It pops up on menus posh and plain, but the recipe is generally the same: Korean-style BBQ short ribs cooked to gooey perfection with brown sugar and shoyu.Īloha Mixed Plate, Lahaina. And yet one of Korea’s greatest contributions-at least in terms of cuisine-is kalbi. history-to culinary treasures like kimchi and somen. Their contributions to Hawaii have been vast and varied, from Herbert Young Cho Choy-the first Asian-American federal judge in U.S. Koreans arrived right behind the Japanese, Chinese, Okinawans, and Portuguese who came to Hawaii to work the sugarcane fields, starting with 102 immigrants in 1903 and leading to as many as 7,834 within two years. Hana’s stab at the recipe soars at this Koki Beach stop, where generous portions are served with salad and rice. The orginal huli huli chicken can only be (hopefully) replicated with a bottle of Morgado’s top-secret sauce, but roadside stands across the islands attempt duplicates of it-just look for huge billows of smoke in the sky. While the Morgado clan has never revealed the exact recipe-which Ernest trademarked as “huli huli” through the Pacific Poultry Company in 1967-different versions include ingredients that range from pineapple juice to Sriracha. Rumored to have gotten its start on Oahu in 1954, huli huli chicken is brilliant in its simplicity-chicken barbequed over mesquite wood, typically kiawe, and basted with a sweet teriyaki-like sauce, whose original recipe was created by World War II naval intelligence office Ernest Morgado’s grandmother. Huli translates to “turn” in Hawaiian-and it’s literal in this perennially popular Hawaiian dish. For the more adventurous set, pop into a local McDonald’s-select spots serve a taro and haupia pie that’s sinfully delicious. While haupia is served at nearly every luau on Maui, kama’aina have a soft spot for Four Sisters Bakery’s Haupia Pie, in which Molokai sweet potato pie is topped with haupia and garnished with whipped cream. Inarguably an acquired taste, the “traveling plum” remains a local fave-and takes up ample room in care packages sent to locals on the mainland.įour Sisters Bakery, Wailuku. Crack seed stores were once profuse throughout the islands-small stores, akin to candy shops, that sold the snack in giant glass jars alongside ice cream and dried cuttlefish. Arriving in the islands with Cantonese immigrants in the 19th century, the snack-a preserved fruit in which the kernel is enhanced with flavors-is primarily found in preserved plum flavored with li hing mui (a sweet and salty powder that decorates everything in Hawaii from shave ice to lollipops). Grow up in Hawaii and chances are crack seed will send you straight back into childhood. Go for their more traditional Misoyaki Butterfish (in which flaky white fish is marinated in sweet miso sauce) or go big with their Special Combo-a Korean chicken, shrimp tempura, and hot dog mishmash that pays homage to several cultures. Often voted the best bento on the island by readers of Maui Time, TJ Warehouse rates high when it comes to quality and expediency. Now something of a culinary art, with boxes ranging from anime and manga to stunning, lacquered creations, the bento has been adapted by cultures ranging from Filipino to, yes, Hawaiian. Originally derived from the Southern Song Dynasty-whose slang “biandang” means convenient-the bento box was introduced to Hawaii during the sugarcane and pineapple era, when Japanese plantation workers would bring their lunches to the fields in bento tins. Whether you’re running into Foodland for a quick bite or sitting down for dinner at Ko, here’s the lowdown on other Hawaiian food-and where to find the best of these grinds on Maui: Bento Roots: Japan Saga:Ĭonsider it the plate lunch of the Japanese set: Comprised of rice or noodles, protein (fish or meat), and pickled and cooked vegetables, the bento box is as common of a sight in Hawaiian school cafeterias as lunchboxes are on the U.S. It’s a shame, too, since while these standards are superb (and well-known for a reason), Hawaii’s hodgepodge of tastes is represented in myriad flavors. For some visitors, however, experiencing contemporary “Hawaiian” cuisine rarely veers too far away from poi, poke, shave ice, and plate lunch.
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