Have you had noodles made with seaweed or watercress before? A new food lab in Kāneʻohe is cooking up a bold and innovative future for Hawaiʻi’s agriculture and sustainability. Led by Millie Chan, a University of Hawaiʻi at Mānoa alumna, Aunty Hapa’s Hawaiian Foodlab is the latest collaboration between College of Tropical Agriculture and Human Resilience (CTAHR), local farmers and food entrepreneurs.
“Our partnership with UH is an innovative bridge to create new products with local food producers,” said Chan who is a graduate of CTAHR. “The research and development venture uses research from CTAHR and healthy, locally grown foods from Sumida Farm and Olakai Farm in the pursuit of a more sustainable food future for Hawaiʻi.”
Noodles go local
The lab’s first creations are three noodle types made from watercress, ogo (seaweed) and spirulina—an algae rich in nutrients—all sourced from Hawaiʻi farms. The eye-catching creations were developed with food producers and CTAHR faculty such as Professor Zhi-Yan “Rock” Du who aims to develop sustainable agriculture and food production in Hawaiʻi, which is the FoodLab’s mission.
“This is our home. We are blessed with the ocean and clean air and water, said Du. “It is a perfect place for growing algae and supporting our local communities and businesses with healthy, delicious food.”
Emi (Sumida) Suzuki, part of the family behind Sumida Farm in ʻAiea, said their long-cultivated crop holds deep cultural meaning beyond its nutritional value.
“Watercress is one of the most nutrient-dense foods, according to researchers. More than that, it represents the meaning of being local and representing our culture,” said Suzuki.
Rave reviews
The noodles are available at Adela’s Country Eatery, Millie and her husband Richard Chans’ restaurant known for putting a local twist on classic dishes like garlic ʻulu portobello and creamy taro pasta.
Customers are taking notice of the Foodlab’s newly released dishes. Yelp Elite reviewer Nadine O. wrote, “The noodles are delicious and healthy. Food from Hawaiʻi’s oceans or soil is going to be good for the body.”
For CTAHR Dean Parwinder Grewal, the project is a model for the future.
He noted, “Aunty’s Hapa Hawaiian Foodlab is a terrific example of collaborative innovation, where the knowledge at UH, the dedication of local farmers, and fresh ideas of food entrepreneurs come together for new food adventures for Hawaiʻi.”
