History
Saimin is a compound of two Chinese words 細麵: 細 (pinyin: xì, jyutping: sai3), meaning thin, and 麵 (miàn, min6), meaning noodle. Saimin is recognized as a traditional state dish in Hawaii, taking into consideration the various historic and cultural significances of its creation. The dish is composed of elements taken from each of the original sugarcane and pineapple plantation laborer ethnicities of the early 20th century: Chinese, Filipino, Japanese, Korean, Hawaiian, Portuguese.
As plantation laborers returned from the fields communal meals were informally prepared. It is believed that in some occasions a Filipino family may have had extra green onions growing in their yard, the Portuguese some sausage, the Hawaiian a couple extra eggs, and the Korean some cabbage left over from making kimchi. At this point they would all throw their ingredients into the pot and share. It may be through these communal meals that saimin was born.
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