Taste of Hongwanji Bazaar
WHO/WHAT: Honpa Hongwanji Hawaii Betsuin will hold its annual bazaar featuring ‘ono food and drinks, entertainment, a variety of handcrafted items and many other “hidden treasures.” The bazaar will also feature Maui-style “flying saucers,”...
Hawaii’s Plantation Village Rededicates Shiroma Saimin Stand at “Noodles and Bread” Event
WHO/WHAT: Hawaii’s Plantation Village will hold a rededication ceremony of the renovated Shiroma Saimin Stand building, located inside the village.
In 1997, the Shiroma family, who operated a saimin stand in Oahu Sugar Plantation’s Higashi...
Innovations – Aloha Tofu
Tofu Making 2.0
Jodie Chiemi Ching
Special to The Hawai‘i Herald
Question: How do you transform a 67-year-old mama-san and papa-san business like tofu making into an exciting and relevant 21st century enterprise? Answer: By being innovative...
The Hawaii Okinawan Restaurant Project Exhibition
WHO/WHAT: Organizers of the Hawaii Okinawan Restaurant Project documented over 325 restaurants in Hawai‘i that are owned by people of Okinawan ancestry. This remarkable story is being told in an exhibition sponsored by the...
Health Information – Sayonara to the Raw Vegetable Myth (Part 4)
Raw Vegetable Nutrients Are
Difficult to Absorb
(continued from December TV)
Cooked vegetable soups were found to have calcium and minerals not found in plain water in which the same vegetables were soaked. Other compounds found in...
Oshogatsu – New Life for Your Leftover Mochi
Editor’s note: It’s the fifth day of the new year and every time you open your frig, those trays of glutinous white rice cakes — mochi — are staring you in the eye. “Ahhhhh,...
Business – Long Life Sun Noodle
Thirty-five Years of Long Life and Good Fortune
Jodie Chiemi Ching
Special to The Hawai‘i Herald
For many Japanese, noodles are a must-have at New Year’s. Toshikoshi Soba are buckwheat noodles traditionally eaten on New Year’s Eve...
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