The 2024 BWA Autumn Craft and Food Fair was held on October 12th. The BWA had a successful pre-sale of certain food items (assorted marinated vegetables and assorted salads) on October 6th, following the church service. In the days preceding the craft fair, BWA members and members’ friends set up the Social Hall and laid out vendor spaces. Then it was two (2) days of Nishime prep with cutting of the vegetables by our BWA members and members from Lahaina Hongwanji BWA and packing the cooked Nishime (prepared by Paul Gushiken and Fred Toyama). On the evening before the craft fair, the Scouts and others assisted with moving the tables and chairs in the Social Hall and with the tenting and placing tables and chairs in the Courtyard. The morning of the craft fair day started with cooking the rice for the Spam Musubi, Chili, Barazushi, Shiso Rice and Bentos. The help and support of the many individuals made for a very successful craft fair.
The BWA expresses its appreciation and gratitude to everyone who helped with preparations and to those who generously donated food items, baked items, supplies, ingredients and monetary contributions. The BWA held its General Membership meeting on October 13, 2024. Thank you members for attending the meeting the day after the craft fair. At the meeting, members approved the slate of officers for 2025-2026. The officers are President (Gwen Hiraga), Vice President (Pat Tomita), Recording Secretary (Sandy Hirata), Corresponding Secretary (Lori Munekiyo), Co-Treasurers (Sandy Matsuda and Phyllis Sato) and Historians (Gail Iwamoto-Hamai and Elaine Akashi). Happy Birthday to our BWA members born in November: Yoshiko Fujiwara, Janet Inamasu, Faith Tengan and Misao Tengan
Sanbaizuke
Courtesy of Gwen Hiraga
2 medium daikon
4 cup sugar
1 medium Japanese cucumber
1 cup brown sugar
½ cup carrot
6 T vinegar*
½ medium head cabbage shio kombu**
3 medium bunches of mustard cabbage 1 knob ginger
3 cup shoyu 1 chili pepper (sliced thin)
*may use rice vinegar for half of the amount of vinegar to equal 6 tablespoons
**use about a tablespoon of shio kombu; lightly rinsed
Cut daikon and cucumber into thin slices; cut head cabbage and mustard cabbage into ½or ¾ inch pieces; sliver carrot and ginger, ½ inch in length. Add ½ cup Hawaiian salt, mix, and soak overnight.
Rinse, drain and squeeze mixed vegetables.
Boil remaining ingredients (shoyu, sugars, vinegar). After sauce is slightly cooled, pour over vegetables, not to overcook vegetables. Add shio kombu and chili pepper. Mix. Bottle and refrigerate.
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