Eighteen Types of Hawaiian Cuisine (One of Them)

Barbecued pork buns are called Manapua in Hawaii, and it became popular when the Chinese immigrants from Guangdong sold these delicious and easy-to-eat buns in Honolulu on a menu cart.

At the time, the locals named it mea ono pua a. In Hawaiian, "mea ono" means "cake", "snack", and "pua a" means "pork". With the loss and redevelopment of the language and culture, the Hawaiian people now call it Manapua , which is also an easy name to remember.

Similarly, the variety of barbecued pork buns has increased. Diced pork, sweet potato, chicken curry, roasted suckling pig meat, etc., all kinds of flavors are available. But unlike traditional Chinese barbecue pork buns, which are made in a steamer, Hawaiians prefer to bake them in a fluffy sweet bread crust. This kind of Manapua, a mix of Chinese and Western, does incorporate new elements to become Hawaiian-style cuisine. So, if you are traveling to Hawaii, you may want to try it, there is always one that will suit you. But remember: Manapua must be eaten while it is still hot.

If you're a vegetarian, Manapua is available with a red bean paste filling. The tops are brushed with egg wash before baking, so they have a rounded appearance. Alternatively, some Japanese stores have a vegan version of Vegetable Manapua, which will be made with spinach or other vegetables and flavored with garlic, etc. It's also delicious.

Vietnamese in Hawaii call Manapua barbecue pork buns banh bao, which is Vietnamese for cake/bread and bao for covering/closing. ...... means to cover the filling. In Jamaica, Africa, Manapua is said to have mutated into BBQ pork filled with slices of sausage, and they make "sowbow", or BBQ pork buns, with a mixture of Hawaiian "noh" spices. In American Samoa, Hawaiian barbecue pork buns are called Keke pua'a.

So, Hawaii's Manapua has become an international delicacy. A Hawaiian who was born and raised in Honolulu and then moved out of state says he hasn't had the sweet pork buns he used to get at the ice cream truck in 15 years. Whenever he recalls the flavor of Manapua, he gets a drooling sensation.

During World War II, lunch meat was a field staple for the U.S. Army. But, lunch meat every day put the GIs to the point where they got tired of eating it. Japanese immigrants in Hawaii, created a simple and delicious, but also portable rice balls. I didn't realize that lunch meat onigiri was popular to this day, but also climbed the food list in Hawaii.

Lunch meat onigiri, in fact, should be considered a Hawaiian version of the traditional Japanese onigiri. The original method is to put a slice of grilled lunch meat on top of a white rice ball and then wrap it in seaweed. Spam musubi is a popular snack and lunch food in Hawaii for when you're out working or in a hurry.

The deluxe version of Spam musubi now consists of rice flavored with seaweed, sesame seeds, sesame seeds, and salt, formed into a four-square rice ball, topped with a piece of fried Spam, and tied with a strip of seaweed. Most people, though, prefer the unseasoned, primitive style.

Luncheon meat rice balls are so popular in Hawaii that they are sold in most restaurants. Today, it's an accident that lunch meat, which American soldiers grew tired of eating, has given birth to a new cuisine.

No wonder Eisenhower, the Commander-in-Chief of the Allied Forces, once jokingly said, "Because it was lunch meat that helped us win the war". Lunchmeat, a canned deli meat product that originated in the U.S. during the Great Depression, totaled 1.4 billion produced during World War II***. Hawaiian lunch meat rice balls, on the other hand, carry some of the memories of this history.

Hawaiian Traditional Cuisine Loco Moco is a traditional Hawaiian dish that features a soft white rice base, a tender hamburger patty spread over a rich gravy, and finished with a runny fried egg - that's what Loco Moco is all about.

Hawaii is a place where East meets West, and Loco Moco is a classic food that embodies the diversity of characteristics that are an important part of food culture. Rice is a staple of the East, burger patties are an American favorite, and the thick sauce has the flavor of French Gravy.

The round "Sunny-Side-Up" (Sunny-Side-Up), because the yolk is half-cooked and not solidified, Loco Moco's best way to eat it is to cut the Sunny-Side-Up with a knife and fork to let the egg liquid flow out, then mix it with rice and meat patties together with the thick meat sauce. This two-in-one effect makes the Loco Moco even more savory and salty, with the texture of eating Western-style risotto.

In recent years, Loco Moco has been promoted by the Hawaii Tourism Authority as one of its all-star flavorful foods. As a result, the Loco Moco topping is a must-have for everyone who comes to Hawaii. Nowadays, almost every restaurant in the Hawaiian Islands serves this fusion of Eastern and Western food cultures.

Rumor has it that the Loco Moco topping was created 60 years ago by a restaurant catering to kids in a local sports club. The name Loco Moco is synonymous with good food and cheap, meatloaf, omelette, sauce, rice, and that's it! No one can really say how Loco Moco got its name, but it has something to do with craziness; maybe it's the way those hungry post-sports kids gobbled up their food that makes you salivate when you hear the name Loco Moco!