5th Street Ohana – A Vacation Rental In Volcano, Hawaii

Hawaii’s Culturally-Inspired Cuisine

Trying to cover the topic of Hawaii’s cuisine in one blog entry is like trying to cover the entire state with one beach towel…so bear in mind, this is a general overview, not a complete history! Still, if you’re looking for some tropical inspiration to get your mouth watering for a taste of the islands, consider this an amuse bouche of sorts…one tasty bite rather than an entire buffet of information. And that’s more than enough to get you into an Aloha state of mind!

When most people think about Hawaiian food, they probably think about the stereotypes—pineapples, coconuts, macadamia nuts, Spam, and lu’au-esque barbecued meats. And they wouldn’t be wrong…because those are all found in the Hawaiian diet. But Hawaii’s cuisine, like its picturesque backdrops, rich history, and melting pot of people, is multi-layered and diverse.

ShrimpWhen Ancient Hawaiians ruled the islands, Polynesian settlers introduced poi, taro, sweet potatoes, coconuts, sugarcane, pigs, and chickens, as well as the kalua roasting method of cooking underground in earth ovens or imu. The modern-day lu’au was also derived from the ancients, who celebrated special occasions with an aha’aina feast. Being an island state, it’s no surprise that seafood was also a main staple for pre-contact settlers—with hundreds of varieties of sea creatures making their way onto Hawaiians’ plates. Today, no visit to the island would be complete without partaking in a lu’au, sipping a cocktail from a coconut, or noshing on a fresh seafood platter—especially in Oahu, where the North Shore shrimp trucks are out of this world!

In the late 1700’s, the west discovered Hawaii. The first cattle were brought to the islands as a gift to King Kamehameha I, introducing beef to island cuisine and laying the groundwork for future plate lunches, tasty burgers, and teriyaki beef dishes. By the late 1800’s American settlers began cultivating sugarcane and pineapple. With plantations on the rise, immigrant workers started arriving from China, Japan, Korea, and Portugal, bringing their cuisine with them. Foods like Chinese dim sum and stir fry, Korean barbecue, Portuguese malasadas, and even shave ice from Japan began taking root in the culture. Later, Thai and Vietnamese influences came into play around the time of the Vietnam War. Today, Asian foods are ingrained into the cuisine of the state, so when vacationing in Hawaii, you’d be remiss not to indulge in these delicious ethnic “Hawaiian” specialties.

Masallas Moving into the 20th century, more “American” influences began shaping the cuisine of Hawaii. During World War II, American GI’s stationed in Hawaii brought that infamous luncheon meat SPAM with them as part of their rations. Soon, it caught on as a staple food for Hawaiian families, who enjoyed its low cost, long shelf life, and yes, delicious taste! After Hawaii’s statehood in 1959, and continuing into the modern day, a new wave of regional fusion cuisine began taking shape, blending locally-grown ingredients with the diverse ethnic styles of the region. Farmers markets, which are found throughout the islands, epitomize the basis for this fresh local cuisine.

Today’s Hawaiian cuisine blends the traditions of the past, the diversity of the people, and the freshness of local ingredients to create a landscape of simple, tasty dishes as well as elevated, chef-inspired masterpieces. In Hawaii, you’ll find it all—and believe me, it’s all delicious!

A Taste for Travel CookbookFor more on Hawaii’s cuisine…order our cookbook “A Taste For Travel,” which features recipes and inspirations from Emma Spencer Living properties in Oahu and The Big Island as well as those in Guatemala and Palm Springs.

Send an email to gm@emmaspencerliving.com to purchase. Makes a great gift or souvenir!

by Kim LaPat / Travel Editor, Emma Spencer Living