Hawaii Comfort Foods
A sweet Okinawan confection made of flour, sugar, and eggs form into a ball, dropped in hot oil, and served warm and crispy.
Hawaii’s version of the Japanese takeout lunch typically features rice, pickled or cooked vegatables, and just about any combination of local food entrees you could want.
The secret to great Hawai’i-style boiled peanuts is using the right amount of sea salt when boiling and removing them from the heat at the right time.
A Hawaii plate-lunch staple takes boneless chicken cutlet to crunchier extremes by drendging it in panko (Japanese bread crumbs) before frying. It’s usually accompanied by a sweet/tangy dipping sauce.
A combination of Hawaiian red chili pepper, vinegar, water, salt and, occasionally, garlic, it is used to kick up all local foods. This not for regular drinking water is Hawaii’s answer to Tabasco.
This preserved fruit snack is still primarily imported from China, crack seed treats range from sweet and salty dried cherries or peaches to pickled plums and mango and just about anything covered in li hing powder.
Not to be confused by any means with the cereal with the lovable bird on the box. This decadent, chocolate-cream-filled puff pastry that many have attempted to replicate originated from a bakery on Oahu’, Liliha Bakery.
Poke style (seasoning) Edamame is a must try while on the islands. This favorite consists of sesame oil, sea salt, and fresh garlic and chili pepper bits.
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