Ono Inspiration

In the Hawaiian language, “ono” means something pleasing and is often used to describe delicious food. Here are suggestions to give fresh interpretation to three iconic dishes for ono success.

TSUKEMEN

Tap into the massive appeal of ramen, paired with Hawaii-inspired stylings. A fun way to enjoy these noodle bowls is via contrasting cold/hot temperatures and flavorsome textures.

• Aloha Tsukemen: Chilled ramen noodles + shredded kalua pork broth + sides of bean sprouts, scallions, fried garlic bits, huli huli sauce + lime wedge

LOCO MOCO

Applying global flavor riffs, using the rice-patty-gravy-egg build, is a way to introduce fun menu “news” while maintaining loco moco’s comfort and essence.

• Cuban Loco Moco: Crispy black bean and ham rice + thick-sliced roast pork loin + grain mustard brown gravy + fried egg + pickle
• Veggie Loco Moco: Cauliflower “rice” + plant-based burger patty + maitake mushroom-gochujang brown gravy + fried egg

MUSUBI

Seize the opportunity to flavor the rice, along with the main component, to craft less-conventional, engaging musubi to-go snacks or restaurant appetizers.

• Meat Musubi: Smoked onion/short-grain rice + barbecue pork belly + nori wrap
• Vegetable Musubi: Tomato-flavored-short-grain rice and quinoa + charred Serrano half + white cheddar cheese + nori wrap