PRODUCT USED

Sushi No Tomo Vinegar

LEARN ABOUT THE CHEF

Chef Wade Ueoka, MW Restaurant

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INGREDIENTS

Ume Vinaigrette

  • 4 C Sushi No Tomo Vinegar
  • 4 C Sugar
  • 250 G Ume Paste
  • Shisho Leaves Cut Into Large Squares

DIRECTIONS

  • Combine all ingredients
  • Roast your beets and then pickle them in the Ume Vinaigrette from the previous step.
  • Assemble your salad with your favorite leafy greens or salad mix and the pickled beets
    • Chef Wade uses the following in his salad:
      • Pickled Beets
      • Goat Cheese from the Big Island
      • Baby Tomatoes from Ho Farms
      • Cucumber from Ho Farms

PRODUCT USED IN THIS RECIPE

SUSHI NO TOMO VINEGAR

Sushi No Tomo Vinegar is excellent for various Hawaiian local dishes such as sushi and namasu (vinegar salads) with seaweeds.

LEARN ABOUT THE CHEF

A graduate from Mid-Pacific School, Chef Wade was born and raised in Hawaii, and attended Kapiolani Community College’s Culinary Program. His first job was a fry cook at Zippy’s Restaurants.  His humble beginnings led him to becoming a prep cook at Alan Wong’s Restaurant, and seven years later, Chef Wade rose to become Chef de Cuisine.  Chef Wade completed notable stages at The French Laundry in Napa Valley, California, and Las Vegas’ Alex. In 2013, with the support of family and investors, Chef Wade opened MW Restaurant along side his wife Chef Michelle.  In 2016, Hawaiian Airlines announced Chef Wade in their Featured Chef Series with his dishes being featured in Hawaiian Airlines’ Japan Routes.  Chef Wade has been recognized Nationally as a Rising Star Chef, and has received numerous local awards for being one of the leading chefs in Hawaii.  In 2020, Wade Ueoka became the Executive chef for Hawaiian Airlines first class meals.

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