Photo by Sean Michael Hower.
I love when I get my deliveries from Wili, our local taro farmer. He has an amazing taro patch that is spring fed and dates back hundreds of years. It feels really special to take part in a rich tradition started by the people of this land. We strive toward quality and support sustainability providing our guests with fresh line caught fish that range from Onaga and Opakapaka to farm-raised Kona Kampachi and farmed Manila clams from the Big Island. We use beautiful Berkshire hogs from Malama Farms in Haiku as well as tender lamb from Kahua Ranch on the Big Island.
Take fresh ginger, peel it and bag it. Throw it in the freezer. And when you’re ready to use it, pull it out of the bag and grate it on a microplane to finish sauces and give dishes that necessary burst of ginger as it melts into it.
Simple is always key. This recipe has three ingredients that can be readily found at any grocery store as well as my grandma’s fridge any day of the week. Its flavors are pungent and familiar and make takes any item to the next level. And this recipe is the epitome of simple and packs a great punch of flavor. It can be used on fish, chicken, pork, vegetables or anything you like.
Mix 1 cup of mayonnaise, ¼ cup White miso paste, ¼ cup sake.
Facebook: Merriman’s Kapalua