Cuisine of Hawaii
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[[Image:Roasted puaa.jpg|right|thumb|280px|Men cooking pork in ''[[imu]]'', the Hawaiian [[earth oven]]. This ancient practice of cooking continues to this day.]]
Modern '''cuisine of Hawaii''' is a fusion of many cuisines brought by multi-[[ethnic]] [[immigrant]]s to the [[Hawaii|islands]], particularly of [[Cuisine of the United States|American]], [[Chinese cuisine|Chinese]], [[Philippine cuisine|Filipino]], [[Japanese cuisine|Japanese]], [[Korean cuisine|Korean]], [[Polynesia]]n and [[Portuguese cuisine|Portuguese]] origins, and including food sources from plants and animals imported for [[Hawaii]]an [[agriculture|agricultural]] use from all over the world. Many local restaurants serve the ubiquitous [[plate lunch]] featuring the [[East Asia|Asian]] staple, two scoops of [[rice]], a simplified version of American [[macaroni salad]] (consisting of [[macaroni noodles]] and [[mayonnaise]]), and a variety of different toppings ranging from the [[hamburger]] patty, a fried [[egg (food)|egg]], and [[gravy]] of a [[Loco Moco]], Japanese style [[Tonkatsu]] or the traditional lu'au favorite, [[Kalua]] Pig.
==History==
===Pre-contact period===
{{seealso|Ancient Hawaii}}
[[Image:Colocasia esculenta P1190432.jpg|thumb|Taro, ''Colocasia esculenta'']]
When [[Polynesia]]n seafarers arrived on the [[Hawaiian Islands]] in 300–500 AD,{{Ref_label|A|a|none}} few edible plants existed in the new land, aside from a few [[fern]]s and fruits that grew at higher elevations. Botanists and archaeologists believe that these voyagers introduced anywhere between 27 and possibly more than 30 plants to the islands, mainly for food.<ref name=Laudan_216>{{harvnb|Laudan|1996|p=216}}.</ref> The most important of them was [[taro]].<ref name="ARC_2007_478">{{harvnb|Nenes|2007|p=478}}.</ref> For centuries taro, and the ''[[poi (food)|poi]]'' made from taro, was the main [[Staple food|staple]] of their diet, and it is still much loved today. In addition to taro, [[sweet potato]]es and [[yam]]s were planted. The [[Marquesan]]s, the first settlers from Polynesia, brought [[breadfruit]] and the [[Tahiti]]ans later introduced the [[baking banana]]. These settlers from Polynesia also brought [[coconut]]s and [[sugarcane]].<ref name=ARC_2007_479>{{harvnb|Nenes|2007|p=479}}.</ref> They found plenty of fish, shellfish, and [[limu]] in the new land.<ref name=Laudan_216/> [[Flightless bird]]s were easy to catch and nests were full of eggs for the taking.<ref name=Laudan_216/> Most [[Pacific Islands]] had no meat animals except bats and lizards, so ancient Polynesians sailed the Pacific with pigs, chickens and dogs as cargo.<ref name=Brennan135>{{harvnb|Brennan|2000|p=135-138}}.</ref> Pigs were raised for [[animal sacrifice|religious sacrifice]], and the meat was offered at altars, some of which was consumed by priests and the rest eaten in a mass celebration.<ref name=Brennan135/> The early Hawaiian diet was diverse, and may have included as many as 130 different types of seafood and 230 types of sweet potatoes.<ref name=Adams90>{{harvnb|Adams|2006|pp=90-92}}.</ref> Some species of land and sea birds were consumed into extinction.<ref name=Brennan139>{{harvnb|Brennan|2000|p=139}}.</ref>
[[Image:Aleuritesmoluccana1web.jpg|thumb|left|''Kukui'' foliage, flowers, and nut]]
[[Sea salt]] was a common condiment in ancient Hawaii,<ref name="Kane_1998_53" /> and ''Inamona'', a [[relish]] made of roasted, mashed ''[[kukui]]'' nutmeats, sea salt and sometimes mixed with [[seaweed]]s, often accompanied the meals.<ref name="Kane_1998_53" /> At important occasions, a traditional feast, ''‘aha‘aina'', was held. When a woman was to have her first child, her husband started raising a pig for the ''‘Aha‘aina Mawaewae'' feast that was celebrated for the birth of a child. Besides the pig, [[Goatfish|mullet]], shrimps, crab, seaweeds and taro leaves were required for the feast.<ref name="choy_2003_1213">{{harvnb|Choy|Cook|2003|pp=12-13}}.</ref> The modern name for such feasts, ''[[lū‘au]]'', was not used until 1856, replacing the Hawaiian words ''‘aha‘aina'' and ''pā‘ina''.<ref>{{harvnb|Pukui|Elbert|1986|pp=214}}.</ref> The name ''lū‘au'' came from the name of a food always served at a ''‘aha‘aina'' — young taro tops baked with [[coconut milk]] and chicken or [[octopus]].
Prior to cooking, pigs and dogs were killed by strangulation or by holding their nostrils shut, in order to conserve the animal's blood.<ref name=Schwabe_171>{{harvnb|Schwabe|1979|p=171}}.</ref> Meat was prepared by flattening out the whole eviscerated animal and broiling it over hot coals, or it was spitted on sticks.<ref name=Schwabe_171/> Large pieces of meat, such as fowl, pigs and dogs, would be typically cooked in [[earth oven]]s, or spitted over a fire during ceremonial feasts.<ref name=Schwabe_171/><ref name=Brennan135>{{harvnb|Brennan|2000|p=3-5}}.</ref> Hawaiian earth ovens, known as an ''[[imu]]'', combine [[roasting]] and [[steaming]] in a method called ''[[kālua]]''. A pit is dug into earth and lined with [[volcanic rock]]s and other rocks that do not split when heated to a high temperature, such as [[granite]].<ref name="choy_2003_16">{{harvnb|Choy|Cook|2003|p=16}}.</ref> A fire is built with [[ember]]s, and when the rocks are glowing hot, the embers are removed and the foods wrapped in ''[[Cordyline fruticosa|ti]]'', ginger or banana leaves are put into the pit, covered with wet leaves, mats and a layer of earth. Water may be added through a [[bamboo]] tube to create steam. The intense heat from the hot rocks cooked food thoroughly — the quantity of food for several days could be cooked at once, taken out and eaten as needed, and the cover replaced to keep the remainder warm.<ref name="Kane_1998_53">{{harvnb|Kane|1998|p=53}}.</ref> Sweet potatoes, taro, breadfruit and other vegetables were cooked in the ''imu'', as well as fish. [[Saltwater eel]] was salted and dried before being put into the ''imu''.<ref name=Brennan271>{{harvnb|Brennan|2000|p=271-273}}.</ref> Chickens, pigs and [[dog meat|dogs]] were put into the ''imu'' with hot rocks inserted in the abdominal cavities.<ref name="Kane_1998_53" /> Men did all of the cooking, and food for women was cooked in a separate ''imu'', afterwards men and women ate meals separately.{{Ref_label|B|b|none}} The ancient practice of cooking with the ''imu'' continues to this day.<ref>{{harvnb|Corum|2000|p=3}}.</ref>
===Post-contact period ===
In 1778, Captain [[James Cook]] visited the island of [[Niihau]], leaving a ram goat, ewes, a boar, an English sow, and seeds for melons, pumpkins, and onions.<ref name=HRHAS4546>{{harvnb|HRHAS|1850|pp=45-46}}.</ref> In 1793, Captain [[George Vancouver]] brought the first cattle to the islands; [[Longhorn cattle|longhorns]] from California were presented to King [[Kamehameha I]].<ref name=Loomis8>{{harvnb|Loomis|2006|p=8}}.</ref><ref name=Barnes_027>{{harvnb|Barnes|1999|pp=27-28}}.</ref> With no [[natural predator]]s, the new cattle multiplied out of control; the king hired an American man named John Parker to capture and domesticate cattle.<ref name=Barnes_027/> Many of the cattle were butchered and beef was introduced to Hawaiian cuisine.
In 1813, [[pineapple]] was first cultivated in Honolulu by [[Don Francisco de Paula Marin]],<ref name="Paul253">{{harvnb|Paul|2003|p=253}}.</ref> a Spanish botanist and advisor to King Kamehameha I. Although grape vines were introduced by Captain Vancouver around 1792, Marin is credited with the first Hawaiian [[vineyard]] in 1815 and planting the now rare [[Mission (grape)|Mission grape]] variety.<ref name=Miller30>{{harvnb|Miller|Bazore|Robbins|2002|p=30}}.</ref> Marin also brewed the first beer in 1812,<ref name=Adams_2007/> and planted the first coffee crop in 1817, but his plantings failed.<ref name=Miller25>{{harvnb|Miller|Bazore|Robbins|2002|pp=25-26}}.</ref> Marin, called "Manini" by the Hawaiians, experimented with planting oranges, limes, beans, cabbages, potatoes, peaches, melons, maize and lettuce. He was the first to boil potatoes for the king.{{Fact|date=January 2008}}
<!-- [[Pineapple]] was brought to Hawaii from [[South America]] by the Spaniards in the early 19th century.<ref name="ARC_2007_484">{{harvnb|Nenes|2007|p=484}}.</ref> -->
By the late 19th century, pineapple and [[Sugar plantations in Hawaii|sugarcane plantations]] owned and run by American settlers took over much of Hawaii's land, and these two crops became the most important sources of revenues for the Hawaiian economy.<ref name="ARC_2007_477">{{harvnb|Nenes|2007|p=477}}.</ref>
====Ethnic foods====
[[Image:HawaiiPopByRace1959.png|thumb|280px|Demographics of Hawaii in 1959, showing that Japanese immigrants were the largest ethnic group at that time]]
As the plantations expanded the demand for labor grew, so the plantation owners hired immigrant workers, which included [[Chinese immigration to Hawaii|Chinese]], [[Koreans]], [[Japanese in Hawaii|Japanese]], Filipinos, and Portuguese. Each ethnic group wanted its own food in workplaces, and farms and grocery markets were established. The Chinese immigrants brought [[Cantonese cuisine]], cooking the first [[stir fry]], [[sweet and sour]], and [[dim sum]] dishes in the Islands,<ref name=Henderson18>{{harvnb|Henderson|1994|p=18}}.</ref> and replaced poi with rice, adding their own herbs and spices.<ref name="ARC_2007_477" /> Chinese rice growers imported familiar fish varieties from Asia to stock local streams and irrigation ditches.<ref name=Gabaccia066>{{harvnb|Gabaccia|2000|p=66}}.</ref>
[[Korean immigration to Hawaii]] brought [[kimchi]] and built barbecue pits to cook marinated meats. Korean style [[bulgogi]] or boneless meat with moderately-sweet garlic sauce and [[galbi]] or meat with bones and moderately-sweet garlic sauce as well, and another Korean favorite [[bibimbab]] or mixed rice with seasoned vegetables, [[kimchi]], [[namul]], sweet and spicy [[gochujang]] and bulgogi topping also became an integral part of Hawaiian cuisine.<ref>Poet Paul Lee's commentary for this article, May 14, 2008</ref>
The Portuguese immigrants came to Hawaii from the [[Azores]] in the late 19th century,<ref name=Laudan134>{{harvnb|Laudan|1996|p=134}}.</ref> introducing their foods with an emphasis on pork, tomatoes and [[chili pepper]]s, and built ''forno'', their traditional [[beehive oven]], to make ''Pão Doce'', the [[Portuguese sweet bread]] and [[malasada]].<ref name="ARC_2007_478" /> [[Whaler]]s brought in salted fish, which ultimately became [[lomi-lomi salmon]].<ref name="choy_2003_16" /> The Japanese brought [[bento]] and [[sashimi]], and, although many of their vegetable seeds would not grow in the climate of the Islands, they succeeded in making [[tofu]] and [[soy sauce]].<ref name="ARC_2007_478">{{harvnb|Nenes|2007|p=478}}.</ref> The homes of Japanese immigrants lacked ovens, so their cooking relied on frying, steaming, broiling, and [[simmering]], leading to the popularization of [[tempura]] and [[noodle soup]]s in Hawaii.<ref name=Henderson18/> By the early 20th century, the Japanese were the largest ethnic group and rice became the third largest crop in the Islands.<ref name=Laudan5>{{harvnb|Laudan|1996|p=5}}.</ref>
[[Image:Descendents of Puerto Rican laborers in Hawaii.JPG|left|thumb|Descendents of Puerto Rican plantation workers in Hawaii]]
[[Puerto Rican immigration to Hawaii]] began in 1900, contributing spicy, Spanish-seasoned thick soups, [[casserole]]s, and [[meat turnover]]s.<ref name=Henderson18/> Filipinos reached Hawaii in 1909, bringing peas and beans, the adobo style of vinegar and garlic dishes, choosing to boil, stew, broil, and fry food instead of baking, and eating sweet potatoes as a staple instead of rice.<ref name=Henderson18/> [[Samoans]] arrived in 1919, building their earth ovens above ground instead of below like the ''imu'', and made poi from fruit instead of taro.<ref name=Henderson18/> After the [[Vietnam War]] ended in 1975, Vietnamese immigrants arrived,<ref>{{harvnb|Corum|2000|p=194}}.</ref> and [[Thai cuisine|Thai]] and [[Vietnamese cuisine]] was added to the menu, featuring Southeast Asian [[lemongrass]], [[fish sauce]] and [[galangal]].<ref name=Henderson18/>
====Late 19th century - 20th century====
[[Image:Royal Hawaiian Hotel.jpg|thumb|Royal Hawaiian Hotel was one of the first hotels built along the shores of Waikīkī.]]
The first restaurant in [[Honolulu]] was opened in 1849 by a Portuguese man named Peter Fernandez. Situated behind the Bishop & Co. bank, the establishment was known as the "eating house" and was followed by other restaurants, such as Leon Dejean's "Parisian Restaurant" at the corner of Hotel and Fort Streets.<ref>{{harvnb|Rea|Ting|1991|p=30}}.</ref> In 1872, the [[Royal Hawaiian Hotel]] opened on Hotel Street, and as one of the most refined hotels in the Pacific, it catered to wealthy clients. The Royal Hawaiian dining room served dishes on par with the best restaurants in Europe, with an 1874 menu offering dishes such as mullet, spring lamb, chicken with tomatoes, and Cabinet Pudding.<ref>{{harvnb|Rea|Ting|1991|p=48}}.</ref>
The massive pineapple industry of Hawaii was born when the "Pineapple King", [[James Dole]], planted pineapples on the island of [[Oahu]] in 1901.<ref name="ARC_2007_478" /> In 1922, Dole purchased the island of [[Lanai]] for a large-scale pineapple production. By 1950, his [[Hawaiian Pineapple Company]] was the largest pineapple company in the world.<ref name="ARC_2007_478" />
In 1905, [[George R. Carter]], [[Territorial Governor of Hawai'i]], promoted increasing local agricultural production saying that "there was a time when Hawaii supplied California with flour, also potatoes and other vegetables. Now California produces her own and sends part of the surplus here." Newspaper editorials of the time also questioned why locally-grown [[guava]]s were rotting on the ground while agribusiness were planting non-native pineapples in Hawaii. These concerns were not addressed until almost a century later, when the regional cuisine movement began encouraging the food industry to "grow local, buy local, and eat local."<ref>{{harvnb|Adams|2006|p=10}}</ref> Since the 1970s, pineapples were grown more cheaply in [[Southeast Asia]], so the Hawaiian agriculture has taken a diverse approach, producing a variety of crops including [[squash (plant)|squash]], tomatoes, chili peppers and [[lettuce]].<ref name="ARC_2007_478" /> From 1978-1988, chefs who came to Hawaii would avoid Hawaii-grown ingredients like their European counterparts, preferring to ship everything in from the U.S. mainland, or as far away as Australia, New Zealand, and Europe.<ref name="Henderson_1994_xvi">{{harvnb|Henderson|1994|p=xvi}}</ref>
[[Image:Sam Choy.jpg|thumb|left|upright|[[Sam Choy]], one of the founding contributors of Pacific rim cuisine]]
In August 1991, a group of chefs in Hawaii came together to form an organization to create a new [[American regional cuisine]], highlighting Hawaii's locally grown ingredients and diverse ethnic styles.<ref name="Henderson_1994_xvi"/> In 1992, twelve chefs including [[Sam Choy]], [[George Mavrothalassitis]], [[Alan Wong]], and [[Roy Yamaguchi]], came together to sponsor a cookbook to be sold for charity.<ref name="Laudan_1996_7">{{harvnb|Laudan|1996|p=7}}.</ref> The goal of this new group of chefs was to link local agriculture with the restaurant industry, making Hawaii Regional Cuisine a reflection of the community. For this, they took an uninspired international hotel cuisine based on imported products and replaced it with a cuisine based on locally grown foods.<ref name="ARC_2007_479" />
[[Image:Bali Hai seared ahi.jpg|thumb|right|Hawaii Regional Cuisine: Seared ahi and [[wasabi]] [[beurre blanc]] sauce]]
Japanese-American baker [[Robert Taira]], came up with a recipe for the Hawaiian version of Portuguese sweet bread in the 1950s. Taira began to commercially produce the bread in Hawaii, and it became successful in Honolulu bakeries and coffee shops, with plant production expanding to [[California]] and [[South Carolina]]. By the 1980s, Taira's company, King's Hawaiian Bakery, was grossing US$20 million annually.<ref name=Laudan134/>
[[Don the Beachcomber]], a former [[prohibition|bootlegger]], opened what is acknowledged to be the first of Tiki restaurants, and claims the creation of the [[mai tai]]. As servicemen and servicewomen from the [[Pacific theater]] of World War II began coming home they brought recipes and tastes that could not be satisfied at the Italian, French, and American restaurants of the era. Tiki restaurants soon began appearing that were often accompanied by [[tiki bar]]s 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.
== Ingredients ==
===Vegetables, fruits and nuts===
[[Image:5aday sweet potato.jpg|right|thumb|Sweet potato]]
[[Image:ARS breadfruit49.jpg|right|thumb|Breadfruit]]
*Taro (''Colocasia esculenta''): A popular and ancient plant that has been harvested for at least 30,000 years by indigenous people in [[New Guinea]].<ref name=Brennan252>{{harvnb|Brennan|2000|p=252-267}}.</ref> There are hundreds of varieties of taro, and the [[corm]] of the [[wetland]] variety makes the best ''[[poi (food)|poi]]'',<ref name=ARC_2007_478 /> as well as taro starch or flour. The dry-land variety has a crispy texture and used for making taro chips. The smaller Japanese variety is used for [[stew|stewed dishes]].<ref name=ARC_2007_478 />
*Breadfruit (''Artocarpus altilis'')
*Candle Nut (''Aleurites moluccana'') or Kukui: Roasted kernels traditionally used as candles; main ingrediet in the ancient Hawaiian condiment, 'inamona
*Coconut (''Cocos nucifera'')
*Polynesian Arrowroot (''Tacca leontopetaloides'') or ''pia'' plant: Primary thickener. Cooked arrowroot is mixed with papaya, banana, or pumpkin in baked deserts. Haupia, a Hawaiian coconut cream pudding, uses pia as a thickener.
*Ki (also Ti) (''Cordyline fruticosa''): After distillation technique came to Hawaii, the root of the ti was turned into liquor called 'okolehao'
*Winged Beans (''Psophocarpus tetragonolobus'')
===Meat===
====Pork====
;Spam
[[Image:Spammusubi1011.jpg|thumb|Spam musubi]]
The [[Hormel]] company's canned meat product [[Spam (food)|Spam]] has been highly popular in Hawaii for decades. Hawaiians are the second largest consumers of Spam in the world, right behind [[Guam]].<ref name=Adams58/> Originally brought to Hawaii by American servicemen in their [[United States military ration|rations]],<ref name=Kulick>{{harvnb|Kulick|Meneley|2005|p=187}}.</ref> Spam became an important source of protein for locals after fishing around the Islands was prohibited during [[World War II]].<ref name="ARC_2007_479" /> In 2005, Hawaiians consumed more than five million cans of Spam.<ref name=Adams58>{{harvnb|Adams|2006|p=58-59}}.</ref>
Spam is used in local dishes in a variety of ways, most commonly fried and served with rice. In breakfast, fried eggs are often served together.<ref name=Adams58/> Spam can also be wrapped in ''ti'' and roasted, skewered and [[Deep frying|deep fried]],<ref name="ARC_2007_479" /> or [[stir-fried]] with cabbage.<ref name=Adams58/> It is added to saimin or [[fried rice]], mashed with tofu, or served with cold [[sōmen]] or baked [[macaroni and cheese]]. It is also used in [[chutney]] for pupu, in sandwich with [[mayonnaise]], or baked with guava jelly.<ref name=Adams58/> [[Spam musubi]], a slice of sweet and salty marinated Spam tied to a cake of rice with a strip of [[nori]]. Spam musubi is served in sushi restaurants in Hawaii, having become popular in the 1980s.<ref name=Adams58/>
====Beef====
In the 19th century, John Parker brought over Mexican cowboys to train the Hawaiians in [[cattle ranching]].<ref name=Barnes_027/> The Hawaiian cowboys of [[Kamuela]] and [[Kula]] came to be called ''[[paniolo]]s''. Cattle ranching grew rapidly for the next one hundred years. In 1960, half of the land in Hawaii was devoted to ranching for beef export, but by 1990 the number had shrunk to 25 percent.<ref name="Miller_83">{{harvnb|Miller|Latham|Flynn|1998|p=83}}.</ref> The ''paniolos'' chewed ''pipikaula'' ("beef rope"), a salted and dried beef that resembles [[beef jerky]].<ref name="Adams_98"/> ''Pipikaula'' would usually be [[broil]]ed before serving.<ref>{{harvnb|Choy|Cook|2003|p=63}}.</ref> With the influence of Asian cooking, beef strips are commonly marinated in [[soy sauce]].<ref name="Adams_98"/> When beef is dried in the sun, a screened box is traditionally used to keep the meat from dust and flies. Dried meat could often be found as a relish or appetizer at a ''lū‘au''.<ref name="Adams_98">{{harvnb|Adams|2006|p=98}}.</ref>
===Fish and seafood===
[[Image:Limupoke.jpg|thumb|[[Poke (cuisine)|Ahi poke]], raw ahi (yellow fin) tuna with chopped kukui nuts, green onions, red peppers, shoyu (soy sauce) and limu (seaweed) on a bed of red cabbage]]
[[Tuna]] is the most important fish in Hawaiian cuisine.<ref name="ARC_2007_480">{{harvnb|Nenes|2007|p=480}}.</ref> Varieties include the [[skipjack tuna]] (''aku''), the [[yellowfin tuna]] (''ahi''), and the [[albacore tuna]] (''tombo''). Ahi in particular has a long history, since ancient Hawaiians used it on long ocean voyages because it is well preserved when salted and dried.<ref name=Laudan265_276>{{harvnb|Laudan|1996|p=265-276}}.</ref> A large portion of the local tuna fishery goes to Japan to be sold for [[sashimi]].<ref name="ARC_2007_480" /> Tuna is eaten as sashimi in Hawaii as well, but is also grilled or [[sautéed]], or made into [[poke (cuisine)|poke]].
The [[marlin|Pacific blue marlin]] (''kajiki'') is [[barbecue]]d or grilled, but should not be overcooked due to its very low fat content.<ref name="ARC_2007_480" /> The [[swordfish|broadbill swordfish]] (''shutome''), popular and shipped all over the mainland United States, is high in fat and its [[steak]]s may be grilled, broiled, or used in [[stir-fries]]. The [[grouper]]s (''hapuu'') are most often steamed. The [[red snapper (fish)|red snapper]] (''onaga'') is steamed, [[poaching (cooking)|poached]], or baked. The [[pink snapper]] (''opakapaka'') has a higher fat, and is steamed or baked, served with a light sauce. The [[Wahoo]] (''ono'') is grilled or sautéed, and the [[dolphin fish]] (''mahimahi'') is usually cut into steaks and fried or grilled. The [[Monodactylidae|moonfish]] (''opah'') is used for broiling, [[smoking (cooking)|smoking]], or making sashimi. <!--[[Mussel]]s-->
===Spices===
{{Prose|date=March 2008}}
[[Teriyaki]] is the most popular way of treating meats, including Spam.<ref name=Laudan5/>
*[[Five-spice powder|Five spice]]
*[[Char siu]]
*[[Wasabi]]
*[[Patis]] and [[Bagoong]], [[Fish sauce]]s
*[[Jicama]]
*[[Soy sauce|Shoyu (Soy sauce)]]
*[[Huli-huli]] sauce
<!--*[[Tofu]] (which section?)-->
== Dishes ==
{{Prose|date=March 2008}}
{{seealso|List of Hawaiian dishes}}
[[Image:Loco Moco.jpg|thumb|right|Loco Moco]]
* [[Chicken long rice]] - Chicken cooked with [[Chicken soup|chicken broth]], ginger, green onions, and long rice
* Kalua Pig - [[Pulled pork]] with marinated, steamed cabbage
* [[Crack seed]]
* [[Kona coffee]]
* [[Lau lau]] - Steamed fish and pork wrapped in [[taro]] leaves and a [[ti]] leaf, also can include chicken, chicken-only, or pork-only
* [[Loco Moco]] - Hamburger patties served with gravy and topped with two eggs
* [[Lomi salmon]] - Sushi-grade salmon cubed combined with tomatoes, Maui onions, and chili pepper
* [[Malasada]] - Portuguese donut deep fried and coated with sugar
* [[Manapua]] - [[Pidgin]] for [[bao]], usually filled with [[char siu]]
* [[Mochi]]
* [[Musubi]]
* [[Opihi]]
* [[Pasteles]]
* [[poi (food)|Poi]] - Mashed taro root
* [[Portuguese sweet bread]]
* [[Saimin]] - [[Noodle soup]] dish with various meats and/or dumplings
* [[Squid luau]]
=== Poke ===
{{main|Poke (cuisine)}}
Poke is a local cuisine that originally involved preserving raw fish with sea salt and rubbing (''lomi'') it with seasonings or cutting it into small pieces. Seasonings made of seaweed, kukui nut, and sea salt were traditionally used for the Hawaiian poke. Since [[First contact (anthropology)|first contact]] with Western and Asian cultures, [[green onions]], chili peppers, and soy sauce have become common additions to it.<ref name="WG_2007">{{harvnb|Piianaia|2007|loc=[http://www.waimeagazette.com/sept97_poke.htm Waimea Gazette]}}.</ref> Poke is different from [[sashimi]], since the former is usually rough-cut and piled onto a plate, and can be made with less expensive pieces of fish.<ref name="ARC_2007_485">{{harvnb|Nenes|2007|p=485}}.</ref>
<!--Poke is a relatively recent food tradition rather than a practice based in traditions of ancient Hawaii.<ref name=Long116>{{harvnb|Long|2003|pp=116}}.</ref> ''Hawaiian Dictionary'' defines it as "to slice, cut crosswise into pieces, as fish or wood; to press out as the meat of an ''opihi'' shell",<ref>{{harvnb|Pukui|Elbert|1986|pp=311}}.</ref> and does not have references to poke as a fish dish. In account of Hawaiian uses of fish and the first ethnic cookbooks, there is no mention of of poke as a fish dish.<ref>{{harvnb|Lauden|1996|pp=147}}.</ref> The Hawaiian liking for raw fish appears to be a recent phenomenon, since such custom is absent from many anthropological accounts of the Hawaii islands.<ref name=Long116/>-->
During the early 1970s, poke became an [[appetizer]] to have with beer or to bring to a party.<ref name=Long116>{{harvnb|Long|2003|pp=116}}.</ref>
=== Plate lunch ===
{{main|Plate lunch}}
[[Image:Wardsplatelunch.jpg|right|thumb|Plate lunch, with ahi poke, lomi lomi salmon, kalua pork, pork lau lau, steamed rice and haupia]]
Usually served during lunch, plate lunch consists of an entreé of meat or seafood, two scoops of rice, and macaroni salad.
{{Expand-section|date=June 2008}}{{clr}}
==Drinks==
[[Image:Mai Tai.jpg|thumb|upright|right|Mai Tai]]
*Hawaiian tropical [[Tiki culture|tiki]] cocktails like the [[Blue Hawaii (drink)|Blue Hawaii]] and the [[Mai-Tai]] make use of [[rum]]. The Mai-Tai uses Barbadian, Jamaican, or Haitian rum. Hana Bay rum used to be produced in [[Hana, Hawaii|Hana, Maui]], but is now produced in the [[Virgin Islands]] and bottled on the U.S. mainland. The rum is blended with a variety of [[tropical fruit]] juices and served with a decorative piece of fruit.<ref name=Schindler_14>{{harvnb|Schindler|Schindler|1981|p=14}}.</ref>
* ''Okolehao'' is a traditional Hawaiian liquor made from ''ti'' plant, which often accompanies ''lu'au''.<ref name=Schindler_14/>
* [[Kava]] (''Piper methysticum'') ({{okina}}awa) is a traditional beverage of Oceania thought to have originated in [[Vanuatu]].<ref name=Brennan230>{{harvnb|Brennan|2000|p=230-231}}.</ref> In modern times, kava bars have experienced some popularity in Hawaii, with commercial kava plantations on Maui, Molokai, Kauai, and Oahu.
* [[Hawaii wine]] is produced mostly on the island of Maui and the island of [[Hawaii (island)|Hawaii]]. The state mainly produces [[fruit wine]] such as a pineapple sparkling wine. There are also a number of local breweries on the island of Hawaii, with the largest being the Kona Brewing Company in Kailua-Kona.
*Hawaii beer is represented by the largest brewpub in the state, [[Kona Brewing Company]]. From 1901-1998, "Primo" was one of the most popular Hawaiian beers, now defunct. Historically, [[Microbrewery#Craft beer|craft beers]] (microbrews) have been slow to take off in Hawaii due to a restrictive state law on [[Microbrewery#Brewpub|brewpub]] sales. However, the law changed in 2003, and [[Beer bottle#Growler|growlers]] are now available. Sam Choy's Big Aloha beer is one popular [[microbrew]].<ref name=Adams_2007>{{harvnb|Adams|2007|loc=[http://the.honoluluadvertiser.com/article/2007/Nov/28/il/hawaii711280363.html The Honolulu Advertiser]}}.</ref>
==Notes and references==
===Notes===
<div class="references-small" style="-moz-column-count:1; column-count:1;">
'''a.''' {{Note_label|A|a|none}} The early settlement history of Hawaiʻi is not completely resolved. One theory is that the first Polynesians arrived in Hawaiʻi in the third century from the Marquesas and were followed by Tahitian settlers in 1300 AD who conquered the original inhabitants. Another is that there was an extended period of contact but not necessarily for a Tahitian invasion.<ref name=Kirch_080>{{harvnb|Kirch|2001|p=80}}.</ref>
'''b.''' {{Note_label|B|b|none}} Men and women ate their meals separately to preserve the distinction between male and female ''[[mana]]'', which was thought to be blurred by both sexes handling the same food. In addition, some foods were forbidden to women, such as pork, certain kinds of fish and most types of bananas.<ref name="Kane_1998_53" />
</div>
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</div>
== External links ==
{{cookbook}}
{{commonscat|Hawaiian cuisine}}
*[http://www.hawaii.gov/hidocs/hmp.html Hawaii Mixed Plate Cookbooks: A Bibliography]
{{Cuisine of the United States}}
{{cuisine}}
[[Category:Hawaiian cuisine|*]]
[[ja:ハワイ料理]]