List of Hawaiian dishes

A plate of Hawaiian food

This is a list of dishes in Hawaiian cuisine, which includes Native Hawaiian cuisine and broader fusion cuisines within the state of Hawaii.

List of Hawaiian dishes

Name Image Origin Description
Plate lunch Polynesian, North American, East Asian Called pā mea ʻai in ʻōlelo Hawaiʻi, it is a standard plate lunches consist of one or two scoops of white rice, macaroni salad and an entrée like chicken katsu or teriyaki.[1]
Mixed plate Hawaiʻi A plate lunch with two types of protein.
Okazuya Japan Served as a main meal or side dish.
Loco moco Hawaiʻi Served as a main meal.
Spam musubi Japan Onigiri with meat such as SPAM, hot dog, or Göteborg musubi on the island of Kauai; served as a snack or a main meal.[2]
Portuguese sausage Portugal A common breakfast main meal, sometimes with SPAM, eggs and rice. It is a featured item at places like fast food restaurants like McDonald's and Burger King.[3][4]
Poi Hawaiʻi (Native Hawaiian) A traditional staple starch paste made from fermented mashed cooked taro corms.
Poke

Hawaiʻi (Native Hawaiian) Served as an appetizer or a main meal.
Lomi-lomi salmon Hawaiʻi (Native Hawaiian) A fresh side salad made with salted salmon, tomatoes, and sweet onions, introduced by early Western sailors.
Kālua pig Hawaiʻi (Native Hawaiian) Traditionally made with a whole pig, covered with banana leaves, and cooked in an imu (underground oven) for several hours until tender.
Haupia Hawaiʻi (Native Hawaiian), Polynesia A traditional gelatinous coconut milk dessert made with pia (Polynesian arrowroot), a root vegetable introduced by early Polynesian voyagers used as a traditional thickening agent for haupia. It is served either standalone or as an accompaniment to other sweets.
Onigiri Japan Rice balls seasoned with salt, sometimes sprinkled with furikake, wrapped with nori, or stuffed with an umeboshi
Cone sushi Japan inari sushi using larger abura-age pockets
Futomaki Japan Or "maki roll," a rolled sushi containing cucumber, parcooked carrots, tamagoyaki, kampyo, and hana ebi (powdered dried shrimp)
Chow fun China Flat wheat noodles stir-fried with vegetables
Fried saimin Hawaiʻi Stir-fried saimin noodles similar to yakisoba
Chicken long rice China Chicken served with starch noodles simmered with soy sauce
Kinpira gobo Japan Braised burdock in sweetened soy sauce
Namasu Japan Pickled vegetables, typically thinly sliced cucumbers, carrots, and daikon
Shira ae Japan Salad of mashed tofu and vegetables
Okara (unohana) Japan Simmered soybean pulp with vegetables
Kabocha Japan Braised Japanese pumpkin nimono in sweetened soy sauce
Potato salad European Potatoes mixed with vegetables in mayonnaise
Macaroni salad European Macaroni, or other pasta, mixed with mayonnaise, sometimes with canned tuna
Tempura Tempura 01 (cropped) Japan Deep-fried battered shrimp, fish, or vegetables
Fried chicken Japan, United States Deep-fried chicken thighs karaage style or in mochiko batter
Fish cake Japan Deep-fried fish croquettes made from surimi, sometimes stuffed with hard-boiled egg or hot dog
Korokke Japan Or "hash balls," deep-fried potato croquettes in batter or panko
Nishime Japan Simmered mixed vegetables, sometimes with chicken or pork
Shoyu pork, chicken Okinawa Pork, chicken, or hot dog simmered in soy sauce and sugar
Potato hash patty European Potato croquettes sometimes seasoned with corned beef
Tamagoyaki Japan Egg omelette sometimes mixed with vegetables or meats
Teriyaki Japan Thinly sliced beef, boneless chicken thighs, meatballs or hamburger steak grilled and glazed with teriyaki sauce
Tofu patty Japan, Hawaiʻi A fish cake made with mashed tofu and canned tuna or salmon
Potato mac salad Euro-American, Hawaiʻi A local variation of potato salad combined with macaroni pasta and mayonnaise, commonly served as a component of a plate lunch.
Dobash cake Hawaiʻi
Haupia cake Hawaiʻi
Lilikoi butter Hawaiʻi
Lilikoi bar Hawaiʻi
Lilikoi cake Hawaiʻi
Guava cake Hawaiʻi
Rainbow cake Hawaiʻi A chiffon cake, once a perennial favorite at birthday parties for over 40 years.[5]
Chantilly cake Hawaiʻi haupia, and guava/rainbow chiffon, once a perennial favorite at birthday parties for over 40 years.[6]
Guri-guri Hawaiʻi (Maui), Japan A sherbet originating from Maui via Japan.[7]
Hawaiian shave ice Hawaiʻi, Japan, Korea, Taiwan Thinly shaved ice and syrup served in a cup, paper cone, or bowl.[8] Syrups used for Hawaiian shave ice include banana, pineapple, lychee, kiwifruit, mango, passionfruit, guava, and coconut. Also known as "ice shave" in other parts of the state.[9]
Kōʻelepālau Hawaiʻi (Native Hawaiian) Pudding of mashed sweet potato mixed with coconut milk.
Kūlolo Hawaiʻi (Native Hawaiian) A distant Austronesian relative of the dodol using taro and coconut milk.
Piele Hawaiʻi (Native Hawaiian) A kūlolo-like dessert made with sweet potato or breadfruit.
Lilikoi bar Euro-American, Hawaiʻi A local variation of the lemon bar.
Mochi Japan Includes butter mochi, which is a favorite omiyage.[10]
Pies Euro-American, Hawaiʻi Varieties include custard, pumpkin, pumpkin-custard, haupia, chocolate haupia, and Okinawan sweet potato haupia.[11]
Pumpkin crunch Euro-American, Hawaiʻi A variation on the "pumpkin (pie) dump cake" popularized by Sam Choy, often served chilled as a dessert bar.[12]
Andagi Japan (Okinawa) Popular at pop-up shops during festivals like Obon.[13]
Anpan Japan A sweet roll typically filled with red bean paste.
Apple turnover Euro-American, Hawaiʻi Made popular by Zippy's under the name "Apple Napples".[14]
Banana bread Euro-American A moist sweet bread made from mashed bananas, common throughout the islands.
Blondies Euro-American, Hawaiʻi Made popular by Kamehameha Schools and locally referred to as "haole brownies".[15]
Bok tong go China Generically known as "(Chinese steamed) rice cake," it is a classic item sold by the manapua man. A multiple-layered version similar to kue lapis featuring a brown sugar top layer also exists.[16]
Chinese almond biscuit China Simply known locally as an "almond cookie".
Chinese shortbread China Also known as "kong sui ban," this is a very tender Chinese biscuit with a texture between a cookie and a cake, often paired with hot tea.[17]
Chinese-style bakery buns China, Hawaiʻi Savoury baked buns such as hot dog or ham and cheese buns.
Macadamia nut cookies Euro-American, Hawaiʻi Chocolate chip cookies and shortbread baked with the addition of local macadamia nuts.
Coco puffs Euro-American, Hawaiʻi A popular cream puff variant made by Liliha Bakery, typically filled with a chocolate pudding and topped with chantilly frosting.[18]
Jindui China A fried pastry pastry that serves as a staple during Chinese New Year but is eaten throughout the year.
Lavash Armenian, Hawaiʻi Also spelled "lavosh", this crisp flatbread was glamourized in the 1960s as a high-end alternative to toast. The version sold at the Kanemitsu Bakery counter in Molokaʻi offers flavors including Maui onion, sesame, taro, and cinnamon.[19]
Malasada Portugal A fried staple on Mardi Gras that remains popular throughout the year. Modern local recipes involve coating it with cinnamon sugar or filling it with various jams and creams like guava, haupia, or custard.[20][21]
Manapua China A local iteration of the Cantonese char siu bao that is often two to three times larger than the versions found in standard dim sum restaurants. Popular fillings include a whole lup cheong sausage, sweet potato, or kalua pig, and it is sometimes baked rather than steamed, a style made popular by the Royal Kitchen in Chinatown during the 1970s.[22]
Manju Japan A baked sweet dumpling that has become a favorite omiyage for travelers leaving Maui.[23]
Molokai "hot bread" Hawaiʻi A well-known bakery export of Molokai featured by Anthony Bourdain. The bakery was a semifinalist for the James Beard Foundation Award for Outstanding Baker.[24][25]
Moon cakes China A seasonal favorite during the Chinese Mid-Autumn Festival where local island flavors like mango and taro are sometimes incorporated.[26]
Nian gao China Locally known simply as "gau," this is a sticky sweet staple of Chinese New Year sold at many local shops or made in bulk by households to share with families.[27]
Poi pastries Hawaiʻi, Portugal, Japan Modern specialty pastries incorporating poi into the dough, including poi donuts, poi malasadas, and poi mochi.
Portuguese sweet bread Portugal A soft, sweet yeast bread known as "Hawaiian sweet rolls" outside of the state.[28]
Spanish rolls Philippines A sweet, soft pastry roll rolled with a sugar and butter filling, popular as an office snack to pair with coffee.[29]
Snow puffies Hawaiʻi A local flaky pastry variation of the Napoleon puff pastry layer cake.
Adobo Philippines A savory dish of pork simmered in vinegar, soy sauce, garlic, and spices.
Cantonese-influenced dim sum China Includes local adaptations such as char siu manapua; fun guo, locally called pepeiao (meaning "ear" in Hawaiian);[30] gok jai ("half moon"); pork hash which is typically twice the size of a standard shumai; and ma tai su, a baked pork and water chestnut pastry.[31]
Crispy gau gee China, Hawaiʻi Deep-fried dumplings (also spelled kau gee) constructed by folding a square wrapper in half into simple rectangular or triangular pockets.[32][33]
Kalua pig Hawaiʻi (Native Hawaiian) Pork slow-roasted inside an underground oven (imu) until exceptionally tender and smoky.
Laulau Hawaiʻi (Native Hawaiian) A traditional preparation consisting of pork wrapped securely in taro leaves and steamed inside a ti leaf bundle.
Lechon Philippines A spit-roasted whole pig style introduced by Filipino immigrants, featuring extremely crispy skin.
Portuguese sausage Portugal A smoked pork sausage seasoned with garlic and paprika, common as a local breakfast staple.
Lumpia Philippines Fried spring rolls filled with minced pork and chopped vegetables.
Lūʻau stew Hawaiʻi (Native Hawaiian), Hawaiʻi A local comfort food dish prepared by simmering taro leaves with pork until smooth and tender.
Pasteles Puerto Rico A savory meat pie variant introduced by Puerto Rican laborers, featuring seasoned pork encased in a green plantain or root vegetable masa, wrapped in banana leaves and boiled.
Pastele stew Puerto Rico, Hawaiʻi A local fusion stew featuring the seasoned pork, olives, and sofrito flavors of pasteles cooked without the labor-intensive leaf wrapping.
Pork guisantes Philippines A Filipino-style savory pork stew simmered with green peas and tomato sauce.
Rafute Japan (Okinawa) A dish of glazed, skin-on pork belly chunks slowly simmered in soy sauce, brown sugar, and Okinawan alcohol.
Siu mei China Cantonese-style roasted meats including sweet barbecued pork (char siu) and crisp-skinned roasted pork belly (siu yuk).
Won ton China Boiled or fried Chinese dumplings containing a minced pork filling.
Vinha d'alhos Portugal A traditional garlic and wine-marinated pork dish served on festive occasions.
Cake noodles China, Hawaiʻi A crisp cake formed by pan-frying chow mein noodles until the crust is crunchy while the interior stays tender, cut into blocks and ladled with a saucy topping like beef and broccoli.[34]
Chow mein China Stir-fried wheat noodles tossed with sliced vegetables and protein.
Look fun China Wide, flat steamed rice noodles often seasoned with soy sauce or served in broth.
Pancit Philippines Stir-fried noodles prepared with vegetables and meat fragments, introduced by Filipino immigrants.
Saimin Hawaiʻi A definitive local noodle soup developed during the plantation era, featuring soft wheat egg noodles in a clear hot dashi broth. It can also be served stir-fried as fried saimin.
Yakisoba Japan Stir-fried wheat noodles seasoned with a savory, sweet sauce.
Steamed rice Asia Standard medium-grain white rice cooked soft, serving as the baseline carbohydrate for most local meals.
Fried rice China, Hawaiʻi Wok-fried rice tossed with egg, green onions, and local diced proteins like Spam, Portuguese sausage, or char siu.
Mochi rice Japan Glutinous short-grain rice cooked until sticky, used in both savory and sweet dishes.
Musubi Japan Hand-pressed rice blocks, often wrapped with a ribbon of dried seaweed.
Futomaki Japan Locally called maki, this thick rolled sushi contains standard fillings such as sweet egg omelette (tamagoyaki), pickled gourd (kampyo), cucumber, carrots, and sweet pink dried shrimp powder (hana ebi).
Inarizushi Japan Locally called inari or "cone sushi," consisting of sweet seasoned fried tofu pockets stuffed with vinegared sushi rice.
Arare and senbei Japan Small, savory Japanese rice crackers seasoned with soy sauce. Arare is interchangeably known locally as kakimochi.
Coconut balls Hawaiʻi Sweet confectionary treats rolled in shredded coconut.
Crack seed China A category of preserved, dried, or wet fruits such as plums, lemons, and mangoes featuring intensely sweet, sour, and salty profiles.
Dried squid or cuttlefish Asia Chewy, seasoned strips of dried seafood consumed as a popular savory snack.
Haw flakes China Thin, disc-shaped sweet wafers made from the fruit of the Chinese hawthorn.
Hurricane popcorn Hawaiʻi A modern snack mix consisting of buttered popcorn tossed with crunchy arare rice crackers and savory furikake seasoning.
Li hing mui candies China, Hawaiʻi Various sweets, including gummy candies and dried fruits, dusted with a sour, salty, and sweet powdered plum seasoning.
Macadamia nuts Australia, Hawaiʻi Rich, buttery roasted nuts that became a signature agricultural product of the islands, frequently sold dipped in milk or dark chocolate.
Maui-style potato chips Hawaiʻi (Maui) Thick-cut, extra-crunchy kettle style potato chips manufactured on the island of Maui.[35]
Sesame seed candy China A crunchy confection made from toasted sesame seeds bound together with hardened sugar syrup.
Shortbread Scotland, Hawaiʻi Rich, buttery cookies often adapted locally with island additions like chopped macadamia nuts.
Shrimp chip Asia Light, airy fried crisps flavored with prawn or shrimp essence.
Taegu Korea, Hawaiʻi A seasoned side dish or snack made from shredded dried squid, cuttlefish, or codfish tossed in a sweet and fiery gochujang paste sauce.[36]
One-Ton chips China, Hawaiʻi Crisp, fried strips of wonton dough produced as a commercial snack cracker by the Maebo Noodle Factory.[37]
Oxtail soup China, Hawaiʻi A rich, clear broth containing tender, slow-simmered oxtail segments, heavily garnished with fresh ginger and cilantro.
Saimin Hawaiʻi The classic local plantation-era wheat noodle soup served hot in an aromatic dashi broth. It is often garnished with green onions, char siu, and fish cake (kamaboko), or augmented with wontons to create wonton saimin.
Portuguese bean soup Portugal, Hawaiʻi Locally known as sopa de feijao, this hearty soup features red kidney beans simmered with Portuguese sausage, cabbage, macaroni, and vegetables.
Ashitibichi Japan (Okinawa) A traditional Okinawan pig's feet soup simmered until the meat is completely tender, often featuring mustard greens or daikon.[38]
Wonton mein China A Chinese-style hot noodle soup containing
Chili frank United States, Hawaiʻi Thick chili cooked with whole hot dogs and traditionally served over white rice.
Beef stew Euro-American, Hawaiʻi A local comfort food variant of classic slow-simmered beef stew, typically sweeter and served over white rice.
Bulgogi Korea Thinly sliced beef marinated in a sweet soy, sesame, and garlic sauce, then grilled.
Canned corned beef Euro-American, Hawaiʻi Corned beef heated through and commonly pan-fried with onions, served as a breakfast or local plate lunch staple.
Corned beef hash Euro-American, Hawaiʻi Finely chopped corned beef mixed with potatoes, normally shaped into uniform patties and pan-fried until crisp.
Hamburger curry stew Japan, Hawaiʻi Ground beef patties or seasoned meat simmered in a thick, mild Japanese-style curry gravy.
Shoyu dogs Japan, Hawaiʻi Hot dogs that are simply boiled, pan-fried, grilled, or simmered in a sweetened soy sauce glaze and served alongside rice.
Kalbi shortribs Korea Flanken-cut beef short ribs marinated in a sweet soy-sesame mixture and charred on a grill.
Loco moco Hawaiʻi A definitive local contemporary dish featuring white rice topped with a hamburger patty, a fried egg, and thick brown gravy.
Meat jun Korea, Hawaiʻi A local Hawaiian-Korean variation of jeon consisting of thin slices of beef, often marinated, dipped in flour and egg batter, and pan-fried.[39]
Pho Vietnam A fragrant Vietnamese noodle soup utilizing a clear beef broth, rice noodles, herbs, and thinly sliced meat pieces.
Pipikaula Hawaiʻi (Native Hawaiian) Meaning "beef rope", this dish consists of salted and dried beef chunks that resemble beef jerky, often pan-fried before serving.
Sukiyaki Japan A one-pot sweet and savory hot pot meal containing thinly sliced beef, tofu, and assorted vegetables simmered in a soy sauce broth.
Teriyaki beef Japan, Hawaiʻi Thinly sliced beef marinated and glazed in a sweet teriyaki sauce, then grilled or pan-fried.
Teriyaki burgers United States, Hawaiʻi A common item at local burger establishments featuring hamburger patties glazed in teriyaki sauce; the "McTeri Deluxe" is offered as a seasonal favorite at local McDonald's outlets.[40]
Teriyaki meatballs Japan, Hawaiʻi Seasoned ground beef spheres cooked and glazed in a sweet, sticky teriyaki sauce.
Siu mei chicken dishes China Cantonese-style roasted and seasoned poultry items, including cold ginger chicken and roasted duck.
Minute Chicken China, Hawaiʻi A local Chinese-restaurant favorite featuring sliced chicken stir-fried quickly with vegetables in a thick, savory gravy over crisp or soft noodles.
Fried chicken variations Japan, Korea, United States Assorted local deep-fried styles including breaded chicken katsu, ginger-soy seasoned karaage, glazed Korean fried chicken, sweet garlic chicken, and sweet-rice-flour battered mochiko chicken.
Grilled chicken variations Japan, Korea, Hawaiʻi Barbecued poultry options featuring sweet teriyaki glazed chicken, Korean-style sesame-soy barbecue chicken, and sweet, rotisserie-turned huli-huli chicken.
Chicken stews China, Japan, Philippines, Hawaiʻi Savory pot meals encompassing vinegar-garlic chicken adobo, taro-leaf based chicken luau stew, Cantonese soy sauce chicken, Japanese-style shoyu chicken, ginger-papaya tinola stew, chicken long rice, and vegetable-heavy nishime.
Side dish pickles Korea, Japan Small pickled side dishes including Korean Banchan and Japanese tsukemono.
Sweet bean paste China, Japan Confectionary pastes such as Japanese sweetened red bean anko used in manjū, or Chinese "black sugar" bean fillings used for frying jindui.
Champuru Japan (Okinawa) A stir-fried scramble dish featuring tofu, vegetables, and optional meats, introduced by Okinawan immigrants.
Chop suey China, Hawaiʻi A local Chinese-American style stir-fry of mixed vegetables and meats bound in a thickened savory sauce.
Congee variations Asia Thick rice gruel savory bowls spanning Cantonese jook, ginger-chicken garlic Filipino arroz caldo, Korean juk, and Vietnamese chao.
Jai China A complex, savory vegetarian stew cooked with various roots and fungi, traditionally served during Chinese New Year festivities.
Miso Japan A thick, rich fermented soybean paste used across the islands to base local soups, marinades, and dressings.
Palusami Samoa A traditional Polynesian dish made of rich coconut cream wrapped tightly in tender taro leaves and baked.
Palula Hawaiʻi (Native Hawaiian) The tender green leaves of the sweet potato plant cooked standalone or simmered alongside taro leaves.[41]
Local pickles Asia, Hawaiʻi Assorted localized pickled items including crunchy seasoned unripe mangoes, crisp local sweet onions, pickled seaweeds (limu or ogo), sweet-and-sour radishes for Vietnamese đồ chua, yellow crunchy Japanese takuwan or Korean danmuji, vinegared cucumber namasu, and various spiced cabbage kimchi.
Pinakbet Philippines A robust Filipino-style vegetable stew simmered with bitter melon, eggplant, long beans, and pork belly, seasoned with shrimp paste.
Sari-sari Philippines, Hawaiʻi A Filipino-inspired mixed vegetable soup made with whatever seasonal island greens and proteins are available.
Tofu China, Japan Coagulated soybean milk pressed into soft or firm white blocks, used widely across local soups, stir-fries, and plate lunches.
Watercress soup China, Hawaiʻi A comforting, clear broth soup featuring bunches of peppery fresh watercress simmered with pork ribs, highly common at traditional local eateries.
ʻUala hoʻomalamala Hawaiʻi (Native Hawaiian) A traditional staple paste constructed exactly like taro poi but utilizing steamed, mashed sweet potatoes.[42]
Abalone Asia, Hawaiʻi Large, edible marine gastropod mollusks prized for their rich meat, either harvested wild or cultivated in local island aquaculture farms.
Bacalhau Portugal Traditional salt-cured, dried codfish introduced by Portuguese immigrant families.
Butterfish Japan, Hawaiʻi North Pacific sablefish, heavily favored for its rich, oily texture and frequently prepared miso-marinated or simmered in a sweet soy broth.
Kamaboko Japan Cured, surimi fish paste logs steamed on small wooden blocks, featuring a signature pink or white skin; a definitive noodle soup garnish.
Lomi oio Hawaiʻi (Native Hawaiian) A traditional preparation consisting of massaged, bone-scraped raw bonefish meat worked into a soft paste with sea salt, limu seaweed, and chili water.
ʻAhi Hawaiʻi (Native Hawaiian), Japan Local yellowfin or bigeye tuna, serving as the central choice for raw sashimi cuts and fresh poke cubes.
Mahi mahi Hawaiʻi (Native Hawaiian) Dolphinfish, a popular local open-ocean game fish prized for its firm, sweet white meat when grilled or fried.
Saba Japan Pacific mackerel, a rich, oily dark meat fish commonly prepared salted and grilled.
Salmon Euro-American, Hawaiʻi Coldwater fish introduced via historical Pacific trade routes, utilized raw in lomi salads or cooked in local plates.
Sakura-boshi Japan, Hawaiʻi A savory local fish jerky variant made by marinating strips of yellowfin tuna (ʻahi) in a sweet soy and sesame mixture before drying.[43]
Sashimi Japan Fresh, premium raw seafood sliced into delicate strips and served alongside shoyu and wasabi.
Squid lu'au Hawaiʻi (Native Hawaiian) A classic island feast dish consisting of tender squid tentacles slow-simmered with young taro leaf greens and coconut milk.

Seasonings and condiments

Name Image Influence Description
Fermented bean products China, Japan, Korea A broad category of fermented pantry staples including salted black beans (douchi), spicy broad bean paste (doubanjiang), sweet-and-spicy red chili paste (gochujang), and savory soybean paste (miso).
Fina'denne' Guam, Micronesia A salty, tart, and sharp Chamorro condiment made from soy sauce, vinegar or citrus juice, chopped onions, and fresh hot chilis.
Fish sauce Southeast Asia An intense, salty condiment derived from fermented fish, encompassing regional variants like Filipino patis or Thai nam pla.
Fish paste Philippines A pungent, salted seafood condiment; local preparations frequently feature Filipino bagoong monamon.
Shrimp paste China, Philippines Strong, salted condiments made from crushed shrimp, featuring varieties like Filipino bagoong alamang or Cantonese haam ha.
Furikake Japan A dry Japanese seasoning mix designed to be sprinkled over rice, usually containing toasted sesame seeds, chopped seaweed (nori), salt, and sugar.
"Hawaiian" chili pepper Hawaiʻi Small, exceptionally pungent bird's-eye chilis (Capsicum frutescens) used whole or crushed to brew local spicy "chili pepper water".
Chili paste Southeast Asia Smooth or chunky hot pepper condiments featuring profiles similar to Indonesian sambal or Thai-American sriracha.
Chili powder Japan, Korea Ground hot pepper seasonings, ranging from coarse Korean red pepper flakes (gochugaru) to complex seven-spice Japanese blends (shichimi).
Chili oil China, Japan Infused oils featuring fiery chili sediments, encompassing texture-heavy chili crisp configurations and smooth Japanese layu.
Curry blocks Japan Concentrated curry powder, flour, and fat roux blocks used to cook thick, mild, and sweet Japanese-style stews.
Ginger scallion sauce China, Hawaiʻi Locally called geung yeung, this simple condiment combines finely minced ginger, green onions, oil, and salt. It is traditionally paired with cold ginger chicken, but is also adapted as a modern dressing option for fish poke.[44]
Honey Hawaiʻi Sweet artisanal honey varieties harvested locally from honeybees foraging on island macadamia or native ohia lehua blossoms.
Hoisin China A thick, fragrant Cantonese barbecue sauce made from fermented soybeans, garlic, vinegar, chilies, and sugar.
ʻInamona Hawaiʻi (Native Hawaiian) A traditional relish made from roasted, crushed kukui nut (candlenut) kernels mixed with sea salt.
Kalbi marinade Korea A sweet and savory Korean sauce blend prepared with soy sauce, sugar, garlic, sesame oil, and Asian pear juice.
Kiawe charcoal Hawaiʻi Hardwood charcoal harvested from local kiawe (mesquite) trees, prized for imparting a robust smoky flavor to grilled meats.
Mayonnaise Euro-American A thick, creamy emulsion of oil, egg yolk, and acid, serving as the foundational binder for local potato and macaroni salads.
Mirin Japan A sweet, low-alcohol golden rice wine used to add glaze and subtle sweetness to sauces and braises.
Mandoo dipping sauce Korea, Hawaiʻi A tangy, savory dipping sauce prepared by combining soy sauce, vinegar, sesame oil, and optional chili or green onions, traditionally paired with dumplings and meat jun.
Chinese hot mustard China, British A sharp, nasal-clearing condiment prepared by hydrating dry powder, such as Colman's, with water or vinegar. It is frequently mixed with soy sauce or chili paste at the table for dipping Chinese dim sum or seafood sashimi.[45]
Oyster sauce China A dark, viscous, and savory condiment cooked down from oyster extracts, sugar, and salt, used to finish local stir-fries.
Salt Hawaiʻi (Native Hawaiian) Locally known as paʻakai, the most famous regional variety is coarse alaea salt, which derives its distinct brick-red hue from natural volcanic clay minerals.
Sweet onions Hawaiʻi (Maui) Mild, crisp, and exceptionally sweet raw onions, most notably harvested from the slopes of Haleakalā on Maui.
Liliko'i butter Euro-American, Hawaiʻi A rich, velvety fruit spread cooked using local yellow passion fruit juice, eggs, butter, and sugar.[46]
Ponzu Japan A bright, tart citrus-based sauce incorporating soy sauce, rice vinegar, mirin, katsuobushi dashi, and juice from fruits like yuzu.
Sesame oil Asia An aromatic vegetable oil pressed from toasted sesame seeds, used sparingly as a flavorful finish.
Soy sauce China, Japan Categorically known across the islands as shoyu, this dark, salty, fermented soybean liquid is the central seasoning element of local cuisine.
Tabasco sauce United States A popular commercial brand of hot sauce produced from aged tabasco peppers, vinegar, and salt.
Taegu sauce Korea, Hawaiʻi A sweet, savory, and spicy condiment blend created by mixing gochujang, gochugaru, soy sauce, and toasted sesame oil.
Tonkatsu sauce Japan A thick, dark, and fruity brown sauce manufactured from puréed vegetables, fruits, vinegar, and spices, served over deep-fried cutlets.
Tsuyu dipping sauce Japan A savory dashi broth infused with soy sauce, mirin, and sugar, served alongside hot or cold wheat and buckwheat noodles.
Wasabi Japan A pungent, hot green root paste, or commercial imitations derived from dyed horseradish, served alongside raw fish.
Umeboshi Japan Salt-pickled, intensely sour and salty Japanese plums frequently placed in the center of rice balls.
Vinegar Euro-American, Asia Acidic cooking liquids used for pickling and dressings, with sweet rice vinegar and fruity apple cider vinegar being the most common local choices.

Drinks and beverages

Name Image Influence Description
‘Awa Hawaiʻi (Native Hawaiian) A beverage brewed from the roots of the kava plant. It is also used in traditional Kanaka maoli cultural practices and as a form of traditional medicine.
Blue Hawaii Hawaiʻi A tropical cocktail made of rum, blue curaçao, pineapple juice, and sweet and sour mix, invented in Honolulu.
Coffee Euro-American, Hawaiʻi Kona coffee is the most well-known variety, but coffee crops are cultivated throughout the islands.[47]
Guava nectar Hawaiʻi A sweet, thick fruit beverage produced from puréed pink guavas.
Hawaiian Punch United States A sweet fruit juice brand originally created in 1934 as a cocktail syrup flavor extension.
Liliko'i nectar Hawaiʻi A tart and sweet fruit juice beverage produced from local yellow passion fruit.
Mai Tai United States A classic rum-based cocktail heavily popularized by and associated with mid-century Hawaiian tourism.
Māmaki herbal tea Hawaiʻi (Native Hawaiian) An herbal tea infusion brewed using the leaves of the endemic māmaki nettle shrub.
ʻŌkolehao Hawaiʻi (Native Hawaiian), English Often called oke, this traditional Hawaiian moonshine is distilled from fermented roots of the ti plant. It evolved after English sailors introduced distillation techniques in the late 1700s.[48]
Passion fruit-Orange-Guava (POG) Hawaiʻi A popular tropical juice blend created in 1971 by Mary Soon at the Haleakala Dairy on Maui.[49]
Pineapple juice Hawaiʻi A staple fruit beverage long linked to the history of commercial plantation agricultural operations on the islands.
Tea China, United States Introduced in the late 1800s. Farmers re-explored commercial tea farming in the 1980s. Hawaii’s local USDA office, alongside the University of Hawaii’s College of Tropical Agriculture, aided research to establish cultivars. Today there are approximately two dozen active tea farms in Hawaii.[50][51]
ʻUala ʻawaʻawa Hawaiʻi (Native Hawaiian) An alcoholic beverage made from the fermented poi of sweet potatoes (ʻuala).[52][53]

Further reading

  • Sasaki, Pat; Douglas Simonson; Ken Sakata (1986). Pupus To Da Max. Honolulu, HI: Bess Press. ISBN 0-935848-38-X.

See also

References

  1. ↑ "Origins of Plate Lunch". Honolulu, Hawaii: KHNL. 2002-11-27. Archived from the original on 2008-01-05. Retrieved 2008-11-12.
  2. ↑ "Goteborg Musubi - Hawaii's Other Musubi - Jeffsetter Travel". 2 November 2021.
  3. ↑ The Great Portuguese Sausage Shootout. The Tasty Island: Honolulu Food Blog. Retrieved 4 May 2008. "The Great Portuguese Sausage Shootout « the Tasty Island". Archived from the original on 2008-06-04. Retrieved 2008-06-01.
  4. ↑ Scinto, Maria (16 April 2020). "The Real Reason Spam Is So Popular In Hawaii". Mashed.
  5. ↑ "Last Call for Dee Lite-Full Guava, Liliko'i and Rainbow Cakes". Honolulu Magazine. 7 August 2018.
  6. ↑ "Last Call for Dee Lite-Full Guava, Liliko'i and Rainbow Cakes". Honolulu Magazine. 7 August 2018.
  7. ↑ "Maui sherbet makers find a cool niche in sharing a family treat, tradition | Maui Now". | Maui sherbet makers find a cool niche in sharing a family treat, tradition.
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  14. ↑ "5 Iconic Dishes You Need to Try at Zippy's and the Stories Behind Them". Hawaii Magazine. 13 March 2023.
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  21. ↑ Teclemariam, Tammie (21 February 2016). "All About the Malasada, Hawai'i's Favorite Fried Treat". Eater.
  22. ↑ "Manapua and The Manapua Man". Onolicious Hawaiʻi. 13 November 2019.
  23. ↑ "Manju, Hawaii-Style!". Onolicious Hawaiʻi. 29 October 2019.
  24. ↑ "Renowned Molokai Hot Bread Run A Hit In Honolulu". Beat of Hawaii. 2 April 2022.
  25. ↑ "Longtime Molokai baker just got the surprise of his life". mauinews.com.
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  27. ↑ "8 Foods to Celebrate Lunar New Year in Honolulu". Hawaii Magazine. 24 January 2020.
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  29. ↑ Gee, Pat (12 September 2018). "Grab and Go: Spanish rolls just the start at Nanding's". Honolulu Star-Advertiser.
  30. ↑ "The Guide to Chinese Dumplings - A LOOK AT 36 DUMPLINGS FROM ALL OVER CHINA". Gratia Food.
  31. ↑ "Ma Tai Soo (Water chestnut and pork pastry)". LynetteCooks.
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  33. ↑ "Crispy Gau Gee". She's Almost Always Hungry. 8 April 2022.
  34. ↑ Cheng, Martha (26 Dec 2016). "6 Foods That Tell the Real Story of Hawaii - Cake noodle". First We Feast.
  35. ↑ "Great Eats Hawaii: Maui Kitch N' Cook'd Potato Chips". 16 April 2016.
  36. ↑ Shimabukuro, Betty. "Honolulu Star-Bulletin Features: 'Aloha' side dishes filled with flavor". archives.starbulletin.com.
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  38. ↑ "The Okinawan Pig's Feet Soup Project – Tasty Island".
  39. ↑ Chin, Jason & Gregg Hoshida (13 June 2019). "Best Meat Jun: Our Top 5". Honolulu Magazine.
  40. ↑ "McDonalds of Hawaii brings back the McTeri Deluxe and Haupia Pie". KHON2. 29 April 2016.
  41. ↑ "Palula". He Momi e Lei ai (a pearl to wear as a lei). 11 March 2016.
  42. ↑ "Uala". hawaiiannativeplants.com.
  43. ↑ "Sakura Boshi Recipe (Dried Fish Jerky)". 4 June 2020.
  44. ↑ "Ginger Scallion Sauce". Onolicious Hawaiʻi. 20 August 2023.
  45. ↑ "Everything's Mo' Bettah' with Shoyu – Tasty Island". 1 October 2014.
  46. ↑ Ennis, Richard (12 January 2023). "A Complete Guide To Hawaii's Passion Fruit: The Lilikoi". Spotlight Hawaii.
  47. ↑ "Coffee Acreage, Yield, Production, Price and Value - State of Hawaii, 2020" (PDF). hdoa.hawaii.gov/. State of Hawaii - Department of Agriculture, Market Analysis and News Branch.
  48. ↑ Lanier, Clint (10 November 2016). "Meet Okolehao, the Sweet Hawaiian Moonshine". Eater.
  49. ↑ Fiedler, Jennifer (29 August 2022). "The Juicy History of POG". Imbibe Magazine.
  50. ↑ Chan, Kathy YL (8 May 2015). "Hawaii's Volcanic Soil Makes the State a Tea-Producing Paradise". Eater.
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  52. ↑ "uala awaawa — Wehe²wiki² Hawaiian Language Dictionaries". hilo.hawaii.edu.
  53. ↑ "Bishop Museum - Ethnobotany Database". data.bishopmuseum.org.
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