Taiko masters drum together at fest

THE Honolulu Japanese Junior Chamber of Commerce and the 54th Annual Cherry Blossom Festival will present the seventh-annual Taiko Festival Sunday at the Neal S. Blaisdell Concert Hall.

The Taiko Center of the Pacific Youth Group will be the featured opening performers, followed by an exciting new collaborative performance by international taiko masters Kenny Endo (Honolulu), Joji Hirota (London) and Leonard Eto (Tokyo) of "Taiko Interactive."

These preeminent taiko artists from three corners of the world join together to premiere a powerful and exciting musical experience.

Tickets start at $20, available through Times Supermarkets, Ticketmaster -- via phone at (877) 750-4400 or online at ticketmaster.com -- or at the Blaisdell Ticket Office.

Call the Honolulu Japanese Junior Chamber of Commerce, 949-2255, or visit the Web site, www.cbfhawaii.com.

THESE RECIPES are favorites from various members of the Honolulu Japanese Junior Chamber of Commerce.

Somen Cone Sushi

» Dressing:
2 tablespoons sugar
3 tablespoons Japanese rice vinegar
3 to 4 tablespoons vegetable oil
1/2 teaspoon salt

Prepare somen as directed on package. Drain well.

Place dressing ingredients in a glass jar; cover firmly and shake. Toss dressing with somen, kamaboko and ocean salad.

Squeeze excess moisture out of aburage and fill with somen mixture. Makes 24 cone sushi.

Approximate nutritional analysis, per cone sushi: 120 calories, 6 g total fat, 1 g saturated fat, 5 mg cholesterol, 340 mg sodium, 12 g carbohydrate, 1 g fiber, 1 g sugar, 6 g protein.

Edamame Rice

Cook rice.

About 10 minutes before rice is done, cook edamame according to package directions, but do not chill in ice water.

Place cooked rice in large bowl. Add edamame, nametake and ochazuke wakame; toss to combine. Serve warm or at room temperature. Serves 10.

Approximate nutritional analysis, per serving: 390 calories, 4 g total fat, 0.5 g saturated fat, no cholesterol, 820 mg sodium, 75 g carbohydrate, 4 g fiber, 4 g sugar, 13 g protein.

Sour Cream Pound Cake

Preheat oven to 350 degrees. Grease Bundt pan or 2 loaf pans.

In a large bowl, cream butter and sugar. Add sour cream and vanilla; beat until fluffy. Add eggs one at a time, beating well after each addition. Add oil and beat again. Add cake mix and beat until smooth. Pour into prepared loaf pans or bundt pan. Bake 45 to 50 minutes in loaf pans or 55 minutes in bundt pan. Serves 12.

Approximate nutritional analysis, per serving: 420 calories, 27 g total fat, 10 g saturated fat, 100 mg cholesterol, 410 mg sodium, 41 g carbohydrate, 0.5 g fiber, 37 g sugar, 5 g protein.