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Dehyrdrated Kimchi

WON BOK
Curator: Jensen Uyeda, CTAHR
Chef: Lauren Tamamoto, Kapiolani Community College Culinary Innovation Center
Recently Jensen has focused his variety evaluation work on Napa cabbage (won bok) with production reported as the second highest producing crop in the State. He looks to find varieties that produce faster, have tolerances to diseases and heat as well as reduced incidences of “pepper spotting”. He has evaluated over 20 commercially available varieties and continuously includes new varieties as they become available. He has also collaborated with Dr. Lauren Tamamoto at the Kapiolani Community College Culinary Innovation Center to develop creative ways to add value to commodities such as won bok.

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2019_Variety_Showcase_Oahu_0089.jpg
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Shawn Linehan. All Rights Reserved
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Contained in galleries
2019 Variety Showcase Oahu
WON BOK<br />
Curator: Jensen Uyeda, CTAHR<br />
Chef: Lauren Tamamoto, Kapiolani Community College Culinary Innovation Center<br />
Recently Jensen has focused his variety evaluation work on Napa cabbage (won bok) with production reported as the second highest producing crop in the State. He looks to find varieties that produce faster, have tolerances to diseases and heat as well as reduced incidences of “pepper spotting”. He has evaluated over 20 commercially available varieties and continuously includes new varieties as they become available. He has also collaborated with Dr. Lauren Tamamoto at the Kapiolani Community College Culinary Innovation Center to develop creative ways to add value to commodities such as won bok.