HAWAII UNITED OKINAWA ASSOCIATION
Shigehiko Shiramizu, a professor with Musashi University
in Tokyo, comes to Hawaii every year to work at the
Okinawan Festival. He has become an
accomplished andagi "dropper."

Festival celebrates all
things Okinawan

Attention uchinanchu, plus all those who just love andagi: the Okinawan Festival is this weekend in Kapiolani Park.

The festival takes place 9 a.m. to 9 p.m. Saturday and 9 a.m. to 5 p.m. Sunday, with shuttles running from Kapiolani Community College beginning at 7 a.m. both days.

Entertainment headliner is singer/songwriter Mamoru Miyagi, making his U.S. debut, accompanied by musicians and dancers from Okinawa. Traditional music, dance and taiko drumming are key to the affair, as is the Saturday night bon dance, which begins at 5 p.m.

But before we get into all that cultural stuff, give us our andagi! And our Pig's Feet Soup, Okinawan soba, Okidog (hot dog and chili in a tortilla with shoyu pork and lettuce), Tumai Kuru (steamed purple sweet potato) ... all that good stuff.

Festival special is the Okinawan Plate, which includes shoyu pork, rice and champuru, or stir-fried vegetables with deep-fried tofu.

And back in the realm of the Okinawan doughnut -- andagi -- is the Andadog (like a corn dog but with an andagi batter) and Nmu Muchi, a fried yam rice cake.

For those who want to take the festival food experience home, the Heiwa Dor, a replica of Okinawa's famous shopping mall, will offer Okinawan foods. Or learn to do it yourself, at cooking demonstrations at 11 a.m. each day.

The demos will be lead by the ladies of Hui O Laulima, who have assembled the cookbook, "Okinawan Mixed Plate." From the cookbook comes this recipe for Nmu Muchi, originated by Howard Higa, who is the festival's muchi guru.

Nmu Muchi

1 24-ounce can yam, preferably Trappey brand
1 pound mochiko
1 cup sugar
Vegetable oil for frying

Drain yam, reserving liquid. Mash, leaving some lumps. Add sugar and liquid, mix well. Add mochiko and mix by hand.

Heat oil in a flat-bottom pan. Using an ice cream scoop, scoop out balls of batter. Drop into oil and fry until light orange. When ball floats to the top, it's done.

Nutritional information unavailable.

Birthday celebration

Ciao Mein restaurant in the Hyatt Regency Waikiki is celebrating its 10th anniversary with a nine-course dinner of Italian and Chinese dishes, 5:30 to 11 p.m. Saturday.

Cost is $150, with half the proceeds to benefit the University of Hawaii School of Travel Industry Management.

Call 923-2426.

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PBS HIGHLIGHTS HULA'S INFLUENCE

DENNIS ODA / DODA@STARBULLETIN.COM
Tonight's episode of "Egg: The Arts Show" on KHET/PBS
focuses on body language. The show analyzes how hula
has transmitted the Hawaiian culture through generations,
and visits with kumu hula Sonny Ching, above, Maile Loo
and Nona Beamer. The program, which airs at 7:30 p.m.,
also visits with Ron Brown and the Miami City Ballet.

Click for online
calendars and events.

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