The BWA extends its congratulations to member Celeste Rabang on her selection as the Maui Nui District – Scouting America, Aloha Council – Scoutmaster of the Year. A dinner was held on February 22nd at UHMC to recognize and honor several award recipients. BWA members attended the dinner to personally show our support and appreciation to Celeste for the assistance the Scouts have provided to the BWA throughout the years.
At the BWA Membership meeting on February 16th, the BWA presented its annual donations to the Kyodan (Chair Mike Munekiyo and Vice-Chair Gary Murai), Office (Sharon Higa), Dharma School (Joan Tamori, Sandy Hirata and Samantha Takamura), Jr. YBA, and Organists. The BWA is truly grateful and appreciates the assistance and support from the many individuals who have helped not only the BWA but the temple and affiliates as well.
On February 20th, the Craft and Sewing Group presented its donation to Kyodan Board Chair Mike Munekiyo, Kyodan Board Vice-Chair Gary Murai and Reverend Murakami. Following the presentation, Mike, Gary and Reverend joined the group for lunch. The Group meets every Thursday and is grateful for the use of the Social Hall. The Group continues to make origami lei and a few members also sew items for sale at Obon and the Annual Craft and Food Fair.
BWA members posed their hands for the 2025 Gratitude Coin. Thank you to members Eric Ikeuchi, Tamara Manley and Judy Toba-Stillwell. Happy Birthday to our BWA members born in April: Gail Kushiyama and Cheryl Takamiya. The BWA is pleased to share our members’ favorite recipes. The recipe of the month is “Maze Gohan” courtesy of Bette Nomura.
Maze Gohan (Option1)
Courtesy of Bette Nomura
5 Cups rice
1 Package soybean kernels
1 Container chazuke wakame
1 Bottle (7.05oz) seasoned nametake
mushrooms
Cook 5 Cups of rice. Mix rice with remaining ingredients. Serve warm or room temperature. Refrigerate any leftover rice
mixture. Serves 10 to 12.
Click Here to view all the recipes.
Maze Gohan (Option2)
Courtesy of Bette Nomura
4 Cups rice
1 Can fukujinzuke (seasoned veg.)
1 Package shiofuku konbu
Cook rice. Mix rice with fukujinzuke and shiofuku konbu. Serve warm or room temperature. Refrigerate any leftover rice mixture. Serves 8 to 10.
Click Here to view all the recipes.