Hawaiianology

  Chili Pepper Water is a Hawaiian Hot Sauce that is watery and consists Nīoi ( Capsicum frutescens), but these Hawaiian peppers are also called "Hawaiian Chili Peppers" for ease of pronunciation. It is not literally water, but a potent sauce with a bit of savory, salty, and spiciness. There is quite a bit of mixed red peppers and white bulbs, which makes a sort of light orange, golden, with white seeds into, so it has a layered profile. Heatwise its between 50,000 and 100,000 Scoville Units in scale. Its comparable to a medium-high heat range alongside cayenne and Thai bird's eye chilies. Despite its size, the pepper produces an average of 100 fruits per plant, making it a prolific and reliable resource for cooks. It has a bunch of flavor as it sits with the spices making the sauce stronger over time as it patiently waits to be used up on some yummy chicken or steak or even some pork. The consistency is what makes it different without the typical syrupy drippy consistenc...

Shoyu (aka soy sauce) is on every Hawaii table and is important to marinades of Hawaii cooking, alongside important Koiū Sauces that have been locally established. Made from soybean, wheat, salt, and fermented for its flavor of salty and savory it adds to dishes that it is made with. Living in Hawaii the shoyu that is most often used is different from the typical Japanese Shoyu and has a salty-sweetness and less of a bitterness to it or tartness that comes off stronger in traditional Shoyu. The sauce has had its own regional transformation that uses mold spores in a way that is local in its essence, characterized by geographical isolation, and limited space challenges of the islands. The history of this condiment is a record of lost recipes, defunct breweries, and the persistent attempt to capture the "spirit" of the land within a bottle of liquid umami. It is common to enhance the sweetness by using sugar and shoyu together in recipes for more of the flavor to come out. Ther...

Description: A Bouillon Cube is known as a Stock Cube that is a Flavor Powder that contains stock that has become a staple of kitchens through modern food science. A Bouillon Cube is portioned and easy to cook with as it is made of dehydrated ingredients, a small portion of fat, salt, and seasoning all in a cube. When you look at it the cube holds so much flavor from the stock and seems almost unbelievable, but it makes cooking a lot faster for those in a rush. The word Bouillon (French) is a clear seasoned soup and is broadly known as a broth. Bouillon is not only in the form of a cube, but also a powder, which is how it is used in commercial kitchens. Convenience is what makes it so important not to mention the cost-effectiveness for its shelf life and potent flavor-enhancing abilities. They serve as an instant, concentrated base, quickly dissolving into a broth that provides immediate depth  to countless dishes, with many ingredients being seasonal it is not always easy to have ...

Going back from to tackle good tasting food from Hawaii can be a bit intimidating to some and have their dishes recreated in their home kitchen. There is some strange idea that there is some sort of lost secret to Hawaii cooking and its food is hard to know what seasonings are inside. That the ingredients are hard to identify in taste, expert skills of a buffet worker are needed to get the taste like home, yet like a restaurant. The gifts that are awaiting in a Hawaii pantry are exactly what is needed to flavor and season things the way you want to and understand where all the flavors are coming from to make some great Hawaii food. If you want to check out the basics go to Starting a Hawaii Pantry and come back to this section when your ready. How to Build a Hawaii Pantry If we are to start a first to-do list — it would be great to get a start on learning about the most basic Hawaii ingredients that will be Essential in cooking as well as starting to build your own Hawaii pantry. ESSEN...

The Hawaii kitchen, is a place where food is prepared in a Hawaii house. The kitchen originally was from the land when the original Polynesian Voyagers with no actual house to be in, then people had limited kitchens on the plantations and spoke Hawaii Pidgin English that had many terms that would show that a kitchen and the food coming from it was a symbol of the ohana (family). The term can be used as "gathering" or "hawaii themed" and many cultures, many family members and friends, and sometimes even neighbors would share the space to make delicious food for those who were held close to their hearts. Hawaii Food as Seen on Media Advertising and shows will highlight many dishes that are from high class hotels or from the "Hawaii Regional Cuisine Movement" and only recently have they started to cover the food the kamaaina residents eat. The curious traveler may enjoy shows like: "No Reservations: w/Anthony Bourdain" and "Diners Drive In and ...

Embracing Hawaii Food Culture The diversity of flavor that is found across the world is something to be explored. This can be throughout the islands of Hawaii and other places across the Pacific or even the Americas. For awhile the people who would visit Hawaii would have a way of connecting into the food on their trip that made them know it was a local dish and that made for a more satisfying meal, enjoyment for the taste buds, and a sense of food linked to a memory. Those who are food enthusiasts would want to remember these foods from their foodie adventures where they would fully embrace the cuisine of local regions.  As the plates in its presentation, the people who make and serve it, the food of a area of the world has its place as well. Dining at Shiro's in Waimalu, Hawaii on the island of Oahu  Food is about the story of the chef and the connection that they have to the menu; hearing about the history of a recipe is to tell its own story, the understanding of how its m...

  Commonly known as Local Food, Hawaiian style food, or Modern Hawaii Food, food favorites have no color or racial beginnings. All those who worked at the plantation gathered together to make the best kind of food with what they had and that became Hawaii's food favorites by taking whats best of each of the cultures, mixing it up, and turning it into something different which was local food. Everyone use to eat together during the plantation days, due to everyone being very poor, so surviving with coworkers was essential to eating a meal or starving. In essence many dishes which are popular today are poor mans food that became favorites over time. Whatever you could find, or whatever what was left over from the meal before became your next meal with a mix mash of multi cultural foods. The dishes which were tasty were made again, and the ones which weren't as tasty were not repeated. Many turn to pot lucks to have a source of reference to what a meal during the plantation days w...

Connection: Hawaii Regional Cuisine is a tool for revitalization and has been deeply connected to Hawaii's history, culture, and grassroot initiatives from unlikely backgrounds. It would start with a movement of "Local Ingredients" and then it would accelerate as more people invested in understanding "Local Regionality" and its connection to "Local Sustainability". For some it is seen as a sort of phenomenon, or for some a part of tourism growth. And for others something that never was as they close their eyes as it actually starts to gain traction and move in front of them, but they decide to deny its existence in hopes to wish it out of existence. It is not just for tourism or built to help a particular group, but a reflection of the land and ocean with associations of: (A.) geographical determinism, (B.) historic development, (C.) cultural diets, (D.) trade routes, and (E.) economic growth. Hawaii is home to many different regions on seven main isla...