Know Your Hawaiian Foods

The population of the eight main Hawaiian Islands is made up of Caucasians, Hawaiians, Japanese, Filipinos, Chinese, Koreans, Samoans, Tongans, Portuguese, Puerto Ricans, Thai, Vietnamese and Cambodians. Flavors are borrowed from each culture giving identity and character to the cuisine that has emerged. Chinese are credited for soy flavors; Japanese and Filipino influences are seen ubiquitously in rice, while sweet bread may be attributed to the Portuguese.

Traditional Hawaiian cuisine features salty, rich flavors and an abundance of starchy foods. The undertones of local Hawaiian food are easily recognizable and are derived from Hawaiian, Polynesian and Asian influences. Strong salty flavors, which can come from shoyu (soy sauce) are especially pronounced in plate lunches—a traditional fast food dish that consists of two scoops of rice, macaroni salad and some type of meat or fish such as beef stew, chicken adobo, Korean-style short ribs (galbi) or kalua pig (salty Hawaiian pork). Musubis is a local breakfast favorite consisting of Spam on sushi rice tied with seaweed. Hawaiians consume the most Spam per capita—the varieties in the supermarket can encompass more than 12 feet of aisle space (Spam is even found on the menus at McDonalds).

There are many unmistakably, quintessential Hawaiian ingredients. Perhaps the best known, Kona coffee gets its unique flavor from the Big Island’s terroir—the rocky, volcanic soil. Interest in Kona coffee-flavored products such as ice cream and candies, has increased over the last five years. Lehua honey, from the Lehua blossom grown on the native Ohia tree, is a rare honey with a distinct floral and volcanic taste. Although available only three months per year, Haagen-Dazs has added the flavor to its Reserve line of premium ice creams. Maui is known for its sweet onions which, eaten raw and sprinkled with Hawaiian salt, are often part of the luau table. Another local cult favorite is poke, raw fish doused with seasonings, served cubed. All types of fish can be made into poke, although tuna is among the most popular.

Understanding the Lingo

Here are many traditional Hawaiian foods and food terms:

ALAEA: Traditional Hawaiian Red Sea Salt. It gets its color from red clay (alaea).

DA-KINE: A local Pidgin English term meaning ‘everything and anything’ Hawaiian.

FURIKAKE: A traditional Japanese condiment made of sesame seeds, dried seaweed, sugar, salt and dried and ground fish. It is usually sprinkled over rice. Locals like to use it as a topping for popcorn.

GRINDZ: Term for local food and snacks. Typical grindz can be arare—Japanese rice crackers.

HAUPIA: Coconut pudding.

HULI HULI: A flavorful chicken marinade made popular by parking lot barbecue fundraisers throughout Hawaii.

KALUA PIG: Traditional luau food of salted pork cooked in an imu, an underground cooking pit.

KIAWE WOOD: Hawaiian mesquite wood used for smoking, especially for kalua pig.

LOCO MOCO: White rice topped with a hamburger patty, a fried egg and brown gravy. Variations may include bacon, ham, Spam, kalua pork, Portuguese sausage, teriyaki beef, teriyaki chicken, mahi-mahi, shrimp, oysters and other meats.

LI HING MUI: Salty dried plums.

MOCHI: Glutinous rice pounded and molded into a shape; especially popular when used for Mochi ice cream.

POI: Traditional luau food of mashed, cooked taro.

PUPU: Hawaiian for appetizers or hors d’oeuvres. Pupu are standard fare in any restaurant and range from the simple to the exotic.

SHAVE ICE: Hawaii’s snow cone made famous by Matsumoto’s Grocery Store in historic Haleiwa town on Oahu’s North Shore.

SWEET BREAD: From the Portuguese pao doce, a popular bread eaten alone or used as the base for a tuna sandwich with pickled onions. King’s is a popular brand.

SHOYU: Local term for soy sauce.

—Nicole Potenza Denis and Vanessa Facenda

1 comment

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