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The hakurei — pronounced like Samurai — was developed in the 1950s, when Japan was desperate to feed itself after World War II. Hakurei translates to “esteemed companion,” a name that, like “salad turnip” is entirely appropriate.
I recalled that old expression, “he knows his onions,” which means that someone has in-depth knowledge of a particular subject. In my case the subject was onions themselves, and thus I know my onions about onions.
When it comes to cooking rice, I consider myself something of a less muscular version of John Henry, the steel-driving man who could out pound a steam driver. I may be nothing special with a sledgehammer, but I can cook rice better than any rice cooker. I don’t even measure the amounts of rice or water I add to the pot. I just pour the rice from from a 25 pound sack until it looks like enough. And then I stick my finger in it.
All cooking is an expression of love, but chocolate, more than most foods, confers the feeling of being loved. And for the last several years Remy has been researching the process by which chocolate is created from raw cacao beans. So when we arrived in Hawaii a few weeks ago, Remy was ready.
The ruby colored seeds, called arils, can turn the average cook into a culinary magician, as garnishing with pomegranate seeds entails roughly the same wrist motion of casting a spell.
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