Hawaii Cooks with Roy Yamaguchi

Rice is the staple food for more than half of the world's population. This week "Hawaii Cooks" travels to California's Sacramento valley, the area that produces the majority of rice consumed in Hawaii. By reducing water usage, limiting field burning and providing a habitat for endangered birds, California rice growers are earning the approval of environmentalists.

Settled in the middle of the Pacific ocean, Hawaii has access to a generous variety of fresh seafood. Featured on this episode of "Hawaii Cooks" is a visit to United Fishing Agency where local fisherman bring their catches to be sold at auction every morning but Sundays.

Recognized as the universal symbol of celebration, Champagne has often been reserved just for special occasions. But Champagne and sparkling wines are beginning to be more widely accepted as beverages to compliment an entire meal. The fresh fruit and clean flavors of champagne and sparkling wines are well suited for Euro-Asian cuisine.

On this show, we'll visit with farmers who are producing food while maintaining the land for future generations. Roy will explore new territory with an Asian inspired lasagne, and guest chef Gordon Hopkins prepares seared scallops flavored with a tropical plum wine reduction.

The soy bean is used to make a variety of Asian products and flavorings, including soy sauce, tofu, and miso. In Honolulu, the Uyehara family has been making since tofu since 1950, "Hawaii Cooks" visits their company - Aloha Tofu for a peek inside the family owned tofu factory.

Napa valley winemaker Robert Mondavi has always encouraged the enjoyment of fine wine with good food. His Great Chefs program is a testament to this belief. By inviting accomplished chefs from around the world for a weekend of cooking and dining, the Great Chefs program provides an opportunity for participants to immerse themselves in the culinary arts.

Innovations in farming practices and food science are featured on this episode of "Hawaii Cooks." The Kea'au Banana Plantation received the Eco-OK seal of approval from the Rainforest Alliance (verify name). "Hawaii Cooks" visited their farm located in the Puna rainforest on the Big Island to learn more about their innovative and environmentally friendly methods of farming.

Utilitarian in function the wok can be used for a variety of cooking methods. On "Wok n Roll," "Hawaii Cooks" explores the history of the wok and the yin and yang of stir-fry cooking. In the kitchen two techniques for using the wok are demonstrated; Roy prepares an Opakpaka and salmon steamed in a wok.

In French nouvelle cuisine the Japanese style of food presentation is evident, and conversly innovative Japanese chefs are often inspired by the intricacies of French sauces. These cross-cultural connections are explored when French chef Madeleine Kamman visits Roy in the kitchen.

"Hawaii Cooks" travels to the Big Islands' Hamakua coast to find out how ex-sugar workers are growing ginger and taro on land that was once reserved for sugarcane. In the kitchen Roy uses some of the fresh Hilo ginger to create a Mediterranean flavored lamb.