Hawaiian Cuisine

Luaus, the original backyard barbecue from Hawaii, go far beyond the pork, poi and pineapple. Hawaiian cuisine today is a mixture of culinary traditions from the early Hawaiians, Japanese, Chinese, Koreans, Portuguese and Polynesians.

According to Pleasant Hawaiian Holidays, the largest travel company to Hawaii, the ancient islanders believed they were descended from taro, a staple food that is cultivated in over 150 varieties. Today, poi, the sticky purple paste made from taro root, is featured at every luau. No visit to the islands is complete without at least one fingerful.

Another island favorite with a history is kalua pig, usually cooked in a centuries-old manner: the pork is steamed all day in a hot-rock, underground imu oven and later shredded and served as a tasty main dish at most luaus.

Hawaiian cuisine isn’t just found at luaus. In fact, Hawaii has become one of the world’s hottest spots for gourmet cuisine. Influential local chefs, such as Roy Yamaguchi, Peter Merriman and Sam Choy, serve up recipes that mix Hawaiian ingredients with tastes from many cultures. The result is a delicious, healthy cuisine featuring fresh fruit and vegetables, fresh island fish and meats in unique combinations and light sauces.

When visiting Hawaii, don’t miss the bountiful island harvests

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