Cuisine of Hawaii

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Native Hawaiian man pounding taro into poi with two children by his sides., c. 1890s

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Descendents of Puerto Rican laborers in Hawaii

== Cuisine of Hawaii ==

The cuisine of Hawaii is a fusion of many culinary traditions brought to the islands by immigrants over the centuries. It reflects the diverse cultures and ethnicities that have influenced the region, including Native Hawaiian, Japanese, Chinese, Filipino, Korean, Portuguese, and American culinary practices.

History[edit | edit source]

The origins of Hawaiian cuisine can be traced back to the Polynesians who first settled the islands. They brought with them staple crops such as taro, sweet potato, and breadfruit. The arrival of European explorers and missionaries in the 18th and 19th centuries introduced new ingredients and cooking techniques. The plantation era in the late 19th and early 20th centuries brought a significant influx of laborers from Asia, further diversifying the culinary landscape.

Traditional Hawaiian Foods[edit | edit source]

Traditional Hawaiian foods include:

Poi: A staple made from the fermented root of the taro plant.
Lomi-lomi salmon: A salad made with salted salmon, tomatoes, and onions.
Kalua pig: Pork cooked in an underground oven called an imu.
Haupia: A coconut milk-based dessert.

Influences[edit | edit source]

Japanese cuisine: Introduced dishes such as sushi, sashimi, and bento.
Chinese cuisine: Brought dim sum, char siu, and manapua.
Filipino cuisine: Contributed dishes like adobo and lumpia.
Korean cuisine: Introduced kimchi and bulgogi.
Portuguese cuisine: Brought malasadas and Portuguese sausage.

Popular Dishes[edit | edit source]

Plate lunch: A quintessential Hawaiian meal consisting of rice, macaroni salad, and an entrée such as teriyaki beef, chicken katsu, or kalua pork.
Poke: A raw fish salad typically made with ahi tuna.
Loco moco: A dish featuring white rice topped with a hamburger patty, a fried egg, and brown gravy.
Spam musubi: A slice of Spam on top of rice, wrapped with nori.

Modern Hawaiian Cuisine[edit | edit source]

Modern Hawaiian cuisine, often referred to as Hawaii Regional Cuisine, emerged in the 1990s. It emphasizes the use of fresh, locally sourced ingredients and combines traditional Hawaiian flavors with contemporary culinary techniques. Notable chefs such as Roy Yamaguchi and Alan Wong have been instrumental in popularizing this style of cooking.