Hawaiian

Picturing the Hawaiian enclave today with its prestigious mega resorts and bikini culture, its hard to think that this was once an island group where even coconut palms were scarce and scattered. Founded in 300 C.E by French Polynesian settlers, Hawaii bore little in the way of its own edible vegetation, therefore cuisine relied heavily upon the hunting of crabs and white fish off the temperate coast, along with taro, a kind of spring onion growing wild within the jungles. Fast forward to the arrival of Captain James Cook in 1779 and we get a rather different cultural picture, influenced by Tahitian, Polynesian, Chinese and Korean settlers, as well as the introduction of cattle and poultry to the islands. Immigrants from China and Vietnam brought exotic taste sensations such as lemon-grass, ginger and coconut milk, while Puerto Rican settlers added their own blaze of spice to a rapidly expanding palate of flavors. Honey glazed Shoyu Chicken is a fine example of Hawaiian infusion, combining the subtly fiery tang of Chinese 5 spice with green onions and sesame seeds and slowly baked until crisp. Ahi (also known as Big Eye Tuna) abounds off the Hawaiian coast, lending to the Hawaiian penchant for seared fresh fish, subsequently grilled until oozing natural oils and drizzled with a white Wasabi sauce. Its a popular dish you'll find in accompaniment of grilled vegetables and taro, at touristic American-Hawaiian eateries. Swordfish and Red Snapper is also popular, shipped from Hawaii right across the United States for inspired recreations of Lau Iau (steamed fish enveloped in taro leaves) and various soups.