Mieko Horikoshi

It's been great challenging myself every month to create new images for Foodelia Awards. What can I say, a bowl of rice is soul food for any Japanese. Back in the olden days, the Japanese called white rice "Silver Rice”, during the food shortage during and after World War II. I wasn't yet alive in those days, however, admiration for white rice is deeply imprinted in my DNA. That's the reason I can't do a no-carb diet!

"Adobo Baby Back Ribs" by Chef Abby Ferrer of World Famous Star Noodle, Maui, Hawaii. Whenever I shoot at the restaurant, I ask them to turn off the lights. They have a big window to bring the natural light on the left of this image, my lovely editor was holding the reflector on the right for fill light. Always ask them to prepare the additional garnish. The Chef's point of view and our, photographer's point of view through the lens differ. Bring a tweezer to add or subtract the garnish.

It's summer in Hawaii, too! You might think it's always "Summer" in Hawaii. However, we do have seasons. From April to October, we have an ample amount of sunshine and see the colors burst in nature. It's a joyful time. I went to the farmer's market especially to get some inspiration to create a seasonal image for Foodelia Award. The cutest things I could find were these three. Miniature pineapple, local citrus, and delicious Mango. I wanted to re-create the feeling of the 60s-70s in this image by choosing this color palette.

I love dark chocolate. I wanted to approach the minimalist style to bring the viewer's focus to the subject, nothing else. I used mostly natural light from the left and added a slight fill light for the face of the chocolate to show off the texture. I intentionally left a bit of chocolate on the negative space. Don't you thin, it gives you a space to think deeper about the chocolate? It's a little bit of Wabi-Sabi. Ha, I'm always a Japanese even living in the US for 25 years. Thank you, Foodelia for another award.

It looks simple, yet the chef of Ka'ana Kitchen had orchestrated to create this dish like a maestro. My job was to find the perfect lighting on the location, make sure every ingredient look at the top, and shoot. My Kudo's to Ka'anakitchen of Andaz at Wailea on the island of Maui.

What I love about being a food photographer is the inspiration I receive from food artists. This shot was created at the Rock Salt Restaurant of Sheraton Resort and Spa in Maui. They were renovating the looks of the restaurant as well as the menu. The flavor of fruits gets enhanced by dehydration. They crafted this libation from dehydrated fruits and fine vodka. It was served in the giant wine glass. Fun to share. Cheers!

Tea Time with Fresh Berry Parfait. Washing vegetables and fruits is one of my favorite parts of cooking. While I do so, I get inspirations of how I would like to present them. This Fresh Berry Parfait has a vanilla cake inside layered with whip cream. I am getting hungry!

My morning ritual. Chia seeds with coconuts water, any fruits I have in my kitchen, some crushed nuts and seeds, yogurt, and granola. Simple is the best.

Special thanks to Banyan Tree Restaurant at Ritz-Carlton Kapalua. The first-class hotel has first-class restaurant. They have a tranquil view. It’s a quiet restaurant to enjoy really good food.

There is an Italian Restaurant on a quiet resort, Kapalua, far west side of the island of Maui. Talented Chef orchestrates his kitchen to serve authentic Italian food. House-made pasta is cooked perfectly cooked in al dente. From home meatballs to tiramisu, you will be surprised to enjoy the true Italian taste on this small tropical island. Italian food to me is something very noisy, and alive. It is not the kind of food to eat quietly. It is loud and exposed. I wanted to express that energy in this photograph.