Cuisine of Hawaii

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== Cuisine of Hawaii ==

The cuisine of Hawaii is a fusion of many culinary traditions brought to the Hawaiian Islands by immigrants over the past two centuries, including Polynesian, Japanese, Chinese, Filipino, Korean, Portuguese, and American influences. This unique blend of flavors and ingredients has created a distinctive culinary style that is enjoyed by both locals and visitors.

Traditional Hawaiian Cuisine[edit | edit source]

Traditional Hawaiian cuisine is based on the staple foods brought by the original Polynesian settlers. These include:

  • Poi: A traditional Hawaiian dish made from the fermented root of the taro plant, which is pounded into a paste.
  • Lomi-lomi salmon: A side dish made with salted, shredded salmon, tomatoes, and onions.
  • Kalua pig: Pork that is traditionally cooked in an underground oven called an imu.
  • Laulau: A dish made with pork, fish, or chicken wrapped in taro leaves and steamed.
  • Haupia: A coconut milk-based dessert that is often served at luaus.

Influences from Immigrant Cultures[edit | edit source]

The cuisine of Hawaii has been significantly influenced by the various immigrant groups that have settled in the islands:

Local Favorites[edit | edit source]

Over time, these diverse culinary influences have blended to create unique local dishes that are beloved in Hawaii:

  • Plate lunch: A quintessential Hawaiian meal that typically includes two scoops of rice, a scoop of macaroni salad, and an entrée such as teriyaki beef, chicken katsu, or kalua pig.
  • Loco moco: A dish consisting of white rice topped with a hamburger patty, a fried egg, and brown gravy.
  • Spam musubi: A popular snack made with a slice of Spam on top of a block of rice, wrapped with nori (seaweed).
  • Poke: A raw fish salad that is typically made with ahi (tuna) and seasoned with soy sauce, sesame oil, and green onions.

Beverages[edit | edit source]

Hawaii is also known for its unique beverages, including:

Festivals and Events[edit | edit source]

Hawaii hosts several food festivals and events that celebrate its diverse culinary heritage, such as:

See Also[edit | edit source]

References[edit | edit source]

External Links[edit | edit source]

Also see[edit source]

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Contributors: Prab R. Tumpati, MD