Family Ingredients

If you have eaten ramen (noodles) in the United States, chances are those noodles are from Hidehito Uki’s family business called Sun Noodle. In this episode daughter Hisae Uki travels to her ancestral home of Okinawa with Ed Kenney. Together they taste the soup Okinawa calls their own.

In this episode Chef Ed travels to Tahiti to meet up with a young man sailing the globe on a double-hulled canoe. Maui Tauotaha comes from a long line of canoe carvers and Ed joins him at his ancestral village to follow his favorite food memory – poisson cru, or raw fish, the quintessential Tahitian dish

Ed’s guest in this episode is Hawaiian musician Kuana Torres Kahele who prepares a simple dish with a rich history. In Hawaiian it is called pipi kaula, which translates in English to roped meat and is cooked under the sun in a dry box – a favorite dish in Hawaiʻi!

A “chefs” episode, highly acclaimed Chef Alan Wong of Honolulu takes Chef Ed Kenney of Kaimuki on an unforgettable adventure of his ancestral home, Japan. The premise of Family Ingredients is to follow a memory dish and Alan chooses miso soup, which leads them to interesting places and fascinating people. A culinary delight from farm to table.

In this first episode host Ed Kenney connects us to the food that made the biggest impact on his life – poi, also known as taro. The 14th most cultivated crop on earth, taro is eaten around the world, but only Hawaiians make poi. Join Ed on his personal journey tracing a food that has kept his family together.

Born and raised in a musical family of five talented brothers and sisters, Tiara Hernandez’s family can trace their roots to both the Philippines and Puerto Rico. In this episode she describes how Gandule Rice was the comfort dish she grew up with and loved. Host Ed Kenney travels with Tiara to Puerto Rico to uncover the origin of this dish. We see it prepared many times and in many ways but it is the shared meal with her sisters and brother that makes this experience whole.