FRESH LOCALLY SOURCED INGREDIENTS
At Monkeypod Kitchen by Merriman, we recognize and support other craftsmen – be they farmers, brewers, or artisans. By building partnerships with vendors who share our same passions, we feel we can highlight those doing outstanding acts for our environment and strengthening our local economy. We love sharing the stories of the wonderful people who we work with.
Geoff Haines with Waipoli shared this information :
“We have been aware of the potential health risks that snails and slugs present, and have had an ongoing control program in place for years. We are food safety-certified and all of our employees are trained to recognize and report any evidence of the presence of snails and slugs near our produce. We also have a rodent control program in place which we are constantly monitoring.
We have a food safety coordinator as well as a technician assigned to implement control measures.
Our growing tables are raised and supported by individual metal posts and the soil below them is covered with ground cloth. This makes it much easier to monitor for pest activity, and we apply snail and slug specific bait approved for agricultural use around each post at ground level for added protection.”
So this bears repeating: Waipoli has never encountered the semi-slug.
“We have been aware of the potential health risks that snails and slugs present, and have had an ongoing control program in place for years. We are food safety-certified and all of our employees are trained to recognize and report any evidence of the presence of snails and slugs near our produce. We also have a rodent control program in place which we are constantly monitoring.
We have a food safety coordinator as well as a technician assigned to implement control measures.
Our growing tables are raised and supported by individual metal posts and the soil below them is covered with ground cloth. This makes it much easier to monitor for pest activity, and we apply snail and slug specific bait approved for agricultural use around each post at ground level for added protection.”
So this bears repeating: Waipoli has never encountered the semi-slug.
EVONUK FARMS LLC
On 40 acres of Kula farmland, we pour our many years of agricultural experience into the cultivation of more than 25 different herbs. In doing so, we take great pride in supplying the people of Hawaii with the finest and freshest produce available. Former high school teachers at Lahainaluna and Baldwin High School, Edward and Joan Evonuk started Evonuk Farms in 1975. It was then that they purchased four acres of former ranch land, in Kula, Hawaii, overgrown with Kiawe and cactus.
Leaving their academic life to live as pioneers, they put up a shed to live in and began to raise produce for local sales as they cleared the land. The farm has expanded over the years to include 40 additional acres of adjacent leased land.
In 2007 their son, Walter Evonuk, and his wife, Terry Chang, joined them.
“Terry and I decided to leave our Architecture careers in San Francisco to return to the family farm on Maui. It was a tough decision but it was a direction in which we had been heading for some time. Having been born and raised on our Maui farm, the lifestyle, the people and the soil have a strong pull on my heart. Returning to Hawaii and growing produce for the people of Maui has given us great satisfaction.”
Culinary herbs are the foundation of this operation, with over 25 different herbs under continuous cultivation. In addition to their extensive selection of herbs, gourmet greens and beets, they are always on the lookout for new produce that will expand the options of Hawaii’s chefs. We source Dill, Mint, Rosemary and approximately 90% of our herbs from this farm.
Leaving their academic life to live as pioneers, they put up a shed to live in and began to raise produce for local sales as they cleared the land. The farm has expanded over the years to include 40 additional acres of adjacent leased land.
In 2007 their son, Walter Evonuk, and his wife, Terry Chang, joined them.
“Terry and I decided to leave our Architecture careers in San Francisco to return to the family farm on Maui. It was a tough decision but it was a direction in which we had been heading for some time. Having been born and raised on our Maui farm, the lifestyle, the people and the soil have a strong pull on my heart. Returning to Hawaii and growing produce for the people of Maui has given us great satisfaction.”
Culinary herbs are the foundation of this operation, with over 25 different herbs under continuous cultivation. In addition to their extensive selection of herbs, gourmet greens and beets, they are always on the lookout for new produce that will expand the options of Hawaii’s chefs. We source Dill, Mint, Rosemary and approximately 90% of our herbs from this farm.
Govinda juices- honolulu, oahu
Govindas Juice was founded by Jim Eichler and incorporated in 1987.A small and humble beginning servicing mostly health food stores. The company quickly entered the food service industry and also expanded to the outer Islands. Currently Govindas Juice is supplied throughout the island chain and can be found in both retail operations, and throughout the food service industry. We expect to continue our growth as more and more customers are appreciating our commitment to quality and service. Govinda's juice is also family operated. His brother Tom is his production manager and they operate with about 8 employees in Honolulu.
Almost all juices are heat pasteurized or flash-pasteurized. This is a simple and inexpensive way to extend shelf life
and insure a safe product (safe from harmful pathogens).The downside is it destroys vitamins, essential enzymes,
and fresh taste. That is why Govinda's is using Ultra Violet light opposed to pasteurization to meet the new FDA food safety laws. Pasteurization kills all the harmful pathogens and bacteria, but it also kills naturally occurring enzymes and nutrients. Also, when you pasteurize, you're heating it, so you're also altering the taste. But when you use the ultraviolet light, we're meeting the FDA regulations for destroying pathogens and bacteria, but we're not killing the naturally occurring essential enzyme and vitamins or nutrients, so it stays fresh and intact. The UVL does not alter the fresh natural taste of fresh squeezed. It does, however, ensure the same level of food safety that heat pasteurization provides. That's why everybody says it tastes so good .For the citrus, by FDA regulation it doesn't need to be processed by the UVL, but it does have to meet strict sanitation conditions. All that information is on our labels. We believe our customers will appreciate our effort to provide them with the highest quality juice that does not sacrifice nutritional value for extended shelf life.
Almost all juices are heat pasteurized or flash-pasteurized. This is a simple and inexpensive way to extend shelf life
and insure a safe product (safe from harmful pathogens).The downside is it destroys vitamins, essential enzymes,
and fresh taste. That is why Govinda's is using Ultra Violet light opposed to pasteurization to meet the new FDA food safety laws. Pasteurization kills all the harmful pathogens and bacteria, but it also kills naturally occurring enzymes and nutrients. Also, when you pasteurize, you're heating it, so you're also altering the taste. But when you use the ultraviolet light, we're meeting the FDA regulations for destroying pathogens and bacteria, but we're not killing the naturally occurring essential enzyme and vitamins or nutrients, so it stays fresh and intact. The UVL does not alter the fresh natural taste of fresh squeezed. It does, however, ensure the same level of food safety that heat pasteurization provides. That's why everybody says it tastes so good .For the citrus, by FDA regulation it doesn't need to be processed by the UVL, but it does have to meet strict sanitation conditions. All that information is on our labels. We believe our customers will appreciate our effort to provide them with the highest quality juice that does not sacrifice nutritional value for extended shelf life.
iwamoto natto factory - paia, maui
The Saimin noodles that we use in our Saimin are crafted by the Iwamoto Natto Factory in Paia, Maui. The original Iwamoto family who founded the company were bought out in 1965 by the Yamashita family, with Robert and Patsy Yamashita, along with their son Daryl now operating the business. That's over 52 years of mastering the craft of noodles! The noodles have been prepared locally at a restaurant called "Sam Sato's" for decades which is located in Wailuku industrial. In fact, the noodle making equipment they still use to this day were given to them from Sam Sato himself way back when. The handcrafted local favorite is a slightly thicker and chewier version of traditional Saimin noodles.
ESCOBEDO FARMS (KULA)
We source our Kale & Baby Bok Choy from this farm.
Philippine native Noel Escobedo came to Kula, Maui as a WFE intern with Yoshio Arakaki, a former WFE host farmer and owner of one of Hawaii’s premier sweet onion farms. Upon completing his internship, Noel returned to finish his schooling at Sorsogon in the Philippines. After completing his schooling, he was once again sponsored by Mr. Arakaki…and ultimately took over his farm.
In the past, the farm harvested sweet onions only once a year; however, Noel found that he could plant sweet onions every two weeks so the plants could be harvested throughout the year. This innovative planting process changed sweet onion production on Maui forever…and Noel became very successful.
Fast forward to present day and Noel Escobedo Farms has grown into a thriving business known for its luscious lettuces, tastebud-tickling tomatoes, mouth-watering mangoes, palate-pleasing papayas…and the king of them all, the much-revered Maui Sweet Onion.
It is this last crop that has earned Noel his reputation in certain circles as the Maui Sweet Onion King.
Noel remains grateful to the WFE for the many opportunities that have opened to him as a result of his participation in the program—and he is committed to giving back, by educating the world's next generation of farmers, especially in the Philippines where he provides scholarships to students and supports the agriculture community infrastructure, to help improve their farming practices.
Philippine native Noel Escobedo came to Kula, Maui as a WFE intern with Yoshio Arakaki, a former WFE host farmer and owner of one of Hawaii’s premier sweet onion farms. Upon completing his internship, Noel returned to finish his schooling at Sorsogon in the Philippines. After completing his schooling, he was once again sponsored by Mr. Arakaki…and ultimately took over his farm.
In the past, the farm harvested sweet onions only once a year; however, Noel found that he could plant sweet onions every two weeks so the plants could be harvested throughout the year. This innovative planting process changed sweet onion production on Maui forever…and Noel became very successful.
Fast forward to present day and Noel Escobedo Farms has grown into a thriving business known for its luscious lettuces, tastebud-tickling tomatoes, mouth-watering mangoes, palate-pleasing papayas…and the king of them all, the much-revered Maui Sweet Onion.
It is this last crop that has earned Noel his reputation in certain circles as the Maui Sweet Onion King.
Noel remains grateful to the WFE for the many opportunities that have opened to him as a result of his participation in the program—and he is committed to giving back, by educating the world's next generation of farmers, especially in the Philippines where he provides scholarships to students and supports the agriculture community infrastructure, to help improve their farming practices.
sinaloa tortillas
Sinaloa began making tortillas from their restaurant in Hanapepe, on Kauai. Owner and family patriarch Ysidro Macias realized that the quality and popularity of their home-made tortillas was increasing daily.
In 1955, the family moved to Honolulu, and began focusing on their tortilla production full-time. Sinaloa occupies a 15,000 square foot location in the airport industrial area, and the company supplies many retail outlets as well as many Hawaii eateries.
Fresh ingredients are used in every recipe, and there are many varieties available. sinaloa also produces custom recipes for commercial clients, and is looking forward to introducing a new line of products in the near future. We source our tortillas for our fish tacos from Sinaloa!
In 1955, the family moved to Honolulu, and began focusing on their tortilla production full-time. Sinaloa occupies a 15,000 square foot location in the airport industrial area, and the company supplies many retail outlets as well as many Hawaii eateries.
Fresh ingredients are used in every recipe, and there are many varieties available. sinaloa also produces custom recipes for commercial clients, and is looking forward to introducing a new line of products in the near future. We source our tortillas for our fish tacos from Sinaloa!
maui cattle company - haleakala, kula, ukupalakua, kaupo & hana, maui
Maui Cattle Company products are “Born & Grazed in Hawaii.”
Unlike others who claim they provide “local” meat, our product never leaves the state of Hawai‘i. We feature Maui Cattle Company beef in our cheese burger.
Products from our partnership include grass-fed beef and lamb. Our locally-raised meats are more flavorful and healthier than their imported USA-grade counterparts. We provide meat that is free of artificial ingredients, growth stimulants or antibiotics, meat that can be traced right back to its source.
Ranching is a way of life that ties our families together throughout generations. We are committed to keeping Maui’s broad legacy alive while staying true to our family traditions. The ranching lifestyle quickens the connection with the land. The sustainable ranching industry we envision honors people, culture and lifestyle, animals and our precious Maui Nei.
Unlike others who claim they provide “local” meat, our product never leaves the state of Hawai‘i. We feature Maui Cattle Company beef in our cheese burger.
Products from our partnership include grass-fed beef and lamb. Our locally-raised meats are more flavorful and healthier than their imported USA-grade counterparts. We provide meat that is free of artificial ingredients, growth stimulants or antibiotics, meat that can be traced right back to its source.
Ranching is a way of life that ties our families together throughout generations. We are committed to keeping Maui’s broad legacy alive while staying true to our family traditions. The ranching lifestyle quickens the connection with the land. The sustainable ranching industry we envision honors people, culture and lifestyle, animals and our precious Maui Nei.
Haleakala Ranch
Maui’s largest and oldest family-owned ranch incorporated in 1888 and spans five generations. More than 30,000 acres roll from misty uncoutry lands to shoreline pastures along the slopes of Haleakala. While the cattle operation runs over 4,000 head, the ranch also tends to two herds of about 350 breeding ewes. In its commitment to viable ranching, Haleakala Ranch has diversified with compatible ventures such as eco-tourism.
Ulupalakua Ranch
Planted predominantly in sugar cane during its early years, and once a favorite destination spot for King Kalakaua, Ulupalakua Ranch on the southwestern slopes of Haleakala is Maui’s second largest cattle ranch, sprawling across 20,000 acres of land beginning at the ocean and rising to 6,000 feet elevation. Expanding into diversified environmental stewardship and offering Maui’s only winery, the ranch holds livestock at its heart, running 2,300 cattle.
Nobriga Ranch
The Nobriga family in the rough country of Kahakuloa graze a small 73-animal herd and are responsible for the sugar cane feeding program of Maui Cattle Company. The Nobriga feedlot provides for about 1,000 head of cattle.
Kaupo Ranch
Maui Cattle Company managing director Robert Ferreira manages isolated Kaupo Ranch on the southern slopes of Haleakala. In olden times, Kaupo lay in such isolation, that the ranch provided employees with housing, medical care, kerosene and food. The ranch even allowed them to hunt on its lands since stores and amenities in the area were scarce.
Hana Ranch
Maui Cattle Company’s most remote partner may well be tranquil Hana Ranch, a 4,000-acre expanse that nurtures 2,000 head of cattle on the verdant east coast of Maui.
Olumau Angus Plus LLC, Kaua‘i
All Maui Cattle Company beef comes from cattle with superior Angus genetics. This seed stock derives from Olumau Angus Plus, which has painstakingly worked toward a breed that thrives on tropical grazing.
Maui’s largest and oldest family-owned ranch incorporated in 1888 and spans five generations. More than 30,000 acres roll from misty uncoutry lands to shoreline pastures along the slopes of Haleakala. While the cattle operation runs over 4,000 head, the ranch also tends to two herds of about 350 breeding ewes. In its commitment to viable ranching, Haleakala Ranch has diversified with compatible ventures such as eco-tourism.
Ulupalakua Ranch
Planted predominantly in sugar cane during its early years, and once a favorite destination spot for King Kalakaua, Ulupalakua Ranch on the southwestern slopes of Haleakala is Maui’s second largest cattle ranch, sprawling across 20,000 acres of land beginning at the ocean and rising to 6,000 feet elevation. Expanding into diversified environmental stewardship and offering Maui’s only winery, the ranch holds livestock at its heart, running 2,300 cattle.
Nobriga Ranch
The Nobriga family in the rough country of Kahakuloa graze a small 73-animal herd and are responsible for the sugar cane feeding program of Maui Cattle Company. The Nobriga feedlot provides for about 1,000 head of cattle.
Kaupo Ranch
Maui Cattle Company managing director Robert Ferreira manages isolated Kaupo Ranch on the southern slopes of Haleakala. In olden times, Kaupo lay in such isolation, that the ranch provided employees with housing, medical care, kerosene and food. The ranch even allowed them to hunt on its lands since stores and amenities in the area were scarce.
Hana Ranch
Maui Cattle Company’s most remote partner may well be tranquil Hana Ranch, a 4,000-acre expanse that nurtures 2,000 head of cattle on the verdant east coast of Maui.
Olumau Angus Plus LLC, Kaua‘i
All Maui Cattle Company beef comes from cattle with superior Angus genetics. This seed stock derives from Olumau Angus Plus, which has painstakingly worked toward a breed that thrives on tropical grazing.
tropical dreams ice cream company - kamuela, big island
The Tropical Dreams Ice Cream Company has manufactured gourmet ice cream on Hawaii Island for over 25 years. While best known for Tropical Dreams super-premium ice cream, we also produce two other lines of premium ice creams and real Italian style gelato. In addition, we manufacture sorbets, frozen yogurts, sherberts and most recently, Hula Cow fresh Big Island butter.
Tropical Dreams is considered a “super-premium” ice cream. It is handmade with cream containing 18% butterfat and a low overrun. This means that less air is mixed in during the freezing process. The result is a true gourmet ice cream that is dense and very rich tasting.
Big Island and Hilo Homemade ice creams are classified as premium ice creams. They are made with 16% butterfat and a slightly higher overrun. Our true Italian style gelatos and sorbetos contain less than 10% butterfat while maintaining rich and intense flavors.
We have been cited in a number of publications for the high quality of our products. Hawaii: The Big Island Revealed, a popular guidebook series, states “also consider stopping by Tropical Dreams. They have outstanding ice cream. We unselfishly review it every time we are here.”
Tropical Dreams is also featured in Emily Luchetti’s cookbook A Passion for Ice Cream. Emily is an executive pastry chef in San Francisco and was a recipient of the James Beard Foundation award for Best Pastry Chef in 2004. She has written numerous other cookbooks. We are very proud to be included in her publication.
Tropical Dreams is considered a “super-premium” ice cream. It is handmade with cream containing 18% butterfat and a low overrun. This means that less air is mixed in during the freezing process. The result is a true gourmet ice cream that is dense and very rich tasting.
Big Island and Hilo Homemade ice creams are classified as premium ice creams. They are made with 16% butterfat and a slightly higher overrun. Our true Italian style gelatos and sorbetos contain less than 10% butterfat while maintaining rich and intense flavors.
We have been cited in a number of publications for the high quality of our products. Hawaii: The Big Island Revealed, a popular guidebook series, states “also consider stopping by Tropical Dreams. They have outstanding ice cream. We unselfishly review it every time we are here.”
Tropical Dreams is also featured in Emily Luchetti’s cookbook A Passion for Ice Cream. Emily is an executive pastry chef in San Francisco and was a recipient of the James Beard Foundation award for Best Pastry Chef in 2004. She has written numerous other cookbooks. We are very proud to be included in her publication.
hawaii island goat dairy - hamakua coast, hawaii
We are a small, farmstead cheese making business on the Big Island of Hawaii. We maintain a herd size of approximately 125 goats and currently produce around 1700 pounds of cheese per month that we sell locally to various hotels, restaurants, and select retail outlets. Our cheeses include our award winning chèvre and crottins, feta, mozzarella, and seasonal hard cheeses. Everything is done here on the property.
Nestled off the beaten path in Ahualoa, on the Big Island of Hawaii, on the Hamakua Coast above the town of Honoka'a on the slopes of Mauna Kea lies the Hawaii Island Goat Dairy. A farmstead goat cheese operation established in January 2001, the dairy was established and operated by Dick Threlfall, on 10 acres of retired macadamia nut tree orchard. Though Heather has passed, the dairy continues to operate and expand its product line. Boasting a fully automated pipeline milking system designed exclusively for goats, we are able to milk 60 goats twice per day.
The herd consists of several dairy goat breeds, mainly Saanens and Toggenburgs, and Nubians. and various crosses. Many of our goats are "snubians" - half Saanen, half Nubian. The goats range freely through several rotational pastures. Though we have enough goats to meet our production needs, every goat has a name. The milkers rotate to a new pasture every few days. Although we have four bucks of our own, many of our goats are the product of artificial insemination. We have the choice of 20 different bucks for artificial insemination. Because of this we have been able to increase our overall production and cut down on the total number of goats.
Nestled off the beaten path in Ahualoa, on the Big Island of Hawaii, on the Hamakua Coast above the town of Honoka'a on the slopes of Mauna Kea lies the Hawaii Island Goat Dairy. A farmstead goat cheese operation established in January 2001, the dairy was established and operated by Dick Threlfall, on 10 acres of retired macadamia nut tree orchard. Though Heather has passed, the dairy continues to operate and expand its product line. Boasting a fully automated pipeline milking system designed exclusively for goats, we are able to milk 60 goats twice per day.
The herd consists of several dairy goat breeds, mainly Saanens and Toggenburgs, and Nubians. and various crosses. Many of our goats are "snubians" - half Saanen, half Nubian. The goats range freely through several rotational pastures. Though we have enough goats to meet our production needs, every goat has a name. The milkers rotate to a new pasture every few days. Although we have four bucks of our own, many of our goats are the product of artificial insemination. We have the choice of 20 different bucks for artificial insemination. Because of this we have been able to increase our overall production and cut down on the total number of goats.
maui gold pineapple
WIn 2007, Maui Land & Pineapple Company stunned the local community by closing its Kahului cannery after seventy-five years of operation. Two-and-a-half years later, when Maui Land & Pine shut down its fresh-fruit operations as well, we mourned the apparent demise of the island’s century-old pineapple industry.
Only a generation ago, pineapple was Hawai‘i’s second largest export crop, providing more than 80 percent of the world’s supply. For people around the globe, the golden fruit came to symbolize the Islands themselves — until foreign competition from countries with far lower production costs began dumping fruit on the market in the 1990s, and dethroned “King Pine.”
But in 2010, a small group of former Maui Land & Pine executives and managers, along with Ulupalakua Ranch owner C. Pardee Erdman, chose to defy the odds and formed the Hali‘imaile Pineapple Company. They leased more than 1,500 acres of Maui Land & Pine’s fields in upcountry Hali‘imaile, purchased equipment from the company, and retained sixty-five employees who would have otherwise lost their livelihood.
Pineappes grow for 18 months, but are perfectly ripe for only 48-72 hours.Today, Hali‘imaile Pine’s subsidiary, Maui Gold Pineapple Company, is the exclusive grower of the supersweet hybrid for which it’s named. Maui Gold harvests the premium fruit year-round, averaging 12,000 cases per week. That’s 3.7 million pineapples a year. We use Maui gold pineapple in our pineapple relish for our Macadamia Nut Mahi Mahi, Pesto Pork Pizza, Fruit Bowl, & as garnish for our famous Monkeypod Maitai!
Only a generation ago, pineapple was Hawai‘i’s second largest export crop, providing more than 80 percent of the world’s supply. For people around the globe, the golden fruit came to symbolize the Islands themselves — until foreign competition from countries with far lower production costs began dumping fruit on the market in the 1990s, and dethroned “King Pine.”
But in 2010, a small group of former Maui Land & Pine executives and managers, along with Ulupalakua Ranch owner C. Pardee Erdman, chose to defy the odds and formed the Hali‘imaile Pineapple Company. They leased more than 1,500 acres of Maui Land & Pine’s fields in upcountry Hali‘imaile, purchased equipment from the company, and retained sixty-five employees who would have otherwise lost their livelihood.
Pineappes grow for 18 months, but are perfectly ripe for only 48-72 hours.Today, Hali‘imaile Pine’s subsidiary, Maui Gold Pineapple Company, is the exclusive grower of the supersweet hybrid for which it’s named. Maui Gold harvests the premium fruit year-round, averaging 12,000 cases per week. That’s 3.7 million pineapples a year. We use Maui gold pineapple in our pineapple relish for our Macadamia Nut Mahi Mahi, Pesto Pork Pizza, Fruit Bowl, & as garnish for our famous Monkeypod Maitai!
maui oma coffee
Hawaiian coffees are some of the greatest coffees in the world! Their unique flavor is due to many factors including the coffee variety, the processing techniques, and, of course, the area where it was grown. Hawaiian coffee farmers have been showing a lot of creativity and diversity in the past 20 years. You can taste distinctive differences from the various coffee growing districts throughout Hawaii. We work closely with many of the Maui coffee farmers that have created some wonderful coffees that show some unique qualities compared to coffees from other Hawaiian growing regions, and throughout the world. We also carry top of the line coffees from the Kona and Ka’u districts. All three of these districts have dominated the top places in the Hawaii State Cupping Competition in recent years. We invite you to try some of the best 100% Hawaiian grown coffee! Our blend that we source from Maui Oma is called "Red Catuai" which a Deep, Full Bodied Dark roasted 100% Maui Red Catuai. Maui Oma Coffee Roasters is located at 296 Alamaha Street in Kahului off of Dairy road.
sun noodles
The Sun Noodle story starts in Honolulu, Hawaii, in a one-room factory in an industrial part of town. It was where Hidehito Uki first began making noodles in 1981.
Hidehito came from Tochigi, Japan at the age of 19 with one suitcase and a noodle machine. He named his new business Sun Noodle after the sunny skies of his new home.
Hidehito spoke just a few words of English, so he communicated through his noodles, bringing samples door-to-door to prospective customers every day. He made them thick or thin, wavy or chewy — each restaurant had a noodle to call its own.
Hidehito met his wife, Keiko, at the restaurant she owned down the street from Sun Noodle’s factory. Soon after they were married, she joined the business and the two became a true team. Hidehito made noodles in the morning and delivered them in the afternoon, while Keiko balanced the books and managed their small staff.
As Sun Noodle grew, so did the family. Hidehito and Keiko’s first daughter Jamie was born, followed by their second daughter Hisae, and their son Kenshiro. The Uki children spent much of their childhood at the factory, taste-testing samples, packaging noodles, and learning to cook homemade Japanese food. We source our Gyoza wrappers for our Potstickers, Ravioli's and Poke Taco shells from Sun noodles!
Hidehito came from Tochigi, Japan at the age of 19 with one suitcase and a noodle machine. He named his new business Sun Noodle after the sunny skies of his new home.
Hidehito spoke just a few words of English, so he communicated through his noodles, bringing samples door-to-door to prospective customers every day. He made them thick or thin, wavy or chewy — each restaurant had a noodle to call its own.
Hidehito met his wife, Keiko, at the restaurant she owned down the street from Sun Noodle’s factory. Soon after they were married, she joined the business and the two became a true team. Hidehito made noodles in the morning and delivered them in the afternoon, while Keiko balanced the books and managed their small staff.
As Sun Noodle grew, so did the family. Hidehito and Keiko’s first daughter Jamie was born, followed by their second daughter Hisae, and their son Kenshiro. The Uki children spent much of their childhood at the factory, taste-testing samples, packaging noodles, and learning to cook homemade Japanese food. We source our Gyoza wrappers for our Potstickers, Ravioli's and Poke Taco shells from Sun noodles!