By Request

By Betty Shimabukuro

Wednesday, November 18, 1998

Cookbooks help mark Hongwanji 25th.

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Hongwanji marks
25 years of good food

Twenty-five years ago, the ladies of the Hongwanji struck gold. A dozen of them hit on the idea of publishing a cookbook, featuring the tried-and-true recipes of members of their temple, the Honpa Hongwanji Hawaii Betsuin.

They collected more than 200 recipes, typed them up, printed them on the office "printing machine" (not as good as a photocopier, not as bad as a ditto machine) and punched holes in the pages.

Every Sunday, before and after services, men, women and children collated the pages and bound the books -- 2,500 to 3,000 copies, the collective memory is a bit hazy on the exact number.

The price was $3.50 and they were afraid the books wouldn't sell. But "Favorite Island Cookery," now known as "Cookbook I," was a sell-out. In fact, some people got upset when the stock ran out. They had to turn to a commercial printer to keep up with demand.

At the time -- 1973 -- local cookbooks were rare and "Island Cookery," with its recipes taken straight from island homes, struck a chord.

Five more editions followed over the years as the cookbooks became a major income source for the Betsuin -- $72,000 raised since 1991 (records are hazy before then).

Other churches, schools and community organizations took up the idea, to the point where today, these kinds of cookbooks are everywhere.

You'll notice no names are mentioned in this historical account. Betsuin members consider "Island Cookery" to be a true community project and no one wants to be singled out for recognition.

This much can be said: To celebrate the success of the cookbooks and to raise money for renovations, the temple is hosting a "Taste of Hongwanji" event this weekend. "Island Cookery" favorites, from Aburage Kim Chee and Spaghetti Squash Namasu, to Chinese Hawaiian Ribs and Poi Mochi, will be sold.

In case you canæt make it, here are two of those recipes.

Spaghetti Squash Namasu

1 spaghetti squash, cut in half, remove seeds
1 cucumber, thinly sliced, salted for 10 minutes and squeeze out water
A few slices of gingerroot, finely chopped

Sauce (Amazu):
1/2 cup vinegar
1/2 cup sugar
1 teaspoon salt
1 teaspoon soy sauce

Combine sauce ingredients together.

Boil squash skin side up (about 10 minutes). Do not rinse. While hot, get a fork and scrape the squash. It will come out like spaghetti. Run the spaghetti squash under cold water and squeeze out the water.

Add sauce to spaghetti squash, cucumber and ginger. Mix well.

Chill and serve.

Makes 6 to 8 servings.

Nutrition information unavailable.

Chinese Hawaiian Ribs

4 pounds pork loin back ribs
1 teaspoon dry mustard
1 tablespoon sugar
2 tablespoons honey or applesauce
2 tablespoons oil
3/4 cup soy sauce
1/4 cup dry sherry, brandy or water
1 tablespoon grated ginger root
1 clove garlic, crushed

Leave rib racks whole or cut them in half. Cut a 1-1/2 inch deep slit on meaty side between each rib so marinade can penetrate.

In shallow pan stir mustard, sugar, honey and oil until well blended. Stir in soy sauce, sherry, ginger and garlic.

Add ribs to marinade. Cover and refrigerate 2 to 4 hours, turning ribs occasionally. Drain and reserve marinade.

Place ribs on rack in roasting pan. Roast in 350-degree preheated oven until tender, about 1-1/2 hours, basting and turning ribs every 15 minutes.

Makes 4 servings.

Nutritional information unavailable.

By the way, "Cookbook I" is still in print and and remains the No. 1 seller in the series. All the cookbooks are available through the Betsuin office, for $8 to $10. The full set of six costs $50.

The books represent a massive collection of local favorites, from all ethnic groups, not just Japanese. Books II-IV include information on Buddhist observations and practices; Book V focuses on dishes from different Japanese prefectures; Book VI includes nutritional guidelines.

Book III contains this recipe for Chocolate Dobash Cake, sought by reader Lily Ponto. Ponto was actually looking for the Dobash once served by Shan's Bakery in Wahiawa, but attempts to locate owners of that now-defunct bakery have failed.

Hope this well-loved Betsuin recipe fits the bill.

Chocolate Dobash Cake

1 package chocolate cake mix
3 large eggs
1 can 7-Up
1/2 cup cooking oil

Frosting:
1 cup sugar
1-1/2 cups water
1/4 cup butter
1/4 teaspoon salt
1/3 cup cornstarch
1/2 cup unsweetened powdered chocolate
1/2 cup water

Mix cake ingredients together, beat at medium speed about 2 minutes. Pour into a 9-by-13-inch pan, or 2 layer pans. Bake at 350 degrees for 30-35 minutes. Cool.

Boil together sugar, water, butter and salt. In a separate bowl, mix the cornstarch, chocolate and water. Add this to the sugar mixture and boil again until it all thickens. Cool, then spread over the cake.

Nutritional information unavailable.

Taste of Hongwanji Featuring: Dishes from the "Favorite Island Cookery" cookbooks, cooking demonstrations, children's activities, entertainment, country store When: 9:30 a.m. to 2:30 p.m. Saturday Place: Honpa Hongwanji Hawaii Betsuin, 1727 Pali Highway Cost: Purchase scrip for food Benefit: For temple renovations Call: 536-7044

Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to features@starbulletin.com

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.