HONOLULU (HawaiiNewsNow) – The 44th annual Okinawan Festival is wrapping up its weekend celebration of cultural heritage and community at the Hawaii Convention Center, highlighting a deep historical bond between Okinawa and Hawaii.<\/p>\n
The two-day festival showcased live music, traditional performances, and local craft vendors. Beyond the performances, the event celebrated the 75th anniversary of the Hawaii United Okinawa Association (HUOA).<\/p>\n
\u201cBecause of the community and all the leaders that helped preserve and perpetuate our community, and because of them, we\u2019re here for our 75th year,\u201d said HUOA President Frances Kuba.<\/p>\n
Organizers and attendees noted the unique spirit of the festival, which is entirely put on by volunteers.<\/p>\n
\u201cThe Hawaiians talk about laulima. Everybody helps out to get a job done, collective effort. The Okinawans have yui maru,\u201d said past HUOA President David Arakawa. \u201cAnd this whole event is put on by volunteers. So that\u2019s an example of yui maru working together.\u201d<\/p>\n
Arakawa also emphasized the Okinawan philosophy of Ichariba Choodee. He explained, \u201c\u2018Once we meet, we\u2019re brothers and sisters.\u2019 That\u2019s the Okinawan spirit and that\u2019s exactly like the Hawaiian concept of ohana.\u201d<\/p>\n
Gov. Josh Green recently visited Okinawa and noted how vital the relationship is to the state.<\/p>\n
\u201cWe have a lot of these relationships, but Okinawa has a deeper presence than many, if not most, here in Hawaii,\u201d Green said. He also noted that amidst recent storm systems like Hurricane Lowell, \u201canytime we can have something positive happening, it\u2019s great.\u201d<\/p>\n
Food remained a major draw for the crowds, with long lines for traditional Okinawan favorites like soba and fresh, hot andagi.<\/p>\n
This year\u2019s event also featured a modern culinary collaboration with Prince Waikiki, bringing an izakaya-inspired House of Sakura pop-up to the convention center with a menu of Okinawan-infused dishes crafted by Executive Chef Brooke Tadena.<\/p>\n