The Maui-based chef is putting his own spin on the Islands’ flavors with furikake ranch and birthday cake butter mochi.

For cookbook author Alana Kysar, Hawaiian food is a state of mind.

What started as a Japanese calcium supplement became a seasoning to supercharge everything from crudité to spaghetti.

It’s a creamy, mutable, cost-effective way to round out a classic plate lunch of salty meats and fluffy white rice.