The Big Island is a melting pot of ethnicities from all over the
world. Because of this there is a great variety of food
choices in Hawaii. This list will help you sort it out.
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HAWAIIAN
Ahi: yellowfin tuna
Aku: skipjack or bonito tuna
Alaea: a type of sea salt containing reddish clay,
rich in trace minerals
Butterfish: black cod
Chicken Luau: chicken cooked with taro leaf and
coconut milk
Chili Water: mild all-purpose condiment
Haupia: coconut pudding
Kalua Pig: barbecued pork, cooked whole in an imu
(underground oven)
Kaukau: a Pidgin Hawaiian word meaning food
Kiawe: wood of the algaroba tree used in cooking
Kulolo: taro pudding Laulau: pork, butterfish, beef
or chicken wrapped in taro leaf and steamed in an imu
(underground oven)
Lilikoi: passion fruit
Limu: seaweed
Loco Moco: a fried egg on top of a hamburger on top
of a pile of rice - all smothered in brown gravy!
Lomi Lomi Salmon: cold diced salmon, tomatoes and
onion
Long Rice: cellophane noodles made from mungbean
flour
Luau: a Hawaiian feast, named for the taro tops
served
Mahimahi: dolphin fish (unrelated to the mammal)
Manapua: Chinese-style filled steam buns
Maui Onion: mild white onion, with sweetness similar
to a Vidalia onion
Moi: threadfish Naau: stewed beef intestines
Ohelo Berry: bright red, similar to a huckleberry
Ohelo: plant with edible berries
Onaga: red snapper
Ono: similar to mackerel or tuna
Opakapaka: pink snapper
Opihi: island limpets
Paina: the ancient name for a Hawaiian feast also
referred to as a luau
Pipi Kaula: Hawaiian beef jerky
Plate Lunch: a meal consisting of an entree and lots
of starch
Poha Berry: very tart, similar to a gooseberry
Poi: staple starch of the Hawaiian diet, made from
boiled taro root.
Poke: raw fish with seaweed and sesame oil
Puaa: pig or pork
Pupu: appetizer, hors d'oeuvre
Saimin: ramen-like noodle soup of local invention
Shave Ice: freshly shaved ice drenched in a sweet
syrup - lighter and flakier than a snow cone
Spam: Hawaii's favorite canned meat - the less said,
the better
Taro: a tuberous vegetable used to make poi
Uhi: yam
Uku: grey snapper
CHINESE
Bao Ji: stuffed steamed or baked buns (manapua)
Char Siu: thick Chinese barbecue sauce of soybeans,
honey, vinegar, tomato paste, chilies, garlic and other
spices - used with grilled meats
Chop Suey: literally means odds and ends - served
with rice or soy sauce
Chow Fun: wide, stir-fried noodle
Chung Choy: preserved turnip Crack Seed: dried fruits
mixed with salt, sugar and seasonings
Dim Sum: dumplings that are steamed, baked, or fried
(many varieties)
Fu Young: scrambled dishes
Gau: sticky sweet rice cakes
Hoisin Sauce: soy-based fish sauce often made with
shellfish & shrimp paste
Hong choi: Chinese parsley (coriander/cilantro)
Jai: monks food - a vegetarian dish
Jook: very bland rice soup (congee)
Li Hing Mui: preserved plum
Lup Cheong: sweet, oily sausage
Lychee: fruit with sweet, smooth flesh
Mein: thin wheat noodle
Won Ton: deep fried stuffed dough
PHILIPPINE
Achara: pickled papaya
Adobo: pork or chicken in a vinegar and garlic sauce
Apritada: pork with pimento and garbanzo beans
Bagoong: pungent, salty shrimp or fish paste
Balatong: mungo beans and pork
Bibinka: coconut candy bars
Bitter Melon: spiny gourd - definitely bitter
Bunuelos: fried dumplings rolled in sugar
Gisantes: pork, tomatoes and peas
Halo Halo: dessert of coconut milk, ice, and fruits
Kare Kare: beef stew in a peanut broth
Leche Flan: custard
Lechon: roast pig prepared in the Filipino style
Lumpia: appetizer similar to spring roll
Morcon: beef roll with sausage, eggs, carrots, and
pickles
Pancit: egg or rice noodles 'n stuff
Patis: liquid fish sauce
Pinacbet: vegetables with shrimp or pork
Pochero: chicken and banana stew
Sarciado: meat or seafood in tomato sauce
Sinigang: white fish, shrimp or meat soup seasoned
with horseradish
Tupig: dessert of mochi rice flour and coconut milk
JAPANESE
Arare: crisp rice crackers seasoned with soy sauce
Azuki: sweetened red or black beans
Bento: a take-out picnic meal
Daikon: a member of the turnip family (similar to
radish)
Edamame: whole boiled soybeans
Furikake: a flavoring accent of seaweed, salt, sesame
Kamaboko: fish cake made from white fish
Kanten: gelatin dessert made out of seaweed
Katsudon: fried pork cutlet
Kuromame: black beans
Manju: sweet bean paste buns
Mirin: sweetened rice wine
Miso: thick fermented soybean paste
Mochi: also called sweet or sticky rice (made into
cakes)
Musubi: rice ball wrapped in seaweed
Namasu: salad of vegetables in a vinegar sauce
Nishime: vegetables with pork or chicken
Nori: dried, compressed seaweed
Okazu-ya: "Okazu" means side dish - "Ya" means shop.
Casual storefront restaurants serving carry-out foods that
reflect the ethnic mix of the Islands
Onaga: ruby snapper
Panko: flour meal used for breading
Saimin: noodle soup
Sake: rice wine
Sashimi: thin slices of very fresh salt water fish
Sekihan: rice and red beans
Senbei: sweet rice crackers
Shabu Shabu: meat and vegetables in a simmering broth
Shiitake: large mushrooms with dark caps
Shira Ae: vegetable and tofu salad
Shoyu: a salty liquid flavoring made from soybeans
(soy sauce)
Shumai: small steamed dumplings
Soba: slender buckwheat noodle
Somen: thin and delicate rice noodles
Suimono: clear fish stock soup
Sukiyaki: meat, bean curd, vegetables cooked in soy
sauce and sugar
Sushi: cold vinegar rice garnished with raw fish
Tako: octopus
Takuwan: pickled daikon or turnip
Tempura: vegetables, meat, or seafood quick-fried in
light egg batter
Teppanyaki: style of dining where chefs cook food at
your table
Teriyaki: soy based, sweet and salty flavoring used
on beef, chicken and other foods
Tobiko: orange-reddish roe of the flying fish
Tofu: white soybean curd
Tonkatsu: breaded, deep-fried pork cutlet
Tsukemono: pickled vegetables
Udon: thick wheat noodles
Unagi: eel
Wasabi: similar to horseradish but green and hotter
Yaki Tori Kushi: chicken on a stick
KOREAN
Bulgogi: gingery barbecued beef
Chap Chae: stir-fried vegetables, meat, and noodles
Chun: vegetables, meat, or fish quick-fried in a
light egg batter
Kal Bi: barbecued short ribs marinated in a shoyu and
sesame blend
Kang Jang: flavored soy sauce
Kim Chee: heavily seasoned pickled vegetables
Kochu Jang: chili pepper sauce
Kogi Guk: beef soup
Kook Soo: noodles in broth with meat and vegetables
Mandu: stuffed dumplings, similar to won ton
Namul: salad of lightly cooked vegetables
Nurm Juk: meat, kim chee, and vegetables on skewers
Pul Goki: Korean-style barbecued beef
Saengsun Chun: fried fish
Sangchu Sam: rice ball with hot sauce
Sinsollo: meats and vegetables in a broth
Songphyun: pastry filled with bean paste
Taegu: seasoned dried codfish
Won Bok: pale cabbage
Yak Kwa: deep fried dessert rolled in honey
Yak Phab: dessert of sweet rice, nuts, seeds and
dried fruit
Yakiniku: style of dining where you cook food at your
table
PORTUGUESE
Acorda: bread soup
Arroz Doce: sweet rice
Bacalhau: codfish cakes
Braoas: round sugar cakes
Broa: cornbread
Bulo Do Mel: honey cakes
Caldeirada: seafood stew
Caldo Verde: kale and potato soup
Linguica: spicy pork and red pepper sausage
Malassadas: sweet doughnuts - sans hole
Morcela: blood sausage
Pao Doce: sweet bread made with eggs and butter
Pudim Flan: custard Sabula de
Vinha: pickled onions Soupa de Feijaos: bean soup
Vinha D'Alhos: fish or pork in vinegar and garlic
SAMOAN
Esi Fafao: baked papaya stuffed with beef
Palu Sami: taro leaves baked in coconut cream
Pee Pee: coconut cream
Poi Olu: breadfruit poi
Povi Masima: salted beef brisket
Taufolo: mashed breadfruit and coconut milk
THAI
Gwaytio: wide, flat noodles
Kai Yat Sai: pork stuffed omelettes
Krung Gaeng Ped: pork and vegetable curry
Mee Krob: salad with fried noodles
Nam Pla: fish sauce
Nam Prik: hot sauce
Satay: beef, pork, or chicken on skewers with peanut
sauce
Takaw: tapioca - coconut cream dessert
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