Hawaiian cuisine

Hawaiian cuisine is the food that originated from the Hawaiian Islands. It is a fusion of different culinary influences from the indigenous Hawaiian people, as well as American, Chinese, Filipino, Japanese, Korean, Polynesian and Portuguese settlers.

History

The history of Hawaiian cuisine is as diverse as the people who have inhabited the islands. The original Hawaiian diet was simple, consisting of fresh fruits, vegetables, and seafood. With the arrival of settlers and immigrants, the cuisine evolved to incorporate new ingredients and cooking methods.

Traditional Hawaiian Foods

Poi

Poi is a traditional Hawaiian dish made from the fermented root of the taro plant. It is a staple food in the Hawaiian diet and is often served at luaus.

Laulau

Laulau is a traditional Hawaiian dish that consists of pork wrapped in taro leaves and cooked in an underground oven called an imu.

Poke

Poke is a raw fish salad served as an appetizer in Hawaiian cuisine. It is typically made from yellowfin tuna, but can also be made with octopus or other seafood.

Kalua Pig

Kalua Pig is a traditional Hawaiian dish made by cooking a whole pig in an underground oven. The result is a tender, smoky flavored pork that is often served at luaus.

Modern Hawaiian Cuisine

Modern Hawaiian cuisine continues to evolve, with chefs incorporating local ingredients into their dishes and creating fusion dishes that combine traditional Hawaiian flavors with influences from other cuisines.

See Also

• Luau
• Hawaiian Regional Cuisine
• Plate Lunch

References

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