To celebrate this Easter season, our church held an event called Bento Blessings. We made 200 bentos to provide lunch at a houseless village of mostly Native Hawaiians in Waianae at Puʻuhonua O Waiʻanae, plus extra bentos for those in need in Kapolei. We also collected canned goods for the village’s pantry which was running low after the Covid pandemic.
For the cooking tasks, we split up the duties and I was assigned to make 35 cups of edamame and 20 cups of rice. It gave me a chance to experiment with edamame recipes. I modified some recipes and made the seasoned edamame in the pressure cooker.
