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Local Flavors


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Kona Sea Salt has released a new twist on a favorite local product with “Hawaiian Furikake with Kona Sea Salt”—a combination of furikake and deep-sea salt. “It turned out to be a pretty good marriage,” says Kona Sea Salt’s Theresa Fernandez. In fact, she adds, the sea salt enhances the furikake’s flavor without the hazards of MSG, making it a healthier alternative.   

The Kailua-Kona-based company’s main product, a natural deep-sea salt, has a lower sodium content than regular table salt. That’s because salt mainly consists of the two elements sodium and chloride; sea salt, however, contains essential trace minerals, including calcium and magnesium, which lower the sodium content in the sodium/chloride ratio. The taste? It’s not strong-flavored, but enhances the flavors of the food to which it’s added. For more information, visit konaseasalt.com.
 

Furikake recipes

Sardine Salad with Hawaiian Furikake

salad greens
fresh watercress
boiled eggs
Nakano Farm vine-ripened tomatoes
sardines
onions
Hawaiian Furikake

Salad dressing:
red wine vinegar
olive oil

Arrange salad greens and watercress; top with boiled eggs, tomatoes, sardines and onions. Add salad dressing and sprinkle with Hawaiian Furikake.
 

Hawaiian Furikake Seared Fresh Tilapia with Nakano Farm Tomatoes, Waimea
Sweet Onions & Ponzu Sauce

fresh tilapia fillets
canola oil
Hawaiian Furikake
tomatoes, sliced
onions, sliced
ponzu sauce
chopped green onion for garnish

Generously sprinkle Hawaiian Furikake on the tilapia fillets and pan sear in canola oil. Place sliced tomatoes and onions on a plate and top with seared tilapia. Drizzle ponzu sauce, garnish with green onion and serve immediately.

 

 

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Honolulu Magazine May 2018
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