Our Melting Pot of Flavors and Cultures

I love living in Hawaii. The diversity of cultures and delicious food provide a never ending banquet to feast on and explore, like the recipe for ajitama below. (Seasoned boiled eggs).

My parents lived in Japan for 10 years as missionaries. The last 3 of us 5 children were born in Tokyo.  I like to say the three of us have a stamp on the bottom of our feet  that says “made in Japan”.  My parents moved back to Hawaii many years ago, and we have kept up Japanese cultural traditions like rolling sushi every New Year and making ozoni soup.  I think the most rolls of norimaki we made at one time was 94! My mom was still making rolled sushi and cone sushi until she was 98.  In true Hawaiian and Japanese style, we give most of it away to friends and neighbors.

I have some mainland friends who are not willing to try “ethnic food” just because they haven’t been exposed to it. We are so blessed to be surrounded by a plethora of choices. Can you think of any food in our melting pot of Hawaii that you don’t enjoy? I love them all.

Being willing to try something new opens up our taste buds, our minds and our hearts to nourishment of all kinds. If you haven’t tried ajitama before, give them a try. These seasoned soft-boiled eggs are a good compliment to ramen or udon. They are also good on their own for a satisfying snack. 

Watch the Video:
Ajitama Eggs

Here’s the recipe:
Ajitama.pdf