Sense of Place: Flavors and Ingredients of Hawaii

Sense of Place: Flavors and Ingredients of Hawaii

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Emma Christensen
Sep 24, 2008
Aloha! Let's take a jump off the mainland and see what the Hawaiian islands have to offer on our culinary tour of the US! One of the most interesting things about Hawaiian cuisine is that very few native plants were edible. This means that the majority of the raw ingredients - from yams to pigs - have been introduced to the islands by various settlers and immigrants over the years, beginning with the original Polynesians. Similar to Florida, Hawaii's temperate climate gives them an almost year-round growing season. This means that fresh fruits and vegetables are readily available and dishes pop with their bright flavors. Fruits: Coconut Pineapple Banana Mango Papaya Avocado Mulberry Vegetables and Starches: Taro Sweet Potato Yams Bread Fruit Rice Seaweed Meat: Ham/Pork Spam Goat Chicken Fish and Seafood: Tuna (Skipjack, Yellowfin, Albacore, and Ahi) Mullet Blue Marlin Swordfish Snapper Wahoo Sea Urchins Shrimp Crab Extras: Sugar Cane Coffee Bean Eggs Macadamia Nuts Kukui Nuts (Candlenut) Ginger Tumeric Arrowroot Hawaiian Salt We're sure we've missed a few - what else do you have to add to this list? Related: Cooking by Feel: Latin American Flavors and Ingredients (Images: Flickr members sevenblock, Vidiot, and Nemo's Great Uncle licensed under Creative Commons)
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