Annual festival fills park with Okinawan fun

"Sharing Uchinanchu Aloha" is the theme of the Hawaii United Okinawa Association's 26th Okinawan Festival, an event run by more than 2,000 volunteers from 48 clubs and their extended ohana of Okinawans and Okinawans-at-heart.

26th Okinawan Festival » Dates: 8:30 a.m. to 9:30 p.m. Saturday; 9 a.m. to 5 p.m. Sunday » Place: Kapiolani Park » Admission: Free » Parking: Free at Kapiolani Community College; roundtrip shuttle is $1 » Call: 676-5400 or visit www.okinawanfestival.com » Note: Most food booths and tents close at 6 p.m. Saturday; bon dance starts at 5 p.m. Okinawan soba and andagi will be sold until 8 p.m. that night.

There will be entertainment all weekend by local artists, as well as performers from Okinawa, and on Saturday night, everyone is encouraged to take part in the annual festival bon dance.

Kapiolani Park will be filled with the unique sounds of the Okinawan snakeskin sanshin, colorful Okinawan dances and the tantalizing aromas of hot, freshly fried andagi (Okinawan doughnuts), pig's feet soup, yakisoba, Okinawan soba, champuru and the famous Okidog and Andadog.

Children can enjoy the games area and the whole family can learn a little culture and history at the cultural tent.

Be sure to visit Hawaii's version of Okinawa's Heiwa Dori, where you can purchase Okinawan specialty foods.

"Chimugukuru," also known as "Okinawa Mixed Plate II," will be sold at the event. The cookbook/cultural guide offers a collection of recipe featured elsewhere on this page, as well as this simple home-style dish, Kadaba Jushi, a rice porridge with sweet potato leaves.

Usagami sore (please partake)!

Kandaba Jushi

1-1/2 cups rice
7 cups water
1/3 cup soy sauce
1 tablespoon dashinomoto seasoning
Salt to taste
10 to 12 cups (packed) sweet potato leaves or fresh spinach

Wash rice, add water, dashinomoto, salt and soy sauce; bring to a boil in a large pot. Add potato leaves, breaking up larger pieces. Mix, bring to boil again. Cover and simmer about 1 hour, stirring occasionally, until rice is very soft. Serves 10 to 12.

Note: Canned tuna, or boiled, diced pork may be added, using the pork stock as part of the 7 cups of water. Canned chicken broth may also be used. Fuchiba (mugwort) can also be added. Gently rub the fuchiba under running water between your palms before using.

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