2007-10-26

Kakazu Ridge sets tone of battle

Story and photos by Keith T. Graff

It is a tranquil setting. A tree lined park with finely manicured walking paths and an observation tower. Children play in the grounds. Teenage boys use the sloped walkways to challenge each other and perform skateboard stunts. Families enjoy a picnic lunch and rest under the banyan trees. It wasn’t always this way.

Sixty-two years ago this was the site of an intense battle in the struggle for Okinawa. The carnage at Kakazu ridge set the tone. This was part of the Japanese Imperial Army Machinato Line. The Machinato Line was anchored in the west, just north of present Day Camp Kinser. The line extended eastward across the island using a series of ridges as natural defenses. General Ushijima made his initial stand against the American forces here.

Following a relatively uneventful U.S. landing, the island was divided in half with Marine forces heading north and the Army pushing south. Initially, General Buckner threw two infantry divisions against the Machinato Line only to be repelled repeatedly. The typical Japanese ridge defense on Okinawa consisted of fortified heavy machine gun emplacements, the infantry and mortar positions hidden on the reverse slopes of the ridge. Further back, heavy artillery backed up both the mortar and gun positions.

In the first wave of attack, the 383rd Regiment assaulted Kakazu ridge in a surprise pre-dawn attack without the benefit of an artillery bombardment. They reached the crest of the ridge only to be driven back after suffering heavy casualties.

2007-10-25

Yuriko's Kitchen: Okinawan Yushidofu Soup


By Tomoko Tomori
Instructor, Okinawa Women’s College
Sample from her book "Okinowon Home Cooking"

Ingredients
(5 servings)
Yushidofu (unsolidified tofu) available at local supermarket - 750 g
Fish stock - 1 1/4 Cup
Soy Sauce - 2/3 tsp
Salt - 1 tsp
Starch - 2 1/2 tsp
Water - 21/2 tsp
Ginger - 1 cut
Komatsuna (mustard spinach) - 60 g
Kanibou (fake crab meat) - 70 g

How to make
1. In a deep pan, combine yushidofu and fish stock and bring to a boil, dip ginger for while then remove.
2. Season with soy sauce and salt, dilute starch with water and pour in the soup stirring constantly to avoid lump.
3. In a separate pan, boil komatsuna, squeeze excess water out and cut into 2 cm long.
4. Spoon yushidofu soup in a bowl and garnish with komatsuna and kanibou. Serve hot.

Picnic spot: Chatan Tobaru Park


(Editor’s note) This is the second in a series of Japan Update articles introducing local parks. It may come as a surprise to many but Okinawa City alone has 91 public parks. The parks are great places for families with children to go for picnics or just to play around. They are generally very clean, most have play fields for children, and all are free for anybody to use.

Athletic equipment, basketball courts, and roller slides along a gentle slope make Tobaru
Park a fun spot for a weekend family outing.

Located along Route 24, behind Chatan Junior High School, Tobaru Park is at 554-1 Yoshihara in Chatan Town. The park is open daily until 10 p.m. Parking is available for 20 cars, and there’s plenty of green space in the 4.6 hectare leisure spot.

Aside from the athletic opportunities, there’s an observatory in Tobaru Park, an ideal vantage point to look out across the crystal ocean waters.

Cologne's Japanese Lesson - 25 October


Let’s practice Japanese Words!
(1) mu-ka-shi (a long time ago)

(2) ka-ko (past)

(3) i-ma (now)

(4) ge-nn-za-i (present)

(5) mi-ra-i (future)

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