Category: Living Life

Celebrating the Filipino Culture

Since more than 1,500 years ago, Kānaka Maoli (Native Hawaiians) have welcomed immigrants from every corner of the globe, cultivating and perpetuating a tapestry of diverse cultures. In the sixth article in this ongoing series on the many cultures that comprise Hawai‘i, we will focus on the Filipino, how the people arrived in the Hawaiian Islands, their culture and celebrations such as the Barrio Fiesta and Flores de Mayo.

Filipino Arrival in Hawai‘i

In the mid-1800s, the first few Filipinos (called “Manila men”) settled in Hawai‘i, finding work as cooks and musicians in the Royal Hawaiian Band. These men were some of the first sakadas (overseas migrant workers).

In the early to mid-1900s, an estimated 125,000 Filipino workers immigrated to Hawai‘i from the Ilocos and Visayas regions of the Philippines. Many of these workers were recruited to work on sugar plantations due to their agricultural knowledge, where they worked long hours under intense heat for little pay. In the beginning, most sakadas were single males, but as time went on, more workers brought their families with them. Today, people of Filipino descent make up the second largest ethnic group in Hawai‘i at 25.1% of the population.

Culture and Tradition

The Filipino culture is heavily family-oriented, emphasizing respect for elders, hospitality and bayanihan, or a spirit of communal unity. Filipinos in Hawai‘i often pack and send balikbayan boxes (care packages) full of clothes and snacks for family in the Philippines, and bring pasalubong (souvenir gifts) from Hawai‘i.

Perhaps the most pervasive feature of Filipino culture in Hawai‘i is the cuisine. Go to any family gathering or graduation party, and more often than not, you’ll see at least one of the following: lumpia, pork or chicken adobo, pancit and halo-halo. And who can forget about ube (purple yam)—in lattes, pastries, ice cream—sweetening up our lives?

Flores de Mayo & Filipino Fiesta

The culture is heavily influenced by Catholicism, introduced during Spanish colonization. Filipinos celebrate many Catholic holidays with several events held throughout the Hawaiian Islands. This past May, the 56th annual Barrio Fiesta was held on Maui with cultural performances, food and a pageant. Next May, the Filipino Community (FilCom) Center will host the Flores de Mayo & Filipino Fiesta, the largest celebration of Filipino culture on O‘ahu. Traditionally celebrated as a devotion to the Blessed Virgin Mary, the upcoming celebration will feature a balut eating (fertilized duck egg) contest, a cultural clothing market, tinikling (bamboo dance) and more.

For more information, see the FilCom Center’s website (filcom.org) as well as Generations Magazine’s Facebook page (facebook.com/genmag808) and calendar (generations808.com/calendar) for community events and opportunities.

The next article in this series will feature the influences of Samoan culture in Hawai‘i.

Since more than 1,500 years ago, Kānaka Maoli (Native Hawaiians) have welcomed immigrants from every corner of the globe, cultivating and perpetuating a tapestry of diverse cultures. In the sixth article in this ongoing series on the many cultures that comprise Hawai‘i, we will focus on the Filipino, how the people arrived in the Hawaiian…
Ready, Aim, Fun!

Archery, the sport of kings, is finding its way into our city parks. The City and County of Honolulu Department of Parks and Recreation has introduced archery into its programs. Many participants say they first shot a bow and arrow at a summer camp. Then they grew up and found other interests. With cartoons and TV series recently including the sport, archery interest has resurged.

City and County of Honolulu Parks and Recreation programs are open to people of all ages. But the group seeing the most growth is ku¯ puna. It is never too late to recreate and archery is a sport in which they can shine!

Archery is one of the few sports in which men and women compete together at a venue. In our program, men and women shoot side by side at the range.

It is both a social sport and a “private” sport. You can enjoy the camaraderie of all the other archers, laughing and talking between shots, or you can find your “Zen” space and use it as a contemplative time. Our island seniors have found both. We may have a wife talking to her archery friends between shots while her husband finds his relaxation drilling holes in a gold circle.

Archery equipment is not extremely expensive for a beginner. It costs way less than a set of golf clubs and the range is free.

Archery is also not difficult to start. Equipment can be borrowed from the recreation center; you will buy your own as you get into the sport.

The strength needed to pull the string is adjusted to your physical capability. As you develop your muscles, you will move up to better equipment. But many archers use the same bow for a long time. The arrows, of course, are reusable.

Your biggest competition is yourself. You can shoot for fun and relaxation or you can shoot for higher scores. So, get up, get out and join other senior citizens in our programs who are re-finding the sport of archery!

Clear your mind and sharpen your focus! Call your local park to find the nearest class.

CITY & COUNTY OF HONOLULU DEPT. OF PARKS & RECREATION, RECREATION SUPPORT SERVICES
1000 Uluohia St., Kapolei HI, 96707
808-768-3045 | ssantiago@honolulu.gov
honolulu.gov/dpr

Archery, the sport of kings, is finding its way into our city parks. The City and County of Honolulu Department of Parks and Recreation has introduced archery into its programs. Many participants say they first shot a bow and arrow at a summer camp. Then they grew up and found other interests. With cartoons and…
How Pickleball Changed My Life

We don’t always know what’s missing until it shows up in our lives. For these three women, that “something” was a game called “pickleball.”

For Lori Tokutomi, the discovery came in her late 50s. “Someone mentioned it at a gym, so I just showed up,” she says. “They told me to get on the court, explained the rules as we went—and that was it. I was addicted.”

After that first day, she played every day she could, even driving 30 minutes across the Bay Area to find games. Now in her 60s, she still plays regularly and calls it her go-to for fun, fitness and stress relief. “It’s the perfect sport for any age. Easy to start and you don’t have to be the best to enjoy it.”

At 61, Susan Seki discovered pickleball with her husband just before the pandemic. “We borrowed paddles at the rec center, played once—and immediately bought our own.”

The couple now plays four to five times a week. “Pickleball is everything now. We drop everything to go play.” She didn’t expect to fall in love with the sport—or the friendships. “We’ve made so many new friends and I’m going to know these people for a long time.”

A colon cancer survivor, Susan also credits pickleball with helping her stay healthy. “At my last cardiology appointment, I kept going and going on the treadmill. The nurse finally told me to stop—and the doctor accused me of showing off!” she laughs.

Rachel Haili discovered pickleball in her 70s, soon after retiring from her Hawaiian
catering and entertainment business of over 40 years. She found herself missing the daily interactions with staff and customers. Pickleball filled that gap—combining movement with social connection. “You meet new people from all over and all different parts of the island,” she says. She plays several times a week and complements it with yoga, tai chi and weight training. Her advice: “I say, just go out and try.”

Each woman picked up a paddle at a different stage in life. What they found wasn’t just a game—it was movement, meaning and community in one beautiful surprise.

Personal growth is always within reach. It’s never too late to discover something new and realize it’s exactly what you’ve been missing.

HAWAII PICKLEBALL MAGAZINE
P.O. Box 61514, Honolulu, HI 96839
jen@hawaiipickleballmagazine.com
hawaiipickleballmagazine.com

We don’t always know what’s missing until it shows up in our lives. For these three women, that “something” was a game called “pickleball.” For Lori Tokutomi, the discovery came in her late 50s. “Someone mentioned it at a gym, so I just showed up,” she says. “They told me to get on the court,…
Gram’s Portuguese Bean Soup

The Portuguese Bean Soup recipe my family has made for generations was never actually written down until my niece, Nadine, asked my mother for it. My mom, Vivian, would make a huge pot for parties or mainland visitors. The soup was prepped early in the morning and simmered on the stove well into the evening. To this day, the smell of the simmering soup always brings me back to the days when I was young, playing in the yard with the aroma in the air.

In memory of Vivian August (2004)

Ingredients

2 lbs. red kidney beans (dry)
3 links Portuguese sausage
1 pkg. ham hocks
2 large onions, chopped
3 15 oz. cans tomato sauce
salt & pepper to taste
chili pepper flakes to taste
2 bunches watercress cut into 1-inch pieces or… 1 head cabbage, chopped

Directions

Put beans in pot and rinse them well. Pick out any debris (little stones).

Add water to 3 inches above the beans. Add sausage, ham hocks, onions, watercress (preferred) or cabbage and tomato sauce, and salt, pepper and chili pepper to taste.

Bring to a heavy boil, then cover pot, lower heat and simmer for 5 or 6 hours.

After 2 hours, taste to see that it has enough tomato sauce. Add a small can of tomato sauce if you think it needs more.

After 5 or 6 hours, remove bones from ham hocks and cut up sausage into small pieces. Make rice. Put a large scoop of rice in a bowl and pour a healthy ladle of soup over the rice.

Prep & cook time: 6–7 hours

Serves: 15–20 medium bowls

Do you have a favorite recipe and story to share? For consideration in the next issue, include a photo and mail them to Generations Recipe, PO Box 4213, Honolulu, HI 96812, or email them to Cynthia@generations808.com.

The Portuguese Bean Soup recipe my family has made for generations was never actually written down until my niece, Nadine, asked my mother for it. My mom, Vivian, would make a huge pot for parties or mainland visitors. The soup was prepped early in the morning and simmered on the stove well into the evening.…
Celebrating the Portuguese Culture

Since more than 1,500 years ago, Kānaka Maoli (Native Hawaiians) have welcomed immigrants from every corner of the globe, cultivating and perpetuating a tapestry of diverse cultures. In the fifth article in this ongoing series on the many cultures that comprise Hawai‘i, we will focus on the Portuguese, how the people arrived in the Hawaiian Islands, the culture and a few widely celebrated observances, with a focus on Festa and celebrating construction of the new Portuguese Cultural Center on O‘ahu.

Portuguese Arrival in Hawai‘i

With the rapid growth of Hawai‘i’s economy in the mid 1800s came the demand for more sugarcane plantation workers. In 1876, Portuguese Consul and Hawai‘i settler Jason Perry (Jacinto Pereira) suggested plantation owners could source workers from the Madeira and Azores islands of Portugal. Both regions were similar in climate to Hawai‘i. Sugarcane was a staple in these areas of Portugal for hundreds of years, so the inhabitants were knowledgeable about the industry. So in 1878, about 400 Portuguese migrants began settling in Hawai‘i. By 1911, the population quadrupled. Today, there are about 45,500 Portuguese descendants in Hawai‘i—3.14% of the population.

Culture and Tradition

Unlike other immigrant groups, Portuguese settlers often came to Hawai‘i with their entire families, establishing strong family lines and preserving their traditions. Few could read or write, so many of their traditional and cultural practices were oral. Today, Portuguese culture is an important part of local life. Many grew up eating linguiça (Portuguese sausage) and learning ‘ukulele, the instrument inspired by the braguinha/ cavaquinho used by Portuguese paniolo (cowboys). One Portuguese tradition that undoubtedly many are familiar with is making (and eating) malasadas. Traditionally, they were made to use up butter and sugar on Terça-feira Gorda—also known as Carnaval, Mardi Gras, Shrove Tuesday, Fat Tuesday and Malasada Day—which took place the day before fasting for Lent began.

Festa Season

For the Portuguese diaspora, maintaining a connection to their homeland is a significant part of their identity. Festa (festival) celebrations are a prime example. Kicking off the season this year in July was the annual A Day in Portugal Festa by the Portuguese Culture & Historical Center (PCHC). Last month, Our Lady of Lourdes Catholic Church on Hawai‘i Island hosted its Holy Ghost Festa to celebrate their heritage and express their faith. Finally, coming up on Sept. 17 is PCHC’s gala dinner in celebration of the upcoming construction of the new cultural center.

For more information, see PCHC’s website (portugueseculturehistoricalcenter.org) as well as Generations Magazine’s Facebook page (facebook.com/genmag808) and website calendar (generations808.com/calendar) for community events and opportunities.

The next article in this series will feature the influences of Filipino culture in Hawai‘i.

Since more than 1,500 years ago, Kānaka Maoli (Native Hawaiians) have welcomed immigrants from every corner of the globe, cultivating and perpetuating a tapestry of diverse cultures. In the fifth article in this ongoing series on the many cultures that comprise Hawai‘i, we will focus on the Portuguese, how the people arrived in the Hawaiian…
Balance: Body, Mind & Spirit

Easy Balance Exercises for Seniors, A Holistic Approach to Improve Stability, Prevent Falls and Maintain Independence for All Abilities was written by Lena Ihara, a Maui-born actor, retired teacher and wellness educator.

Lena acknowledges that as we age, “movements that were once automatic begin to slow down and feel uncertain. We may lose balance but we can rebuild with determination.”

Lena knows how determination can affect change. After she was injured in a bicycle accident in 2020, she wrote this book as part of her come-back story and mission to affect a positive change in the world. Her book is based on the belief that everyone deserves to feel steady, confident and free in their body—regardless of age or ability. If you’re looking to regain your footing after a fall, maintain your independence or simply move with more ease, this book aims to support you with compassion, encouragement and practical tools.

But you’ll find more than exercises—you’ll discover a holistic approach to balance that connects the body, mind and spirit.

Throughout the book, Lena encourages you through moments of doubt and guides you toward a more balanced, empowered life.

EASY BALANCE EXERCISES FOR SENIORS
by Lena Ihara, is available in paperback and Kindle formats from Amazon.
amzn.to/4k9ruA3

Easy Balance Exercises for Seniors, A Holistic Approach to Improve Stability, Prevent Falls and Maintain Independence for All Abilities was written by Lena Ihara, a Maui-born actor, retired teacher and wellness educator. Lena acknowledges that as we age, “movements that were once automatic begin to slow down and feel uncertain. We may lose balance but…
Tūtū, Take Me to the Library!

We all love stories, no matter our age. But younger children are especially eager to listen to them! Taking the keiki in your life to a storytime program at your local library can be a wonderful bonding experience. They’ll enjoy hearing fun stories, singing songs and doing activities together. These activities help children build early reading skills, develop a love for books and grow socially and emotionally. You’ll get some quality time with them while helping to prepare them for success in school.

Libraries offer many other ways for you to connect with your young ones. For a unique shared experience, borrow an ‘ukulele from the library and learn how to play together. Whether you’re a beginner or a seasoned musician, the ‘ukulele offers a fun meaningful way to share Hawaiian culture and make lasting memories through music.

You can also enjoy year-round library events designed to enrich the lives of people of all ages. From crafting workshops to musical performances, there’s something fun for everyone to engage in together. To learn more about upcoming events, visit the online events calendar at librarieshawaii.org/events or contact your local library.

We think you’ll be just as excited to visit the library as the keiki you bring!

HAWAI‘I STATE PUBLIC LIBRARY SYSTEM
44 Merchant St., Honolulu, HI 96813
808-586-3704 | stlib@librarieshawaii.org
librarieshawaii.org

We all love stories, no matter our age. But younger children are especially eager to listen to them! Taking the keiki in your life to a storytime program at your local library can be a wonderful bonding experience. They’ll enjoy hearing fun stories, singing songs and doing activities together. These activities help children build early…
Kobumaki: Okinawan Lau Lau
Recipe by Joyce Shimabukuro, written by her grandniece, Cynthia Arnold

Kobumaki is a great potluck item. This
batch made by Dad and Cathlene fed
over 30 guests last Mother’s Day.

This kobumaki recipe has been passed down and enjoyed through many generations of my Okinawan family — from my great-grandma Nagamine to my grand-aunty, Joyce Shimabukuro, age 98, and now to her daughter, my Aunty Lisa. But my dad, Cliff Goya, with help from my sister, Cathlene, make it for our family. Making kobumaki is a labor of love; it takes time to prep and cook. But it is a family favorite and definitely one of the dishes that we will continue to pass down and enjoy with future generations.

Ingredients
1 pkg. konbu (dried kelp)
2 lbs. pork belly, very lean and local
2 stalks gobo (burdock root)
1 pkg. kanpyo (dried gourd or squash)
1 piece ginger to taste, grated
1–2 cloves garlic to taste, grated
1 cup sugar
1 cup shoyu
3 cups water
20 wooden toothpicks

Directions
Konbu preparation: Wash konbu under running water, then soak it in water until it is pliable. Cut it into 7- to 8-inch by 2½- to 3-inch strips.

Pork belly preparation: Cut pork belly into 2-inch by 1/2-inch strips.

Gobo preparation: Scrape gobo skin with knife; do not use a peeler. Cut into 2-inch by 1/4-inch strips. Soak pieces in water to remove acidity.

Kanpyo preparation: Soak kanpyo in water, then cut it into 2-inch strips.

Assembly

Place the konbu pieces on a large sheet of waxed paper.

Place one piece of pork belly lengthwise at the bottom edge of each konbu strip.

Place one piece of gobo and one piece of kanpyo on top of the pork belly.

Roll the konbu ingredients like you are making maki sushi.

Secure the roll with a toothpick through the open side.

Cooking Instructions

Place the kobumaki rolls in a large pot. Add shoyu, sugar and water, ensuring the liquid covers the kobumaki. Add grated ginger and garlic to taste. Cook over high heat. When the liquid comes to a boil, lower the heat to medium and simmer until soft, about 1 hour. Or you can put them in a slow cooker for 4 to 6 hours on low.

Storing

After you have cooked and cooled the kobumaki, it freezes well in an airtight container, so you can make it ahead of time for your next gathering.

Prep time: 1 hour
Cook time: 1 hour or more
Serves: about 20 as a side dish

Do you have a favorite recipe and story to share? For consideration in the next issue, include a photo and mail them to Generations Recipe, PO Box 4213, Honolulu, HI 96812, or email them to Cynthia@generations808.com.

KOBUMAKI RECIPE NOTE: You can find the ingredients at Marukai Wholesale Mart in Honolulu or in the Asian food aisle at many grocery stores. Times Supermarket, for example, carries the ingredients.
Recipe by Joyce Shimabukuro, written by her grandniece, Cynthia Arnold This kobumaki recipe has been passed down and enjoyed through many generations of my Okinawan family — from my great-grandma Nagamine to my grand-aunty, Joyce Shimabukuro, age 98, and now to her daughter, my Aunty Lisa. But my dad, Cliff Goya, with help from my…
Celebrating the Okinawan Culture

Since more than 1,500 years ago, Kānaka Maoli (Native Hawaiians) have welcomed immigrants from every corner of the globe, cultivating and perpetuating a tapestry of diverse cultures. In the fourth article in this ongoing series on the many cultures that comprise Hawai‘i, we focus on how the Okinawan people arrived in the Hawaiian Islands, their culture and a few widely celebrated observances, with a focus on the upcoming Okinawan Festival.

Okinawan Arrival in Hawai‘i

Following the annexation of the Ryukyu Islands by Japan in 1879, many Okinawans faced hardship and desired to emigrate in search of a better life. Twenty years later, led by emigration activist Kyuzo Toyama, 26 Okinawans journeyed to Hawai‘i, arriving in 1900. By 1908, more than 8,500 people in Hawai‘i were of Okinawan heritage. There are now 45,000 to 50,000, making up about 3% of Hawai‘i’s population.

Culture and Tradition

Because Okinawa was an independent country prior to annexation by the Japanese, they faced discrimination due to their linguistic and cultural differences. This adversity emboldened Okinawan migrants—known as Uchinānchu—to have great pride in their distinct cultural practices and traditions, especially those living in Hawai‘i.

Today, this is evident in their love of merry-making and cuisine. Music became a meaningful way for laboring Uchinānchu to preserve and perpetuate their culture for their descendants and other laborers through expressions of folk songs and mo-ashibi (field play), where they gather to sing and dance. In terms of food, Okinawan sweet potato and gōyā (bittermelon) are found in many local recipes, such as a layer in haupia pie and an ingredient in champurū, a staple Okinawan stir-fry dish.

Major annual Okinawan observances also include Irei no Hi, in memory of the end of the Battle of Okinawa (June 23), and Shīmī and Obon, separate but related traditions honoring ancestors.

Celebrating Okinawans in Hawai‘i

Though Okinawans honor their heritage every year, this year in particular is special because it marks the 125th anniversary of Uchinānchu’s arrival in Hawai‘i and the rest of the world. To celebrate, the Hawai‘i United Okinawa Association (HUOA) will host various events, including the 43rd annual Okinawan Festival on Aug. 30 and 31, when music/dance performances, martial arts demonstrations and craft-making activities will abound at the Hawai‘i Convention Center. Abroad, Okinawa hosts the World Uchinānchu Festival every five years, when Okinawan descendants return to their homeland and celebrate. Uchinānchu from Hawai‘i have consistently had the most representation at the festival.

Visit HUOA’s website (huoa.org) and Generations Magazine’s Facebook page (facebook.com/genmag808) and calendar (generations808.com/calendar) for more community events.

The next article in this series will feature the influences of Portuguese culture in Hawai‘i.

Since more than 1,500 years ago, Kānaka Maoli (Native Hawaiians) have welcomed immigrants from every corner of the globe, cultivating and perpetuating a tapestry of diverse cultures. In the fourth article in this ongoing series on the many cultures that comprise Hawai‘i, we focus on how the Okinawan people arrived in the Hawaiian Islands, their…
125th Anniversary of Okinawans in Hawai‘i

This year, the Hawaii United Okinawa Association (HUOA) proudly celebrates the 125th anniversary of Okinawan immigration to Hawai‘i — a milestone that not only marks our history, but also acknowledges the resilience, achievements and cultural legacy of our ancestors. Since the arrival of the first 26 Okinawan immigrants in 1900, the community has grown into a vibrant and integral part of Hawai‘i’s diverse landscape. Through perseverance, hard work and an unbreakable spirit, generations of Uchinanchu have contributed to Hawai‘i’s society while preserving and sharing Okinawan culture. “Uchinanchu” is the term used by Okinawan immigrants and their descendants in Hawai‘i to identify themselves as an ethnic group distinct from the Yamatunchu of Japan’s four main islands. Okinawa is the southernmost and westernmost prefecture.

Hawai‘i’s issei (first-generation immigrants) faced immense hardship, from discrimination to backbreaking labor on the plantations. Yet, they held fast to their identity, building families, businesses and communities that have thrived for over a century. Today, their legacy is evident in the Okinawan clubs, the annual Okinawan Festival and the cultural institutions that continue to educate and inspire new generations. The preservation of our language, music, dance and values speaks to the dedication of those who came before us and the commitment of those who carry the torch forward.

Leading this year’s milestone celebration is HUOA President Frances Nakachi Kuba, whose theme, Miree Ya Kugani – Bright Hopeful Future, encourages us to honor our past while looking ahead with optimism. Under her leadership, HUOA continues to cultivate cultural programs, strengthen community connections and inspire the next generation of Okinawan leaders. Her vision recognizes that while we celebrate our heritage, we must also ensure its growth and relevance for future generations.

As we reflect on this historic anniversary, we recognize that our community’s success is built upon the sacrifices and dreams of our ancestors. We honor them by continuing their work — preserving our culture, uplifting our people and embracing new opportunities. The journey of the Okinawan community in Hawai‘i is one of resilience and unity, and with Miree Ya Kugani as our guiding light, we look forward to a future as bright and hopeful as the one our ancestors envisioned. Ippee nifee deebiru — thank you to all who have contributed to this remarkable legacy.

The celebration of 125 years of Okinawan immigration to Hawai‘i and emigration to the world is not a single event, but a yearlong series of commemorative activities and festivities. Each milestone and program reflects the legacy and enduring contributions of the Okinawan community in Hawai‘i. There will be many opportunities to celebrate this milestone year, and more information can be found at huoa.org/events.

This year, the Hawaii United Okinawa Association (HUOA) proudly celebrates the 125th anniversary of Okinawan immigration to Hawai‘i — a milestone that not only marks our history, but also acknowledges the resilience, achievements and cultural legacy of our ancestors. Since the arrival of the first 26 Okinawan immigrants in 1900, the community has grown into…
Bonsai Made Easy for Beginners

Bonsai (tray planting) is a Japanese art form that originated from the Chinese practice of “penjing” from the 6th century. Eventually it was redeveloped under the Japanese Zen Buddhism representing peace, harmony and strength.

TOOLS
The first things to consider as a beginner creating a bonsai are the basic tools: various types and sizes of shears and clippers for trimming, and an array of copper wire thicknesses.

SELECTING A PLANT
Next is selecting a plant. For beginners, I suggest starting with a jade plant. They are durable and easy to work with. There are different types to choose from and they come in different forms. I usually let the plant dictate the style. Here, I found a plant that had potential because it overgrew its container. I saw how I could continue to direct that. So, I decided to create a cascade-style bonsai.

SHAPING
Shaping the plant as envisioned, I use copper wires. Carefully curl them around its branches like a flexible cast to bend and hold them to the desired form. There
are various thicknesses of wires depending on the thickness of each branch. During the next several months as the plant grows, methodically start pruning and shaping it, a little at a time, to the look you desire.

POTTING
When it’s beginning to take the shape of what you’ve envisioned, it’s time to select the pot that best enhances the style that you’ve chosen. Here, I chose a tall, narrow ceramic pot about 8 inches in height. I had to be sure it was tall enough for my cascading branches, and that it also complements the pot’s shape.

TRIMMING
Again, I am constantly reshaping the plant to blend with the pot. This is my jade plant after six months. As the plant continues to grow, you, too, must grow with it. Accept the natural changes the plant would offer. Sometimes a little bud might catch your attention and offers you another perspective. So trimming, shaping and maintaining the plant’s health is essential as it grows — as well as keeping an open mind.

ENJOY
Bonsai is an art form. It requires patience — after all, plants have their own natural time for growth — and vision, and heart. Creating a bonsai is a meditative
process; a constant dance with nature. It really is not about control, rather, it’s about surrender. I find it relaxing and creative, producing these miniature forms. I hope you all find the same pleasure in bonsai as I do.

Bonsai (tray planting) is a Japanese art form that originated from the Chinese practice of “penjing” from the 6th century. Eventually it was redeveloped under the Japanese Zen Buddhism representing peace, harmony and strength. TOOLSThe first things to consider as a beginner creating a bonsai are the basic tools: various types and sizes of shears…
Mom’s Chi Chi Dango

Mochi was a rare treat when I was growing up, so I ate my fill of it at family gatherings on New Year’s Day: delicious homemade zenzai, nantu (Okinawan mochi), mochi filled with sweet bean paste and my favorite — soft, pillowy chi chi dango. This is my mother’s version.

Ingredients

16 oz. box of mochiko (sweet glutinous rice flour)
2-2/3 cups water
1/2 c evaporated milk
1/2 c water
2-1/2 cups sugar (or more) to taste
kinako (roasted soybean flour) or potato starch
for dusting

Directions

Combine mochiko and 2-2/3 cups water in a large bowl and steam 45 minutes to 1 hour until solid but still sticky.

While the mochi is steaming, combine evaporated milk, 1/2 cup water and sugar in a small pot (add another 1/4 cup sugar if you like it sweeter). Bring to a boil. If you want colored mochi, stir in a few drops of food coloring.

Add liquid gradually to bowl with steamed mochiko and stir.

Butter a 9-by-13-inch glass pan and pour the mixture into it. Let it cool and set. Butter a plastic knife and cut the chi chi dango.

Cut the 13-inch length of the pan in fourths and then cut rows approximately an inch wide. Dust pieces with kinako or potato starch; brush off excess.

Prep time: about 1-1/2 hours

Yield: 52 pieces, about 1-by-2-1/4 inches.

Do you have a favorite recipe and story to share? For consideration in the next issue, include a photo and mail them to Generations Recipe, PO Box 4213, Honolulu, HI 96812, or email them to Cynthia@generations808.com.

RECIPE NOTE: The Hawai‘i Book of Rice, Volume 2 by Cheryl Chee Tsutsumi features 101 rice recipes, including this one. The book is available for $22.95 at bookshawaii.net (free shipping on all Hawai‘i orders), Barnes & Noble, Walmart and other retail outlets statewide.

Mochi was a rare treat when I was growing up, so I ate my fill of it at family gatherings on New Year’s Day: delicious homemade zenzai, nantu (Okinawan mochi), mochi filled with sweet bean paste and my favorite — soft, pillowy chi chi dango. This is my mother’s version. Ingredients 16 oz. box of…