Hawaiian Ingredients: 'Ono Voyages

Hawaiian Ingredients is about every kind of fresh food, from seafood to produce, that is gathered from the islands. It is also important to cover foods that are fresh and imported to see if there is a way to be more sustainable in Hawaii's Food Systems. Many Hawaii ingredients might seem familiar, or perhaps even unremarkably commonplace, but for those who might know about it they will find it quite interesting. For those who truly seek to understand, these ingredients hold fascinating stories and surprising depths that show their ingredient-journeys. Taking a look at ingredients with a magnifying lens might uncover the unknown about everyday ingredients that are used within local culture, geography, time periods, and their appeal. Hawaii offers an incredible array of foods and for that people like Anthony Bourdain said that it was comparable to Singapore as a "Glorious Stew". 

Strawberry Guava
Hawai'i's incredible natural abundance brings growth to seeds from all over the world. There are unique flavors across the islands with a special focus on Strawberry Guava (Waiawī). These vibrant fruits are a truly enjoyed, thanks to their striking red-to-yellow hues, aromatic perfume, and burst of sweet-tart flavor. There are distinctive varieties found across the islands, from the common red to the sweeter, rarer yellow. Local foragers expertly gather these seasonal treasures, and passionate chefs who are inventing the next Waiawī dessert, alongside other specialists who will reveal what is fascinating about this beloved Hawaiian fruit. 

Opelu Mackerel Scad

'Ōpelu, a remarkably popular and culturally significant fish in Hawai'i. From ancient times to today's local tables, 'Ōpelu have been a treasured staple, widely enjoyed pan-fried, grilled, and as a key ingredient in beloved local poke. To the nearshore waters surrounding the islands, discovering the enduring wisdom of traditional fishing practices and the vibrant community that brings this silvery bounty to shore. You'll also learn the various ways in which 'Ōpelu is deliciously prepared, honoring its rich flavor and flaky, oily texture. Go for a walk on an 'Ōpelu adventure, to learn about the open ocean to your plate.

Ula Spiny Lobster

Ula, delves into the world the Hawaiian Spiny Lobster, a revered delicacy and a was once a staple to be respected and reserved. While perhaps not hitting the same price points as some global counterparts, the value of Ula lies in its distinct succulent, sweet meat and its vital role in island celebrations. To truly savor its exquisite flavor, Ula are traditionally kept alive, until they are prepared. It is said that Ula, with its formidable shell and spirited nature, symbolizes the strength and resilience of the Hawaiian people. As a cherished symbol of abundance and good fortune, so making sure populations are abundant is symbolic of plentiful food. 

Halalu, turning heads is the Hawai'i's cherished juvenile fish that is as fun to catch as it is to eat. These silvery, abundant swimmers are found closer to the nearshore waters, bays, and harbors, signaling a special season for local families. Nurtured by the ocean's rich plankton, Halalu possess a delicate, tender flesh with a surprisingly full and satisfying flavor. Fishermen wait for this time of year at the bustling piers and serene coves where these prized fish are eagerly sought after by keiki (children) and kūpuna (elders) alike. There are a variety of local and modern dishes to crispy golden-fried to grilled to perfection.

Halakahiki Pineapple, the Hawaiian Pineapple stands as an edible icon, a vibrant symbol of the islands' history and the taste of the old plantation fields. Its once unparalleled quality has made it a global gold standard, revered as a special gift that brings paradise as a gift. Bite into its refreshing, low-acid sweetness, revealing a juicy texture that truly melts in your mouth, a testament to decades of dedicated cultivation. As a foreign fruit the legacy of relentless pineapple breeding efforts, canning factories, and market appeal has brought varieties that are unique to Hawaii. Taking the unpaved route is to unravel the secrets behind this beloved, perpetually popular fruit, a symbol of Hawaiian agriculture efforts.

Kalo Taro

Octopus He'e

Aku Skipjack Tuna

Roi Grouper, with a distinctive pattern and imposing presence the peacock grouper is easily recognized in Hawaiian waters, appearing as both a striking and controversially, an item on plates. Despite its colorful look and delicate taste, the Roi harbors a hidden danger: ciguatera toxin. It takes environmental specialists to know where there is a higher chance of getting poisoned from this potent neurotoxin. It is potentially hazardous to consume and is targeted for removal by conservationists. Those who dare to eat it from the Wild do so for its firm, white meat as a major attraction, enjoyed grilled, pan-fried, or deep fried. Jump in to this unusual case of enjoying and removing this invasive species that can be a step towards restoring the health of Hawai'i's precious native reefs.

Luau Leaves, young taro leaves

Ipuwai Watermelon 

Opihi

Sea Asparagus

Watercress

Pipipi

Kole, Yellow Eye Tang

Opakapaka

Akule

Garlic

Puhi Moray Eel

Alii Mushrooms (emperor mushrooms)

Mountain Apples

Pumpkin

Oysters

Salmon

Butterfish, sablefish

Octopus Makoko Heʻe, Nighttime Octopus

Eggs

Corn

Pake Oranges, Alani Pake Oranges (Mandarin Oranges)

U'u, Soldier Fish (Mempachi)

Slipper Lobster Ula Pāpapa, 

Opah

Kona Crab

Pomelo

Oysters

Bok Choy

Choy Sum

Kumquat

Longan

Dragon Fruit

Star Apple

Pāpapa String Beans, 

Yardlong Beans, Chinese String Beans

Mango

Ginger

Turmeric

Papaya, 

Mahimahi

Banana

Soursop

Rambutan

Ulua

Lilikoi Passion Fruit, 

Nioi Peppers (Hawaiian Chili Peppahs)

Eggplants, Japanese Eggplant

Lychee,

Hami Melon, (muskmelon)

Bitter Melon

Carambola (Hawaiian Star Fruit)

Mangosteen

Limu

Noni

Avocado

Poha Berries

Star Fruit

Ulu Bread Fruit

Coconuts

Onions