Top 10 Hawaiian Foods to Try
Food in Hawaii is a reflection of the state's diverse cultural makeup and tropical location. Fresh seafood, organic fruits and vegetables, free-range beef, and locally grown products are the hallmarks of Hawaii regional cuisine. Its preparations are drawn from across the Pacific Rim, including Japan, the Philippines, Korea, and Thailand—and "local food" is a cuisine in its own right. Don't miss Hawaiian-grown coffee either, whether it's smooth Kona from the Big Island or coffee grown on other Islands.
The bento box gained popularity back in the plantation days, when workers toiled in the sugarcane fields. No one brought sandwiches to work then. Instead it was a lunch box with the ever-present steamed white rice, pickled ume (plum) to preserve the rice, and meats such as fried chicken or fish. Today, many stores sell prepackaged bentos or you may go to an okazuya (Japanese deli) with a hot buffet counter and create your own.
There are dozens of varieties of crack seed in dwindling specialty shops and at the drugstores. Chinese call the preserved fruits and nuts see mui, but somehow the Pidgin English version is what Hawaiians prefer. Those who like hard candy and salty foods will love li hing mangoes and rock-salt plums, and those with an itchy throat will feel relief from the lemon strips. Peruse large glass jars of crack seed sold in bulk or smaller hanging bags—the latter make good gifts to give to friends back home.
Fresh Ahi or Tako Poke
There's nothing like fresh ahi or tako (octopus) poke to break the ice at a backyard party, except, of course, the cold beer handed to you from the cooler. The perfect pupu,poke (pronounced "poh-kay") is basically raw seafood cut into bite-size chunks and mixed with everything from green onions to roasted and ground kukui nuts. Other variations include mixing the fish with chopped round onion, sesame oil, seaweed, and chili pepper water. Shoyu (the "local" name for soy sauce) is the constant. These days, grocery stores sell endless poke varieties, such as kimchi crab, and anything goes, from adding mayonnaise to tobiko (caviar). Fish lovers who want to take it to the next level order sashimi, the best cuts of ahi sliced and dipped in a mixture of shoyu and wasabi.
Another savory snack is manapua, fist-size dough balls fashioned after Chinese bao (a traditional Chinese bun) and stuffed with fillings such as char siu (Chinese roast pork) and then steamed. Many mom-and-pop stores sell them in commercial steamer display cases along with pork hash and other dim sum. Modern-day fillings include curry chicken.
The Portuguese have contributed much to Hawaii cuisine in the form of sausage, soup, and sweetbread. But their most revered food is malasadas, hot, deep-fried doughnuts rolled in sugar. Malasadas are crowd-pleasers—buy them by the dozen, hot from the fryer, placed in brown paper bags to absorb the grease, or bite into gourmet malasadas at restaurants, filled with vanilla or chocolate cream.
It would be remiss not to mention the plate lunch as one of the most beloved dishes in Hawaii. It generally includes two scoops of sticky white rice, a scoop of macaroni or macaroni-potato salad (heavy on the mayo), and perhaps kimchi or koko (salted cabbage). There are countless choices of main protein such as chicken katsu (fried cutlet), fried mahimahi, and tomato. The king of all plate lunches is the Hawaiian plate. The main item is laulau (pork or fish wrapped in taro leaf) or kalua pig (cooked in an underground oven, or imu) and cabbage along with poi, lomilomi salmon (salmon-and-tomato salad), chicken long rice, and sticky white rice.
The ultimate hangover cure and the perfect comfort food during Hawaii's mild winters, saimin ranks at the top of the list of local favorites. In fact, it's one of the few dishes deemed truly local, having been highlighted in cookbooks since the 1930s. Saimin is an Asian-style noodle soup so ubiquitous it's even on McDonald's menus statewide. In mom-and-pop shops, a large melamine bowl is filled with homemade dashi, or broth, and wheat-flour noodles and then topped off with strips of omelet, green onions, bright pink fish cake, and char siu or canned luncheon meat, such as SPAM. Add shoyu and chili-pepper water, lift your chopsticks, and slurp away.
Much more than just a snow cone, shave ice is what locals crave after a blazing day at the beach or a hot-as-Hades game of soccer. If you're lucky, you'll find a neighborhood store that hand-shaves the ice, but it's rare. Either way, the counter person will ask you first if you'd like ice cream and/or adzuki beans scooped into the bottom of the cone or cup. Then they shape the ice into a giant mound and add colorful fruit syrups. First-timers should order the rainbow, of course.
Speaking of SPAM, Hawaii's most prevalent grab-and-go snack is SPAM musubi. Often displayed next to cash registers at groceries and convenience stores, the glorified rice ball is rectangular, topped with a slice of fried SPAM and wrapped in nori (seaweed). Musubi is a bite-size meal in itself. But just like sushi, the rice part hardens when refrigerated. So it's best to gobble it up right after purchase.
Hormel Company's SPAM actually deserves its own recognition—way beyond as a mere musubi topping. About 5 million cans are sold per year in Hawaii, and the Aloha State even hosts a festival in its honor. It's inexpensive protein and goes a long way when mixed with rice, scrambled eggs, noodles or, well, anything. The spiced luncheon meat gained popularity in World War II days, when fish was rationed. Gourmets and those with aversions to salt, high cholesterol, or high blood pressure may cringe at the thought of eating it, but SPAM in Hawaii is here to stay.
Tropical fruits such as apple banana and strawberry papaya are plucked from trees in island neighborhoods and eaten for breakfast—plain or with a squeeze of fresh lime. Give them a try: the apple banana tastes somewhat like an apple, and the strawberry papaya's rosy flesh explains its name. Locals also love to add their own creative touches to exotic fruits. Green mangoes are pickled with Chinese five spice, and Maui Gold pineapples are topped with li hing mui (salty dried plum) powder (heck, even margarita glasses are rimmed with it). Green papaya is tossed in a Vietnamese salad with fish paste and fresh prawns.
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