anma’s kitchen

the cuisine of

Excerpted from various sources
credits indicated under each recipe

  The unique tastes of Okinawa
cuisine derived only partly from Japan
Article by Joan Clarke
Honolulu Advertiser Food Editor
Wednesday, July 28, 1999
The Honolulu Advertiser, Section D "Island Life"

selected recipes:

• Egg Flower Soup  – Courtesy of Hui O Laulima
  

• Goya Chanpuru (Tofu with Bittermelon) – Courtesy of Chef Steve Yamada, Restaurant Kariyushi (featured in The Honolulu Advertiser, 07/28/1999, "Island Life" section)

• Nantu (Okinawan Mochi)  – Courtesy of Hui O Laulima 

• Rafute (Shoyu Pork) – Courtesy of Chef Steve Yamada, Restaurant Kariyushi (featured in The Honolulu Advertiser, 07/28/1999, "Island Life" section)