An Okinawan Plate: Champuru (the cabbage and agedofu mixture), Shoyu Pork (Rafute), Rice and Andamisu (pork and miso condiment). Served at the 2007 Okinawan Festival at Kapiolani Park in Honolulu, Hawaii. The 2007 festival (August 30 to September 2) marked the 25th anniversary of the annual event.

The festival is sponsored by the Hawaii United Okinawan Association, with proceeds supporting the organization’s other programs. It is a celebration of Okinawan culture in Hawaii that attracts over 50,000 visitors each year.

Photo courtesy of blogger Pomai (TheTastyIsland) a resident of the island of Oahu, Hawaii. Pomai documents "[his] experiences enjoying the wonderful food of Hawaii" through reviews, recipes and photos.