Rotus root tastes usually bland or often tasteless in nishime or in other cooked dishes but this one has a flavor melded in yet maintaining its shape, so ono!

Garlic drenched green goodness, cooked to perfection. Need I say more?

Daikon,carrot, potato, butdock root, bamboo shoot, kombu seaweez...they're all perfectly seasoned & cooked. My comfort food✌🏽

Strangely, ever since I had sampled this freshly pounded poi at one of the local food expo, and at several occasions at local Hawaiian restaurants, I started liking this local starchy staple. The way this is savoured really depends. Surprisingly my local friend told me her family also savour this various way: her grandma eat it as is, when her grandpa put sugar in it. Also, the world's renouned local legend, Hawaii's one & only Chef Sam Choy, uses poi as one of the ingredient for some of his savoury recipes. I had an opportunity to sample the dish he made freshly...I was skeptical but the final creation was just a-mazingly ono! and no, I did not taste any poi in them at all. The way I have this is depending on what I have, I mostly have it "as is" just like Hawaiians, but I also have this with poke. Must say it's "acquired taste"🤙🏽

First tried this in a tofu poke bowl, then see them sold at farmers market not only fresh one but so many different products that have this sea veggie in it. When I first tried it i was almost freaking out as this tiny thing was so salty...was instantly worried that this may make me sick. It was, actually totally opposite when it comes to sodium contents. Since this was grown in salt water, the "sodium" is actually NOT the salt we should worry about. In another words, you could either reduce or completely omit using salt if this is a part of ingredient. Ever since, I almost always adding this whenever I make tofu poke🌱✌🏽

Veggie okazu plate✌🏽

Ala carte bento: from the top clockwise: plain musubi, agedashi tofu, greenbeans & carrots, mabo tofu(no meat)