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In fact, there are many restaurants on the continent that attempt to create their own style of Hawaiian food. Hawaiians have our own people, our own language, and our own traditions.They think that by adding ingredients such as pineapple or pulled pork, these dishes somehow evolve into a Hawaiian meal. For those who did not grow up in Hawaiʻi, it may come as a surprise that Hawaiʻi has its own food. And stemming from those traditions comes a variety of ʻono dishes that will make any person fall in love with the food of these islands.Poi is a mixture of kalo and water, pounded until it becomes a paste-like substance.It has probably garnered the title of being the most bizarre food to come from Hawaiʻi, because there really aren’t any other foods to compare to its near-bland flavor and odd coloring.Most poke will be diced pieces of fish with seasonings such as shoyu (the Japanese term for soy sauce…no one in Hawaiʻi says “soy sauce”), limu (seaweed), Hawaiian salt, and green onion.Kālua pig, pronounced the same as the liquor called Kahlua, is another favorite Hawaiian entree.The word kālua means to cook in an underground oven, which is called an ʻimu.
This one’s for all of the college kids from Hawaiʻi that have to deal with mainland kitchens claiming to create “Hawaiian” food.Kālua pig has a slightly softer texture than shredded pork, but has its own unique smokey and salty flavoring that’s mainly due to its cooking process in the ʻimu.If by chance you can’t create your own underground oven in your backyard, you can still mimic the flavor by using liquid smoke flavoring and Hawaiian salt.The “long rice” used is actually bean thread noodles.Chicken long rice combines the flavors of garlic, ginger, and green onion to create a comforting dish that’s best served warm.
But if you want real, fresh, local poke, then you gotta make a trip to the islands.