kendall’s first new adds to the menu.

They’ve been there only a couple months. “We were sitting around talking and looking at some new extracts, and I had some ideas,” Kendall says. Sounds like his dad’s Willy Wonka-esque tendencies live on, thank goodness. I ordered a bunch, and found that every one of the newbies except tiramisu has no color. Score one for health-conscious shave ice fans (what? No oxymoron here).

shimazu1

This is a kiddie size, by the way. To me, Shimazu’s small is enough for three people. I tried tiramisu espresso cake and White Russian, which is vodka and coffee (what can I say? I’m addicted to caffeine and other fine things). If Kendall hadn’t been so busy with a Sunday afternoon crowd that stretched out the door under a hot sun, I would have asked him about his inspiration for this lineup.

But he was slammed. So I’ll just say it here: Kendall, your dad would have been proud.

shimazu2 copyThe reason I stopped in originally was not to discover new flavors, but to see if Kendall would come make sake shave ice at next Friday’s Joy of Sake. He said yes. He’s bringing two machines and will be selling not only a combo of Shimazu’s signature red velvet and creme brulee syrups (thank you, Kelvin!), but also bowls of yuzusake and umeshu shave ice as well. He’ll be in the new Izakaya Alley section along with Pig and the Lady, Koko Head Cafe and others serving upscale street foods included in the price of the ticket. Kampai!

photo-601

Shimazu Store
330 N. School St.

Want to guess Shimazu’s top two flavors? No. 1 is strawberry, of course. If you’re curious about No. 2, leave a comment, ping me, Facebook message, whatever. That one was a bit of a surprise.