The sukiyaki is cooked in pans that date back to 1962 when the temple’s minister at the time, Rev. Sadamaro Ouchi, bought the aluminum pans specifically for the annual sukiyaki dinner. Over the years, other pans have joined the service, but the recipes — and even many of the temple cooks — have remained the same.
On the menu is made-to-order sukiyaki, a meal of thinly sliced beef, saifun noodles, tofu, green onions and veggies, all lightly cooked in a flavorful broth. Temple members also will serve chicken teriyaki, teriyaki beef kabobs, vegetable kabobs, rice, mochi cupcakes and mochi ice cream. Items are priced individually and range from $1-$12. Diners should arrive promptly — items may sell out early.
Sue Kidd: 253-597-8270 sue.kidd@thenewstribune.com
