Her recollection of the spinach roll is that it was a hollow fishcake (chikuwa) filled with spinach, imitation crab meat and mayonnaise. "It looked kind of like a maki sushi, but with fishcake for rice. I wish I was able to say goodbye to Mrs. Shibuya and her husband before they closed. My family and I really loved their food and would like to thank them for all their years of hard work."

Ho! So many places like this are going, yeah?

CHANTILLY CREAM ICING

Combine vanilla, butter, evaporated milk, margarine, eggs and egg yolk in a saucepan. Place over medium heat and stir with a whisk. Add sugar, stirring, and bring to a low boil. Add arrowroot or cornstarch, stirring.

Turn off heat and allow mixture to stand for about 15 minutes. Pour into a clean bowl, cool and refrigerate. Use as a filling between layers of cake and to ice cake.

Makes enough to frost and fill a 9-inch cake; 8-12 servings.

Variation: Sprinkle macadamia or other nuts over icing if desired.

Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.

For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.