An Okinawan Kitchen is the third in a series of cookbooks exploring Hawaii’s many ethnic cuisines from the viewpoint of those who grew up in Hawaii and learned to make the dishes of their heritage, local-style. Their no-nonsense, home-style recipes are meant to be referred to again and again when you are cooking for your own family.
Grant Sato learned to cook from his grandmother, Jeanette Setsuko Akamine, who is the inspiration for this collection of recipes. He embraced the kitchen arts to become a professional chef and instructor at Kapiolani Community College.
What Grant learned from his grandmother, and what he endeavors to share, is that Okinawan cuisine is a vibrant one—with all the heartiness of pork cooked many ways, the brightness of bitter melon and eggplant, the purity of tofu prepared from scratch.
This book is for those with Okinawan roots who seek to finally master classic rafute (braised pork) and goya champuru (bitter melon stir-fry). It is for the adventurous cook willing to discover new takes on Okinawan flavors, such as char-broiled tuna with a bright sesame dressing. And for those who would just like a steaming bowl of Okinawan soba.
Whatever your motivation, for dessert it’s andagi—an Okinawan doughnut so solid and tasty it will anchor any meal. Now you can call it a day, Uchinanchu-style.
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