I’ve been asked, “What is local food?”
Local food is the collective of all the foods we’ve enjoyed since immigration started in the late 19th century. The Chinese came first to work on the roads and water tunnels, then Japanese, Puerto Ricans, Europeans, Koreans, Filipinos and Afro-Americans from Alabama came soon after to work in the sugarcane fields.
Don’t forget the East Coast missionaries who recognized the financial potential in Hawaii and campaigned for immigrant workers. History books do not say that they shared their food or taught the Hawaiians how to cook it, but don’t take my word for it. Maybe that’s how I learned to eat “mush” in the morning.
Nevertheless, we locals learned how to eat each other’s food through our forefathers who labored in the fields. While they ate together and learned each other’s languages (from whence came Pidgin English), they also shared recipes. Thus, my Filipino father would come home with a new way of preparing mochiko chicken (Japanese) or kidney stew (Portuguese), neither of which were common in our Filipino diet.
The ideal way of sampling all these wonderful local foods is by ordering them in an authentic restaurant-Chinese, Japanese, etc. Look out for the two scoops of rice and macaroni salad if you’re watching your waistline.
Here’s a sampler of local foods that you might like:
Saimin – Japanese ramen noodles with homemade broth. Old restaurants used to have their signature broths. Unfortunately, these restaurants are no more. The closest to that would be a Vietnamese soup.
Kalbi – Korean short ribs that is a must.
Adobo – Filipino marinated beef, chicken or pork.
Pinakbet – Filipino vegetable ratatouille. The secret of recognizing local men. If they order it, you know they’re from Hawaii.
Roast Duck – Chinese succulent duck with five spice and other spices.
Gau Chee – Chinese deep fried dumplings. Oh, yum.
Pateles – Puerto Rican pork wrapped with mashed green bananas.
Kalua Pig – Hawaiian roasted pull pork out of a ground oven.
Poi – Hawaiian staple made from Taro. The best. Fresh poi is very dark purple. The lighter it gets, the sourer it is.
Rice – All locals eat rice.
Incidentally, spaghetti and tacos might be considered as local food now. No kidding.
There are more to this list and I could go on, but I’ll get hungry thinking about them. I can’t name the restaurants that I consider wonderful, but if you ask I will.