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…