HAWAIIAN FOOD

Casual Local Food

Besides these fine dining establishments, there is the more casual local food, the food islanders eat on a daily basis that reflects Hawaii's melting-pot society. The most famous dish among the locals is the plate lunch, which consists of either some sort of fried fish, chicken or teriyaki beef, rice, macaroni salad and brown gravy, served on a paper plate. These lunches are available at many casual restaurants and beachside stands. Also popular are roast pork, coconut milk or pudding and poi, the taro root pounded into a purple paste.

In general, local food is high in calories and starch-heavy. Some of the best island foods can be found in small, family-run neighborhood restaurants that are mostly inexpensive and serve generous portions. You'll find these places everywhere. Some can be in a small place in the middle of Waikiki or in a small town on the other side of the island. Others are no more than food trucks on the side of the road. There are also many local farms that offer fresh produce and herbs. Chinatown markets offer a wide array of spices and herbs, both fresh and dried that can be purchased by the ounce.

Haupia, which means coconut in Hawaiian, is a favorite food of many locals and is used in many ways, from the flesh to the milk. Coconut juice is sold in cans and coconut milk is used to cook many things, from curries to desserts. Haupia can be purchased fresh, frozen, in cans and in powdered format. Haupia gelatin or pudding is on every buffet menu and is found in donut fillings as well as in layer cakes.

Taro – An Important Island Staple

Ancient Hawaiians had a diet of fresh vegetables, such as taro, which they cultivated, and fresh fish and other seafood that they caught along the shore. Taro, a kind of yam is still cultivated today. The tuber or yam part can be baked or steamed. It’s sometimes used as a flavoring or used for the color, purple, especially in breads and cookies. It’s also the ingredient to make poi, an island favorite. For this dish, the taro is pounded to make a thick, light violet colored paste that accompanies many plate lunches. The leafy section is used steamed, as a green vegetable, or as a wrapping for meats and rice, steamed and then baked.

Dining in Hawaii

Dining in Hawaii can be quite adventurous. There are dozens of types of delicious fish with alien names, from the ahi and the opakapaka, to the mahi mahi and ulua. Many local fish are tender and tasty, such as opakapaka and parrotfish and much sought after. Today fresh veggies, fish and seafood still make up the diet of most locals.

The menu choices are unlimited and quite often Korean and Puerto Rican items are on the same menu. There really is a Hawaiian Portuguese bean soup and Vietnamese fish sauce can be found in many home pantries. There are many local reef fish that can only be found Hawaii, and there are also fruits, such as the mountain apple that are not found elsewhere. Many locals have a favorite recipe for mountain apple jam.

As for island agriculture, vegetables thrive in Hawaii's lava-rich soil. A real treat are Hawaii-grown fruits, such as sweet and flavorful mangos, papayas, lychee, lilikoi (passion fruit), star fruit, guava and more varieties of pineapple and banana than you ever knew existed. Furthermore, Hawaii has plenty of island-raised meat. The Big Island of Hawaii is home to the largest privately owned cattle ranch in the United States, raising more than 50,000 cattle.

The Luau – An Island Tradition

A great place to try local food is at a luau, a uniquely Hawaiian feast that celebrates life, good companionship and most of all, great food. A luau, besides being a venue for good food, includes singing and dancing and is traditionally held, since the day of the Hawaiian Kingdom, to commemorate an important event, or to honor the ancestors.

In the olden days, a luau could last for days. Now it lasts a few hours, but the preparation can take many days - from digging the underground oven, or imu, to making the laulau packages, which are meat, fish or chicken and rice wrapped in taro leaves. Today in Hawaii, there are private luaus to celebrate important family events, such as a baby’s first birthday. Luaus are held for tourists and locals alike to rekindle Hawaiian pride and to just have a good time. Many hotels offer a luau once a week for just this purpose.

A Culinary Melting Pot

All the cultures that make up what Hawaii is today love food - and lots of it. Every neighborhood has its favorites, some old and some new. There are numerous ethnic groceries, so that products from the Philippines, Taiwan and Korea are available here for all of us to try. Shopping for food is an adventure in Hawaii. Do you like farmer’s markets? Almost every day of the week, you can visit a farmer’s market in town, where you’ll not only find fresh produce and hand-made items, but also local goodies to eat on the spot. The vendors are friendly and will tell you how to cook what you’ve just bought.

Because of Hawaii's large Asian population and proximity to Asia, oriental flavors probably have the greatest influence. The wealth of Asian restaurants on the islands speaks for itself. But overall, Hawaii has become a culinary mecca with foods from all over the world.

The following is a little information on items mentioned in the article:

Bacalau is salted cod and is a treasured dish from Puerto Rican and Philippine kitchens.

Adobo is chicken or pork in a spicy vinegar marinade.

Tempura is lightly battered fried fish, seafood and vegetables.

Malasadas are soft billowy-fried Portuguese donuts.

Shave Ice is freshly “shaved” ice that is flavored with sweet local syrups, such as lychee or passion fruit.

Taro is tuber that is the mainstay of the Hawaiian diet.

Opakapaka is a prized fish.

Lemongrass is a long grass-like herb used to flavor meat and vegetables.

Ginger is used fresh and pickled to accompany seafood or as an ingredient in cooking.