World Chefs: Yamaguchi shines light on evolution in Hawaiian cuisine - gas charcoal grill

NEW YORK (Reuters)-Award-
Award-winning chef Roy Yamaguchi wants to showcase the modern Hawaiian cuisine he helped pioneer more than 20 years ago and share the focus with the next generation of chefs.
The Tokyo native lives in Hawaii and is known for his fusion of classic techniques with Hawaiian and Asian ingredients.
The original restaurant of Yamaguchi, Roy's, has won praise, and since then has opened nearly 30 Roy's restaurants around the world.
Yamaguchi started the annual Hawaiian food and wine festival with chef Huang Guangyu four years ago to improve people's food scene and other local ingredients for tropical Asian plant taro.
August at this year's event29 to Sept.
7. the Hawaiian chef will cook-by-
Standing with the mainland of AmericaS.
Promote Hawaii as a gourmet resort with international colleagues.
Yamaguchi, 58, talks about the evolution of Hawaiian cuisine and the role of local chefs and farmers and fishermen.
Q: What is the new team of Hawaiian chefs doing?
A: Not everyone is like me and Wang Allen did 20 years ago.
The restaurants you see now are more diverse than before.
Some of them are doing their Mexico-
Themed restaurant.
Some of them are doing leisure Mediterranean.
Whether you are Hawaiian or polynisia, Chinese or Japanese, Vietnamese, Korean or Filipino, they are doing what they like.
What is Hawaii like today?
Q: Do you have any misconceptions about Hawaiian food?
When we opened 25 years ago, people didn't expect much from Hawaii.
They think there is almost no food here.
But today everyone thinks Hawaii has a lot of delicious seafood and plenty of produce and fruit.
The culinary tour of Hawaii is reviving.
We started. . .
Let the farmers grow a lot of good things.
Now the fishermen are involved.
Q: Why do you think it is necessary to hold a food festival?
With this festival, we bring a lot of international chefs from the mainland.
These chefs are basically our food ambassadors.
Because when they return to the town or country they come from, the visiting chef will work with our products from land and sea.
They came to work with our great taro, great sweet potatoes, mango and papaya, pineapple and all the fruits we had with beef, pork and seafood.
Q: What else do you want to do today?
People inspire me.
This island inspires me.
There are great fishermen and great farmers.
Very delicious tomatoestasting herbs.
To make the beef tender, there are some great ranchers who are making the beef taste better.
We came to many young chefs.
Q: What do you have to do?
Is there in the kitchen?
A: Japanese mandolin for slicing, Japanese shredders for garlic and ginger.
As for the ingredients, I always have garlic and soy sauce.
The baby's back ribs (Serves 4)2 lb.
2 tablespoons in the back row of pork chops.
1 teaspoon of garlic powder.
2 teaspoons of fine white pepper.
Half cupred vinegar with sea salt-cupbutter melted and cold months.
Sprinkle garlic powder, white pepper and salt on the ribs.
Place the ribs in a flat pan or in a sealed plastic bag.
Add vinegar and apply the ribs.
Pour the butter on the ribs and stir well.
Marinate for 2 to 3 hours at room temperature. 2.
Heat the covered charcoal or gas grill to medium fire.
Place the spareribs on the grill with the meat side down.
15-cover and cook slowly
20 minutes, check to make sure the ribs are not burned several times by the remaining marinade.
At this time, the ribs should be brown;
Turn around and cook for 15-20 minutes. 3.
Remove the ribs from the grill and cover them with foil.
Put the ribs back on the grill and hold the temperature for 20 minutes.
This steaming process will make the meat tender.
Let the meat rest for 10 minutes before cutting into separate ribs. Serve.