Poi is a traditional Native Hawaiian dish made from taro root. The 14th most cultivated crop on earth, taro is eaten around the world, but only Hawaiians make poi from this root. Join host and Hawai’i chef Ed Kenney on his personal journey tracing a dish that binds Hawaiian families together.

If you have eaten ramen (noodles) in the United States, chances are those noodles are from Hidehito Uki’s family business called Sun Noodle. In this episode, daughter Hisae Uki travels to her ancestral home of Okinawa with host and Hawai’i chef Ed Kenney in search of the best soba soup.

Host and Hawai’i chef Ed Kenney travels to Tahiti to meet up with a young man sailing the globe on a double-hulled canoe. Maui Tauotaha comes from a long line of canoe carvers and Ed joins him at his ancestral village to follow his favorite food memory--poisson cru, or raw fish, the quintessential Tahitian dish.

Hawaiian musician Kuana Torres Kahele joins host and Hawai’i chef Ed Kenney to prepare a simple dish with a rich history. In Hawaiian it is called pipi kaula, which translates in English to roped meat, which is cooked in a dry box under the sun -- a favorite dish in Hawaiʻi.

In this “chefs” episode, highly acclaimed Chef Alan Wong of Honolulu takes host and Hawai’i chef Ed Kenney of Kaimuki on an unforgettable adventure of his ancestral home, Japan. The premise of Family Ingredients is to follow a beloved food memory and Alan chooses miso soup, which leads them to interesting places and fascinating people. A culinary delight from farm to table!

Born and raised in a musical family of five talented brothers and sisters, Tiara Hernandez's family can trace their roots to both the Philippines and Puerto Rico. Host and Hawai’i chef Ed Kenney travels with Tiara to Puerto Rico to uncover the origin of Gandule Rice, the comfort dish she loved growing up. And a shared meal back home with her siblings that makes this experience whole.