On the Menu
Make sure you come to the Festival ready to eat - because there's a lot of delicious Okinawan "Soul Food" to choose from, including:- Andagi
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The andagi, or Okinawan doughnut, is an all-around Festival favorite.
Basic doughnut ingredients, such as sugar, flour, milk and eggs, are mixed into a batter and deep-fried in hot oil.
The hand "dropping" of evenly rounded scoops of batter into the hot oil is a show in itself.
- Champuru Plate
- If you love Okinawan food, you'll love this healthy plate: Vegetables and agedofu (deep-fried tofu) are mixed together champuru-style, stir-fried and then served with hot rice, delicious shoyu pork, and a pork and miso garnish called andamisu.
- Oki Dog
- A hotdog and chili are wrapped in a soft tortilla with shredded shoyu pork and lettuce.
- Okinawan Soba
- Okinawan-style soba noodles served in hot soup and garnished with kamaboko (fishcake), shoyu pork, green onions and red ginger.
- Pig's Feet Soup
- In Uchinaaguchi (Okinawan language), it's called ashitibichi. Pig's feet and spareribs are cooked in a soup stock and garnished with konbu (seaweed), daikon (radish), togan (squash) and mustard cabbage - and served with hot rice.
- Yaki Soba
- Okinawan-style soba noodles stir-fried with vegetables and luncheon meat and a special chef's sauce.
- Shave Ice
- The perfect way to cool down on a hot summer day.
Before you go home, make sure you shop at the Heiwa Dori Tent for Okinawan foods specially imported for the Festival.
| Want to know what else going on with HUOA? Go to www.huoa.org. |
| Take photos? Enter the 26th Okinawan Festival Photo Contest. For details, see the entry form. |
| Check out The Tasty Island, a Hawaii food blog for some photos and an unbiased review of the food. |
| Read Burl Burlingame's article about the Festival's andagi in the Honolulu Star-Bulletin. |
| Betty Shimabukuro of the Honolulu Star-Bulletin teaches you how to make your own Oki Dog. |