Traditional Hawaiian Food: A Culinary Journey

Hawaiian cuisine tells the story of the islands—ancient Polynesian traditions blended with influences from Japan, China, Portugal, and America. The result is a unique food culture found nowhere else on earth.

Traditional Hawaiian Dishes

Poi

The staple of traditional Hawaiian cuisine, poi is made from cooked taro root pounded into a smooth, purple paste. Fresh poi is slightly sweet; as it ferments over days, it becomes tangier. Traditionally eaten with fish or meat, poi is experiencing a revival as a gluten-free, nutritious alternative to grains.

Kalua Pig

Whole pig slow-cooked in an underground oven (imu) with hot stones and banana leaves. The result is incredibly tender, smoky meat. This is the centerpiece of any luau. Restaurant versions use ovens but capture the same flavor with liquid smoke and slow roasting.

Laulau

Pork (and sometimes fish) wrapped in taro leaves, then wrapped again in ti leaves and steamed for hours. The taro leaves become tender and slightly spinach-like, while the meat becomes fall-apart soft.

Poke

Raw fish (traditionally aku or ahi tuna) cubed and seasoned. Traditional Hawaiian poke is simple—fish, sea salt, seaweed, and kukui nut. Modern versions add shoyu (soy sauce), sesame oil, and various toppings. Poke is available at almost every grocery store and local restaurant.

Lomi Lomi Salmon

A side dish of diced salted salmon mixed with tomatoes and onions. The name comes from the "lomi" (massage) technique used to gently mix the ingredients. Refreshing and tangy.

Haupia

A coconut milk-based dessert with a consistency between pudding and gelatin. Often served as squares at luaus or as a pie filling.

Local Favorites

Plate Lunch

The quintessential Hawaii meal: two scoops of rice, one scoop of macaroni salad, and an entrée. Options include:

• Loco moco: hamburger patty, fried egg, and gravy over rice
• Chicken katsu: breaded fried chicken cutlet
• Kalbi ribs: Korean-style marinated short ribs
• Teriyaki beef or chicken

Spam Musubi

Hawaii's answer to fast food: grilled Spam on a block of rice, wrapped with nori (seaweed). Available at every convenience store and a perfect quick snack.

Saimin

Hawaii's version of ramen, born on sugar plantations. The broth is lighter than Japanese ramen, topped with won bok, green onions, char siu, and kamaboko (fish cake).

Malasadas

Portuguese donuts—fried dough balls coated in sugar, often filled with custard, haupia, or chocolate. A must-try breakfast treat.

Where to Eat on the Big Island

Hilo Area

• Cafe 100: Home of the original loco moco
• Suisan Fish Market: Freshest poke on the island
• Ken's House of Pancakes: 24-hour local diner
• Ponds Hilo: Hawaiian food in a lovely setting

Kona Side

• Da Poke Shack: Award-winning poke
• Umeke's: Fresh, creative poke bowls
• Big Island Grill: Generous plate lunches

Farmers Markets

• Hilo Farmers Market: Wednesday and Saturday mornings
• Kona Farmers Market: Daily, near the pier

Luaus

For the full Hawaiian food experience, attend a luau. While touristy, good luaus offer authentic imu-cooked pig and traditional dishes. Look for:

• Luaus that cook their pig in an actual imu
• Locally owned operations
• Buffets featuring multiple traditional dishes

Tips for Food Travelers

• Try poi: Even if it looks strange—it's an important cultural food
• Eat where locals eat: Look for crowded local spots
• Visit farmers markets: Best tropical fruits and local specialties
• Be adventurous: Hawaii's mix of cultures creates unique dishes
• Ask questions: Locals love sharing food recommendations