Category Archives: Research

rafute shoyu pork Recipe by Chef Steve Yamada Owner and Chef of Restaurant Kariyushi Ingredients: 3-4 pounds pork shoulder 1 cup pork stock or combination of pork and chicken stock 1 cup bonito stock 1 cup soy sauce 

Uchina nantu Okinawa Mochi Recipe by:Ruth Matsuda  Ingredients:4 cups mochiko 3 cups water 1 3/4 cups sugar 1/2 tsp. salt kinako food coloring (optional) Mix mochiko, water, and salt until smooth.  Pour into double thickness  

Goya Chanpuru Tofu with bittermelon Recipe by Chef Steve Yamada    Ingredients: ½ block firm tofu 1 bittermelon ½ round onion 1 tablespoon canola oil  1/3 can of tuna 1/3 cup bonito flakes Sea salt to taste 1 tablespoon soy … Continue reading →

Cuisine derived partly from Japan By Joan Clarke Honolulu Advertiser Food Editor Wednesday, July 28, 1999 The Honolulu Advertiser, Section D "Island Life" Most of us who grew up in Hawaii have assumed that Okinawan food and Japanese food were … Continue reading →

Hanashinsu no Suimono Egg Flower Soup Recipe by: Sam Uyehara  Serves: 6 1/4 lb. ground pork 1/2 tsp. salt 1/2 tsp. cornstarch 1/2 tsp. ginger juice  

anma’s kitchen the cuisine of Excerpted from various sources credits indicated under each recipe   The unique tastes of Okinawa cuisine derived only partly from Japan Article by Joan Clarke Honolulu Advertiser Food Editor Wednesday, July 28, 1999 The Honolulu … Continue reading →