From Our Readers

I got this CD by Larry Ching, I guess he was some kind of Chinese American crooner in the Thirties and Forties. Read about him on www.twojapaneebruddahs.com, and then ordered two: one for me and one for my grandma.
-- Erik Matsumoto, on Gil Asakawa's Nikkei View

My technique for eating musubis fast is to separate the Spam from the rice, eat the Spam. While chewing the Spam, soak the rice in water so that it's wet but not soaked completely, break apart and swallow the small chunks (no chewing the rice), then repeat. If you're hard-core you'll ask for the Spicy Spam instead of the regular!!
-- Kendall Lee, San Mateo

Tip Top Cafe's ... dashi is light and tasty, the noodles flat, curly thin, just like Hanapepe Saimin Corner used to make (theee best), until they retired and closed their rusty screen doors. But, I must plug Hamura's lilikoi chiffon pie - da best!
-- Gale, the Lihue Gal

Please send me any manju recipes you can find, the ones filled with sweets such as bean paste, sweet potatoes, etc.
-- Leo

I wen’ find your article about the “Dim Sum Trinity” while surfing da net for one recipe on Pork Hash. I can relate, cuz I stay living in Japan and dey no mo’ local kine stuffs either. Even in the Land of the Rising Sun, no mo’ saimin (dat was invented in Hawaii, you know). Dey neva even know about Japanese style tako poke – da kine my boss used to make at Sea Food Cove in Pearl City Foodland (tako, green onion, round onion, sesame seed oil, Hawaiian salt) until I turned them on.
-- Miles, Pearl City High School alumnus

Enjoyed your web site and ramblings, especially on ma-na-pu-a (real loud). I'm a Big Island girl (still), even if I've lived in New York for 15 years and the Bay Area for 10. Just thought you might be interested to know that REAL malasadas can be got at the Thursday night Farmer's Market in downtown San Rafael. We're called OSO-ONO (as in "Ohhhhhh! So-ooooo ono!!!!").
-- Eleanor, OSO-ONO Foods, San Rafael

 

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