Halo Halo |
Dessert of coconut milk, ice, and fruits |
Hapu'upu'u |
Grouper or sea bass |
Haupia |
Hawaiian pudding of coconut cream, arrowroot or cornstarch. |
Hibachi |
Small Japanese outdoor grill, commonly used in Hawaii |
Hoisin Sauce |
Chinese sauce of sweet, spicy, fermented soybeans |
Hong Choi |
Chinese parsley (coriander/cilantro) |
Imu |
Traditional underground pit oven, lined with rocks and ti leaves (or banana leaves), for cooking meats such as chicken and pig 'Inamona |
Jai |
Monks food - a vegetarian dish |
Jook |
Very bland rice soup (congee) |
Kal-bi |
Korean barbecued short ribs, made with soy sauce, sesame oil, garlic and other flavorings. |
Kalo |
Hawaiian Taro; for poi |
Kalua |
Traditional method of cooking food in an imu |
Kalua Pig |
Barbecued pork, cooked whole in an imu (underground oven) |
Kamaboko |
Fish cake made from white fish |
Kang Jang |
Flavored soy sauce |
Kanten |
Gelatin dessert made out of seaweed |
Kare Kare |
Beef stew in a peanut broth |
Katsu |
Pork, chicken or other ingredients dipped in Japanese panko coating and deep-fried. |
Kau Kau |
Hawaiianized Chinese word meaning food |
Kiawe |
Wood of the algaroba tree, a relative of the mesquite |
Kim Chee |
Highly spiced Korean fermented cabbage or other ingredients |
Ko Cho Jang |
Korean red chili paste. |
Kogi Guk |
Beef soup |
Kona Coffee |
Coffee grown locally in the Kona district on the island of Hawaii |
Kook Soo |
Korean noodles in broth with meat and vegetables |
Kukui Nut |
Nuts from the candlenut tree |
Kulolo |
Taro pudding |
Lau Lau |
Foods wrapped in ti leaves and steamed or baked; usually pork and fish with taro leaves. |
Lechon |
Roast pig prepared in the Filipino style |
Li Hing Mui |
Preserved plum; Mixture of Chinese five-spice, sugar and salt originally used to flavor and preserve fruit for snacks |
Lilikoi |
Passion fruit |
Limu |
Seaweed |
Linguica |
Portugues spicy pork and red pepper sausage |
Loco Moco |
Fried hamburger patty with fried eggs stacked on white rice and topped with brown gravy |
Lomi Salmon |
Hawaiian salted salmon dish with onions, tomatoes, green onions and Hawaiian salt. |
Long Rice |
Cellophane noodles made from mungbean flour |
Luau |
Hawaiian feast; also the taro leaf tops |
Lumpia |
Filipino appetizer similar to spring roll |
Lup Cheong |
Chines sweet, oily sausage |
Lychee |
Fruit with sweet, smooth flesh |
Macadamia Nuts |
Little round, buttery tasting nuts similar in size to the hazelnut |
Mahimahi |
Dolphinfish or dorado; not related to the mammal dolphin |
Malasada |
Portuguese deep-fried doughnut without a hole, dipped in sugar and best served warm |
Mandoo |
Korean dumplings, generally filled with cabbage and meat, maybe fried or in soup. |
Manapua |
Chinese-style filled steam buns |
Mango |
A tropical fruit |
Manju |
Sweet bean paste buns |
Mano |
Shark |
Maui Onion |
Mild white onion, with sweetness similar to a Vidalia onion |
Mein |
Thin wheat noodle |
Mirin |
Sweetened rice wine |
Miso |
Thick fermented soybean paste |
Mochi |
A steamed cake made with glutinous rice flour |
Moi |
Pacific threadfin |
Musubi |
Rice ball wrapped in seaweed |
Na'au |
Stewed beef intestines. |
Namasu |
Salad of vegetables in a vinegar sauce |
Namul |
Korean seasoned vegetable dishes. |
Nigiri |
Type of sushi in which the rice is rolled into a short, thick finger and topped or wrapped with ingredients |
Nishime |
Vegetables with pork or chicken |
Niu |
Coconut |
Nori |
Paper-thin sheets of seasoned, dried seaweed |
Ogo |
Type of seaweed commonly used in poke and to flavor seafood dishes |
Okazu-ya |
Japanese delicatessen |
Okolehao |
Liqueur distilled from the ti root |
Onaga |
Red or pink snapper |
Ono |
Wahoo or large mackerel |
Ono |
Delicious |
Opah |
Moonfish |
Opakapaka |
Pink or crimson snapper |
Opihi |
Island limpets |
Paella |
Casserole of saffron-flavored rice, meat, seafood and vegetables |
Paina |
Ancient name for a Hawaiian feast also referred to as a luau |
Pancit |
Egg or rice noodles 'n stuff |
Panko |
Japanese flour meal used for breading |
Pao Doce |
Portuguese sweet bread made with eggs and butter |
Papaya |
Pellow mellon-like fruit eaten like a mellon |
Papio |
Young ula or jack fish. |
Pasteles |
Puerto Rican banana paste and pork or beef wrapped in corn husk or ti leaf and boiled. |
Patis |
Filipino fish sauce |
Pescado en Escabeche |
Pickled fish |
Pho |
Vietnam soup of clear, anise-flavored beef broth with paper-thin slices of raw meat or meat balls with vegitables. |
Pipikaula |
Salted and dried beef |
Plate Lunch |
A popular lunch option featuring two scoops of white rice, macaroni salad and a local-style meat or seafood dish |
Pohole |
Fiddlehead fern |
Poi |
Paste made from pounded taro root, a staple of the Hawaiian diet. |
Poke |
Dish of sliced raw fish or seafood, seaweed, Hawaiian salt and chile peppers |
Portuguese Sausage |
Linguica, a garlicky Portuguese pork sausage. |
Pua'a |
Pig or pork. |
Pulgoki |
Korean-style barbecued beef. (Also spelled Bulgogi) |
Pulehu |
To broil or barbecue |
Pupu |
Finger food; island-style appetizer |
Saimin |
Particularly Island version of Japanese ramen or Chinese mein |
Sake |
Rrice wine |
Sashimi |
Raw fish, usually served with wasabi and soy sauce for dipping. |
Sekihan |
Rice and red beans |
Senbei |
Sweet rice crackers |
Shabu Shabu |
Meat and vegetables in a simmering broth |
Shave Ice |
Finely shaved ice flavored with fruit syrups |
Shiitake |
Large Japanese mushrooms |
Shoyu |
Commonly used Japanese word for soy sauce |
Shumai |
Small steamed dumplings |
Soba |
Slender buckwheat noodle |
Sofrito |
Thick sauce produced by sautéing a variety of vegetables, herbs, spices, |
Somen |
Thin and delicate rice noodles |
Spam |
Hawaii's favorite canned meat - the less said, the better |
Suimono |
Japanese clear soup made with dashi base (bonito fish stock). |
Sukiyaki |
Meat, bean curd, vegetables cooked in soy sauce and sugar |
Sushi |
Variety of raw fish, served with vinegared rice and wasabe. |
Taegu |
Korean seasoned dried codfish or cuttlefish |
Tako |
Octopus |
Takuwan |
Pickled daikon or turnip |
Taro |
Tuberous vegetable used to make poi |
Tempura |
Vegetables, meat, or seafood quick-fried in light egg batter |
Teppan |
Grilling |
Teppanyaki |
Style of dining where chefs cook food at your table |
Teriyaki |
Soy based, sweet and salty flavoring used on beef, chicken and |
Ti Leaves |
Leaves of a Polynesian plant, used for cooking and decorative purposes |
Tobiko |
Orange-reddish roe of the flying fish |
Tofu |
White soybean curd |
Tonkatsu |
Breaded, deep-fried pork cutlet |
Tsukemono |
Japanese relish-like salad of salted vegetables, usually shredded cabbage and other ingredients |
Udon |
Thick Japanese noodles, generally served in soup. |
Uhi |
Yam |
Uku |
Gray snapper |
Ulu |
Breadfruit |
ulua |
Crevalle, or jack fish; the giant trevally |
Ulua |
Jack or jackfish, or Florida pompano |
Unagi |
Eel |
Unagi |
Eel, often served grilled. |
Vinha D'Alhos |
Fish or pork in vinegar and garlic |
Wana |
Sea urchin |
Wasabi |
Japanese horseradish |
Won Bok |
Chinese cabbage |
Won Ton |
Deep fried stuffed dough |