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A type of volcanic glass fibers named after Pele, the Hawaiian fire goddess of volcanoes (see also limu o Pele). Pele's tears: Solidified pieces of lava named after Pele. Poi: A type of Hawaiian food made from mashing corms of the taro plant. Link: Puka A hole or perforation.
Giri giri is an onomatopoeic word with a different meaning in standard Japanese. This use of the word originates from local dialects spoken in mainly western Japan where it means tsumuji, the standard Japanese word for the cowlick. Hanakuso: Dried nasal mucus. Hana means nose, and kuso means waste. Kuso in Japanese typically refers to human ...
A variety of food colorings, added to beakers of water. Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercial products and in domestic cooking.
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Use of the proper spelling in Hawaiian words and phrases is important. However, when using the kahakō and ʻokina for a word in article content or title that has both these marks, it is suggested to use both of the characters or neither of them. This is to avoid a misuse of the letters that would change the meaning of the word.
a. ^ Food historian Rachel Laudan (1996) on four distinct types of food plus a new, fifth type known as "Hawaiian Regional Cuisine" (HRC) that began in 1992. Because HRC was so new at the time of Laudan's book, she only briefly touches upon it: "I came to understand that what people in Hawaii eat is a mixture of four distinct kinds of food ...
Saimin is a noodle soup dish common in the contemporary cuisine of Hawaii.Traditionally consisting of soft wheat egg noodles served in a hot dashi garnished with diced green onions and a thin slice of kamaboko, modern versions of saimin include additional toppings such as char siu, sliced Spam, sliced egg, bok choy, mushrooms, or shredded nori.
Manapua is the Hawaiian adaptation of the Chinese bun, baozi, derived specifically from char siu bao.However, in contemporary times, the term is generally applied to a large char siu bao or other steamed, baked, or fried bao variations of different fillings.