Cuisine of Hawaii
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Modern Hawaiian cuisine is a fusion of many cuisines brought by multi-ethnic immigrants to the islands, particularly of American, Chinese, Filipino, Japanese, Korean, Polynesian and Portuguese origins, and including food sources from plants and animals imported for Hawaiian agricultural use from all over the world. Many local restaurants serve the ubiquitous plate lunch featuring the Asian staple, 2 scoops rice, a simplified version of American macaroni salad (usually consisting of only macaroni noodles and mayonnaise), and a variety of different toppings ranging from the hamburger patty, a fried egg, and gravy of a Loco Moco, Japanese style Tonkatsu or the traditional lu'au favorite, Kalua Pig.
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[edit] Local ingredients
- Taro
- Coconuts
- Yams
- Sweet potatoes, a member of the morning glory family yields the highest nutrition per acre of any crop [1]
- Breadfruit
- Kukui
- Bananas
- Mussels
- Mountain apples
- Island Fish, fish like mullet and mahimahi.
- Seaweed
[edit] Imported ingredients
[edit] List of Hawaiian foods
- Ahi
- Chicken long rice
- Kalua Pig
- Kona coffee
- Loco Moco
- Lomi salmon
- Macadamia nut
- Mahi-mahi
- Plate lunch
- Poi
- Poke
- Portuguese sweet bread
- Saimin
- Spam musubi
- Tako (Japanese for "octopus")
- Twinkies
[edit] List of Notable Chefs
- Sam Choy
- George Mavrothalassitis
- Alan Wong
- Roy Yamaguchi
- Russell Siu
[edit] Tiki restaurants of the 1930s onward
Don the Beachcomber, a former bootlegger, opened what is acknowledged to be the first of these establishments, and claims the creation of the mai tai. As service-men and women from the Pacific theater of World War II began coming home they brought recipes and tastes that could not be satisified at the Italian, French, and American restaurants of the era. Tiki restaurants soon began appearing that were often accompanied by tiki bars with tropical drinks. One of these chains that took advantage of this new clientele with a taste for the exotic was run by Trader Vic. (Of the 26 restaurants which at one time existed, only a few, such as the Emeryville location, remain.) Much of the food served at tiki restaurants is considered to be Cantonese cuisine, but the fusion of Hawaiian ingredients is what made it tiki.
