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.
Vegetables and Starches:
Fish and Seafood:
Tuna (Skipjack, Yellowfin, Albacore, and Ahi)
Kukui Nuts (Candlenut)
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)