What’s Cooking on Okinawa presents the favorite, cook-when-company-comes recipes of the Americans stationed on Okinawa and of their Okinawan friends. This community cookbook was compiled, edited, and illustrated by the students, faculty and friends of the Kubasaki High School as a fund-raising project. Its two hundred and forty-five recipes contributed by more than a hundred husbands, husband-hunters, housewives, and high school students undoubtedly will provide a lot of fun with foods as well as the funds desired.
The dishes are as varied and as cosmopolitan as the people who present them, representing a felicitous combination of old- and new-world influences. Many provide the fragrant aroma of Italian, French, and German cooking. Others, calling for the generous use of soy sauce, ginger root, sesame seed, water chestnuts, bamboo shoots, seafood, pork and rice, show how far East the West has come.
Good old American favorites like the hamburger, for which there are seven recipes, are not overlooked, nor should it be any surprise to find here recipes for the use of Hershey Bars, Milky Ways, Ritz and Graham Crackers, Corn Flakes, Rice Crispies, and Coca Cola.
For the venturesome, there are recipes calling for the use of awamori, brandy, creme de cacao, gin, rum, sake, whisky, and wine. And for that extra flavor, see what can be done with basil, bayleaf, curry powder, garlic, ginger root, mace, marjoram, oregano, thyme, and turmeric.
The book abounds in recipes for cakes and candies, pies, cookies, and desserts, but it also provides a goodly number of widely varied main dishes.
In any case, and in every case, one can be sure that the recipes are both time- and guest-tested, and are just about as fool-proof as any recipe can be. Some are traditional, going back a hundred years or more, and all of them have the makings of truly congratulatory conversation pieces.
A list of the contributors appears at the end of the book as well as a most extensive index showing from one to a dozen different ways of using every major ingredient that might happen to be your favorite food.
What’s Cooking on Okinawa
A Community Cookbook
What’s Cooking on Okinawa
A Community Cookbook
Compiled by: Homemaking Department
Edited by: Business Department
Illustrated by: Art Department
Kubasaki High School
Charles E. Tuttle Company: Publishers
Rutland, Vermont Tokyo Japan
Representatives
Continental Europe: BOXERBOOKS, INC., ZURICH
British Isles: PRENTICE-HALL INTERNATIONAL, INc., London
Australasia: PAUL FLESCH & Co., PTY. LTD., Melbourne
Published by the Charles E. Tuttle Company, Inc.
of Rutland, Vermont & Tokyo, Japan
with editorial offices at
Osaki Shinagawa-ku, Tokyo 141-0032
Copyright in Japan, 1966, by
The Charles E. Tuttle Compary, Inc.
All rights reserved
First edition 1966
ISBN: 978-1-4629-1289-6 (ebook)
Library of Congress Catalog Card No. 67- 11431
PRINTED IN JAPAN
To Mrs. M. Virginia Lee
Whose inspiration
helped to make this book possible
Contents
Kubasaki High School, on Okinawa, is the largest high school maintained by the Department of Defense in the Pacific area. The Shishi, or “pair of lion dogs,” which guard on the entrance to the school, is an appropriate symbol on this Ryukyuan Island where they are traditionally both feared and revered.
The Shishi are associated with the Shinto religion and, in the Far East, they are used as markers for graves, shrines, and residences. They are reproduced in every medium from primitive red clay to porcelain and ivory. Small versions of shishi are used by western peoples as bookends, lamp bases, and decorative pieces.
The Kubasaki Shishi combines the Kara-Shishi (Chinese Lion) and the Kama-Inu (Korean Dog.) Kara-Shishi, the open-mouthed figure on the left, is saying “Ah,” which, according to ancient Sanskrit, invites all that is good. Kama-Inu, standing on the right, is humming through his closed mouth “Oon,” which is his way of keeping out all evil.
It is the wish of the Home Economics students of the 1965-66 school year that the Kubasaki Shishi continue throughout succeeding years to guard our school from all evil and invite all the good things of life to abide on our campus. May they also extend their protective spirit to the individuals and groups that have assisted us in our endeavor to perpetuate the spirit of homemaking through the publication of this cookbook. Those who contributed recipes for testing by the cooking classes are listed elsewhere
