The heart and soul of all cultures is the food and Hawaiian food is a fusion of many cultures. The islands of Hawaii have been open to different cultures for hundreds of years. What do you see when you think of Hawaiian food? If you're like me, (born and raised on the (“mainland”) I think of fresh fruits (mostly pineapple), seafood (Hawaii is, after all, in the middle of the Pacific ocean), and exotic luau dishes like steamed taro leaves and roast pig.
In reality, Hawaii's cuisine is both much more and much less than what the stereotypical image beholds. The bananas and pineapples are abound, in addition to avocados (which grow in most backyards), passion fruit, guavas, and a host of other exotic fruits that are beyond many an imagination. Becoming acquainted with the amazing variety of fruit grown here in Hawaii takes a courageous and adventurous spirit, but one that will be rewarded with unparalleled food experiences. Hawaii is paradise; people from all over the world come to explore beautiful beaches, cities, and especially the food.
Most of the cultures from Hawaii came here from Chinese, Filipino, Japanese, Korean, and Portuguese origins. Many plants and animals were imported to the islands from these countries to start agriculture use on the islands. That is when the cultures started to start flourish in Hawaii. Every culture brought there own food and life styles. Some of the foods they brought were, Chinese charsiu chicken, Japanese style sushi, Filipino pork, chicken, fish adobo, Korean short ribs, and smoked ahi, Portuguese sausage. All these foods are still eaten today.
Before all of these cultures came to the Islands the Hawaiians had their own favorites such as, Kalua pig-a marinated pulled pork, Lau Lau-steamed fish andchicken, or pork wrapped in taro leaves, Poi-mashed taro root, Lomi salmon-cubed salmon combine with tomatoes, Maui onions, and chili pepper. Last but not least Manapua-buns that are filled with pork, purple yam, chicken,...
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