Ho’opalai Musubi [Tempura]
The middle of the Pacific is a place that has a lot of water with not much land in sight, but the waters are blue, and they are beautiful from the beaches that bring sunsets like no other. The waves hit the ramps as they slowly hit the land to show that everything is a gift from the ocean from the mountains to the beaches to the catches of the sea. The guiding star of the gathering is fish (i’a) that is gently released into the ocean of oil to swim until gracefully crispy as long as it is a good size as bones are not man’s best friend. The fish are part of our consciousness of the ecosystem as are the food sources of sustenance that involve being of an island mindset. For that reason fish are part of our hearts as they are the provider and need to be provided for to make a delicious catch that makes the mouth water. The fish loves to travel the world and it goes on a busy route, but along the way it decides to take a vacation into a fish pond where it is pampered, serviced by humans, and fattened in a luxurious tourist-trap of a fish ecosystem. In this sort of fish hotel it creates some of the smoothest seafood for musubis.
Caring for the fish ecosystems continues with a place where food is born, food is cared for, and the food brings the bounty of that food to our stomachs and our hearts. But, the fish that are desired the most have been those who have invaded the waters of the local residents and are part of the menu of fish with good sized meat. A light-fried fish or a nicely sized shrimp are battered like tempura and are allowed to crisp up, become sprayed with sauce, and be accompanied by sides if it is to become a full meal instead of a snack. The pickles with a soup alongside a light kai (hwn. sauce) and what is a musubi without some furikake. A Mayo sauce makes things a bit complex with the musubi as it makes things creamy, but there is nothing better for breakfast than that while on the aquafarms. The water treatment area that processes the salt water is supervised and the seafood is hauled in with a throwing of the net Hawaiian-style. Many people are looking at ways to bring sustainability back from the largest islands to the smallest ones with some years being really good and some bad.
The early morning is when the ocean is just the splashes of the water and the melodic sound of the tide coming in that marks the sound of water. Looking out to take care, to take a ride, and understand the ocean, and to speak back to it can be a relationship and philosophy of man and water that works together before setting off. Taking the truck out with the boat while it is still dark happens when going out, because the fish who might bite at this time might not bite later. The fish with the few bones and big filets that are smooth are some of the best, so knowing the fish explains how well someone knows their fish musubi.
Due to so many imports of fish the New Zealand “Hoki” is a popular choice of white meat fish . A close second would be the tastiness of “Ono” that also has a delicious taste. While the third would be the ʻOʻopu Pākē (Chinese catfish) as popularized by a chef named Russel Siu. When going to ride the currents to see what the waters around Hawaii provide there are few fish that are known to be good eating. The deep water Kawakawa (mackerel scad) is a fatty fish that has a lot of healthy oil and has good sized meat. The reef water Pualu (surgeonfish) are a lesser known sort of fish that is used as well for its nice tasting filets. These sort of fish that are fatty, low fat content, and less bones are good for musubis and after catching them it is even better to eat them. Biting into a fried fish musubi is like tasting the ocean, but it gets exciting even before you see the oil sizzling as if it were a hot ocean of flavor.
Marinated, Technique, and the Oil
The fish that are too small or are too bony… Do not make very good Musubi. Nothing goes to waste, so it goes home with the fisherman who caught it to be eaten in a different way. A pot full of oil is simmering away with bubbles popping and crackling from the water escaping the fish. For the smaller fish the whole fish is fried, but for the larger filets they can go and make a good Musubi. For people who just love fish, it isn't uncommon to say that it is something that they would prefer to eat on a daily basis. Things like fish and shrimp cook quickly in the fry oil, so it is quick. The frying process is similar to a tempura fry, but the taste isn’t exactly the same as Japan, but close to it.
It's consumed as a pretty regular thing and not something special, because it's whatever people have. And in this case for the people who go out and fish, they have a freezer full of filet. It's more of a way of life by living with values of the ocean. There is this emotion that's difficult to describe that connects the fisherman to the Musubi. It could be strange that it isn't only spam, but something that was just swimming a while ago that is on top of the rice. There are different sorts of fish that come from different parts of the island and the favorites of the person making the musubi will have particular fish they champion, especially if it is known in the area. If it tastes good then it becomes known in the area, even if it wasn’t a specialty before.
When asking what is special about a fried seafood Musubi is that it has to be special to the area. The thing that can be seen as incredibly special would be the marinade that is full of flavor that fits perfectly with the rest of the dish. When The seafood has time with the marinade it matures and the flavor grows. Filets or shrimps can be in a plastic bag with alcohol, The seasonings, and the time that does the magic. When there is a marinade, the meat itself still comes through with its taste. That is if a neutral oil is being used, which is typical to make sure that the natural flavor of the sea pulls through. If there is an oil with too strong of a flavor, it isn't the same.
When the people go to the fisherman, it is a lovely exchange to know what will happen with what Will happen to what has been caught. Seeing that the flavor is natural for the Musubi brings joy to those who are looking for tasty things from the days catch. When there is a kind exchange and communication with a sense of aloha, it feels that all is right in the world of food again. It is the sort of Musubi that a person could eat at any time and in that sense its portability is perfect.
The Shrimp then the Fish
While it is still… a fried seafood… Musubi are the same family, yet, it is different. It is battered and thrown in a wok of oil to dry and There will be colors around the edges. Add to that time it signals that it's time to flip it until it is a golden brown. Then it can be placed on musubi where it is the right size that fits fits with two shrimp that go across the rice. At some parties they really enjoy making macaroni salad that goes with it, or a potato salad, sweet potato with coconut milk, and a bunch of kai sauces.
The kai sauces have a range of melodies that make for all sorts of combinations that are tasted with each bite. From the spices to the seasonings to the purees… outcomes a bunch of ways to enjoy some lightly battered goodness. The shrimp Musubi jumps with confidence as it is on a plate joined by side dishes. Shrimp Musubi can have all sorts of sides to join in on the, and then sometimes just be itself with a dip. However, it still keeps its composure and is easy to bite. It is like a diver that wants to take a quick dip.
Today the Shrimp musubi cam be found riding on rice at some Farmers markets. There was a time where it was a fool's errand that people deemed impossible to become eaten. With a growing interest of people who enjoy eating things that both include a crunch and things from the sea, the history has to be told as there are many versions. It is said that the dish had come from the farmers market in Hilo and that there were all sorts of catches being tested on musubi. Back then Hawaii was known for shrimp and it was cooked as the locals had done, but it traveled back farther to the Japanese immigrants who brought with them Tempura straight from Japan itself so long ago.
Seafood Fried history of its own
The people that bring the fish bring it from their catch or from the market. The fish is really fresh and is deboned and gutted as well as cut in a way that it can fit on a musubi. When the fish finally has no bones or the shrimp has no curve in its back, it is ready to be fried. When the fish is wrapped with freshly torched seaweed with a crispy tempura the eaters are surely enjoying themselves.
Tempura has centuries of history from the Edo period where it had originated from Portuguese frying techniques. Before that oil wasn't a big part of Japanese cuisine, however, it was a delicious way to cook vegetables, meat, fish, and mushrooms. Tempura would make its way to Hawaii and be just as versatile on the islands. Where it would adapt itself in a new way and there would be a Hawaii way to appreciate the technique. Of course it would change over time as many things do once some people learn to walk again, so to speak.
The important parts that made it different would be from the fresh Island eggs from particular breeds. The weak flower which is low and gluten that would mix with the eggs to make a crispy shell at just the right level to instill flavor and fragrance. People would use this technique to make musubis similar to ebiten, but the Musubi would have a adventure of its own in a far away land. The depth of the history and the culture that the food has in Hawaii food history it starts to pave its own sort of cuisine path of fried foods. While it can still be seen as tempura, there is distinctive name that separates it, “Ho’opalai” fried food, but in this case it's to the Musubi.
There would be certain essentials that people would have to know, like if you don't have good mountain water, it's hard to flavor a good rice, and without that there is no good Musubi. When applying this idea of an equivalent in Hawaiian food it would be Kalo (taro). Making sure most of the ingredients come from Hawaii was a way to make a flavor like none other. To be interested in the liquid, this way for a Musubi is to search for the most flavorful liquid. Making a broth from things like dashi or bones and impart even more flavor into the rice.
Batter of Hawaiian Water
As the waves hit the rocks, there is splashing and that's splashing creates a sense of smell of the ocean that can tell you what is home. Ask the many surfers who go out to get their waves and they will tell you about they're cravings for a feeling of home. Not every everyone who goes out to sea is a professional or is an expert on the waves, but they know what makes them Miss that feeling of being on the waves. And when it comes to the feeling of homemade Musubi with tempura it really hits the spot. It's a swirl of liquid that's fried that you can taste.
Being at the family table there is what there is, so to have frozen fish available is a blessing from the sea. The home is a place for some good food and the food that came from the catch is mahi or dolphin fish. With the fish being of the variety that absorbs flavor the key isn't only it's own flavor, but the flavor of the batter as well. It has another level of flavor with the low protein flour that is usually wheat flour and avoided flours are sticky and heavy. The lightness is even better when eaten at the beach.
The batter has been reinvented as it's own in Hawaii with some of the most interesting additions being the seasoning mix that is different to each recipe, the garlic salt, and Hawaii variations of furikake in some areas. Those sorts of batter are seen at many homes, or in home cook books, but most are just use to the plain crispy batter that's basic. The eggs in Hawaii and the diets of the chicken and breeds made for a different taste that was of the land. Definitely different from the original recipe as it's made its own name of tempura in Hawaii.
The way a light batter makes for a nice crisp the sauce on the rice becomes ever more important and if there is a dip it gets better. The layers of flavor is that coating and it is liquidy for the Right consistency. A Musubi that has the perfect mixture of seasonings let's the dish become known and work well with many sauces to make it a dish that is not forgotten. As a surfer takes a dip in the ocean a shrimp takes a dip into the batter with sun rising in the background of lush mountains.
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