Cuisine of Hawaii

7/26/2019 Cuisine of Hawaii

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Cuisine of Hawaii

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A plate lunch of lau lau, kalua pork, lomi lomi salmon, poi, haupia, and rice

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ngredients and foods[show]!tyles[show]

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# t e

%he cuisine of Hawaii incorporates e distinct styles of food re'ecting the di#erse

food history of settlement and immigration in the Hawaiian slands([a] n the pre)contact period of Ancient Hawaii *+ A-./0012, Polynesian #oyagers 3roughtplants and animals to the slands( As 4ati#e Hawaiians settled the area, they &shed,raised taro for poi, planted coconuts, sugarcane, sweet potatoes and yams, andcooked meat and &sh in earth o#ens( After &rst contact in /001, "uropean andAmerican cuisine arri#ed along with missionaries and whalers, who introduced theirown foods and 3uilt large sugarcane plantations( Christian missionaries 3rought4ew "ngland cuisine[/] while whalers introduced salted &sh which e#entuallytransformed into the side dish lomilomi salmon(

As pineapple and sugarcane plantations grew, so did the demand for la3or, 3ringingmany immigrant groups to the slands 3etween /15 and /6+( mmigrant workersfrom China, 7orea, 8apan, the Philippines, and Portugal arri#ed in Hawaii, introducingtheir new foods and in'uencing the region( %he introduction of new ethnic foods,such as Chinese char siu 3ao *manapua2, Portuguese sweet 3read and malasadas,and the 8apanese 3ento, com3ined with the e9isting indigenous, "uropean, and


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American foods in the plantation working en#ironments and in the localcommunities( %his 3lend of cuisines formed a :local food: style uni;ue to Hawaii,resulting in plantation foods like the plate lunch, snacks like !pam musu3i, anddishes like the loco moco( Chefs further re&ned the local style 3y in#enting HawaiiRegional Cuisine in /66


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History[edit]

Pre)contact period[edit]

!ee alsoB Ancient Hawaii

%aro, Colocasia esculenta was 3rought to Hawaii 3y the Polynesians

When Polynesian seafarers arri#ed on the Hawaiian slands in +.5 A-,[3] fewedi3le plants e9isted in the new land, aside from ferns *HpuDu DiDi, whose uncoiledfronds are eaten 3oiled2 and fruits that grew at higher ele#ations( ?otanists andarchaeologists 3elie#e that the Polynesian #oyagers introduced anywhere 3etween


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the name of a food always ser#ed at a ahaaina J young taro tops 3aked withcoconut milk and chicken or octopus(

Prior to cooking, pigs and dogs were killed 3y strangulation or 3y holding their

nostrils shut, in order to conser#e the animal=s 3lood([/


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were introduced 3y Captain >ancou#er around /06


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and, although many of their #egeta3le seeds would not grow in the climate of theislands, they succeeded in making tofu and soy sauce([+] %he homes of 8apaneseimmigrants lacked o#ens, so their cooking relied on frying, steaming, 3roiling, andsimmering, leading to the populariation of tempura and noodle soups in Hawaii([


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n /65, Meorge R( Carter, %erritorial Mo#ernor of Hawai=i, promoted increasing localagricultural production, saying that :there was a time when Hawaii suppliedCalifornia with 'our, also potatoes and other #egeta3les( 4ow California producesher own and sends part of the surplus here(: 4ewspaper editorials of the time also;uestioned why locally)grown gua#as were rotting on the ground while agri3usiness

were planting non)nati#e pineapples in Hawaii( %hese concerns were not addresseduntil almost a century later, when the regional cuisine mo#ement 3eganencouraging the food industry to :grow local, 3uy local, and eat local(:[+


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Contemporary times[edit]

%his section does not cite any sources( Please help impro#e this section 3y addingcitations to relia3le sources( $nsourced material may 3e challenged and remo#ed(

*Eay


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Candle nut *Aleurites moluccana2 or 7ukuiB Roasted kernels traditionally used ascandlesL main ingredient in the ancient Hawaiian condiment, =inamona

Coconut *Cocos nucifera2

Polynesian arrowroot *%acca leontopetaloides2 or pia plantB Primary thickener(

Cooked arrowroot is mi9ed with papaya, 3anana, or pumpkin in 3aked deserts(Haupia, a Hawaiian coconut cream pudding, uses %acca leontopetaloides *pia2 as athickener(

%i *Cordyline fruticosa2B After distillation techni;ue came to Hawaii, the root of the tiwas turned into li;uor called =okolehao=

Winged 3ean *Psophocarpus tetragonolo3us2

8icama

!pam[edit]

!pam musu3i, a fusion of 8apanese sushi that uses fried !pam instead of raw &sh(!pam was 3rought to Hawaii with American Ms and popularied on the islands(!pam musu3i was de#eloped in the /61s

%he Hormel company=s canned meat product !pam has 3een highly popular inHawaii for decades( Hawaiians are the second largest consumers of !pam in theworld, right 3ehind Muam([+0] Sriginally 3rought to Hawaii 3y American ser#icemenin their rations,[+1] !pam 3ecame an important source of protein for locals after

&shing around the islands was prohi3ited during World War ([5] n


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n the /6th century, 8ohn Parker 3rought o#er Ee9ican cow3oys to train theHawaiians in cattle ranching([/1] %he Hawaiian cow3oys of 7amuela and 7ula cameto 3e called paniolos( Cattle ranching grew rapidly for the ne9t one hundred years(n /6, half of the land in Hawaii was de#oted to ranching for 3eef e9port, 3ut 3y/66 the num3er had shrunk to


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cultures, scallions, chili peppers, and soy sauce ha#e 3ecome common additions toit([@@] Poke is diGerent from sashimi, since the former is usually rough)cut and piledonto a plate, and can 3e made with less e9pensi#e pieces of &sh([@5]

-uring the early /60s, poke 3ecame an appetier to ha#e with 3eer or to 3ring to aparty([@]

!pices[edit]

!howing the island=s Asian in'uence, teriyaki has 3ecome the most popular way oftreating meats, including !pam([


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Eusu3i

Spihi, edi3le limpets Cellana sandwicensis and Cellana e9arata

Pasteles

Poi ) Eashed taro root

Portuguese sweet 3read

!aimin ) 4oodle soup dish with #arious meats or dumplings introduced fromPortugal([@0]

!;uid lu=au

Ahi tuna limu *seaweed2 ahi poke

!pam musu3i

Wonton saimin

-rinks[edit]

7a#a *Piper methysticum2 *Dawa2 is a traditional sopori&c 3e#erage of Sceaniathought to ha#e originated in >anuatu([@1] n modern times, ka#a 3ars ha#ee9perienced some popularity in Hawaii, with commercial ka#a plantations on Eaui,Eolokai, 7auai, and Sahu(

Alcoholic 3e#erages[edit]

A Eai %ai cocktailHawaiian tropical tiki cocktails like the ?lue Hawaii and the Eai)%ai make use of rum(

%he rum is 3lended with a #ariety of tropical fruit Nuices and ser#ed with adecorati#e piece of fruit([@6]

Skolehao is an old Hawaiian li;uor made from the root of the ti plant([@6]

Hawaiian wine is produced mostly on the island of Eaui and the island of Hawaii(


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Hawaiian 3eer is represented 3y the largest 3rewpu3 in the state, 7ona ?rewingCompany( From /6/)/661, :Primo: was one of the most popular Hawaiian 3eers,and as of


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c( Een and women ate their meals separately to preser#e the distinction 3etweenmale and female mana, which was thought to 3e 3lurred 3y 3oth se9es handling thesame food( n addition, some foods were for3idden to women, such as pork, certainkinds of &sh and most types of 3ananas([6]

References[edit]8ump up Kaudan /66, pp( /0+)/05,

8ump up toB a 3 c Kaudan /66, p(


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8ump up Eiller, ?aore Ro33ins


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8ump up ?rennan


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7amakau, !amuel E( */66


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Pukui, Eary 7awenaL "l3ert, !amuel H( */612, Hawaiian -ictionary, HonoluluB$ni#ersity of Hawaii Press, !?4 )1


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Cuisine of Hawaii