"Okinawan Mixed Plate: Generous Servings of Culture, Customs and Cuisine"

Much more than a cookbook!

Published by Hui O Laulima

Quoting the Preface of the book --

In the language of Hawaii, laulima speaks of "many hands working together" in the spirit of cooperation. Hui O Laulima was organized in 1968 as a women's auxiliary of the United Okinawan Association of Hawaii. Over the years, it has taken the lead in promoting the Okinawan culture in Hawaii through exhibits, demontstrations, cultural grants - and publications such as "Okinawan Mixed Plate: Generous Servings of Culture, Customs and Cuisine."

Hui O Laulima also published two other books on Okinawan culture: "Okinawan Cookery and culture" in 1975, and "Of Andagi and Sanshin" in 1988. Both abound in information on the culture of Okinawa. "Okinwan Cookery and Culture" is spiced with popular foods that have added to the richness of Hawaii.

This book is being released as Hawaii celebrates one hundred years since the first Okinawan immigrants arrived in Hawaii. The culture they brought with them enriches our island community. "Okinawan Mixed Plate: Generous Servings of Culture, Customs and Cuisine" is Hui O Laulima's contribution to Hawaii's multicultural potluck.

So, gather around our Okinawan "mixed plate" ... and enjoy the generous servings of culture, cusotms and cuisine!

The book is available at $20 each, plus $5 each for priority mail postage and handling. To order, send your name, telephone number, mailing address, and check payable to Hui O Laulima to: Bobbi Kuba, 1517 Makiki Street, Apt 1607, Honolulu, HI 96822. The book is also available at the Hawaii Okinawa Center gift shop.

Nantu with Crunchy Peanut Butter Filling

Yields: 12 or 24

Nantu:
2 cups mochiko
1 1/4 cups sugar
1 pinch salt
2 cups water

cooking spray
katakuriko (potato starch)

Combine mochiko, sugar and salt in a bowl. Gradually add water while kneading the batter with your hand. The kneading improves the elasticity of the cooked nantu.

Pour mixture into 10-inch micro-safe bundt pan lightly coated with cooking spray. Cover with wax paper.

Microwave at MEDIUM-HIGH for 10 minutes. Let stand for 5 minutes.

Filling:
1 cup crunchy peanut butter
2 tsp. (heaping) honey

Mix peanut butter and honey together. Place 12 or 24 portions by the teaspooonful on wax paper.

While still hot, loosen nantu from the sides of the pan by covering the surface with katakuriko which is pushed down the sides. Turn nantu onto a board or plastic wrap generously covered with katakuriko. Divide nantu into 12 or 24 equal portions.

Helpful Hint; Use a plastic knife to cut and add katakuriko as you cut.

Slightly flatten each portion into a circle. Place filling in center, gently pull edges together and pinch to seal. Dredge with more katakuriko. Roll between palms for a smother rounded finish.