The BWA Memorial Service was held on December 1st, and we would like to extend our heartfelt thanks to all who attended. This meaningful service allowed us to honor and remember our dedicated members.
On December 15th, the BWA played a key role in the General Clean-up of the temple grounds, taking responsibility for cleaning both the Temple and the Nokotsudo. As we have emphasized in previous years, help is always needed for future clean-up days, and we encourage all BWA members to participate in these important efforts.
The following day, December 16th, a few dedicated BWA members helped with Omigaki, the annual cleaning and polishing of the altar ornaments. This task is vital to maintaining the beauty and sanctity of our temple, and we invite more members to join us in this important tradition. In other news, the BWA 120th Anniversary Celebration Committee met on December 1st to begin planning for the event, which is tentatively scheduled for June 2025. More details will be shared as the date approaches.
We would also like to remind all BWA members that membership dues for 2025 should be sent to Sandy Matsuda or Phyllis Sato. Payments can be dropped off at the church office in the BWA tray.
A very Happy Birthday to our BWA members born in January: Susan Gushiken, Sylvia Ishikawa, Helen Ohigashi, Rachel Takamiya, Pat Tomita, Norma Jean Tamashiro, Betty Yamashiro, and Helene Yoshizawa! May you all have a wonderful year ahead. Please also join us in welcoming Kristen Takamiya as a new member of the BWA. We are so excited to have you join our community!
Chinese-Hawaiian Barbecue
Courtesy of Gwen Hiraga
1 root ginger
1 clove garlic
½ cup Shoyu
½ cup white sugar
½ cup brown sugar
½ cup ketchup
1 tbsp Mirin
1 tsp salt
1.5 – 2.5 pounds baby back ribs*
Mix together all ingredients. Let sit. Boil ribs until cooked. Drain and remove fat. Slice into individual rib pieces. Marinade cooked ribs for 24 hours. Place in baking pan and heat in oven (325 degrees for 30-45 minutes).
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