Hawaii Regional Cuisine
The Cuisine of Hawaii is a fusion of many foods brought by immigrants to the Hawaiian Islands, particularly of American, Chinese, Filipino, Japanese, Korean, Polynesian and Portuguese origins, including plant and animal food sources imported from around the world for agricultural use in Hawaii. Many local restaurants serve the ubiquitous plate lunch featuring the Asian staple, two scoops of rice, a simplified version of American macaroni salad (consisting of macaroni and mayonnaise), and a variety of different toppings ranging from the hamburger patty, a fried egg, and gravy of a Loco Moco, Japanese style tonkatsu or the traditional lu'au favorite, kalua pig and beef, and curry.
Famous quotes containing the words hawaii and/or cuisine:
“One can think of life after the fish is in the canoe.”
—Hawaiian saying no. 23, lelo NoEau, collected, translated, and annotated by Mary Kawena Pukui, Bishop Museum Press, Hawaii (1983)
“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)