Two Scoop Koshikari Rice

Sweet Land Goat Cheesecake

Miso – Butterscotch Rice Pudding

Kiawe Bean Brownie, Sesame Gelato

Pickled Vegetables

Breadshop Country Bread

bacon braised cabbage, sour poi vinaigrette

Roast Pork Belly

1/2 J. Ludovico Fried Chicken

Small Kine Farms mushroom gravy, tofu, black bean, chili

Mapo Rice Cakes (Tteokbokki)

Handcut Pasta

lemongrass sausage, ong choy, coconut milk

Sausage & Clams

grilled octopus, stewed lü'au, inamona dukkah

He’e Lu'au

Chicken Long Rice Croquettes

2 Lady Farmers pork, 'ölena, preserved lemon, soft herbs

Hawaiian Rose Veal Meatballs

crushed cucumber, macadamia salsa macha, cilantro

* Local l'a Fresh Catch Crudo

rainbow carrot, long bean, shishito pepper, peanut

Szechuan Lotus Root

smoked yogurt, orange vinaigrette, sea asparagus

Roasted n Raw Carrots

Latte iced / hot

Americano iced / hot

lager, orange, chili peppa wata, tajin rim

Michelada

Drip

Maria

Umami

Caffe Luxx

Measure 1 cup Koshihikari rice (this yields about two small scoops of cooked rice). Place the rice in a bowl and cover with cold water. Gently swish with your hand for 20–30 seconds, drain the cloudy water, and repeat 3–4 times until the water runs nearly clear.

Measure and rinse

After the final rinse, drain the rice in a fine-mesh sieve for 1–2 minutes, then return to the bowl and add 1.1 cups cold water (use a slightly greater than 1:1 ratio for short-grain Koshihikari). Let the rice soak for 30 minutes at room temperature (this hydrates grains and improves texture). If time is short, soak 10–15 minutes.

Soak

Transfer rice and its soaking water to a medium saucepan with a tight-fitting lid. Bring to a gentle boil over medium-high heat (uncovered). Once it boils and you see small bubbles, reduce heat to the lowest setting, cover tightly, and simmer for 12–14 minutes without lifting the lid. After the time, turn off heat and let sit, covered, for 10 minutes to steam.

Cook (stovetop method)

If using a rice cooker, place soaked rice and the same water amount into the cooker and select the regular/white rice setting. Let the cooker complete its cycle and rest for 10 minutes before opening.

Alternative cooking (rice cooker)

Uncover and gently fluff the rice with a rice paddle or fork to release steam and separate grains. Avoid pressing or mashing.

Fluff

While the rice is hot, optionally sprinkle 1 tsp salt evenly and gently fold in 1 tablespoon sushi vinegar (or a small amount of awase-zu: about 1 tbsp rice vinegar + 1/2 tsp sugar + pinch of salt) to taste. For a richer mouthfeel, stir in 1/2 tsp butter or a few drops of toasted sesame oil. Be gentle to avoid crushing grains.

Season and finish

Spoon two scoops of the finished Koshihikari rice into bowls or on plates. Finish with optional garnishes such as 1/2 tablespoon toasted sesame seeds, a pinch of furikake, or chopped scallion. Serve immediately while warm.

Garnish and serve

Koshihikari rice (short-grain, rinsed)

Water (for cooking rice)

Salt

Sushi vinegar or rice seasoning (awase-zu) — rice vinegar, sugar, salt mixture

Butter or toasted sesame oil

Optional garnishes (toasted sesame seeds, chopped scallion, furikake)

Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl combine 1.5 cups graham cracker crumbs, 2 tsp granulated sugar and 1 tsp fine sea salt. Pour in 6 tbsp melted butter and stir until the mixture resembles damp sand and holds together when pressed.

Prepare crust

Press the crumb mixture evenly into the bottom (and about 1/2-inch up the sides if desired) of the prepared springform pan. Use the bottom of a measuring cup to pack the crumbs firmly. Bake the crust 10 minutes, then remove from oven and set aside to cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Ensure the Sweet Land goat cheese (16 oz) and 8 oz cream cheese are at room temperature (about 30–60 minutes out of the fridge). This prevents lumps and overworking. Preheat oven to 325°F (160°C) if not already.

Bring cheeses to temperature and pre-mix

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat the goat cheese and cream cheese on low-to-medium speed until very smooth and creamy, about 2–3 minutes. Scrape down the bowl and paddle.

Whip cheeses

With the mixer on low, add 3 cups granulated sugar gradually, then increase speed to medium and beat until incorporated, about 1 minute. Add 4 whole eggs one at a time, mixing just until each is incorporated. Add 2 egg yolks and mix briefly. Do not overbeat — aim for a smooth, homogeneous batter.

Add sugar and eggs

Add 1 cup sour cream, 1 cup heavy cream, 2 tsp vanilla extract, 1 tbsp lemon zest, 2 tbsp all-purpose flour and 1 tsp fine sea salt. Mix on low speed until just combined and smooth, about 30–45 seconds. Scrape down the bowl and fold by hand once to ensure no pockets of flour remain.

Finish batter

For an ultra-silky texture, pass the batter through a fine-mesh sieve into a large clean bowl, using a spatula to help. Pour the batter onto the pre-baked crust in the springform pan. Tap the pan gently on the counter a few times to release air bubbles.

Strain and fill

Wrap the outside bottom and sides of the springform pan with a double layer of heavy-duty aluminum foil to prevent water seepage. Place the pan in a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan (about 1 to 1.5 inches). Transfer to the oven and bake at 325°F (160°C) for 60–75 minutes, or until the edges are set and the center still slightly wobbles when gently shaken.

Water bath and bake

Turn off the oven, crack the oven door and let the cheesecake cool in the oven for 1 hour to minimize cracking. After an hour, remove the pan from the water bath, remove foil, and allow to cool to room temperature on a rack for 1–2 hours. Once cooled, chill the cheesecake uncovered in the refrigerator at least 6 hours or preferably overnight to fully set and develop flavor.

Cool gradually

When ready to serve, whisk together 1 cup sour cream, 2 tbsp powdered sugar and 1 tsp vanilla until smooth. Spread or dollop evenly over the chilled cheesecake. Top with fresh berries or fig slices (about 1 cup) and drizzle with 2 tbsp honey.

Prepare topping

Release the cheesecake from the springform pan by running a thin knife around the edge if needed, then unclasp the ring. Slice with a hot dry knife (wipe between cuts) for clean slices. Serve chilled.

graham cracker crumbs (or digestive biscuits)

granulated sugar

unsalted butter, melted

fine sea salt

Sweet Land goat cheese (softened to room temperature)

full-fat cream cheese (softened)

large eggs

egg yolks

sour cream

heavy cream

pure vanilla extract

lemon zest

all-purpose flour

powdered sugar

vanilla extract

fresh berries or fig slices

honey (drizzle)

Rinse 1 cup short-grain rice under cold water until the water runs nearly clear to remove excess starch. Drain. Combine rinsed rice and 1.5 cups water in a small saucepan, bring to a boil over medium-high heat, then reduce to a very low simmer, cover, and cook 12–15 minutes until water is absorbed and rice is tender.

Rinse and cook rice

Add 3 cups whole milk and 1/2 cup heavy cream to the cooked rice. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent sticking. Reduce heat to low and simmer, stirring every few minutes, until the rice is creamy and tender, about 25–30 minutes. Keep an eye on it — the rice should be soft and the mixture thick but still spoonable.

Simmer with milk

While the rice simmers, in a small saucepan melt 3 tablespoons unsalted butter over medium heat. Add 3/4 cup light brown sugar and 2 tablespoons granulated sugar and stir until sugar dissolves and the mixture becomes glossy and slightly thickened, about 3–4 minutes. Remove from heat and whisk in 2 tablespoons white miso paste until smooth. Return briefly to low heat to incorporate if needed, then remove from heat.

Make the miso-butterscotch base

Stir the miso–butterscotch mixture into the simmering rice. Add 1 teaspoon vanilla extract and 1 teaspoon sea salt, stirring to combine. Continue to cook gently for another 3–5 minutes so flavors meld and the pudding thickens to desired consistency. Taste and adjust salt or miso (add up to 1 more teaspoon miso for deeper savory note) if needed.

Combine sugar mixture with rice

If using yolks, whisk 2 large egg yolks in a small bowl. Temper the yolks by slowly whisking in 1/4 cup of the hot rice mixture until warm, then whisk the warmed yolk mixture back into the pot of rice. Continue cooking over very low heat, stirring constantly, for 2–3 minutes until the pudding thickens slightly. Do not boil once yolks are added or they may curdle.

Temper egg yolks (optional for a richer custard-like pudding)

Remove the pot from heat. If the pudding is very thick, stir in up to 2 tablespoons extra milk or cream to loosen slightly — it will thicken as it cools. Spoon pudding into serving bowls. Let cool 10–15 minutes for warm servings, or chill covered in the refrigerator for at least 2 hours for cold pudding.

Finish and cool

Before serving, drizzle about 1 tablespoon (adjust to taste) of butterscotch sauce per serving (total ~1/2 cup for the recipe) over each portion. Sprinkle toasted sesame seeds or chopped toasted almonds and a light pinch of flaky sea salt on top to accent the miso-butterscotch flavors. Serve warm or chilled.

Serve with butterscotch & garnish

short-grain sushi rice or arborio rice

water (for cooking rice)

whole milk

light brown sugar

white granulated sugar

white miso paste (shiro)

unsalted butter

sea salt

large egg yolks

butterscotch sauce (homemade or jarred)

toasted sesame seeds or chopped toasted almonds

flaky sea salt

Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper leaving an overhang for easy removal; lightly butter or spray the parchment.

Prepare oven and pan

Place the drained and rinsed beans in a food processor or high-speed blender. Add the granulated sugar, brown sugar, eggs, melted butter, warm espresso (if using), and vanilla extract. Process until completely smooth, scraping sides as needed, about 1–2 minutes. The mixture should be creamy with no visible bean bits.

Blend the beans

Sift the cocoa powder over the bean purée and add the flour and sea salt. Pulse or mix until combined and uniform in color. Do not overmix—stop as soon as there are no streaks.

Add dry ingredients

Transfer the batter to a bowl and fold in the dark chocolate chips or chopped chocolate so they’re evenly distributed.

Fold in chocolate

Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 20–25 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (avoid baking until fully dry).

Bake

Cool the brownies in the pan on a rack for at least 30 minutes. Use the parchment overhang to lift the slab out; cool completely on a rack before slicing. Sprinkle a very small pinch of smoked kiawe/mesquite salt over the cut brownies just before serving to echo the kiawe flavor.

Cool and finish

In a medium saucepan, combine whole milk and heavy cream. Warm over medium heat until it just begins to steam and small bubbles form at the edges (do not boil). Remove from heat.

Warm milk and cream

In a heatproof bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened, about 1–2 minutes.

Whisk yolks and sugar

Slowly pour about 1/3 of the hot milk/cream into the yolk mixture while whisking constantly to temper. Continue adding another 1/3 slowly, then pour the yolk mixture back into the saucepan with the remaining milk/cream, whisking to combine.

Temper eggs

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon and reaches about 170–175°F (77–80°C). Do not let it boil.

Cook custard

Remove the saucepan from heat. Whisk in the black sesame paste (or tahini), vanilla extract, and salt until completely incorporated and the custard is uniform in color. If the sesame paste is very thick, whisk vigorously or use an immersion blender for a smooth texture.

Finish custard with sesame

For the smoothest gelato, pass the custard through a fine-mesh sieve into a clean bowl to remove any stray bits. Chill the mixture in an ice bath briefly, then cover and refrigerate until thoroughly cold, at least 4 hours or overnight.

Strain and chill

Freeze the chilled custard in an ice cream maker according to manufacturer’s instructions until it reaches a soft-gelato consistency (usually 20–30 minutes).

Churn

Transfer the gelato to a shallow airtight container and smooth the top. Press a piece of plastic wrap directly on the surface and freeze for at least 2 hours to firm to scoopable texture.

Harden

Slice brownies into 9 or 12 squares depending on desired serving size. Place one warm (or room-temperature) brownie on each plate.

Scoop about 1/3 to 1/2 cup of sesame gelato and place it beside or on top of each brownie. Sprinkle a light pinch of toasted sesame seeds over the gelato and add an herb sprig if using. If you used smoked salt on the brownies, taste before adding more. Serve immediately.

canned cooked cannellini or navy beans (drained, rinsed) — Kiawe beans substitute

light brown sugar, packed

unsalted butter, melted and cooled

good-quality cocoa powder (unsweetened)

espresso or strong brewed coffee (optional, warmed)

dark chocolate chips or chopped dark chocolate (60–70% cacao)

smoked kiawe (mesquite) salt or smoked sea salt (optional, finishing)

black sesame paste (toasted black sesame ground into a paste) or tahini for lighter flavor

toasted sesame seeds (white and/or black)

micro mint or small herb sprigs (optional)

Wash all vegetables thoroughly. Peel the carrots and daikon. Slice carrots into 1/8–1/4-inch thick diagonal or matchstick pieces. Cut daikon into similar matchsticks or 1/4-inch rounds. Halve cucumbers lengthwise and slice 1/4-inch thick, or cut into rounds. Seed and thinly slice the red bell pepper. Slice red onion into thin half-moons. Trim ends from green beans and blanch for 1 minute in boiling water if you prefer slightly tender beans, then shock in ice water and drain.

Prepare vegetables

Pack the prepared vegetables tightly but without crushing into clean pint jars, layering to mix colors. Reserve about 1/2 inch headspace at the top of each jar for the brine.

In a small saucepan combine 1 cup water, 1 cup white vinegar, 2 tablespoons granulated sugar, and 1 tablespoon kosher salt. Add 1 tablespoon pickling spice (or prepared mustard and coriander seeds), 1 teaspoon black peppercorns, 1 bay leaf, 2 smashed garlic cloves, and 2 dill sprigs if using. Bring the mixture to a simmer over medium heat, stirring until sugar and salt dissolve. Simmer gently for 2 minutes to bloom the spices, then remove from heat.

Make brine

Using tongs to keep aromatics together if desired, discard the bay leaf if you wish or leave it. Ladle the hot brine over the packed vegetables, fully submerging them and leaving ~1/2 inch headspace. Tap jars gently to release trapped air bubbles; add a little extra brine if needed. Wipe rims clean with a damp cloth and screw on lids until fingertip tight.

Fill jars

Let jars cool to room temperature on the counter (about 30–45 minutes). Then refrigerate. For best flavor, let pickles rest at least 24 hours; they will be nicely pickled in 48 hours and reach full flavor in 3–5 days.

Store jars in the refrigerator for up to 4–6 weeks. If you prefer a less vinegary result, before serving you can quickly rinse a portion of vegetables under cold water and drain. Use pickled vegetables as a condiment, salad topper, or side.

If you want shelf-stable jars, process in a boiling-water canner for 10 minutes (adjust time for altitude) after filling jars with hot brine, following safe canning guidelines. This recipe as written is intended for refrigerated quick pickles.

carrots

daikon radish

cucumber (English or Persian)

red bell pepper

red onion

green beans (trimmed)

water

white vinegar

kosher salt

pickling spice (or 1 tsp each of mustard seed and coriander seed)

black peppercorns

bay leaf

fresh dill sprigs (optional)

garlic cloves (smashed)

cold water (for rinsing if desired)

clean pint jars with lids

8–12 hours before mixing (or when starter is active), combine 120 g active 100% hydration starter with 120 g all-purpose flour and 120 g water in a jar or bowl. Mix until homogeneous, cover loosely, and leave at room temperature (20–24°C / 68–75°F) until bubbly and doubled (about 6–12 hours depending on ambient temperature). This is your levain.

In a large mixing bowl, whisk together 600 g bread flour and 100 g whole wheat flour. Pour in 450 g lukewarm water and mix with a spatula or hand until there are no dry pockets; dough will be shaggy. Cover and rest 30–60 minutes (autolyse) to hydrate the flour and develop gluten.

After autolyse, add 360 g active levain and 15 g malt syrup (or honey, if using) to the dough. Mix by pinching and folding or using a stand mixer on low with the dough hook until roughly incorporated (about 2–3 minutes).

Add 15 g salt dissolved in a tablespoon of water if dough feels tight. Mix until salt is fully incorporated and dough becomes smoother (another 2–4 minutes). The final dough should be cohesive, slightly tacky but not sticky.

Transfer dough to a clean, lightly oiled bowl (use the teaspoon of neutral oil). Cover and begin bulk fermentation at room temperature (about 23°C / 73°F). Total bulk time ~3–4 hours depending on temperature and starter strength.

Perform 4 sets of stretch-and-folds at 30-minute intervals during the first 2 hours: wet your hand, grab one side of the dough, stretch up and fold over the center; rotate the bowl and repeat 4–6 times. Between sets let dough rest undisturbed. After the final set, let dough continue to rest and rise until roughly 25–50% increased in volume and it shows visible airy bubbles (about 1–2 more hours).

Turn the dough out onto a lightly floured work surface. Using a dough scraper, pre-shape into a loose round by folding the edges under to create surface tension. Let rest uncovered for 20–30 minutes (bench rest).

After bench rest, tighten the shape: for a boule, cup your hands and rotate the dough on the countertop using the scraper to pull it toward you and tighten the surface; for a bâtard, roll and seal the seam with your fingers. Place seam-side up into a floured banneton (dust with 2 tbs rice flour or fine cornmeal). Cover with a plastic bag or cloth.

For best flavor and oven spring, cold proof in the refrigerator for 8–18 hours. If you prefer same-day baking, leave at room temperature to proof until puffy and a finger indentation springs back slowly (about 1–2 hours).

About 45–60 minutes before baking, preheat the oven to 475°F (245°C) with a Dutch oven or baking stone and steam tray inside. If using a Dutch oven, preheat it with the lid on.

When ready, carefully turn the dough out onto a parchment square or floured peel. Score the loaf with a sharp lame or razor (a 1/4–1/2 inch deep cut) to control expansion.

Place the loaf into the preheated Dutch oven (or onto the stone and add steam by pouring hot water into the steam tray). If using a Dutch oven, cover and bake at 475°F (245°C) for 20 minutes.

After 20 minutes, remove the lid (or stop steaming) and reduce oven temperature to 450°F (232°C). Continue baking 20–30 minutes more until crust is deep golden brown and internal temperature reaches 205–210°F (96–99°C). Total bake time ~40–50 minutes.

If you prefer a crisper, darker crust, bake an additional 5–10 minutes, watching carefully to avoid burning.

Remove loaf from oven and transfer to a cooling rack. Let cool at least 1 hour (preferably 2 hours) before slicing to allow crumb to set and moisture to redistribute.

Slice and serve. Bread keeps well in a paper bag at room temperature for 2–3 days or double-wrapped in plastic and frozen for longer storage.