PBS Hawaiʻi Classics is sponsored by The Olson Trust.

Nino Martin: Hi everybody, and welcome again to the International Kitchen.

Well, today, instead of staying in our own kitchen in the  studio, what we're doing is going out on location, and today we're out on the beautiful island of  Kauaʻi.

It's the oldest of the Hawaiian Islands, and we're standing on Poipu Beach, which now,  is down on the southern end of Kauaʻi.

Kauaʻi is gorgeous, absolutely gorgeous.

As you can  see behind you here, it's beautiful peacock blue water, and just south of us here is another big  island, that's the Big Island of Australia.

Well, Kauaʻi is not just beauty, even with all their  gorgeous flowers, and it's called the Garden Isle, and certainly well deserved, because everywhere  you go on Kauaʻi, there are beautiful flowers.

The highways are just little ribbons through  all these magnificent gardens of flowers, but Kauaʻi probably is best known for its  friendly people, the gracious hospitality.

And today we have a very special guest to  join us on the International Kitchen, and I'd like to have you meet her right now.

Please  welcome to the program Mrs.

Hinako Gusheken.

Mrs.

Gusheken, thank you so much for being  with us on The International Kitchen.

And she was born on the Big Island of Hawaiʻi,  and at the age of two, she came here to the island of Kauaʻi with her family.

And she's  going to be cooking a couple or maybe three Japanese dishes for us today, traditional Japanese  dishes from Japan that were carried over over years and years of tradition and brought over here  with the immigrants to these islands of Hawaiʻi.

What are we going to be cooking today?

I'm just  going to be sitting here and kind of learning all about Japanese cooking is that alright?

Hinako Gusheken: Well, yes.

NM: Okay.

HG: The first will be shiraae.

NM: Shiraae, which is what?

HG: It's gonna use string beans, carrots, and then this is aburaage.

NM: Which is what?

HG: It's made with, the beans, soy beans.

NM: A little bit of, it looks like tofu, then?

HG: Ah yes, uh-huh, uh-huh.

NM: Okay, and that’s one of the dishes.

And incidentally… HG: And also, with the won bok, Chinese won bok.

NM: Which, Chinese cabbage.

It’s also known as  Chinese cabbage.

Chinese cabbage being used by Japanese cuisine, right?

HG: Yes!

NM: And for those of you who are vegetarians,  this is an ideal dish, because it does have a tremendous amount of nutrition, the tofu itself  is made from soybean being curd, which has been treated and solidifies, and then we'll be making  the shiraae from that.

And what's the second one?

HG: Second one will be lettuce sushi, sushi.

NM: Sushi.

Now that's very unusual, isn't it?

This lettuce sushi, normally  you find the sushi wrapped with a seaweed.

HG: Yes, uh-huh.

NM: And it has what inside?

HG: Inside, kanpyo.

That is made with  that squash, you know.

And then we use mushroom, dried mushrooms, and then tuna,  and then some use carrots, and you know.

NM: So, but that’s a common one, but today we’re  going to be using a very unusual one.

We’re going to be making a very special one that Mrs.

Gusheken is going to make for you, and that is the lettuce sushi.

And finally, one of my  favorites, the islands here are very well-known, among the Japanese families here, making  pickled vegetables.

And what is that called?

HG: Sanbaizuke.

NM: Sanbaizuke.

What a nice name.

Yeah, so that will be some pickled vegetables  and some shoyu or soy sauce with some ginger, and gosh, I'm getting hungry already.

What are we going to do first?

HG: I’m going to do that, shiraae first.

NM: The shiraae, which is the vegetable and the tofu.

Now, there's a special way  that you cut these vegetables, isn't there?

You have to do them in a certain way?

HG: Well, you cut it yeah, about… NM: And that’s very thin?

HG: Uh huh, thin, mm hm.

So it cooks fast.

NM: And what is the reason for that?

Ah huh.

So that it cooks, cooks quick.

HG So that, you know.

NM: You don’t fool around then, you wanna make them fast?

HG: No, no, no, no.

Uh huh, fast.

NM: How long have you lived here then,  since you were about two years old?

HG: Ohhh, two, right, right.

NM: We’re not going to tell them how along ago though, are we?

HG: (Laughs) And then… NM: Okay, now we have the string beans.

HG: Uh huh.

NM: Okay.

And again, the string beans also are cooked, or rather  cut very, very thinly so it’ll cook quickly.

And we have this is a great dish to do out here  on a picnic, because everything can be cooked quickly and fresh, and we can make it right on  the spot, and be able to serve it right up there.

Well, you have the fastest hands I've ever seen.

HG: Do you think so?

NM: Oh boy, look at that.

You  don't ever cut yourself, do you?

HG: Well… NM: You don't do that.

Now we've already cut some  of the vegetables for you, but we thought that you might enjoy some  of Mrs.

Gusheken’s artistry as a chef.

How many years have you been cooking?

HG: Oh, I, oh…over a century, yeah?

NM: A century!

HG: No!

NM: No, you’re not a century old.

HG: Half a century.

NM: Half a century.

Okay.

Where did you learn how to cook?

HG: Well, through experience, too, you know, we go to help, you know, to do some  when they have parties, yeah.

We always go.

NM: Little parties, right.

HG: Mm hm.

NM: And you used to do a lot of cooking for that.

HG: Oh, yes.

And then they always have a main chef over there, and then by helping  them, you know, I think I learned a lot.

NM: Do you, and you’ve always been the  main chef, though, lately, haven’t you?

HG: Well, well.

NM: A little bird to me about that, Mrs.

Gusheken.

HG.

No, no, no, no.

NM: That you’re a very famous chef here  on Kauaʻi.

That you do a lot of cooking.

HG: Ah, I don’t think so.

NM: Do you like to have people in the kitchen with you?

HG: I love to cook.

I just love to cook.

NM: You also have a family, do they cook?

HG: Yes, yes, uh huh.

But sushi… NM: What, three or, three children?

HG: No, I have seven—six girls and a boy.

NM: Good heavens.

That’s a big family.

HG: But, you know, when mama is around they don’t seem to care to learn.

NM: Okay, now we're fry this up, I guess.

HG: Yes.

NM: How much oil do you want in there?

HG: Uh, just put it in.

NM: Okay.

Go ahead, yeah.

And that’s about a quarter of a cup I would say.

HG: I would think so.

NM: Yeah.

Now, while you're doing that,  I'm going to help you out a little bit, is that alright?

HG: Oh, please.

NM: And that’s with this rice.

HG: White rice needs help.

NM: So, the sushi is those of you who have  eaten sushi know, sushi is made with rice, and this has been…how much rice is this in here?

HG: Uh, this is three cups of rice.

NM: Three cups of rice.

And it’s been  steamed.

So, I'm just going to put that all in here.

Is that right?

HG: Yes, yes, please do that.

NM: Okay.

Now we have to watch Mrs.

Gusheken how she sautés here.

She's up at about 375 degrees on an electric skillet, but  obviously you can do this on the stove, at home.

HG: Sure.

NM: So, you put the carrots in first.

HG: Yes.

And then the abraage.

NM: You want me to take all this out, huh?

HG: Yes.

NM: Okay.

Am I doing this all right, Japanese style?

HG: Ah yes.

Very smart.

Do you do cooking, too?

NM: Oh, I've been known to do a few things.

HG: You have a family too, though?

NM: No.

Well, I, yes, I have a rather large family, actually.

But it's not here in  Hawai’i.

It's over in the mainland, and also a lot of my relatives are in Italy.

HG: Oh, is that so?

NM: Yeah, they’re just all over the place.

HG: Oh, I’d just love to go back to Rome, again.

NM: Oh, have you been to Rome?

HG Yes, I did.

NM: Isn’t that a fun place.

HG: Oh, especially that, you know… NM: Did you throw three coins in the fountain?

HG: Oh yes, I did.

NM: What did you wish for?

HG: For happiness.

For good health, good health and NM: Oh, good for you.

HG: You know?

NM: That’s what we want just happiness and good health… HG: And for the family… NM: Good cooking is happiness, right?

HG: Mm hmm.

And then you know, for the family, pray for them.

NM: Pray for the family.

And pray for peace for the entire world.

HG: Right, right, right.

NM: Okay, you’re stirring those up.

That looks  really delicious.

Can I just tilt this and show the camera what that looks like?

HG: Yes, uh huh.

NM: Look at all those wonderful colors in there.

Okay, we want to show it over here to this one.

Yeah, this man over here, you see, there you go.

Yeah, okay.

Now, is it important that you cook this very quickly, or can it cook slowly?

HG: Well, no I think doesn’t matter, doesn’t matter.

NM: Okay.

Well, while we’re, while that’s cooking, what can we do to this rice?

HG: Could you, mix the vinegar.

NM: Mm hmm, how much vinegar  do you want me to put in there?

HG: Half a cup of vinegar, or do you have it…?

NM: A half a cup of, this is rice vinegar.

For those of you who are not familiar with this,  you can buy rice vinegar at your supermarket, and it's just Japanese rice vinegar, rice that's  been made out of vinegar or vinegar that's been out of rice, rather get that one straight, and  you put a half a cup of that in.

So, I'll just pour that in.

I'm gonna guess, you see, I never  pour, I never measure, so I'll guess half a cup, and that's just about right there.

HG: Oh, you just pour over the rice.

NM: Is that alright?

You  didn’t want me to do that?

HG: New style.

NM: New style.

HG: Like me, I do, you know, in  the bowl.

Mix together, but uh… NM: Okay, how’s that?

HG: You going to, so you have to pour the sugar over, then.

NM: Okay.

Now, what kind?

How much sugar do we put in here?

HG: Um, half a cup NM: One half cup.

Now you  want white sugar, or do you?

HG: White sugar, white sugar.

NM: White sugar, okay.

And we've measured that out already, right here.

This is standard granulated  sugar, some of it that's made here in Hawaiʻi.

As a matter of fact, so we just pour that in.

HG: Yes.

NM: See, we work well together.

HG: Oh!

My, my, I learned something today, from you.

NM: Uh oh, I have, I have that strange feeling that I did something wrong on this, right?

Wasn’t  I supposed to pour the vinegar in there like that?

HG: Well, we do mix it in the bowl first.

NM: Oh, you put all the rice and the vinegar together… HG: No, vinegar… NM: I mean vinegar and sugar HG: …sugar, and then salt.

NM: Is this going to be a disaster, then?

HG: Oh, I don’t think so if you mix well.

NM: Okay.

But we don’t want to do a  disaster on this program after all.

HG: I don’t think so.

NM: Those people out there who watch us, you know, cook some of these recipes.

So, but normally, then you would want to… HG: Normally, I would rather have it in the bowl.

NM: Okay, so that's what we'll do.

We'll put that half a cup of... HG: I’m gonna add some [inaudible].

NM: Okay, this doesn't look too bad, though.

I  must say, this rice would be glistening now.

How much salt you want me to put in?

HG: One and a half, like me, I usually taste and see so… NM: Well, I’ll tell you what, I'll put a little bit in, and then you can  taste it.

Okay, so one and a half teaspoon.

HG: One, no, NM: No?

HG: One teaspoon and a half.

NM: Okay.

HG: Or maybe… NM: Well, I would say that that’s just about right there.

And then I’ll have her taste this and… HG: You must be a very good cook.

NM: No.

I just fool around the kitchen.

HG: I’m going to add something.

NM: Cooking is fun.

It’s very creative.

HG: Oh, yeah.

NM: You’re having a lot of fun with it, too.

HG: Like, we don’t measure too.

So, I’m gonna just add some shoyu in here.

NM: Okay, how much shoyu do you put in there?

HG: Well, I wonder how much this would be.

NM: Well, let’s say a quarter cup?

Too much?

HG: Quarter cup would be too much.

NM: Three tablespoons, then.

HG: I think so.

NM: Three tablespoons is fine.

Okay, now we're going to ask you to taste this, Mrs.

Gusheken and see what your expertise says, okay?

See it it’s too salty or not.

HG: Good.

NM: You like that?

HG: Mm hm.

NM: Okay, not bad, not bad.

Now, what do we do with this?

HG: Well, you have to put in a pan.

NM: And that is in the, uh… HG: Nine by thirteen NM: Okay.

HG: I think, if I’m not mistaken.

NM: Just lay it out… HG: I’m going to add some  sugar.

Where's the sugar?

NM: Uh, this one?

HG: No, no, that one granulated sugar.

NM: You want the regular granulated  sugar.

Okay, let me go get that for you.

Okay, here's your sugar.

Is this enough?

HG: yes.

NM: And how much do you add?

HG: I add one tablespoon.

NM: About a tablespoon, alright, there we  go.

One tablespoon or to taste.

Alright, now here’s the pan for the sushi and what do you want me to do next?

HG: I want you to lay that lettuce.

NM: Okay, this is shredded… HG: Yes.

NM: Now we have our own Mānoa lettuce  here but you can use any type of lettuce.

HG: Any type of lettuce.

NM: Okay.

and we just put this on the bottom of the pan.

HG: Yes.

NM: And kind of lay it out like that, huh?

HG: Yes, uh huh.

NM: Alright.

Now you tell me if I’m  not doing this right, Mrs.

Gusheken.

HG: Oh, you’re doing just right.

NM: I have to learn from you now.

See, this is the first time in my life that I've ever made sushi.

HG: But you don’t look like an amateur to me.

NM: But I’m definitely an  amateur when it comes to sushi.

HG: Oh, I don’t know.

NM: Okay, how much of this, is this alright now, just like that?

HG: Yes, uh huh.

I think so.

NM: More?

Less?

HG: No, I think it’s alright.

NM: Okay.

Well, we’ll put that over  here then.

And what do I do next?

HG: You put the sushi rice evenly… NM: Rice goes on top.

HG: …over there.

NM: Okay, you.

Boy you’re asking a lot.

Okay, I'm just gonna put this rice  down like little paddles, okay?

Because later this gets pressed, doesn't it?

HG: Yes, it’s better to, you know, leave it for a few hours before you cut, you know, so that firm.

NM: Okay.

Well, at any rate, we’re having  fun out here today in Kauaʻi.

HG: Ohhhh... NM: Picnicking... HG: This is something I would never forget, too, though.

NM: Really?

Well, so happy that you could come on the show and be with us.

HG: Well.

NM: Mrs.

Gusheken was a little concerned  about being on the show.

She didnʻt know if she was going to do a good  job.

And sheʻs so good as a cook HG: Oh I donʻt know.

NM: That we thought, my goodness, weʻll have to have you on the show.

HG: Well, well, actually, frankly speaking, I didn't wanted to come.

But when Mrs.

Holweg asked, sheʻs been our, you know, senior citizens, sheʻs the boss,  you know, for Kauaʻi.

She’s the head.

NM: Right.

HG: And then when she asked, I just couldn't say no.

NM: And you do a lot of work with senior citizens, don’t you?

HG: I enjoy very much.

NM: Now, how is, how does this look to you?

HG: Looks very good, very good.

NM: Alright, so we just kind of... HG: Doesn’t look like an amateur to me, at all.

NM: Okay.

So we do that in a colander, don’t we?

HG: Time, you know?

Takes so much time to... NM: Want me to just take this and...Now  this has to cool, apparently, right?

HG: This has to cool NM: Okay, let’s just, you want me to lift that for you?

HG: Yes.

NM: Okay.

Just shake it right off and  put it in a colander to let it cool.

HG: Yes, mm hmm.

NM: That’s a great idea.

Okay.

How long does that cool?

HG: Well... NM: About 15/20 minutes, or?

HG: I would think so.

NM: I think probably in this wind  it’ll be ready in no time at all.

HG: I hope so.

NM: Okay, and we'll help it out a little bit by shaking it out.

Okay, I'll just take  this away for you and let it...we'll just put this over here, and let it cool.

HG: Alright.

NM: While we're doing that.

Now, what more do you  want me to do on the sushi?

And you're going to do something else here.

HG: Yes.

NM: We’re going to start on  the second phase of the shiraae HG: No.

I’m going to NM: And we’re going to be using this bowl.

And this bowl is a very interesting  thing.

I have to explain this to them.

In fact, this is an old family one, isn’t it?

HG: Oh, yes, that's, I think, about half a century.

NM: And this is called what?

HG: Suribachi.

NM: Now, for those of you out there, you, probably, it sounds a little  familiar to you, because you've heard of hibachi, and hi meaning fire in Japanese, and bachi means  container or a bowl of some sort.

So, it's a fire container, hibachi or the suribachi, means a  grinding bowl, so it's a grinding container, and if you look at this very closely inside of  here, there are serrated little lines, and this is what this does, you just grind with this, so it's  a grinding bowl, and this is a traditional old Japanese style of grinder, isn’t it?

HG: Yes, suribachi.

NM: Now, what you're doing  there is squeezing the water... HG: Squeezing the tofu.

NM: Out of the tofu, the bean curd.

Okay, I'm going to continue working  here while you're doing that.

HG: Yeah.

NM: What else do you want me to do?

HG: Could you put the tuna?

NM: The tuna?

HG: Yes.

NM: Now HG: Seasoned.

NM: Okay.

How did you make this?

HG: Well, yuo have to fry that.

NM: You fry the tuna, huh?

HG: Uh huh, uh huh.

NM: I'm gonna get a little fancy here.

Is that all right?

HG: Oh!

Wonderful, wonderful!

NM: So we'll just do it, kind of, fancy style.

HG: Very good.

NM: This is an invention, right  before your very eyes, folks.

HG: Oh, ho ho.

NM: You can actually put a lot of different  ingredients on this, can’t you?

HG: Oh, yes.

You can even use those vegetables  too, you know, if you season it, yeah.

NM: How about fried egg or anything like that?

HG: Oh!

You know, I forgot to bring that, you know.

NM: You put egg on top, too?

HG: Yes.

NM: Okay.

Well, that, the tuna is all on there now what?

HG: Now that, ebi, the shredded shrimp, red and green.

NM: Okay.

You want me to put that on the sushi?

HG: Yes.

NM: But you're gonna do something really fancy over here.

HG: Yes.

Can I, I’m going to... NM: Oh, that’s the tofu, now.

You’re  putting that into the suribachi.

HG: Yes.

NM: Okay.

Let me just tell the audience a little bit about this,  or maybe you should, because you mentioned more about it.

These are packaged shredded shrimps  in various colors that you can pick up at the food stores anywhere, so you just look for them  like that, and I'm just going to put these on top.

Can I just be imaginative on this, Mrs.

Gusheken?

HG: Pardon?

NM: Can I just be imaginative?

Can  I just kind of put them in here?

HG: Yes,, yes, uh huh.

NM: Okay, so put a little bit of each.

HG: Yes.

NM: Okay.

Now you're grinding that.

HG: Yes.

Now, if I sit or somebody... NM: Is this too much?

HG: No, it’s alright.

NM: Okay.

HG: About that.

NM: I'm just kind of, I always think that food, particularly the  Japanese, are so wonderful about serving food so beautifully.

HG: Very artistic.

NM: Oh, very.

I think they're one of the greatest  in the world for serving food artistically.

Okay.

HG: Now I’m going to add some miso in here.

NM: Miso, that is kind of a fermented soybeans?

HG: Soybeans, right.

NM: And that you can also pick up premade in packages.

HG: Oh yes, uh huh.

I'm gonna use about three tablespoons.

NM: This is certainly gonna be a  colorful dish, I can tell you that.

HG: Oh yes.

NM: It looks like Christmas.

Green and red.

And even with all the wind out here we could  still do it.

It's a great idea.

Maybe we can get the kids to do this.

You have some kids  at home, they can decorate your sushi for you.

HG: Oh, sure!

They would be happy.

NM: Sure.

HG: My grandchildren.

NM: Okay.

Now.

And you’re mixing that up, how is this?

HG: Oh!

Looks... NM: Looks alright?

HG: ...fine, very fine.

NM: Let me just show that to the  audience, and that's what it looks like.

HG: And then, if they want to put  some eggs, you know, fried eggs... NM: You could put some fried eggs on there.

HG: Fried, you know, you fry the eggs and cut it in strips.

NM: Okay.

Now I’m just gonna put this over to the side because we’ve got another sushi here that  I'd like to show the audience, because a different type that you made earlier today.

HG: Yes.

NM: Before I do that, though, we have  some sauce to make for this, don’t we?

HG: Yes.

NM: Why don’t we do that?

HG: Can I have some sugar?

NM: What kind?

The brown sugar?

HG: No, no white.

NM: You want the granulated?

Okay.

There you go, some granulated sugar,  that's about three tablespoons.

HG: Around two, yes about three tablespoons.

NM: Four tablespoons.

HG: Uh, not exactly four.

NM: Okay.

Now what goes into the sauce for the sanbaizuke?

HG: Sanbaizuke is the sho—uh shoyu.

NM: Okay, so that’s three  quarters of a cup of shoyu or, um, soy sauce, which you can buy in your market.

HG: Yes.

NM: And 1/3 cup of rice vinegar.

HG: Right.

NM: And we want to heat this up now, see?

HG: Yes, uh huh.

NM: Okay.

And what else?

Some ginger?

HG: Yes.

NM: Okay.

If I can just borrow that a knife  here, I'll cut some ginger up.

How much of this?

This is fresh ginger.

We're  very fortunate to get it here in Hawaii, but I'm sure that in your market, somewhere,  wherever you may be, you might be able to get it.

HG: Uh huh, uh huh.

NM: And how much of this do I?

HG: Just a little.

About a thumb.

NM: Like that?

HG: Yes, about that.

NM: Do you want me to use the outside also?

HG: Yes.

NM: Okay so we... HG: No, no you have to peel that.

NM: We peel that.

Alright.

This is all fresh.

Now is they can’t find  fresh ginger, then what do they use?

Dried?

Ground?

That won’t taste as good though will it.

HG: Oh, I don’t think so for the sanbaizuke, yeah.

You don’t mind for me to taste?

Like, we never, usually, I don’t do that with a measurement, so, you know.

NM: Okay.

So, this we’re just going to cut.

HG: Yes.

[chopping] NM: Like that?

And then across again and  we’re going to just mince it, basically.

HG: Yes, mince it.

NM: Okay, and I'm going to mince this a little better than that.

HG: Did you?

You have to add the sugar in here.

NM: How much sugar do you want?

HG: Uh, what’s it?

A cup of sugar.

NM: One cup.

Now, we’re very fortunate here in  the islands to have raw sugar.

So, if you have raw sugar, otherwise you add granulated, no?

HG:Yes.

NM: And that goes righ in  there too.

I’ll mix that up.

While you’re doing that, I’m going to show them  what these vegetables are for the sanbaizuke, and we have some cucumber, which  you slice, one full cucumber, which you slice very thinly like that, and cut  it in half.

Okay, and you have some daikon, which is a radish, it's a very delicious radish,  and that you cut into little pieces like this.

And you have one carrot that you  cut into little chunks like that.

Okay, so that all goes in there.

Now we also have  some red pepper, which we'll be adding to this, and in addition to these vegetables, you  use an eggplant, now you can get these long type eggplant, or I suppose  you could use the bulb type, HG: Oh, you can use the round one or any kind.

NM: But here they are, and you cut them into little tiny pieces, little thin slivers, about an  eighth of an inch, and you soak these with some rock salt, we call it Hawaiian salt here,  but any rock salt, how much salt you put in?

HG: Just pur it over, you know.

NM: Just a pinch or two.

HG: No, not, it’s more than  a pinch.

It’s not exactly... NM: Teaspoon?

Half a teaspoon?

HG: No, no, about, about two teaspoons.

NM: Two teaspoons.

HG: If it’s too salty, you're gonna rinse, you know, you have to rinse.

NM: Yeah.

Okay.

Then what do we do with it after this?

HG: After this comes to boiling, turn it off and cool it off, and then add  the vegetables.

You have to squeeze those.

NM: Okay, now, we don’t the ginger in yet, then?

HG: No, no, we don’t put the ginger in here.

NM: Aha!

Okay.

This has come up to a boil now,  so we're just going to pull it and put it off to the side, and basically you just add the  vegetables to it after you cooled it off, okay.

HG: Right.

NM: So, all these vegetables go in there, and  then you come out with the final product, which is this.

And Mrs.

Gusheken made this earlier  today today, and we have a sample of it here, and she actually put this into the refrigerator, and look at these, delicious.

This is a pickled  vegetable with a great sauce in it.

Okay, we'll be serving that.

HG: The sauce is, so much.

NM: I’ll put this over in our serving area.

Okay, what do we do with the ginger and the pepper now?

HG: Could you put together with the other, vegetables?

NM: Okay, just put them into the sanbaizuke, HG: Yes, sanbaizuke.

NM: And if don’t want that flavor, you just don’t use it, right?

HG: Yes, optional.

NM: Okay, we’ll just put it over here.

HG: And then, could you pass on that vegetables for me?

NM: Okay, so the vegetable in the colander now for these shiraaes all been cooled  down and we’re ready to mix it in its final thing.

HG: Yes, can I use my hand?

I’m going to wash my hands.

NM: Sure.

One other thing I’d like to  show them here, that you told me... HG: I’m gonna squeeze, you know.

NM: Aha.

Make sure no juice is in there?

HG: Yes.

Uh huh, if possible, yeah.

NM: Okay.

Now for this sushi, if you want to flatten it out, apparently, Mrs.

Gusheken, tells  me you can just take another pan press it down.

HG: It’s better to put the wet, yes.

NM: Okay, and I just press this now, huh?

HG: Yes.

Yes, it's better to leave it for,  you know, put some kind of weight or so.

NM: Weight, okay.

HG: For a few hours.

NM: And then just let it sit for a few hours.

And when you lift this off, this is what you get.

HG: Yes.

NM: A nice flat sushi, okay, a nice flat one.

Well, it looks like  you're having fun over there with your hands.

Now, what is this in this surprise box?

HG: Oh!

That’s a Christmas present.

NM: A Christmas present!

HG: Well, not Christmas present now.

NM: Aha!

HG: Early Christmas present.

NM: Well.

HG: Just press.

NM: You want me to press this now?

HG Pressing, lift this thing up, you know.

NM: Okay, in here... HG: No, no, no, not that way.

NM: No I just want to show  them what, what that is.

HG: Oh, I see how that looks.

NM: In here is a press box.

And in here we have some ti leaves with a sushi underneath it.

You  see, let me just show you quickly like that, and you press it down, and what kind of sushi is this?

HG: We call that as a sandwich sushi.

NM: Okay.

HG: It’s made with that bottom is done instead of the lettuce, it's made with that... NM & HG: Seaweed HG: Nori, nori.

NM: And I just lift this up?

HG: Yes, yes.

NM: Okay, here we go.

HG: And then lift and then pull that side up.

NM: Big surprise, here we go.

Ooh, look at that, Mrs.

Gusheken.

That is beautiful.

HG: And then you take it off.

NM: I’ll just take this off.

Look at  that, and you have a magnificent sushi.

And you just cut that, don’t you?

HG: Yes.

Could you cut that, please?

NM: How big of a piece do you want me to cut?

HG: Uh, you can cut it in squares, or you know, your oblong, or whichever shape you want to do.

NM: Like that?

HG: Yes.

NM: Okay.

I’ll just cut it down like that and breka one end of it so we... HG: And then, you have to make it individually, you know?

NM: Okay, how big?

HG: Oh, about, you can make.

Yes, about there.

NM: Like that?

Okay, now, I’m just going to take one away to show them.

HG: Because you have to make it, take it off by piece.

NM: Whoops, I don’t think I cut the bottom off here.Okay, of course, you're  going to cut the whole thing like a cake.

HG: Yes.

Uh huh, sure.

NM: And this is what it looks like, when it’s removed and you can see on the  bottom of that, you’ve got the seaweed.

HG: Seaweed, no that, nori.

NM: Now I'm going to arrange this and put this over in the, while you're finishing  that, put this over in our serving area.

HG: Yes.

This is already finished.

NM: Okay.

Mrs.

Hinako Gusheken has been our guest today on  the International Kitchen from Kauaʻi.

And I want to thank you very much for being with us on the  program.

And thank you so much for showing me how to make sushi for the first time.

HG: Oh, my, my, you such a big, a great helper to me today.

NM: Yeah, well thank you very much.

HG: you made it very, very easy.

NM: Okay.

And on the International Kitchen, then we've had three wonderful dishes: shiraae, which  is tofu with vegetables made in that magnificent grinding bowl of suribachi.

We have two different  types of sushi: the sandwich sushi and the lettuce sushi, and the sunbaizuke, the pickled vegetables  with a ginger and shoyu sauce.

I hope you enjoyed our program today, and be sure to be with us again  next week on the International Kitchen.

Until then, take care of yourself, and aloha.

HG: Aloha.