January-February 2016

January-Febuary 2016 issue of Maui Nō Ka ʻOi Magazine

Haleakala Crater

Into the House of the Sun

A millennium before Haleakala became a national park, Hawaiians traversed its moonscape crater. On the park’s centennial, we reprise that journey.
Maui artist Macario Pascual

Plantation Son

Macario Pascual paints the people and activities of his childhood and brings history back to life.
watermelon cocktail

Watermelon Shochu Cocktail

Japengo general manager Matt Rapping shared this refreshing recipe that uses Shochu, a distillate usually made from rice, but sometimes from sweet potato or other carbohydrate.
best Maui spas

7 Splendid Spas

Nothing is more luxurious than placing yourself in the hands of an expert massage therapist.
Ulili bird Hawaii

The Voice of the Ulili

The “wandering tattler spends the summer nesting near streams in the Alaskan tundra. When the weather starts to cool, the birds fly south to Hawai‘i.
Island Gourmet

The Chef behind the Gourmet

Lloyd Aoki’s ABCs are compassion, knowledge and hard work.
island jewelry

Treasure Island

Stunning, cute, chic -- these island jewelry pieces will delight you, no matter what your style!
Maui Kapalua home

Cool Comfort

Kapalua Plantation Estates on Maui’s northwest coast luxuriates in sea breezes and ocean views.
Prime Rib au Jus recipe

Prime Rib au Jus

Mahalo to Island Gourmet Markets for this tantalizing prime rib recipe.
Haynes family photo

Happy 20th Birthday, MNKO!

In 1996, hard work and a true-grit spirit of survival launched Maui No Ka ‘Oi — along with a mentor with a heart.
Japengo Maui sushi

Raw Talent

Meet the chefs behind Hyatt’s stellar sushi and seafood.
ozoni recipe

Kanto Zouni (Ozoni)

Try Japengo Chef Jin's recipe for ozoni, a seafood broth traditionally enjoyed during Japanese New Year.