🐟 To celebrate National Seafood Month, Steve Sumida, who represents the third generation of Sumidas here at the farm sat down to talk story with Chef Elijah about a classic family recipe and one of his dad’s, Masaru Sumida’s, favorite dishes, fried akule with watercress.
🧑🏽🍳 Inspired by my Aunty’s soki soup, this is my take on pork watercress soup — simple pork, ginger, garlic, good broth, and fresh Sumida watercress.
🍲 This time of year, the watercress is still at its best, and a simple soup is one of the easiest ways to let it shine.
Sumida Farms. 1928. Same land. Same family. Four generations.
This farm is where Aʻu in the Watercress Patch was born at AFM’s Poke Fest entry that became a shop bestseller, and award-winning flavor at Poke Fest in 2025.
Chef Rob was walking the fields with Kyle Suzuki (4th generation, Sumida Farms) when he started spotting them. Baby Leko. Opae in the springs. Crayfish under the rocks. The chef’s brain kicked in. “I think there’s stuff in here I can use to create a dish just from this patch.”
Then he looked up at the marlin tails. The aʻu took over.
Come find us at Poke Fest 2026 this weekend, presented by @honolulumag@frolichawaii@kamakanaalii@hawaiiantelcom@rideholoholo
Full story on YouTube (link in bio).
Mahalo, @sumidafarm , for the inspiration, the leko, and a hundred years of holding the line. For the fresh local ingredients, mahalo to @alounfarms for the sweet onions, @olakai808 for sea asparagus and limu.
Also to @hawaii_seafood , @unitedfishingagency , and local fishermen. For media and videography. mahalo to @dissonantemedia
Watercress Season Special!
Go visit our friends at @hoiliilimarket this Sunday and Monday from 11am - 3pm to try Chef Robert’s new watercress pork sandwich special. The in house made hoagie rolls are piled with seared watercress from Sumida Farm, local Mountain View Farm roast pork, mustard horseradish mayo, and with a little bit of jus from the pork.
☀️ Watercress can be demanding and difficult to grow. Too much heat and humidity as well as too much rain will stunt the growth of our watercress, but with cooler, less humid nights and the beginning of longer sunnier days we are seeing ideal conditions for our watercress.
Make sure to follow us to celebrate Watercress Season with our farm and keep an eye out for our locally grown watercress on menus across the islands. Whether you dine out to enjoy our watercress or want to make it at home with family and friends keep an eye out for our Sumida Farm twist tie and make sure to Eat Plenty Watercress!
There is a deeper story behind every ingredient, and Earth Day reminds us why it matters.
At Splash Bar Waikiki, partnering with Sumida Farm reflects our shared commitment tosustainability, community, and caring for the land that sustains us. As a multigenerational family farm, Sumida Farm has long carried forward a commitment to caring for the land, honoring tradition, and growing with intention.
That same philosophy shapes everything we do at Splash Bar. From recipes passed down through generations to the way each dish and drink is prepared, there is a deep respect for the ingredients and the people behind them.
Earth Day is a moment, but these values are something we live by every day.
On Earth Day, we reflect on the relationships that sustain Hawai‘i, both on the land and at the table.
At Moana Surfrider, that connection is carried through partnerships with local growers like @sumidafarm , one of the last watercress farms in the islands, rooted in generations of stewardship.
What is grown in freshwater springs just miles away finds its way into the Beachhouse kitchen, shaping dishes that fresh and flavorful, but also deeply tied to place. Our commitment to sustainability extends beyond the plate, supporting local farmers and keeping the local economy strong.
We are proud to partner with Sumida Farm, supporting a multi-generational farm that preserves Hawaii’s agricultural traditions while strengthening the local food system.
#earthday #diningatthemoana #moanasurfrider
💚 Our field crews have been working extra hard harvesting watercress through the recent heavy rains.
Chef Elijah made some simple, ‘ono tuna watercress mayo musubis to nourish and thank them for their hard work.
💧5-7 million gallons of fresh spring water from the Kalauao Springs flows across our farm every day. This spring water is what brings our āina to life and is the special ingredient to our locally grown watercress. We are seeing the beginning of our peak growing season with the beginning of cooler, less humid days and nights. Watercress Season runs from now into June.
Make sure to follow along so you don’t miss some of the great new collabs with local businesses and restaurants we have lined up for Watercress Season and as always Eat Plenty Watercress!
