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sufficient. When I’m here, I’m practicing these methods and I love it.” During the Hands On History pickling activity, Pauline says the Japanese farmers relied on simple techniques using salt and vinegar to preserve food for later enjoyment as there was no refrigeration. Food like cabbage, carrots, daikon, and eggplant “was salted and placed in a bowl with a weight on top, or the salt was massaged into the veggies to get the liquid out.” Then the brined veggies were rinsed, squeezed to remove liquid and put in a dish for eating, or stored in a covered crock for later use. “When eaten, the pickled veggies were often flavored with a mixture of sugar and vinegar or soy sauce,” continues Pauline. “The goal was to get the liquid out so the harvested veggies lasted longer—about a week.” During the pickling activity, Pauline demonstrates the process right in the farmhouse kitchen, where a large window provides light and rice may be cooking on the open hearth, enveloping the room in a rich, woodsy fragrance. When not leading the Hands on History activity, Pauline expertly guides visitors through the farmhouse, explaining the contents of rooms.
Pauline Nishida-Miller at the Kona Coffee Living History Farm. photo by Fern Gavelek
Retired carpenter and part-time coffee farmer Miki Izu of Hōnaunau shows visitors how to roast coffee in an open frying pan during Beans in the Skillet: Coffee Roasting at Home. The Hōnaunau resident has been leading the Hands On History activity for three years, but says he’s been involved with the museum since its inception.