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From the Kitchens of Our Kūpuna
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Japanese Foods – Hui Manaolana (1951)
Dango Jiru (Dumpling Soup)
Ebi No Mizore Ae
Ebi No Teriyaki (Barbecued Shrimp)
Eggplant Cooked in Sake
Endo Meshi (Green Peas Rice)
Fish Cake
Fish Sunomono (Pickled Fish)
Fish with Somen
Fried Mushroom Chicken
Furofuki Daikon
Gan Modoki
Gobo No Chasen Age (Deep-Fried Burdock)
Gobo No Shinoda Maki (Burdock Dish)
Gomame (Small Dried Fish Cooked in Shoyu)
Goshiki No Shirukake Gohan (Rice With 5-Colored Topping)
Green Pepper-Miso Yaki (Green Pepper with Miso)
Green Tea
Green Tea Kanten
Greens with Sanbaizu (Greens with Vinegar Sauce)
Guava Kanten
Gyuhi and Gyuhi Manju
Hakusai No Sokuseki Zuke (“Quickie” Pickled Won Bok)
Hamaguri No Nishiki Yaki (Broiled Clams)
Hanagiri Daikon No Hari-Hari Zuke (Pickled Dried Turnips)
Hikiniku To Tamago No Atsu Yaki (Baked Ground Beef and Egg Loaf)
Hiya Somen (Cold Somen)
Horenso No Yachiyo Maki (Spinach Roll with Egg & Nori)
Ika No Makini (Cuttlefish)
Imo Tempura
Inari Zushi (Sushi in Cones)
Iri Dofu
Ise Ebi No Takara Bune Yaki
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