Objectives WEEK

10
▪ At the end of this session, the student should have:
• Describe and explain the characteristics of Pacific USA and Hawaii
Cuisine.
• Discuss how the California gold rush impacted and influenced the

Pacific USA and cuisine of the region.

• Trace and explore how the Asian and Spanish influence in the cookery
and its dominance resulted in the creation of a new style of American
cuisine.

Hawaiian Cuisine • Identify and explain variety of dishes, techniques and ingredients
specific to Pacific USA and Hawaii Cuisine.
• Discuss the different culinary influences that shaped the cuisine of
Pacific USA and Hawaii.
• Practice Pacific USA and Hawaiian cooking techniques in preparing
and presenting representative Pacific USA and Hawaiian dishes
employing standard principles, concepts, and quality factors
• Critique and evaluate prepared dishes based on standards of quality
for representative dishes.

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Pacific USA States WEEK

Pacific USA States WEEK

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▪ Alaska – “The Last Frontier” the state fish is the
king salmon, the state bird is the willow
ptarmigan, the state land mammal is the moose,
the state marine mammal is the bowhead whale,
the state tree is the Sitka spruce, and the state
flower is the forget-me-not.
▪ Washington - “The Evergreen State,” where
the state fruit is the apple; the state fish is the
steelhead trout; the state flower is the coast, or
western, rhododendron; the state tree is the
Western hemlock; and the state grass is
bluebunch wheatgrass.
▪ Oregon - “The Beaver State,” where the state
flower is the Oregon grape, the state fish is the
Chinook salmon, the state mammal is the
American beaver, the state nut is the
hazelnut,the state bird is the Western
meadowlark, and the state tree is the Douglas fir.
10
▪ California - “The Golden State” California’s
history and development has been intertwined
with gold in one form or another. The state flower
is the golden poppy, the state tree is the California
redwood, and the state animal is the grizzly bear.
The state bird is the California quail, and the state
fish is the golden trout. The state motto is
“Eureka,” the meaning “I have found it.”
▪ Hawaii - “The Aloha State.” The word “aloha”
means both “hello” and “good-bye.” The state bird
is the nene, or Hawiian goose; the state flower is
the yellow hibiscus; and the state tree is the kukui
or candlenut tree. The state gem is black coral,
and the state marine mammal is the humpback
whale. The state fish is the humuhumunukunuku
apuaa (the Hawaiian alphabet has only 12 letters:
a, e, i, o, u, h, k, l, m, n, p, and w), also known as
the rectangular triggerfish.

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California Cuisine WEEK

Culinary History WEEK

10 10
▪ Compared to the United ▪ The earliest residents of
States as a whole, California were Native
Americans.
California has a relatively
young cuisine, the ▪ Mountain tribes lived in small
villages and ate deer and other
foundation of which is small game.
innovation. The third
▪ Coastal tribes harvested fish
largest state in America and shellfish from the sea.
and with the largest Their diets also included fruit
population, it has a wide and nuts.
variety of microclimates ▪ The first settlers to arrive in
and geography, making California were the Spanish.
it well suited for growing Many were Roman Catholic
and raising foods of all missionaries who traveled to
California to “civilize” and
kinds. convert the natives to
Christianity.

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1
 Culinary History WEEK
Culinary History WEEK

10 10
▪ Along with the ▪ The citrus and wine trade
missionaries, a group of continue to be two of
California’s largest industries,
people known as and the names of many
“Californios”—Spanish California cities—including San
speaking people from Francisco, San Jose, Monterey,
Mexico or Spain–– Los Angeles, and San Diego—
settled in California. are reminders of the Spanish-
speaking people who first
▪ These were powerful and settled them.
often wealthy families ▪ The discovery of gold in 1848
who held vast territories revolutionized California’s
under Spanish land economy. Gold financed the
grants and raised tens of development of farming,
manufacturing, shipping, and
thousands of cattle.
banking.
Beef became the main
staple of their diet.

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Culinary History WEEK

Culinary Influences WEEK

10 10
▪ After completion of the ▪ Culinary professionals
transcontinental railroad, the
credit Alice Waters for her
Chinese laborers turned to the
agriculture, mining, and role in the development of
manufacturing industries for work. California cuisine. While
They lived in their own studying in France,Waters
neighborhoods, establishing large experienced a cuisine
Chinatowns in San Francisco,
Los Angeles, and other cities.
based on using premier
ingredients grown by local
▪ In the early years of the 20th
century, moviemakers found their farmers. She returned to
homes and fortunes in California. America and opened her
Southern California made outdoor own restaurant, Chez
filming possible during the winter Panisse, in Berkeley, in
months, and striking landscapes
soon turned it into the glamour
1971, and partnered with
capital of the world. local growers from
Northern California.

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Culinary Influences WEEK

Culinary Influences WEEK

10 10
▪ She used a single fixed- ▪ As other restaurants began to adopt her philosophy,
price menu that many artisan producers found opportunities to
changed daily. This specialize in and market certain products, such as
menu format allowed her baby vegetables, varietal tomatoes, and other market-
to focus on serving not fresh produce. Chez Panisse is still considered one of
only the highest-quality the best restaurants in the United States.
products but also only
when ingredients were
in season, understanding
that the dish is only as
good as its components

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2
 Culinary Influences WEEK
Famous Ingredients WEEK

10 10
▪ Austrian-born chef Wolfgang Puck, the chef at Ma ▪ Abalone - The meat from a
Maison in Los Angeles, a popular hangout for large mollusk that lives off the
coast of California.
Hollywood celebrities, became one of America’s first
celebrity chefs. ▪ Anaheim Chile - Also referred
to as the “California green
▪ In 1982, Puck opened his own chile,” this 6- to 8-inch chile is
restaurant in Los Angeles, called bright green with mild to
Spago, and became known for his moderate heat.
designer pizzas and specialty ▪ Artichoke - A member of the
pasta dishes. He brought a lighter thistle group of the sunflower
style of cooking to California family with a large, globular
cuisine and added an entertaining flower head. It is grown
predominately in California in
and energetic atmosphere the town of Castroville. The
emphasizing an “open kitchen” Green Globe artichoke is most
where guests could watch the common to the area.
chefs prepare their food.

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Famous Ingredients WEEK

Famous Ingredients WEEK

10 10
▪ Asparagus - Over 70 percent ▪ Cheese - As the largest
of all asparagus served in farming state in the United
America is produced in the States, dairy farms and dairies
southern half of California’s processing the milk of cows,
Great Central Valley. Asparagus goats, and sheep can be found
is a member of the lily family, all over the state.
and the varieties include white, • Dry Jack - A type of cheese
green, and a new breed of discovered by mistake in the
purple, Purple Passion. early 1900s by a cheese
wholesaler who apparently left
▪ Avocado - Dating back to
some in storage too long. The
almost 8,000 B.C., the avocado aged Jack cheese had
originated in Mexico and was hardened and developed a
considered an aphrodisiac by sweet, nutty flavor.
the Aztecs. Avocados were first
introduced to California in
1848.Today, California produces
95 percent of the nation’s crop.

15 16

Famous Ingredients WEEK

Famous Ingredients WEEK

10 10
• Feta Cheese - A salty, crumbly white ▪ Citron - A citrus fruit that looks
cheese made in the style of Greek like a large, lumpy lemon.
goat’s milk cheese. American
varieties are often made from cow’s ▪ Date - Date palm trees require
milk. After the curds are formed, the at least ten years from the time
cheese is pickled in a brine solution. the tree is planted to the time
• Goat Cheese - Called chèvre in fruit can be picked. The only
France, goat cheese has become a places in the Western
signature ingredient in California Hemisphere where dates are
cuisine. It is typically an intensely commercially grown are the
flavored cheese. Yuma Valley in Arizona and the
• Monterey Jack - One of the three Coachella Valley in California,
cheeses invented in the United where the climate is similar to
States (along with Colby and brick, that of the Middle East and
from the Central Plains region). A North Africa
mild white, semisoft cheese that
originated in Monterey, California,
much like the cheeses produced in
the early missions

17 18

3
 Famous Ingredients
▪ Figs - Planted at the Spanish
missions, the Mission (or Black
Mission) fig has purple-black skin.
▪ Garlic - A major crop from Gilroy,
California, located in the San
Joaquin Valley.
▪ Kiwi - This round green fruit with
black seeds and fuzzy brown skin
was known as the Chinese
gooseberry and originated in China.
▪ Olive - California has four main
varieties—Mission, originally
planted by the Franciscan
missionaries; Manzanillo, which
account for most of the acreage;
and Sevillano and Ascolano, which
produce the larger sizes.
19
Famous Ingredients
▪ Pacific Sole - A common
flatfish found in the waters off
the California coast.
▪ Pummelo - Two varieties of
this grapefruit-like fruit were
developed in California. The
Chandler pummelo is large and
round, with yellow skin and
pink flesh. The Reinkin variety
is larger and pear shaped, with
white flesh.
21
Famous Ingredients
▪ Sourdough Starter - A fermented
leavener made from a paste of
flour and water, activated by yeast
and used to make sourdough
bread.
▪ Table Grape - About one-third of
the fruit and nut revenues of
California come from table grapes.
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WEEK
Famous Ingredients WEEK
10 10
▪ Oranges - After Florida, California
produces the most oranges of any state.
The most common varieties include:
• Blood Orange - Called blood oranges
because of a pigment that gives the flesh
a deep red color reminiscent of blood.
• Navel Orange - This variety arrived in
California from Brazil in 1873. Called
“navel” because of a secondary fruit at
the end of the main fruit that causes a
belly-button look. They are known for
their large size, sweet taste, seedless
flesh, and ease of peeling.
• Valencia Orange - The most important of
the juice oranges, this variety comes
originally from Spain and is grown in
large quantities in Southern California.
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WEEK
Famous Ingredients WEEK
10 10
▪ Raisin - A sweet, dried grape.
California produces the most
raisins of any region of the
world, mostly of the Thompson
Seedless variety.
▪ Sand Dab - A miniature relative
of the flounder that is common
in the waters off the California
coast.
▪ Sea Urchin - Spiky
“hedgehogs of the sea” have
become fashionable first-
course menu items. The roe is
the only edible part of the sea
urchin and is considered a
great delicacy.
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WEEK
Famous Dishes WEEK
10 10
▪ Calamari - Italian for “squid.”
Squid is found all along the
California coast. It can be
cooked by sautéing, frying,
steaming, poaching, or broiling.
▪ California Roll - A form of
sushi made with avocados,
crab meat, cucumbers, and
other ingredients wrapped in
vinegared rice.
▪ Cioppino - A fish stew cooked
with tomatoes, wine, and
spices. This stew is associated
with the Italian fishermen who
came to the San Francisco Bay
area in the late 1800s.
24
4
 Famous Dishes
▪ Chop Suey - An American
invention created by the cooks
who fed the Chinese immigrants
working to construct the Western
Pacific Railroad in the mid-
1800s. Considered to be “a little
of this and that” from the
Mandarin words tsa tsui, the
widely varying ingredients usually
include bamboo shoots, water
chestnuts, bean sprouts, celery,
soy sauce, and chicken or pork.
▪ Cobb Salad - A chopped salad
made with avocado, lettuce,
celery, tomato, bacon, chicken,
chives, hard-boiled egg,
watercress, and Roquefort
cheese.
25
Famous Dishes
▪ Sashimi - Very fresh, top-
quality, carefully handled fish,
eaten raw.
▪ Smoothie - A health drink
that dates back to the 1970s,
typically found in juice bars.
Recipes for smoothies vary;
however, the essential
ingredients include whole
fruit, fruit juice, and yogurt,
which are blended together
and served in tall glasses.
27
Alaska, Washington & Oregon Cuisine
▪ The moist weather
conditions and volcanic
soil in Oregon and
Washington help create
one of the most fertile
growing regions in the
nation.
▪ And with the Pacific
coastline, the abundant
and varied fish and
seafood of the area are
the hallmarks of the
region’s cuisine.
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WEEK
Famous Dishes WEEK
10 10
▪ French Dip - The house specialty of
Phillippe’s, a Los Angeles restaurant
dating back to 1908. The sandwich
calls for thinly sliced beef, pork, or
lamb served hot on a French bread
roll and dipped in warm pan juices.
▪ Green Goddess Dressing - A
mayonnaise-based salad dressing
made with anchovies, tarragon,
chives, and parsley, invented by the
chef at the Palace Hotel in San
Francisco. Green Goddess dressing
was created in 1921 in honor of
George Arliss, a guest of the hotel,
who was starring in the play The
Green Goddess, being performed in
the city.
26
WEEK
Famous Dishes WEEK
10 10
▪ Sourdough Bread - A uniquely
flavored bread originally made in
the San Francisco Bay area
beginning in 1849 by French
baker Louis Boudin. Boudin’s
bread had a chewy texture, crisp
crust, and signature sour flavor.
▪ Sushi - A bite-size Japanese
rice and fish preparation
popularized in the United States
by Californians.
▪ Wine Grape - The most
commonly grown grape varieties
for the production of white wines
are the Chardonnay, French
Colombard, Chenin Blanc, and
Sauvignon Blanc grapes
28
WEEK
Alaska, Washington & Oregon Cuisine WEEK
10 10
▪ Alaska, America’s last
frontier and “Land of the
Midnight Sun,” shares the
bounty of the Pacific
Ocean and, by an
extraordinary combination
of environmental and
human factors, produces
vegetables that grow to
enormous sizes in the
Alaskan floodplain.
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 Culinary History WEEK
Culinary History WEEK

10 10
▪ The first arrival - mountain ▪ They learned about the
men from France, potlatch. This Chinook word
England, Russia, and meaning “to give away” is
Canada - found used to describe a
opportunities in fur ceremonial feast connected
trapping and trading. with native rituals and
Since these newcomers important events. For the
were unfamiliar with the feast, each family would
local ingredients, the bring a contribution that
Native American Indians might include salmon, clams,
taught them how to wild berries, greens, or other
sustain themselves. foods in season. This feast
continues to be an important
tradition in the area today.

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Culinary History WEEK

Culinary History WEEK

10 10
▪ Because Oregon and Washington ▪ A beer-making tradition
are so large and mountainous, the from the German settlers
railroads did not reach the Pacific called “microbrewing”
Northwest states until 1883. The began in the mid-1800s.
offers of work building the Microbreweries were
railroads brought people from originally breweries that
China, Italy, and Greece. produced fewer than
▪ By the late 1800s, immigration of 10,000 barrels each year,
Chinese laborers was and hundreds of small
prohibited, and social and breweries opened
political discrimination forced throughout the remainder
the Chinese immigrants to live of the 1800s.
together in areas called
“Chinatowns.”

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Culinary History WEEK

Culinary History WEEK

10 10
▪ In the late 1800s and early ▪ Since 1867, when the
1900s, after a series of United States
massive earthquakes, purchased Alaska from
volcanic eruptions from Mt. Russia, it has been a
Fuji, a number of Japanese vast unknown country to
immigrants arrived to work the average American
on small farms and citizen. Frequently
established the first berry and referred to as America’s
vegetable farms in Last Frontier, it is one-
Washington’s Puget Sound fifth the size of the United
area. They also brought their States, with extremes of
native Pacific and Kumamoto temperature,
oysters and Manila, or precipitation, sunlight,
Japanese Littleneck, clams to and wind.
the coast.

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6
 Culinary History
▪ A considerable
percentage of Alaska’s
population has come from
countries other than the
United States. Many
whose ancestors were
Swedish, Norwegian,
Danish, English,
German, Russian, or
Finlanders now call
themselves Alaskans.
37
Foodways and Eating Habits
▪ Along the edge of eastern
Washington and western Idaho lies
an area known as the Palouse.
This region is generally considered
to be the best in the world for
growing lentils, peas, and
chickpeas.
▪ West across the extensive
Columbia River plateau is the
Yakima Valley, an active
agricultural area often called the
“Fruit Bowl of the Nation.” A
system of canals and wells
supplies growers in this dry
valley with ample water to carefully
control irrigation of the land. The
availability of water has
transformed this area into one of
the largest and most productive
wine regions in the Northwest.
39
Foodways and Eating Habits
▪ Rivers and inlets lend their
names to the region’s
trademark fish and shellfish.
Pacific oysters are also
known by their places of origin
such as Yaquina, Wescott,
Shoalwater, Quilcene, and
Canterbury. The best known
oyster bed is in Willapa Bay, a
large estuary in southern
Washington.
41
WEEK
Culinary History WEEK
10 10
▪ The Asian influence in
the Northwest has been
strong, and most major
cities in the Northwest
have flourishing Asian
communities. Seattle’s
Chinatown is known
today as the
International District
owing to the influences of
its Filipino, Thai,
Korean, and Vietnamese
communities.
38
WEEK
Foodways and Eating Habits WEEK
10 10
▪ Runoff from Mt. Hood’s
volcanic slopes enriches soil in
the valleys below, which are
famous for their production of
pears, peaches, plums, sweet
cherries, apricots, and
apples.
▪ The Willamette Valley is
Oregon’s top berry-growing
region, with blackberries,
loganberries, raspberries, and
strawberries found in the region.
Over 90 percent of the
country’s hazelnuts are
produced here, and the
hazelnut takes the place of
pecans in many of the regional
recipes.
40
WEEK
Foodways and Eating Habits WEEK
10 10
▪ The first Starbucks store was
opened in Pike Place Market in
1971, and this company
reflects Seattle’s passion for
coffee and the city’s influence
on coffee trends around the
country.
▪ Espresso, cappuccino, latte,
short, tall, and skinny have
all become a familiar language,
and “coffee breaks” have a new
and significant importance in
American culture.
42
7
 Foodways and Eating Habits
▪ The soil is a fine mix of glacial
silt and loam, and the giant
vegetable competitors
carefully germinate their
seed, monitor moisture, and
prune strategically to direct
all the plant’s energy into a
single vegetable.
▪ The most significant berry-
growing regions are in the
lower foothills of Alaska and
western Oregon and
Washington. Lingonberries and
salmonberries are found along
with blueberries, huckleberries,
blackberries, red raspberries,
and strawberries.
43
Famous Dishes
▪ Smoked Salmon - Originally
developed to preserve salmon
throughout the winter.
▪ In the Pacific Northwest, the
hot smoking technique, also
referred to as “kippering,” is
preferred to the cold smoking
technique, which leaves the
salmon virtually raw.
45
Famous Ingredients
▪ Berries
• Blueberries - With over 160
varieties, each has its own
degree of flavor and sweetness.
Generally the smaller the berry,
the sweeter and more flavorful it
is. Huckleberries are one of the
more common varieties found in
the region.
• Blackberries - The largest
commercial crop of blackberries
is a variety also known as the
marionberry.
• Cranberries - Similar to the
cranberries of the New England
region, these very tart berries
grow in the bogs along the
Northwest Pacific coastline.
47
WEEK
Foodways and Eating Habits WEEK
10 10
▪ Alaska is home to nearly all of
the wild salmon that is brought
to market. Nearly all of the
nation’s wild salmon is
harvested in Alaska. Native
Indians recognized five “tribes” of
salmon, each having its own
characteristics.
▪ And here, as well as up and
down the coast of the Pacific
Northwest, other seafood such as
halibut, rockfish, Arctic char,
all types of trout, sea urchins,
octopus, squid, king crabs,
and scallops can be found.
44
WEEK
Famous Ingredients WEEK
10 10
▪ Alaskan Halibut - The largest
member of the flounder family,
Alaskan halibut are known to
grow as large as 500 pounds
and have firm, white flesh with
a mild flavor, making them
excellent for grilling, baking, or
sautéing.
▪ Apples - Washington’s rich
lava ash soil and plentiful
sunshine create perfect
conditions for growing apples.
Today, Washington is the
largest apple-growing region in
America
46
WEEK
Famous Ingredients WEEK
10 10
• Lingonberries - A tart, red
berry related to the cranberry
and indigenous to Alaska.
• Raspberries - Washington and
Oregon are the top producers of
red raspberries in the United
States. Though not as common,
wild red and black raspberries
are grown in the region.
• Salmonberries - Plump red
orange berries that resemble
clusters of salmon eggs. They
are related to wild raspberries.
• Strawberries - The largest
commercial berry harvest in
Oregon. Tiny, wild strawberries
are also found in the coastal
regions.
48
8
 Famous Ingredients
▪ Rockfish - This fish is common
to the waters along the Pacific
Coast, from Baja California all
the way to the Gulf of Alaska.
▪ Stone Fruit - A fruit containing
a single pit or seed. Types of
stone fruit include cherry, plum,
peach, and apricot.
▪ Sturgeon - One of the oldest
fish still thriving today. It is
found in the waters of the
Pacific Northwest.
49
Famous Ingredients
▪ Wild Mushrooms - Of the over
2,500 varieties of wild
mushroom common to the
Pacific Northwest, only about
35 are considered to be of
choice edible quality.
• Chanterelle Mushroom - The
most plentiful of the wild
mushrooms found in the area.
Chanterelles are yellow or white
in color. They appear as early
as July and may be available as
late as December. Chanterelles
have a strongly characteristic
flavor and are best cooked in a
simple manner that allows their
flavor to be fully appreciated.
51
Famous Ingredients
• Meadow Mushroom - This wild
mushroom, when mature, is tan
in color with a large, flat cap
and resembles a portobello
mushroom. Meadow
mushrooms grow in field
grasses and are available from
May through June. When they
are immature, they are slightly
pink in color and are called
“pinkbottoms.”
• Morel - A mushroom with an
earthy flavor, generally found
April through May. Morels are
tan to black in color and have a
cone-shaped, umbrella-capped
stem. Their growing patterns
are inconsistent and
unpredictable, making them
scarce as well as expensive.
53
WEEK
Famous Ingredients WEEK
10 10
▪ Truffle - A rare fungus that
grows underground among the
roots of certain trees—primarily
Douglas fir in the Pacific
Northwest, as opposed to oak
in France and Italy.
▪ Walla Walla Onion - Sweet
onions grown in Oregon. Walla
Walla onions are as prized as
other special onions with
distinguishing flavors, such as
Vidalia onions from Georgia
and Maui onions from Hawaii.
50
WEEK
Famous Ingredients WEEK
10 10
• Chicken of the Woods - These
mushrooms are available in fall
and early winter. They are flat
and do not have a stem. Their
name comes from their texture
and flavor, which is similar to
chicken meat.
• Matsutaki Mushroom -
Favorites in Japanese cooking,
this mushroom grows within the
decaying leaves and branches
that cover the forest floor.
Available in mid-fall, they are
noted for their rich, earthy
flavor.
52
WEEK
Famous Ingredients WEEK
10 10
• Oyster Mushroom - Grayish in
color, growing in clusters on
cottonwood trees at lower
elevations along rivers and lakes,
this mushroom is cultivated first in
May and June, and then again in
September and October.
• Puffball - A large, spherical
mushroom found in the fall. Its large
size and firm texture make it well
suited for cutting into steaks and
either grilling or sautéing.
• Porcini Mushroom - Also known as
cepes in France, these mushrooms
have red caps and a white, bulbous
base. Normally associated with
French and Italian cooking, porcini
grow in the region from July through
mid-September.
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9
 Hawaiian Cuisine WEEK
Culinary History WEEK

10 10
▪ The Hawaiian Islands ▪ The people who first lived in
are some of the most this part of the world are
recent and some of the called “Polynesians”; the
most isolated islands on name means “people of the
Earth. Before the arrival many islands.” Hawaii is a
of the first populations, chain of 132 islands that
the islands essentially extends for more than 1,500
grew nothing edible. miles. The eight main
Everything that the islands are Hawaii (the Big
people of Hawaii eat has Island), Maui, Oahu, Kauai,
been brought in or Molokai, Lanai, Nihau, and
introduced since then. Kahoolawe. Almost all of
the Hawaiian populations
lives on seven of these
eight islands.

55 56

Culinary History WEEK

Culinary History WEEK

10 10
▪ The islands have absorbed ▪ The Polynesian natives
wave after wave of immigrants who came to Hawaii
bringing bits and pieces from found tropical
their homelands to create a vegetation, fertile soil,
unique people of blended and many species of
ancestry. In addition to those of fish and wildlife. On
Polynesian descent and whites return visits, they brought
and blacks from the mainland their own foods, such as
United States, Hawaii’s taro, breadfruit,
population includes people of coconuts, sweet
Chinese, Filipino, Japanese, potatoes, sugarcane,
Korean, and Portuguese pineapples, and
ancestry. All have contributed bananas.
customs to what has become
Hawaiian culture.

57 58

Culinary History WEEK

Culinary History WEEK

10 10
▪ In the 1820s, missionaries ▪ By the end of the 19th
from the East Coast of the century, sugar and pineapple
United States came to plantations run by American
Hawaii in an attempt to businessmen had taken over
Christianize the natives. much of Hawaii’s land, and
They brought staples they the crops were the two most
were accustomed to in important sources of revenue
New England, such as for the Hawaiian economy.
potatoes, apples, salt ▪ The plantation owners hired
cod, corned beef, contract workers, and
cheese, and butter. substantial numbers of
Chinese, Japanese,
Filipinos, Koreans, and
Portuguese came to work.

59 60

10
 Foodways and Eating Habits WEEK
Foodways and Eating Habits WEEK

10 10
▪ “Local food” is the term used in Hawaii to describe ▪ Other favorites such as
how the immigrants adapted to their new lives by Portuguese sausage,
using what were new foods to them on the sugar Chinese sausage, SPAM,
plantations. sweet and sour pork,
▪ The food they found was unfamiliar and they had to teriyaki beef, chicken
adapt their cooking methods to create their meals katsu (a breaded and
from what was provided and what they brought with fried cutlet), Kal bi
them. As a result, their traditional cuisines were (Korean barbecued short
transformed. ribs), char siu (Chinese
▪ Local Food is best exemplified in roast pork), manapua
the plate lunch, which is served (savory stuffed buns), and
from a plate lunch wagon that musubi (rice ball)
can be found around the islands, exemplify local food.
outside, of office buildings, in
parks, or by the beaches.

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Famous Ingredients WEEK

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▪ Azuki Beans - A dried red bean ▪ Crack Seed - A popular local
prized for its sweet flavor, mashed snack of preserved fruits, such as
to make a filling for mochi, rock salt plum or dried mango.
doughnuts, and other confections. ▪ Daikon - a large mild white or
▪ Bitter Melon - A gourd vegetable, sometimes black radish used in
sour in flavor, with a ridged, warty either raw or cooked form, for
rind. They are seeded and sliced, salads, stir-fries, and garnishes.
parboiled, and then used in a Essential for local Japanese
variety of dishes such as stir-fries, cooking it is steamed or pickled.
braises, and soups. They may ▪ Fish Sauce - Light brown to
also be stuffed. amber seasoning sauces
▪ Bok Choy - A member of the prepared from salted, fermented
cabbage family with thick, white fish. Known to bring all the
stems and tasty green leaves. flavoring elements into balance,
Most often used in soups, the fishy smell disappears in
dumplings, or in stir-fried dishes. cooking.

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Famous Dishes WEEK

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▪ Five Spice Powder - A Chinese ▪ Hawaiian Vintage Chocolate -
preparation with the number five Using criollo cocao beans from
possessing symbolic potency for Venezuela, Jim Walsh founded
health. It may contain star anise, Hawaiian Vintage Chocolate
fennel seeds, Sichuan believing that cocao beans are like
peppercorns, clove, cinnamon, wine grapes and that different
or nutmeg. It is used for roasted varietals result in distinct flavors and
meat and poultry. textures and differences in soil and
▪ Guava - A tropical shrub with climate produce differences in the
fragrant berrylike fruit. It is used resulting product. Labeled by variety
for jam and jelly. The juice may and when and where grown, this
be mixed with other tropical fruit premium chocolate is shipped
juices. around the world.

▪ Hawaiian Sea Salt - Coarse ▪ Hoisin Sauce - A sweet and spicy

local sea salt, sometimes brown paste of ground beans, garlic,
colored red by clay. sugar, vinegar, and sesame oil.

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 Famous Ingredients
▪ Kale - A member of the cabbage
family with dark green, crinkled
leaves. Sometimes referred to as
“Portuguese cabbage” because of
their liking for it, particularly in their
soup, caldo verde.
▪ Kona Coffee - The only coffee
commercially grown in the United
States. It is prized for its wonderful,
mellow aroma and robust flavor. It is
hand-picked, sun-dried, and named
for the area where the coffee farms
are located.
▪ Kukui Nut - From the Kukui tree,
this nut was used by the early
Hawaiians for oil, lighting, and other
purposes.
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Famous Ingredients
▪ Macadamia Nut - A nut from the tree
native to Australia, but now cultivated
mostly in Hawaii. Usually shelled and
roasted before purchase, the round nut
is white, sweet, and high in fat. It is
used mainly for cookies, cakes, and
pies.
▪ Mango - usually a deep green to
orange color and pear shaped, with
smooth orange flesh. Mangos are
eaten fresh, or if still green, cooked in
preserves, pickles, salads, and
chutneys.
▪ Opihi - are Hawai’ian limpets,
univalves similar to abalone but much
smaller. They are a traditional First
Hawai’ian food.
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Famous Ingredients
▪ Rice - One of the first major crops
grown by and for the plantation
workers in Hawaii to replace taro.
The preferred rice is known as
“Calrose rice,” after a variety
developed for the area. When
cooked, the medium to short grains
cling together. It is sometimes called
“sticky rice” and is easy to eat with
chopsticks.
▪ SPAM - Most commonly fried and
served with rice or made into a
musubi (a slice of teriyaki-flavored
SPAM fried and wrapped sushi style
with rice). Hawaii consumes 5 million
pounds of SPAM every year, the
most in the nation.
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▪ Lemon Grass - A type of grass with
long, tapered, fibrous leaves and a
small tender white bulb. It is used to
flavor curries, soups, and other dishes.
The thick bulb can be finely chopped or
ground to a paste to add to stir-fries,
braises, and raw dishes.
▪ Limu - Edible seaweed, also called
“sea vegetables.” Used in soups,
noodle dishes, or relishes.
▪ Lychee - also called the “Chinese
plum.” It has a thin, red, scaly shell with
soft, white, fleshy interior that surrounds
a pit. The fruit is eaten fresh, dried,
canned, or preserved in syrup both as a
fruit dessert and as an accompaniment
to savory foods.
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▪ Tamarind - The pod or fruit of
a large tropical tree. When
fresh, its pulp is white, crisp,
and sweet-sour, but when
dried it turns reddish brown
and very sour.
▪ Taro - A tropical and
subtropical plant used for its
spinachlike leaves,
asparaguslike stalks, and
potatolike root. One of the
most important crops in
Hawaii, it can be used in
soups and stews; fried into
chips; or cooked, kneaded
and fermented into poi.
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▪ Butter Mochi - Local cake made
of sweet rice flour (mochiko),
sugar, eggs, butter, and coconut
milk
▪ Chicken Long Rice - Originally
a Chinese food inspired dish,
chicken long rice is a
combination of clear mung bean
noodles cooked in chicken
soup.
▪ Chop Suey Yam - The local
description of the root vegetable
jicama. Eaten raw or used as a
substitute for water chestnuts in
Chinese dishes.
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 Famous Dishes
▪ Haupia - First Hawai’ians
combined three canoe plant
foods (coconut, sugarcane, and
Hawai’ian arrowroot) to make this
pudding. Coconut milk is
sweetened with cane sugar and
thicken with arrowroot then
cooked into a firm pudding. It is
cut into squares and served cold
on a ti leaf
▪ Hawaiian Sweet Bread (Pao
Doce) - Slightly sweet
Portuguese festival bread.
▪ Inamona - Kukui nuts, red alaea
salt, and fresh red chiles are
pounded to a coarse paste in a
mortar.
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Famous Dishes
▪ Lomi lomi Fish - Salt-cured fish,
usually salmon, is pulled into shreds
and tossed with citrus juice, ginger,
scallions, tomatoes, and chipped or
shaved ice. Served as an appetizer,
lomi lomi is often bedded on salad
greens or seaweed salad.
▪ Luau - Traditional Hawaiian feast.
The word is also used for the large
green leaves of the taro plant and
for the dish of chopped taro leaves
with coconut milk and chicken or
octopus.
▪ Malasadas - Deep-fried, yeast-
raised doughnuts, from the
Portuguese.
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Famous Dishes
▪ Poke or poké - (Hawaiian for
"to slice" or "cut crosswise into
pieces") is raw fish cut into
small dice or thin slices and
seasoned with soy sauce and
chopped seaweed. Additional
seasonings include ginger,
citrus juice, and inamona.
▪ Pupu - Meaning “shell,” or by
extension “small round thing,”
the Hawai’ian word pupu has
come tomean “finger food” or
“appetizer.” Raw fish dishes,
such as poke, sushi, and
sashimi, are favored pupu.
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▪ Kalua Pig - Pork cooked in an
underground earth oven until
very tender and then shredded.
▪ Laulau is made with pork
wrapped in layers of taro
leaves and cooked in an
underground hot rock oven for
hours until it turns soft and
smoky flavored. Nowadays it is
also made with fish or chicken
▪ Loco Moco - A local fast-food
menu item consisting of a
hamburger patty on two scoops
of rice, topped by a fried egg,
and covered with brown gravy.
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▪ Manapua - A steamed
Chinese bun, usually stuffed
with sweetened pork (char
sui).
▪ Poi - is a thick paste made
from taro root (similar to a
yam or potato but with a
starchy-er flavor) that is
either steamed or baked
and pounded. While
pounding, water is added to
the mixture to create a very
sticky pudding like
consistency.
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