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!
To read more, please visit: http://www.examiner.com/review/nori-s-saimin-snacks-ups-the-ante-with-weekend-specials-hilo-hi
To see slideshow of photos, please visit: https://www.facebook.com/ocfooddiva
Mahalo,
OC Food Diva
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