Friday | December 15, 2017
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Author: Food, like music, brings people together

Hilo native Annie Yonashiro’s cookbooks-for-a-cause have created quite a local following over the years, and now she is debuting her latest, “Annie’s Favorite Favorites: Island Style Cooking Volume II.”

“Being a hairstylist for almost 40 years, I am always talking about hair, the newest hair products, and yes, food. I am a genuine foodie. Clients are always bringing to our shop creations from their favorite recipes to share, and we are happy,” said Yonashiro, a Honolulu resident. “Food, like music, brings people together.

“Food excites me. We entertain a lot at our home and we go to tons of potlucks. My friends, relatives, clients and I are always talking about recipes and what we ate at different restaurants,” she said. “Our TV channel is always on the Food Network. I always try out new recipes, create my own recipes, and plate it in a fancy presentation as if I had my own upscale restaurant!

“In this cookbook, I had pictures taken of several recipes to give you ideas on how you can present these dishes. I hope it inspires you to get excited too,” she said.

“I have put together several fundraising cookbooks in the past to benefit the Hawaii Bone Marrow Donor Registry and the Kapiolani Health Foundation Pediatrics Fund in memory of Camren Lu.

“I know I always say ‘This is the last cookbook I’ll do,’ but I keep on eating and keep on scheming of new ideas in my head,” said the energetic wife/mother/hairdresser/author/community volunteer.

“This cookbook is a collection of recipes that are my own creations, original recipes shared by our island chefs, and favorite dishes of our foodie friends.”

Proceeds from this cookbook will be going to three Hilo organizations: Special Olympics – East Hawaii Area; American Cancer Society – Hawaii Island; and Meals on Wheels of the Hawaii County Nutrition Program.

“Being from Hilo, these organizations are close to my family’s hearts and we have seen how they have helped so many people,” she said. “We know these funds will help them to continue their missions.”

“I would like to thank the many people who helped to make this cookbook a success. First of all, the biggest thanks go to my husband, Roy, who gives 100 percent in whatever project we do, and my children, Adrie and Reyn.”

Others key to making the project a success include Holly Marchant, Sharon Freitas, Karen Ono, Gail Morimoto, Linda Azuma, Torin Ching, Jamie Yamashita, photographer Glenn Yoza of Ringo Images, Tanya Escrito, Catherine Sugioka, The Madden Corporation, Salon Nanea, Hilo Style, Renee’s Hairstyling, Hinode Rice, Doris Raabe, Middy Eharis, Mae Ohashi, James, Lynn and Scott Okuna, Allan Okuda, Derek Kurisu, Mark Tsuchiyama, Seaside Restaurant, Island Naturals Market and Deli, Don’s Grill, Kaleo’s Bar and Grill, Café 100, Puff City, Murphy’s Bar and Grill, and the many folks who shared their favorite recipes.

“Happy cooking, and happy eating,” said Yonashiro.

The cookbook costs $15. It features 104 recipes and 32 colored pictures.

“Some recipes are my own creations, others are recipes shared by my friends, family and clients,” said Yonashiro. “They are easy recipes to do … you can eat it out of the pot or do a fancy presentation.”

On the Big Island, the cookbook is available in Hilo from Lynn at 987-4966; at Hilo Style, 959-5995; Renee’s Hairstyling, 935-8788; in Kona from Robert, at 936-6108, and in the Paauilo area from Mary at 478-1196.

Here are a couple examples of the onolicious recipes in Yonashiro’s latest collection.


1 large Okinawan sweet potato

1 large yellow sweet potato

1 large yam

1/2 cup mayonnaise

1-2 Tbsp. curry powder (add more if desired)

1/4 cup onions, diced

1/4 cup green onions, diced

1/2 cup almonds, chopped and toasted

3/4 cup dried cranberries

1/2 cup water chestnuts, sliced

Poke each potato with fork and microwave for 3 minutes on both sides. In a large pot, steam potatoes until done. Cool, cut in cubes and put in a large bowl. Add rest of ingredients. Refrigerate. You may need to add more mayonaise later. This colorful salad is a family favorite. I love the crunch with the toasted almonds. You can add shredded chicken and even bake it, serving it hot. To cook yams and potatoes faster, use similar sizes.


4 lbs. pork baby back ribs

1 1/2 cup flour

1 tsp. salt

1 tsp. pepper

2 Tbsp. oil

1/3 cup orange juice

1/3 cup Mae Ploy sweet chili sauce

1/3 cup soy sauce

1 clove garlic, minced

Slice ribs between the bones for individual ribs. In a medium bowl, combine flour, salt and pepper. Coat the ribs with the mixture. Pour oil in a large skillet on medium heat and fry ribs until brown. Place on a foil lined 9 x 13 inch pan. In a medium bowl, mix orange juice, Mae Ploy sweet chili sauce, soy sauce and garlic. Dip ribs in sauce and place in pan. Drizzle the remaining sauce over the ribs. Bake 45 minutes at 300 degrees.


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