Blue Apron is partnering with James Beard award-winning Chef Roy Yamaguchi to create a menu of Hawaiian-inspired recipes. The dishes blend French and Japanese cooking traditions using fresh ingredients typically found in Hawaiian cuisine.
"I am thrilled to partner with Blue Apron to shine a spotlight on Hawaii-inspired cuisine and its roots," said Chef Roy Yamaguchi, in a statement. "In collaboration with their culinary team, we created recipes that highlight elements of what makes this cuisine so unique, including using juiced, dried, and preserved fruits in different formats to help perfect the blend of sweet and savory flavors."
The recipes, which will be offered for four consecutive weeks through May 24, will include Soy-Ginger Marinated Shrimp with Crispy Garlic & Lemongrass Rice, Seared Steaks & Sesame Mashed Potatoes with Charred Shishito Agrodolce & Bok Choy, Sweet & Sour Chicken with Tomato Gastrique & Ramen Noodles, Togarashi Scallops with Beurre Blanc, Soy Mustard & Sushi Rice, and Charred Gochujang Pork Chops with Sour Cherry Soy Sauce & Ginger-Honey Carrots.
"The exceptional recipes featured in our collaborations with award-winning chefs are a key differentiator for Blue Apron as they enable our customers to explore their curiosity through the discovery of new cuisines, ingredients, and cooking skills," said John Adler, VP, culinary and physical product at Blue Apron, in a statement. "As an icon in the culinary world, we couldn't think of a better partner than Chef Roy Yamaguchi to help introduce our customers to both classical and new techniques that are foundational to great cooking."
Related: Blue Apron Adds Thanksgiving Feast Offering; Home Chef Adds Plant-Based 'Customize It' Option.
Image: Blue Apron