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Tag Archives: Cheryl Chee Tsutsumi

  • FOOD FRIDAY: Chicken Curry Rice Salad

    This cool rice dish from The Hawai‘i Book of Rice is a great way to beat the heat when you don't want to turn on the oven on these hot summer days. (Use a rice cooker and buy a roasted chicken from the market for a completely no-heat version.)

    Chicken Curry Rice Salad

    by Kaui Philpotts

    Chicken Curry Rice Salad - The Hawaii Book of Rice Photo by Adriana Torres Chong for The Hawai‘i Book of Rice

    I grew up with mango chutney as a staple in our refrigerator. We kept it around for the delicious chicken and shrimp curries we made on many Sunday evenings. Island-style curry, creamy and mild, bears little resemblance to the Southeast Asian or Indian varieties. A version of this cold rice salad has been around for decades in Hawai‘i. It works well for buffets or lunch on a warm summer day.

    6 chicken breast halves, skin on and bone-in
    olive oil
    salt and pepper
    1½ c. mayonnaise
    ¼ c. mango chutney
    3 Tbsp. curry powder
    1 c. cooked rice, brown or white
    2 stalks celery, chopped
    ¼ c. chopped green onions
    ½ c. seedless green grapes, cut in half
    1 c. chopped macadamia nuts
    6 leaves butter lettuce

    Preheat the oven to 350°F. Place the chicken breasts on a baking sheet and brush with olive oil, salt and pepper.

    Roast for 35 to 40 minutes, or until done. Cool. Remove skin and bones. Chop chicken into large chunks. Combine the mayonnaise, mango chutney and curry powder in a food processor or blender. Add a little fruit juice or water if the dressing is too thick. In a bowl, combine the chunks of chicken with the dressing to moisten. Add the cooked rice, celery, green onions, grapes and more dressing to taste. Cover and refrigerate to blend the flavors. Before serving, mix in more dressing if the salad has become dry and add the chopped nuts.

    Serve at room temperature on top of a leaf of butter lettuce. Serves 6.

    Note: This salad can be made with leftover roast chicken, cut into cubes. It’s also a great vegetarian dish—just leave out the chicken. Substitute ¼ cup raisins if you don’t have grapes; cooked shrimp for chicken; and use any nut you choose. This is a flexible salad—you can also add chopped, marinated artichoke hearts and green olives.

  • Watermark Publishing Sweeps Hawai‘i Book Publishers Association Cookbook Awards Category

    The annual Hawai‘i Book Publishers Association’s Ka Palapala Po‘okela Awards were announced Friday, May 11, 2012. Watermark Publishing’s nominees in the Cookbook category, A Sweet Dash of Aloha: Guilt-Free Hawai‘i Desserts & Snacks by Kapi‘olani Community College and The Hawai‘i Book of Rice: Tales, Trivia & 101 Great Recipes by Cheryl Chee Tsutsumi, swept the category, taking the top Award of Excellence and the Honorable Mention award, respectively.

    The judges praised A Sweet Dash of Alohafor its departure from the norm in Island cookbooks, saying,

    So many locally published cookbooks are mishmash collections of ‘local food’ recipes. A Sweet Dash of Aloha is a refreshing well-focused, well-written cookbook that offers a new angle on local flavors and ingredients, combining simplicity and clarity with a sophisticated understanding of food, nutrition and health.

    The Hawai‘i Book of Rice received compliments for its comprehensive coverage of the Aloha State’s favorite grain:

    Tsutsumi has compiled a collection of dishes that reflect local tastes while exploring new and creative uses of rice. With its recipes for salads, appetizers, entrées and desserts, The Hawaii Book of Rice is certainly versatile. The book’s chapter on the history of rice in Hawai‘i is a well-researched, delightful introduction to the recipes and offers a solid backdrop for the social and economic importance of this local staple.

    This marks the fourth consecutive year that a Watermark Publishing title has received the Award of Excellence in Cookbooks. Last year’s Award of Excellence went to The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong by Chef Alan Wong and Arnold Hiura. Previous years’ recipients were Kau Kau: Cuisine & Culture in the Hawaiian Islands by Arnold Hiura (2010) and The Island Bistro Cookbook by Chef Chai Chaowasaree (2009).

    Don’t Look Back: Hawaiian Myths Made New edited by Christine Thomas; Kapoho: Memoir of a Modern Pompeii by Frances Kakugawa; and The Cocktail Handbook: Cool Drinks from Hawai‘i’s Hottest Bartenders by Jesse Greenleaf and Amie Fujiwara were also nominated in other Ka Palapala Po‘okela categories, but did not take home awards.

    Our nominees & winners. Back row, left to right: Cheryl Chee Tsutsumi (The Hawaii Book of Rice); Christine Thomas (Don't Look Back); Amie Fujiwara and Jesse Greenleaf (The Cocktail Handbook); Watermark Publishing publisher George Engebretson. Front row: Wanda Adams and Adriana Torres Chong (A Sweet Dash of Aloha)

    Each year, the Hawai‘i Book Publishers Association presents the Ka Palapala Po‘okela Awards to recognize and honor the best of Hawai‘i book publishing from the previous year. “Ka Palapala Po‘okela” literally translated from Hawaiian means “excellent manuscript. ”

  • Holiday Signings for The Hawai‘i Book of Rice

    Join us at one of these fun events leading up and into the holiday season where author Cheryl Chee Tsutsumi will be signing copies of The Hawai‘i Book of Rice. Pick up a copy and pair it with a bag of rice or a rice cooker for a great holiday gift!

    Our own warehouse is completely sold out of this title, so these four events may be your only shot at getting this fantastic book for the holidays!


    Sat., Nov. 19, 1:30pm – 4pm

    Book Signing
    Ala Moana Shopping Center Customer Service Center
    FREE book w/ qualified dining purchase for Restaurant Week Hawaii (see Ala Moana Center’s website for more details)

    Wed., Nov. 30, 4pm – 6pm

    Book Signing, plus Demo by Chef Jim Moffatt (Bar Acuda and Living Foods Market)
    Kukuiula Farmers Market at The Shops at Kukuiula
    2829 Ala Kalanikaumaka, Koloa, Kauai

    Fri., Dec. 2, 2pm – 4pm

    Book Signing
    Kauai Museum
    4428 Rice St., Lihue, Kauai

    Sat., Dec. 17, 11am – 1pm

    Talk-Story and Book Signing
    Japanese Cultural Center of Hawaii
    2454 S. Beretania St., Honolulu

    A portion of the sales from The Hawai‘i Book of Rice benefits the Hawaii Foodbank to aid the organization in feeding those in need.

  • Rice is So Nice...And so is Winning a Dinner for Two!

    We had a really “rice” time at the 2011 Hawai‘i Rice Fest this past Sunday (Sept. 11, 2011)! We brought 11 chefs with us to make 12 different tasty rice dishes, all featured in Cheryl Chee Tsutsumi’s The Hawai‘i Book of Rice. Our new Rice Book Gift Sets proved so popular we sold out halfway through the festival! (Cane Haul Road is hard at working printing up more adorable “Ochazuke” dishtowels, so the sets will be back in stock at our online store soon — they’re perfect for gift-giving and a real steal at just $18 for the whole set.)

    Congratulations to Chef Hideaki “Santa” Miyoshi of Tokkuri-Tei, the defending Rice-ipe Champion, who edged out (by one hundredth of a point!) Chef Wayne Hirabayashi of the Kahala Hotel & Resort, with his Unagi Donburi Risotto in the Professional Division of the Rice-ipe Cook-off. (Chef Santa’s winning recipe from last year, Seafood Risotto, can be found in our cookbook; this year’s recipe was a new creation for the contest.) In the Amateur Division, Loreen Matsushima took the top honors with her Hurry Curry Fried Rice.

    Take a peek at all the cooking action in our slide show below (click on it to go to the full-size photo gallery), and be sure to take a good look at the 12 different recipes our contributors dished up in competition and demonstrations.

    Leave us a comment here on the blog and tell us which of the “rice-ipes” you’d most like to try. We’ll pick a winner randomly from all the responses to win a great prize!*

    What do you win? Well, Turtle Bay Resort has generously donated a Dinner for Two at Leonardo’s Italian Dining Experience. If you like  Italian food and sharing with your family and friends, this is the right venue for you, featuring house-made pastas, thin crust pizzas, meat and fish dishes, great appetizers and salads and for the finale, miniature “guilt free” desserts!

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    *Contest closes at 11:59PM on September 30, 2011. A winner will be selected at random from the valid comments posted prior to the contest closing time. To be counted as an entry, the comment must include an on-topic answer, stating which of the 12 dishes made by our chefs at Rice Fest  (featured in our slideshow; or see the list here) you would most like to try. One entry per e-mail. The winner will be notified via e-mail; in the event that we do not hear back from the winner within 48 hours to confirm acceptance of their prize, a new winner will be chosen. Winners who do not respond within the stated time frame forfeit their prize claim. Contributing chefs and their immediate families, as well as employees of aio LLC companies and their immediate families are ineligible to win.

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