Island Flavour: 9 Hawaiian Specialities To Try

A rich and delightful reflection of the state’s unique culture, Hawaiian food is as diverse as it is surprising. At its core are fresh ingredients like fish, taro, pineapple and banana, complemented by inventive farming techniques developed by Native Hawaiians. Over the years, missionaries and workers from places as far-flung as Portugal, China, Japan, Puerto Rico and the Philippines made their way to Hawaii, bringing with them an immense array of traditions that would blend and fuse in fascinating ways. As a result, Hawaii is as much a culinary paradise as it is a tropical one.

Poke

This uber-trendy dish may be everywhere these days, but its true origin takes us back to Hawaii, where locals used to rub freshly caught fish with ingredients like sea salt, seaweed and nuts. Poke literally means “chunk”, and that’s the easiest way to describe it: marinated chunks of seafood or meat. Its beauty lies in its simplicity, allowing fresh ingredients to shine in different preparations that can range from tuna with soy and sesame, to miso octopus, spicy salmon, creamy shrimp and many more. Hawaiian grocery stores usually offer several options, as well as white rice to make a meal of it.
Try It At: Like Poke in Kahului, Maui and Konohiki Seafoods in Lihue, Kauai

Spam Musubi

Deeply rooted in Hawaiian daily life, Spam made its way to the islands during World War II as a convenient, affordable item for stationed soldiers. Its popularity grew quickly, with the tinned meat becoming a favourite in many shapes and forms – but perhaps none as beloved as Spam musubi. According to legend, a Japanese woman came up with this simple yet unbeatable trifecta of white rice, fried Spam and nori. The ultimate handheld snack, Spam musubi is savoury and filling, available everywhere from grocery stores to family gatherings. If you’d like to try your hand at making it, you can follow this recipe.
Try It At: The Musubi Truck in three locations across Kauai

Poi

Strictly speaking, poi is mashed taro root – a starchy icon of Hawaiian cuisine. But beyond its definition, poi is an intriguing dish – one that many consider an acquired taste, as it may seem a bit bland the first time you try it. Depending on its age, poi can range from mild (when it’s fresh) to sour (after it has fermented for hours or even days); fermentation will add probiotics to this already nutritious food packed with fibre and vitamins. In fact, it’s a popular meal for Hawaiian babies. You’ll most likely find poi as a side accompanying savoury dishes like fish, pork or lomi lomi salmon.
Try It At: Waiahole Poi Factory in Kaneohe, Oahu

[Photo: Gregg Tavares/Flickr]