Established as part of the W.T. Haraguchi Farm, Hanalei Taro in Hanalei, Kaua`i, has navigated through decades, anchored in an agricultural tradition that has spanned over six generations. Predicated upon a solid foundation of family recipes and taro products, it extends its reach beyond merely offering food. Through Ho`opulapula Haraguchi Rice Mill & Taro Farm tours, it endeavors to educate about local agricultural history and the ongoing challenges confronting contemporary taro farmers. Its collaborations with local entities, such as Haraguchi Farms and Kaneshiro Farms, ensure a procurement of pivotal ingredients like taro and pork, hence fortifying their menu with essential, authentically local elements. Furthermore, the company provides accessibility to its products via an online platform, delivering to locations within Hawaiʻi and the mainland U.S.
The video content, turning its lens towards Brad Nakayama, an advocate for Hanalei Taro, zeroes in on a particular dish—Kalo topped with Haupia. Nakayama articulates the composition of the dish: “We make it with a jalapeno cream and some fresh pineapple, and then we got some toppings on there. We got Mac nut, coconut, and shredded coconut.” Amanda Smith’s ensuing interaction with the dish appears to convey an unspoken approbation. Upon tasting, Smith concludes, “Hmm, that’s good. This is a great treat. This is wonderful. It has all the taro ingredients that you love.”
However, her commentary provides more than mere affirmation of the dish’s palatability. She elucidates, “Oh yeah, Kalo is my favorite. You have the coconut, your own top cocoa nibs. Fantastic.” Her descriptive and notably positive language offers an internal perspective, offering a glimpse into not only the flavors and textures inherent in the dish but also the alignment with his personal culinary preferences.
Hanalei Taro makes its culinary offerings accessible at specific locations, which Nakayama illuminates: “We are up in Hanalei on Saturdays and Sundays, and we’re also at the Grove Farm pool Farmers Market every Saturday.”