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November 2005

Mrs. Ohachi's Tsukemono

OK den...so Sue is from Pahoa but grew up in Hilo - graduate of Hilo High? She grew up in Pahoa and wen grad Hilo High. You two wen meet in Hilo or where?  Met and married in San Francisco Who is Mrs. Ohachi - her friend in Japan ?  (an why da name is MRS. Ohachi?) Got no idea (Might jus be its her friend's, friend name).  All she has is a handwritten receipe dated 1970.  An tell me again - how come you stay out in Selah?  Retired from Army as 1st Sergeant/Communications Chief (USACC) at Yakima Firing Center 1979 - We like the four seasons ova here (but, off course, there is no place like home and das no mean Hilo - hahaha).

Sue Suenishi grew up in Pāhoa on the Big Island and graduated from Hilo High School. Her husband Sid also comes from the same island, but somehow they managed not to meet until they were both in San Francisco . After they got married, Sue got this recipe from Mrs. Ohachi. She has no idea who Mrs. Ohachi is, but that is the name on her handwritten recipe dated 1970. When Sid retired from the Army in 1979 as a 1st Sergeant/ Communications Chief (USACC) at the Yakima Firing Center, they stayed there, settling in Selah, Washington. Selah is kinda like Hilo, except where Selah is brown, Hilo is green; Selah is landlocked, but Hilo is near the ocean; cruise ships don’t stop in Selah but they do in Hilo. Other than that, they’re pretty similar. Sid and Sue say they like the four seasons in the Yakima Valley but they forgot that the Big Island get Four Seasons too…(dat hotel on da odda side) Mahalo Sue for Mrs. Ohachi’s `ono recipe! ~RdC


Mrs. Ohachi's Tsukemono

1 large head cabbage
1/4c rock salt
1/2c white vinegar
1c sugar
1T ajinomoto

Cut cabbage into cubes.
Boil salt, sugar, vinegar & ajinomoto together. 
Cool, then pour over cabbage - stir occasionally.


As I was thinking about the upcoming holidays and looking at Sue Suenishi’s tsukemono recipe, I realized that for Thanksgiving while we all have turkey with stuffing and gravy, sweet potatoes and cranberry sauce, I always know I’m at a Hawaiian-style holiday table when I check out the pickled side dishes. Here are some of my favorites. ~RdC


Korean Cucumbers
From Nana Wong

4 cucumbers (unpeeled, cut into 1" cubes), salt and let stand for 1 hour so that water drains (I do it in a colander.)
¼ c cider vinegar
1/3 c shoyu
2 T sugar
1 tsp ko cho jung sauce
1 tsp. sesame oil
2 tsp sesame seeds (grind up if can, otherwise, whole seeds are OK)

Mix together and pour over salted cucumbers which have been transferred to a bowl. Refrigerate.
Eat within 3 days as the cukes tend to become soggy after that. 


2 pounds Japanese daikon
1 c. sugar
¼c. white vinegar
1 c. water
3 Tbs. salt
3 drops yellow food coloring

Wash daikon, peel and slice thin. Combine remaining ingredients in pan and bring to a boil. Put daikon in a jar and pour over the hot liquid. Cool to room temperature and cover. Refrigerate at least 3 days before serving.

Pickled Eggplant

5-6 long purple eggplant. Slice into ¾ inch pieces and soak in a handful of Hawaiian salt for an hour. Then squeeze out liquid.
Mix: 2t. mustard powder
½ c. sugar
½ c. vinegar
½ c. shoyu
Pour sauce over eggplant and wait 1½ days before eating.

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