“An Okinawan Kitchen”

By Gwen Battad Ishikawa Chef Grant Sato’s passion for Okinawan cuisine is evident in the way he talks about it, cooks it and presents it. His reverence and respect for Okinawan cuisine is reflected in...
Photo of Okinawan Fesitval favorite, Andagi

2017 Okinawan Festival – On the Menu at the Okinawan Festival

There’ll be no shortage of delicious food at the Okinawan Festival, including many dishes that are served in Okinawan home kitchens. Spend a day — or both days — at the Festival and make sure you try everything, all of it prepared and served by HUOA volunteers. Andagi: Okinawan deep fried doughnut — a local....
Rimi Natsukawa of her concert last year in Hawai‘i: “At that time, the feeling of Hawai‘i was so welcoming, I strongly felt that I would like to come back again. Then came an opportunity to sing at the Okinawan Festival!” (Photo by Jon Itomura)

Lead Story – Rimi Natsukawa to Headline Okinawan Festival

The Okinawan Songbird’s Performance Set for Sunday, Sept. 3 Jodie Chiemi Ching Special to The Hawai‘i Herald The Japanese characters for Rimi Natsukawa’s family name mean “summer river.” How else could you describe the pure and magical flow of Natsukawa’s voice? The songbird whose recording of “Nada Sousou,” the signature tune from the heartbreaking 2006....

Okinawan Festival Favorites

ALL-TIME FAVORITES! Pig’s Feet Soup: It’s called ashitibichi in Uchinaaguchi (Okinawan language). Pieces of pig’s feet are cooked in a soup stock and garnished with konbu (seaweed), daikon (turnip), togan (squash) and mustard cabbage and...

Descent Into Hell

Lee A. Tonouchi Special to The Hawai‘i Herald Editor’s note: Next Tuesday, June 23, Okinawa Prefecture will commemorate Irei no Hi — Okinawa Memorial Day. The day is observed in Okinawa only to remember the date...
Image of 2017 Okinawan Festival flyer

2017 Okinawan Festival – Countdown on to the 35th Okinawan Festival!

Okinawan Festival Returning to Kapi‘olani Park Labor Day Weekend After cancelling last year’s Okinawan Festival just days before the signature summer event was set to open, citing safety concerns over an approaching hurricane, the Hawaii United Okinawa Association’s 2,000-plus volunteers will be out in force “Sharing Uchinanchu Aloha” during Labor Day weekend, Saturday and Sunday,....
Rafute . . . ready to devour!

Okinawan Food and Heritage – “Kwatch Sabira”, “Thank You for this Food”

Okinawan Culture Reflected in Its Food Lynette Lo Tom Special to The Hawai‘i Herald “If you aren’t going to enjoy the fat, then don’t eat rafute,” Grant Murata declares passionately. Rafute is the unctuous braised pork belly that is a signature dish of Okinawa. Not to be confused with the more common and usually leaner....

2014 Okinawan Festival

Saturday's Program | Sunday's Program Cultural Tent | Festival Favorites 9 a.m. KILAUEA OKINAWA DANCE CLUB Toshiko Neumann, Leader 9:15 a.m. NUUANU OKINAWA SHORIN-RYU / SHINDEN-RYU KARATE ASSOCIATION Mitchel Shimamura, Sensei 9:40 a.m. HAWAII OKINAWA CREATIVE ARTS Jon Itomura, President, and Eric Nitta, Vice President 10:10 a.m. HUOA...
Okinawan community members joined the “Pigs from the Sea” families for the governor’s proclamation presentation at his State Capitol office on Sept. 27.

Community Focus – Governor Proclaims Sept. 27 as “Pigs From the Sea Day”

This year marks 70 years since seven Okinawan men from Hawai‘i accompanied a shipload of pigs to Okinawa to help provide relief for their war-torn island home following the 1945 Battle of Okinawa. The men transported the 536 Chester Whites that had been purchased in Nebraska to Okinawa in August 1948. In a ceremony in....
Photo of Okinawa Performing Artists - Yamada Kazuko, Nakandakari Tetsuya, Hanashiro Sekichi

Okinawa Performing Artists to Present June 8 Lecture-Demo on Kumiwudui

The 85th anniversary of Kin Ryosho Sensei’s teaching of the art of Kumiwudui, also known as Kumi Odori, in Hawai‘i — and the 41st anniversary of his teaching dance and Kumiwudui at the University of Hawai‘i will be commemorated with the presentation of a lecture demonstration by two of Kin-Sensei’s former students. The program is....

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