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Hawaiian Spare Ribs (Oven Baked)

(Stacee Kosaka)

  • 3 pounds of spareribs
  • 3 TBS. brown sugar
  • 2 TBS. cornstarch
  • ½ tsp. salt
  • ¼ cup vinegar
  • ½ cup ketchup
  • 1 8 oz. can of crushed pineapple (undrained)
  • 1 TBS. shoyu
  • ½ tsp. fresh grated ginger

Combine all ingredients in a saucepan. Cook until thickened, stirring constantly. Arrange a layer of spareribs in a roasting pan. Cover ribs with ½ of the sauce, then add another layer of spareribs, add the remaining sauce. Cover pan tightly with heavy foil and bake at 325 degrees for 1-1/2 to 2 hours.

Serves approx. 4


(Stacee Kosaka)

  • 2 pounds thinly sliced beef (rib eye or top sirloin)*
  • 3 scallions cut into 2-inch pieces
  • 1 small onion thinly sliced
  • 1 small carrot, thinly sliced


  • 6 TBS. soy sauce
  • 3 TBS. water
  • 2 TBS. sugar
  • 2 TBS. honey
  • 2 TBS. rice wine (or mirin)
  • 2 TBS. garlic
  • 2 TBS. sesame oil
  • 2 tsp. sesame seeds
  • 3 TBS. grated Asian pear (optional)
  • 1/8 tsp. pepper

Mix all the marinade ingredients in a large bowl. If using packaged pre-sliced meat, separate the slices. Add the meat and vegetables to the marinade and toss gently to combine everything well. Marinate the meat for about an hour.

Grill on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelized. Preheat and lightly oil with sesame oil before adding the meat. If pan frying, do not crowd the skillet.

Gram’s Beef Stew

(Stacee Kosaka)

  • 1 pound Beef stew meet, cubed to bite size
  • 4 carrots (sliced diagonally)
  • 4 stalks of celery (sliced diagonally)
  • ½ brown onion (bite size)
  • 1 zucchini (sliced diagonally)
  • 2 TBP Knorr beef stock (dry)
  • 1 28 oz. can stewed tomatoes
  • 1 cup elbow macaroni
  • 1 potato
  • 2 TBS dried oregano
  • 2 TBS dried basil
  • 2 bay leaves
  • Water
  • 1/3 cup flour
  • Salt and pepper
  • 1 TBS vegetable oil

In a bowl add stew meat, salt & pepper, and flour. Coat the meat well. In a large pot, heat and add oil. Brown the stew meat (about 5 min). Add canned stewed tomatoes + 2 cans of water (use the can as your measuring cup) and beef stock. Bring to a boil. Add veggies, spices and elbow macaroni. Turn to medium low for about 1 hour. Stir occasionally so the macaroni doesn’t stick to the bottom.

Eat with crackers or over rice.

Serves approx. 6

Japanese Croquette

(Lily Ikegami)

  • 4-5 russet potatoes
  • 1 can spam
  • 4-5 carrots (small)
  • Celery (4 sticks)
  • 1 brown onion
  • 2 boiled eggs
  • 3 large eggs – scrambled
  • Panko
  • Flour
  • Vegetable Oil for frying

Optional: Shoyu and Sugar

Cut potatoes into small pieces and boil. When gets soft, drain the potatoes.

While still warm, mash well.

Cut the vegetables in small pieces in separate dish. Sauté all the vegetates (celery and carrots).

Gradually add in the brown onion.

Cut the Spam to small pieces also and cook together. Season with shoyu and sugar (or sugar substitute) to make sweet.

Set aside the vegetables to cool.

After the vegetables are cool, cut the boiled eggs into small pieces and add to mashed potatoes and continue add the cooked vegetables and Spam.

Lay wax paper down for coated croquettes.

Take the mixture and shape into an egg shape (with hands dusted with flour otherwise it gets sticky).

Put into the refrigerator for a couple of hours.

Dip each croquette into the beaten eggs, then panko.

Fry until golden brown.

***You will only need to fry for a short time because the vegetables and potatoes are cooked

Gram’s Mac ‘n Cheese

(Stacee Kosaka)

  • 8 oz. elbow macaroni (cooked/drained)
  • 12 oz. shredded white cheddar cheese
  • 12 oz. shredded sharp yellow cheddar cheese
  • 2 eggs
  • 1 cup milk
  • 2 cups Portuguese sausage or Smoked sausage (cubed)
  • Salt and pepper to taste

Preheat oven to 350 degrees. Mix cheeses together, set aside. In a small bowl, beat the eggs. Add milk and continue beating until mixed well, set aside. Spray the bottom of a 2-quart casserole dish with cooking spray. Mix all ingredients together with the sausage and lay into the casserole dish. Bake about 50 min or until the cheese is golden brown.

Makes approx. 6 servings

Gardena Valley JCI presents 4 Film Shorts

Gardena Valley JCI presents
SATURDAY, NOVEMBER 3 from 1:30-4:00pm
4 independent movies featuring four Sansei film makers

  • The Arts District without Artists – Directed by Steve Nagano
  • Holiday Bowl – Directed by Mitchell Matsumura
  • Jeff Imada: Breaking Barriers by Design – Directed by Cory Shiozaki
  • Say Yes to your Heart – Directed by George Takaki



August 5, 2018

Open Results


Sal Polizzi, Henry Quattlebaum, Cyndi Castile, Scott Critchfield, Miyuki Oyakawa, Jay Culver, Flora Nishimoto, Michael Katsura

$50 Bonus High Game Awards:
Scott Critchfield 257 (Open men)
Leanne Jilek & Leanna Harada 226 (Open women)
Henry Quattlebaum 259 (Senior men)
Flora Nishimoto 238 (Senior women)

Ball Winners:
Randy Imoto – Storm ball of choice
John Conway – Steve Cook’s Bowling Supply


ToC Logo

July 15, 2018

Download Results


1st Place:  Linbrook Bowl
Storm Tozai Nikkei
Looks the Same
Hoagy Wong, Judy Endow, Brian Hara, Kim Lee

2nd Place: AMF Beverly Lanes
PPBC Nikkei Trios
PPBC 900 Global
Kehau Fujikami, Roger Kosaka, Jairo Chiriboga, John Louie

Robert Pitti
(Steve Cook Bowling Supply)

Tozai League ToC Champs receive their custom embroidered shirts

Wesley Lock is the Storm ball of choice winner in the league raffle

18 possible teams are eligible. Each championship team from each of the Nikkei leagues will be invited to participate in a championship event at the end of the season, winner take all! It will be a four man event, so leagues that are trios or five member teams will have to adjust slightly, i.e., using members from their 2nd place teams. (SCNBA membership waived). We hope to see all leagues participate as it will be a fun competition to see who is really the best of the best in the Nikkei World!

The Champion team will determine where the location will be for following year. The winning team receives a custom embroidered SCNBA shirt as well a bowling ball donated to raffle to their home league in the fall – a nice way for the entire league to benefit from their league champions!