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Show 4 i -- -- T - f ats Women from the 50th state learn classic Japanese recipes made easy in Honolulu I listened in on a pleasure as "teacher speaks perfect English and uses only standard measurements in the recipes. Bom in Tokyo, Yoshie (meaning Sweet Branch) came with her parents to Hawaii at the age of five. The family set a Japanese table and little daughter learned cooking. Shortly after her graduation from the University of Hawaii, Yoshie married the son of a successful merchant in the gift line business. With four children to mother and a house to manage, Mrs. Isoshima was a busy woman with no thought for careering. She was content, doing the cooking at home. Every so often she entertained her husbands golf club, a buffet composed of nine to ten dishes. Cooking school career Twelve years ago she went back to Japan to take care of her ailing mother-in-laShe stayed two years; her fout children and their father managed alone. Needing outside interests in the strange country, she entered the cooking school run by Tokumitsu Tsuji in Osaka. This famous school has 11 branches throughout the island. When Mrs. Isoshima returned to Hawaii she decided to make use of her food training and applied at the YWCA to open Japanese cooking classes. Lessons are given one morning and four evenings a w'eek. The students eat what they cook, sitting together at a long table and having a delicious time. Then the class buckles down and does K.P. duty. Ask anywhere in Honolulu for a good Japanese cookbook and the answer is the book prepared by the Hui Manaolana Club, a group of second generation- Japanese women who have translated their family recipes as a sort of memorial to their mothers. The purpose to perpetuate foods familiar to the average Japanese family. It was Mrs. Isoshima who put the ingredients into standard measurements, and through her cooking classes she has been able to - This If'evk Food Editor at Yoshie Isosltimas classes HAWAII beginners' class in Japanese cooking conducted by Mrs. Takeo Isoshima. Stateside visitors and servicemens wives flock to her classes at the YWCA. These sessions are H - T Cooking In Honolulu ? By CLEMENTINE PADDLEFORQ It was I ; 7,- HONOLULU, EATS HOW AMERICA Zmn Arthur test the dishes in the YWCA kitchens. Here are but two of the recipes most popular with stateside women. The book, "Japanese Foods, is in its third edition, the profits to promote the philanthropic work of the Hui Manaolana Qub. STUFFED v EGGPLANT 3 small eggplants Salt Vi pound ground pork V teaspoon grated fresh ginger tablespoon chopped onion 1 egg, slightly beaten Vl teaspoon salt Vs teaspoon monosodium glutamate Oil Kuzu An Sauce (recipe below) J Peel eggplants in strips. Cut in half lengthwise, leaving stem on. Sprinkle with salt. Combine ground pork, ginger, onion, egg and seasonings; mix well. Spread mixture on each eggplant half. Brush tops with oil. Wrap in foil. Bake at 400F. for 45 minutes. Serve with Kuzu An Sauce. Yield: 6 portions. Kuzu An Sauce cup chicken stock 2 tablespoons soy sauce 4 teaspoons cornstarch 4 teaspoons sugar Vs teaspoon monosodium glutamate Combine ingredients; mix well. Cook over low heat, stirring, until mixture is clear ' and thickened. BARBECUED SHRIMP H") V? I pound raw shrimp in the shell Marinade ( recipe below) Remove legs from shrimp, leaving shell and tail. Cut along back of shrimp, through the shell, to remove vein. Flatten shrimp. Place in Marinade and let stand for 30 minutes. Broil at medium heat for about 5 minutes, or until shrimp turn pink. Yield: 1 pound shrimp. Marinade: soy sauce V cup sugar I teaspoon grated fresh ginger I teaspoon sake wine Vi cup Combine ingredients; mix well. THl end SHRIMP YOSHlt'S STYLt: She prepares her Marinade first |
