Nori’s Saimin & Snacks has come a long way from its humble beginnings in 1983. Chef and owner, Beth Ann Nishijima, keeps her patrons happy with ono local food and fusion cuisine. The Weekend Specials have been a popular addition transcending classic dishes with local flair. Chef Beth Ann develops the specials and Night Cook Wayne Hashizaki executes them to culinary perfection. Many of these flavors are reminiscent of my childhood, after all, Wayne is my dad. He always had a flair for cooking. Even on a very tight household budget, he always knew how to make the best tasting food with the least expensive cuts of meat, whether it was Country Fried Steak (back the 1970s, cubed steak was very cheap), Pan-Fried Beef Liver, or the best Thanksgiving Turkey (a frozen gift from the auto body shop owner). After a long career in the auto body industry, he turned his love of cooking into a new career. Chef Beth Ann has been instrumental in raising his natural culinary creativity to new heights.
Weekend Special: Garlic Prawns served with 2 scoops rice and your choice of mac or tossed salad. The prawns were cooked to perfection, tender like lobster meat. Cooking it in the shell with the head-on is the best way to impart more of the natural flavor of the prawn. The shells were cooked just right so you can eat them, no peeling necessary. The garlic flavor made its way through the shell to add this sweet, pungent flavor to the prawns. Just like in New Orleans, we Hawaiians, enjoy every bit of the prawns too. The “miso” or “mustard” in the head of the prawns was like uni (sea urchin), sweet with a slight sea water taste. “No foget to lick da fingas!” You don’t want to waste a drop of the garlic sauce! Thumbs up, way up!
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