Asian Influence on Hawaii Cooking
Migration is the primary reason for the heavy Asian influence on Hawaii's cuisine. Asian immigrants came to Hawaii from many different countries including Japan, China, Phillipines, Korea, Vietnam, Laos and Thailand. As these immigrants became a part of their new society, so did their cuisine become part of the Hawaiian culture. Today, there are over 28 Asian ethnic groups in Hawaii, and they have all contributed to what has become the new Hawaiian cuisine. Add this to my Recipe Box.
History
The Chinese were the first group of Asian immigrants to settle in Hawaii over 150 years ago. They were followed by large waves of Japanese between 1890 and 1924. The Filipinos and Koreans started immigrating in the early 1900s, with a major influx of Koreans during the Korean War. Each group wanted to eat the foods from their own cuisine, and so farms and grocery stores were established on the islands.
With the onset of the Vietnam War in the 1960s, Hawaii saw an influx of immigrants from Vietnam, Laos and Thailand. In the late 1970s, several other Asian ethnic groups began migrating to Hawaii to escape persecution in their homelands and seek a better life.
The influx of Asian groups continued. By 2008, the United States Census Bureau estimated that almost 40 percent of the Hawaiian islanders were of Asian descent, compared to less than 5 percent of the United States overall.
As the Asian population in Hawaii grew, their influence on the native cuisine spread as well. Hawaiians began substituting rice for potatoes and bread, cooking with soy products and tofu and adapting their cooking methods to include steaming and stir-fry. The Asian cuisine, unable to access many ingredients traditional in their homelands, had to adapt as well, and Asian-Hawaiian fusion dishes became an integral part of Hawaii's cuisine.
Ethnic Flavors and Ingredients
The majority of the initial Chinese immigrants to Hawaii were Cantonese. They are the group that introduced stir-fry, sweet and sour, dim sum, dumplings and noodles to the islanders. The Koreans brought their native Kimchi and barbecue with them, while the Japanese introduced tofu, soy, bento and sashimi. Vietnamese and Thai immigrants were the first to introduce the traditional Southeast Asian flavors of lemongrass and fish sauce to the Hawaiian cuisine.
The traditional Hawaiian diet consisted large of seafood, poi, yams and pork. Their cuisine relied on what was available to them on the land and sea, and they incorporated readily available ingredients such as coconuts, sea salt and seaweed into their diets.
Beef was introduced into the Hawaiian cuisine in the late 1700s and pineapples made their first appearance the early 1800s. During World War II, Spam was introduced to the Hawaiians, and it continues to hold a prominent place in their cuisine today.
Asian-Hawaiian Fusion
Hawaii's cuisine today is a reflection of its native ingredients and influences from all of the Asian ethnic groups that inhabit the islands. Hawaiian ingredients mix with Asian ingredients or cooking methods
Popular breakfast dishes include musubi, which is also considered an any-time snack food. This Hawaiian twist on Japan's sushi consists of a rectangle or ball of rice with Spam or other protein, all wrapped in nori. A traditional breakfast will consist of two scoops of rice topped with meat, usually hamburgers, Spam, hotdogs, sausage or Chinese pork. It is then topped with fried eggs, and sometimes engulfed in heavy brown gravy. Korean kimchee is the favored condiment and Japanese furikake is the drink of choice.
The most popular lunch in Hawaii is known as the "plate lunch." Although it was traditionally sold by street vendors, most restaurants have some version of the plate lunch on their menus today. It consists of two scoops of rice, mayonnaise-based macaroni salad and cabbage, although other greens may be substituted. Teriyaki beef or shoyu chicken are sometimes included.
Another lunch favorite is saimin, which is simple noodles in broth. It is usually topped with scrambled eggs, green onions or pork.
The Japanese bento has become very popular on the islands, although it has incorporated Asian and Hawaiian delicacies into its repertoire. Chinese manapua and dim sum are also popular Asian foods that incorporate local ingredients.
Health Implications
With a traditional diet consisting mainly of starchy foods derived from root vegetables, native Hawaiians (also known as Pacific Islanders) are among the most obese society in the world. According to a study on obesity among Pacific Islanders by Brooke Evans of the University of Hawaii, at least 35 percent of native Hawaiians are obese.
Researcher Jeff Hankin from the Cancer Research Center of Hawaii is planning to undertake a study to determine how the healthier Asian cuisines are having a positive effect on the native Hawaiian diet. Asians tend to have lower cancer rates, incidences of diabetes and hypertension than many other ethnic groups, and it is believed to be directly related to the foods that are the staples of their diets.
Trends
In the mid-1980s, a new culinary trend was established called Hawaii Regional Cuisine. Twelve of the top chefs with different ethnic backgrounds came together to help restaurants on the islands put a renewed emphasis on fresh, local ingredients, train local chefs and put together new dishes and menus that reflect the cross-cultural makeup of Hawaii.
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