Hawaiianology

Kō Corn Cobb  is a regional variation of Corn on the cob that refers to a whole ear of sweet corn, with the kernels still attached to the inedible part of the cob. In Hawaii its typically eaten after being cooked (boiled, steamed, grilled, or roasted), and people usually hold the cob and eat the kernels directly off it, or sometimes people cut the kernels off with a knife. Places like Kahuku have farms like Nozawa Farm, that have been growing and perfecting the corn for decades to make sure that more people eat more corn and more corn cobb. It was a specific hybrid that from the well-known "Hawaiian Supersweet 39" developed by Dr. Brewbaker from the University of Hawaii. The original name sounded to scientific, so it was just called Sweet Corn, then Kahuku Sweet Corn, and then Kō Corn. The corn as well as the dishes are noted for their enjoyment from Local residence as well as the abilities of the corn. The Hawaii varieties of corn have a resistance to tropical diseases a...

Hawaii Crispy Pea Salad, is a classic Hawaii side dish that features the "pea" that is mixed in with a bunch of creamy mayonnaise and sour cream. Its made with frozen baby peas and with sugar snap peas for crunch, so there are various textures and flavor in the dish and good for a cold counter. It is also vegan adaptable as some recipes look for cream alternatives that are not mayonnaise with eggs and not a vegan-sour cream. Greek Yogurt has similar creamy and sour elements that make it a good candidate to be used as a substitute for the sour cream. Its a good way to add vegetables to the diet and was popularized from the historical Ward Centre eatery called "Ryan's Grill". It is a dish that is eaten on the North West Region of the United States coast, but Hawaii has its own adapted version of it. In Hawaii, people will call it "Ryan's Famous Pea Salad" or just "Hawaii Pea Salad", because there are some parts of it that make people think ...

Hukilau Pot , also known as a "Hawaiian Seafood Boil", "Local Seafood Boil", or simply a "Hukilau Boil", and most commonly a "Hawaiian Boil" .It is a Hawaii-Cajun cuisine dish that is part of Hawaii-Haole cuisine and thus part of the overall Hawaii Cuisine. It is thought to become popularized for the family-style eating style that had slowly changed overtime in Hawaii to fit local culture and tastes. As any other seafood boil it has its roots in the United States, changed with Hawaii Regional Cuisine movement and resident interpretations, and became a dish of its own as a sort of Hawaii State Seafood Boil. The Regional variations within Hawaii showcase different sorts of seafood the accompaniments, side dishes, preparation, techniques (boiling, steaming, imu, baking, leaf-wrapped, or raw). While boils have been traditionally associated with coastal regions of the United States it has slowly gained popularity across the United States where regiona...

Garlic Paka Sauce, also known as "Garlic Butter Sauce" originates from classic paka sauce that has its roots in butter and places that had access to dairies due to the access of butter. Paka Butter sauce is tied to the culinary traditions of the North of Oahu as well as Northwestern Maui and Northern Big Island. A area in particular that is known to have popularized it with its bright landscapes, sunny beaches, and coastal proximity, which provides an abundance of fresh seafood, access to dairy products, and farms is the North Shore of Oahu. The sauces were often used to flavor rice, bread, and even poi, as it accompanied quality crustaceans and fish as well as other sorts of seafood primarily, but later it included meats and vegetables.  The sauces history starts off from the history of the food establishments in the area that affected the areas gastronomic identity. With an emphasis on butter, creams, and alcohols the roots of the dish can be traced to the popularity of the...

Garlic Fried Saimin , also known as "Garlic Noodles" are fried noodles that are often found in the recipes using garlic were labeled Pot Luck Saimin. In Hawaii, it is usually referred to as fried saimin noodles with garlic or chinese egg noodles that are a little thick. The noodles are curly, while the sauce that is added can have oil, shoyu, butter, and seasonings to make sure the flavor can be tasted. It was actually not something that stuck as many people who grew up with fried saimin may not have even heard of it, but to those who ated would start adding more garlic to their own recipes. At this time garlic fried saimin was not included as something associated at all with western cuisine as it was a local style of eating the noodles of Hawaii. Etymology:  Garlic Fried Saimin is mainly associated with Cajun-style or the Local-style in Hawaii, but both tend to be widely available with toppings and butter-sauces depending on the area. The name comes from "garlic" r...

Shrimp Burger have become a familiar comfort of a burger with chunks of shrimp that are both beloved by tourists and locals alike. They offer a way to sample delicious seafood without needing to dive into more unfamiliar dishes while still making a person feel like its well-suited for Hawaii's climate and lifestyle of the beach culture there — light, refreshing, and perfect for eating while you're enjoying a park, a late night evening, a beach day or out exploring. Shrimp burgers might not be exclusive to Hawaii, but their status as a local favorite dish can be attributed to the combination of Hawaii’s rich seafood culture, its Drive-In culture Famous Shrimp places, a place that was famous for it was Byron’s Drive-In version of it. Plate Lunch places on the islands have taken the combination of shrimp sautéed in butter and garlic, then served with rice, and flavors the plate with three particular flavors from the lunch wagons: garlic herb butter, sweet and spicy butter, and hot...

Kalua Pork Burger features a beef or pork patty topped with tender, slow-cooked kalua pork (low and slow wrapped in banana leaves). The bread and butter pickles give a real kick to the crunch and that helps with the overall burger experience with unique textures. Although the presence of a patty and the kalua pork can give the impression that it is too meaty it is a delicious taste that people won't get tired of. The traditional flavor of leaf can be tasted in the burger from the kalua pork and the ground patty gives it double textures. It has become part of the many menus to want to attract customers with the lure of delicious pork. Fast Food in Hawaii has always played around with the idea of the Kalua Pork Burger as a special, but it was usually a seasonal item. It wouldn't be until Japan that the seasonal item would get so many variations that were actually made and served, but that only made the popularity of the Kalua Pork burger grow. The discussion would happen at this ...

​ Loco Moco Burger is a Big Island Regional dish of Hawaii Cuisine that people track down and search for in hopes of finding another regional burger road trip item to check off their list. In hamburger history there are some of the most interesting burgers than any other island with so many people needing to make their own. It was the birthplace of the Loco Moco Burger and was a working man's food and this sort of Hamburger Culture that grew with the Drive Ins and the Fast food craze of years past. It has really humber beginnings as something even simpler than a loco moco and it was the "Gravy Burger" at Verna’s Drive In that people would take with them and slap an egg on it and call it breakfast. When people think of the origins the Gravy Burger was there first and people made Loco Moco Burgers at home to feed the family more protein. Loco Moco was said to have started in Hilo, so of course it is no surprise that the gravy burger was also found its start in Hilo. The res...