Today is “Hinamatsuri” or Girls’ Day. It is the third day of the third month and is also called Doll’s Day in Japan. Parents and grandparents of newborn girls buy special dolls that are displayed on shelves from the end of February till today. These dolls are special dolls that are handed down from generation to generation and are not to be played with, but are packed away, only to be displayed again at the same time the following year, in time for Girls’ Day.
Today is “Hinamatsuri” or Girls’ Day. It is the third day of the third month and is also called Doll’s Day in Japan. Parents and grandparents of newborn girls buy special dolls that are displayed on shelves from the end of February till today. These dolls are special dolls that are handed down from generation to generation and are not to be played with, but are packed away, only to be displayed again at the same time the following year, in time for Girls’ Day.
Often served at Girls’ Day is “chirashizushi” or sushi rice in a bowl, with a variety of sliced sashimi. The sushi chefs at our various sushi restaurants around town should be busy today at lunch, making “chirashizushi’ for the specials girls. Sushi Chef Roy Kaneko, are you ready?
Sakura mochi may also be served, which is sweet rice, with a few teaspoons of beet powder (my suggestion), and made into “onigiri” or rice balls, then wrapped in pickled cherry blossom leaves.
Mochi is always a great dessert for Girls’ Day. Two Ladies Kitchen would be an easy way to get your dessert or if you feel ambitious, you could make your own mochi.
Steamed Mochi
Makes 2 dozen
Combine and bring to boil in a medium pot:
2-2/3 cups water
1 cup water
Combine in a medium bowl, make a well:
One – one pound box mochiko (sweet rice flour)
1/2 teaspoon salt
Add the hot sugar syrup all at once. Mix well until all dry ingredients are well blended. Place mochi in a steamer on parchment paper and steam for 25 minutes, till mochi is translucent and cooked.
Meantime, form one inch balls of koshi-an with:
1 can koshi an or red bean paste
Pinch off walnut-sized pieces of dough, form circles and place koshi an in center. Gather ends together and pinch to seal.
Another rice dish served at many happy occasions is “azuki-gohan” or “red bean rice.”
I grew up with always having either my aunt or mother making it. My sister Myra’s mother-in-law, Mrs. Hiraki makes the best sekihan and I hope she will share her secret to make the perfect sekihan. I think this tradition should not be forgotten and should be handed down to the present generation to carry on the tradition.
Sekihan or Red Azuki Beans and Rice
Serves 6-8
The addition of regular rice is essential to good sekihan as it balances the stickiness of the mochi rice.
In a bowl, soak in cold water to cover for 2 or more hours:
1/2 cup dried azuki beans
cook on medium heat for 40 minutes, remove from heat and let stand for 30 minutes. Drain and keep water, 2-1/2 cups.
Rinse till water comes clean, at least 3 washes and 4 rinses:
2 cups sweet mochi rice
1/2 cup regular (calrose) rice
Add cooked beans, mix gently and let stand for 30 minutes. Cook in rice cooker, Steam and remove. Gently disperse the azuki beans as they will be on the top.
While the rice is still hot, top with:
1 package shiofuku kombu (salted seaweed)
When the sekihan cools, sprinkle with:
2 tablespoons roasted sesame seeds (black preferred)
Foodie Bites:
Koshi-an is smooth red bean paste, while tsubushi-an has crushed beans mixed with smooth paste. When filling mochi, it is a matter of preference.
The UH Hilo Performing Arts Center Girls’ Day Diva Festival is Sunday, March 8. There will be food samplings at the UH-Hilo Campus Center Plaza from 3-4:30 p.m. The diva-owned businesses participating in this event are Leslie of Abundant Life Natural Foods; Audrey (that would be me) of AJ &Sons Catering; Akmal of Akmal’s Indian Kitchen; Carla of Big Island Delights; Frances of Ken’s House of Pancakes; Dawn of Liko Kehua Cafe; Laurie of Millie’s Deli and Snack Shop; Pam of Pineapples Island Fresh Cuisine; Debbie of Ponds Hilo; Sodexo; Jackie of Sweet Cane Cafe; and Dawn of Sweet Thunder Sushi.
At 5 p.m., Na Hoku Hanohano winner Kaumakaiwa Kanaka’ole, Shawn Pimental and Kekuhi Kealiikanaka’ole will be performing at the UH Performing Arts Center.
Tickets are $40, which include the food samplings and the concert. Extended Experience tickets are $65 and includes one serving of beer of wine, a surprise box, food sampling in Room 301 of the UH-Hilo Campus Center and the concert. This specially priced ticket also includes a special presentation by the artists.
General admission tickets can be purchased online at: http://artscenter.uhh.hawaii.edu.
Both general and special extended experience tickets can be purchased by calling 932-7490 from Tuesday-Friday from 9 a.m. – 1 p.m.
The Hawaii Community College culinary program is open for business, with the first year students at The Cafeteria and the second year students at The Bamboo Hale. This week the Bamboo Hale is featuring the foods of Peru as well as featuring the American Standard Menu. Please support our culinary students by calling for reservations at 934-2591.
The Kau Coffee Festival is April 24-May 3 and Saturday, April 25, from 2 p.m. the Kau Coffee Recipe Contest is being held. Entries are now being accepted in pupu, entree and dessert divisions. Visit www.kaucoffeemill.com for entry forms, or call Lisa at (808)928-0550 for additional information.
Email me at audreywilson808@gmail.com if you have questions.