Hawaiian Food

Hawaiian Food

About Hawaiian Food

Modern Hawaiian cuisine is a fusion of many cuisines brought by multiethnic 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 noodles 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. When Polynesian seafarers arrived on the Hawaiian Islands in 300_500 AD, few edible plants existed in the new land, aside from a few ferns and fruits that grew at higher elevations.

Contributions by BorgQueen, Viriditas, and Rakista.