Here’s a list of the cookbooks we are working to preserve on this site, listed in order of publication from old to new. We provide these scans to save these historical hard-copy only cookbooks from being lost to time. We are happy to be able to share these treasured recipes with generations to come. 1937:…
The recipes on this site are scanned from vintage Hawaii cookbooks that are available in hard-copy only. We scanned them to ensure that they are preserved for the future, both for historical purposes and as a fantastic reference for all home cooks and bakers. Some of these cookbooks include the names and home demonstration council…
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…
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…
Featured Manju (Steamed) Yaki Manju Manju (Steamed Cakes) Red Kanten An Mochi Azuki Yokan DeSpamwich Cone Sushi Ozoni (News Year’s Mochi Soup) Simple Takuwan Takuwan (takuan) is pickled daikon, a type of tsukemono, or preserved vegetable. In our house, we called tsukemono, “ko-ko.” Mom would serve just a tiny portion of ko-ko, nestled up against…