 Hawaii is an ethnical and cultural chop suey of sorts, and its local style eating habits reflect this mix. Commonly served as a plate lunch and referred to as grinds, this sort of cuisine can be ordered from lunchwagons, at local drive-ins or diners, or from one of the many small Mom and Pop stores that dot the islands. In short, expect a starchy gastronomic potpourri unique to Hawaii. A plate lunch will generally consist of the obligatory two scoops of rice, macaroni salad, and a choice of main dish, which can include teriyaki beef, shoyu chicken, laulau (taro leaves wrapped around fish and pork), tripe stew, mahimahi (usually breaded and fried), kal-bi (Korean barbecued short ribs). This carbo-fest is usually inexpensive and filling. Another extremely popular choice is the bento, a Japanese box lunch of sorts. Expect an assortment of pre-cooked foods, such as fried fish or chicken, sushi or rice balls, egg foo yung, and pickled vegetables like kim chee. Saimin, another local favorite, is a large bowl of noodles and broth topped with green onions, char siu pork, and fishcake that is widely available. Local restaurants and cafes have menus ranging from plate lunches (like the one mentioned above) and picnic fare to formal gourmet offerings.
Luaus are standard fare in the islands. They're Hawaii's way of saying, "Let's party." There'll be dancing, singing, plenty of laughs and lots of food. The main course is almost always kalua pig, which is a whole pig cooked in an imu, or underground oven, then unearthed with a short, traditional ceremony, shredded and served with an array of side dishes that often include sweet potatoes, poi, lomi-lomi salmon, fresh fish, macaroni salad and an array of desserts.
Want to try something different? Try Kava, a relaxing, non-alcoholic drink used for centuries by indigenous cultures throughout the South Pacific, is finding its way into 21st century society. Big Island farmers, including large companies like C. Brewer, are beginning to cultivate kava—or as it's sometimes called, awa—for commercial use, and here and their kava bars are bringing the friendly brew to consumers. Kava extract comes from the root of the plant of the same name. When drunk in moderation, studies have shown that kava promotes a state of tranquility, and though it neither tastes good nor looks good, it feels good. |
