Getting a taste for Hawaiian Foods

The food of the state of Hawaii reflects the history and diversity of this unique archipelago of islands. The key influences include the plants and animals that were brought to Hawaii by the first Polynesian settlers, the crops and cooking methods developed by the native Hawaiians who made their home here, the influence of European and American missionaries and traders and then the influence of immigrant workers from China, Korea, Japan, the Philippines, and Portugal. In this article we take a look at some of Hawaii’s iconic dishes and some of the more unusual taste sensations that have developed over time. Spam Musubi It’s hard to imagine how spam, a processed tinned meat that is described as “spiced ham”, could be considered as part of a national cuisine, but somehow it holds a special place in the heart of Hawaiians. During World War II spam was one of the main foods used by the US army troops stationed on Hawaii – today Hawaiians are the world’s second biggest consumers of spam in the world. The creation of the snack that is known as spam musubi is credited to Japanese immigrants – it is a slice of grilled spam on top of a block of rice, wrapped in a strip of nori (dried seaweed). It is commonly sold as a snack in convenience stores and is strangely delicious. Loco Moco There’s lots of variations on how you can serve Loco moco, but the classic version is white rice, topped with a grilled hamburger, a fried egg, and brown gravy. This rice-bowl style of dish is popular across Hawaii as it is fast to prepare and quick to eat – a good lunch alternative to sandwiches. Poi This is a dish that has its roots firmly in the Polynesian heritage of Hawaii. It is made from the root of the taro plant. The root is cooked and then mashed, with water added to achieve a smooth, thick liquid consistency. Poi is highly nutritious and easy to digest. It generally needs to be eaten soon after it is made as it begins to ferment and tastes increasingly sour. Lomi-Lomi Salmon This is a dish that was introduced to Hawaii by early whalers. Essentially it’s a salad made from raw, salted salmon that is diced and served with tomatoes and onions. It’s called lomi-lomi (the Hawaiian term for massaging) because it is a dish made by hand, combining the salmon with the other ingredients. This salad is generally served as a side dish and is frequently served at parties or banquets. Lau Lau “Lau lau” translates as “leaf leaf” and it is made by wrapping ti and taro leaves around pork and fish. You then slow-cook the parcel of meat in an underground rock oven until the meat is cooked, soft, and smoky. This is a style and method of cooking that was brought to Hawaii by the early Polynesian settlers. The islands of Hawaii have a lot to discover and explore. Come prepared to try some of the delicious taste sensations that are unique to this part of the world. You might even find that you like spam.