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Where Did Butter Mochi Come From?
Do you remember your first taste of butter mochi? I remember mine. I was a child in my family’s kitchen in Hilo. My mother pulled a 9×13-inch metal pan out of the oven. It held a golden brown cake and smelled so good! Now, after years of baking and eating, I’d say it smelled like…
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Origins of the Kalakoa Cookbooks
Many of the cookbooks featured on this site were originally published by Hawaii’s University Extension Clubs and Home Demonstration Councils. Specifically, these are the cookbooks with covers featuring a solid color, such as yellow, red, green, blue, or gold and a line drawing of the Hawaiian Island from which the recipes were shared. I’ve always…
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SUKIYAKI OR HEKKA
(6 servings) Definition: Beef, pork, or chicken in shoyu sauce with a variety of vegetables added. Bamboo shoots, celery, garland chrysanthemum, green onions, mushrooms, onions, tomatoes, and watercress are used. Soybean curd (tofu) and konnyaku are frequently added. This dish is usually prepared at the table over a charcoal brazier. The hot sukiyaki may be…
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BEEF MISOYAKI
10 pcs. beef, thin slices 2/3 cup miso 2-1/2 tbsp. goma (sesame seed) 2 tbsp. sugar 1 tbsp. shoyu 1/2 tsp. ajinomoto Toast sesame seed in frying pan. (Place in heated pan until few pop up.) Pulverize in suribachi. Add miso to goma and mix well. Add sugar, shoyu and ajinomoto. Spread mixture on platter…
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MULBERRY JAM
4 cups (2 lbs.) prepared fruit 7-1/2 cups (3-1/4 Ibs.) granulated sugar 2 tablespoons lemon juice 1 bottle Liquid Pectin To prepare the fruit: Pull out stems, crush thoroughly about 2 quarts fully ripe Mulberries. Measure 4 cups into a very large saucepan. Squeeze the juice from 1 medium-sized lemon. Measure 2 tablespoons lemon juice…
