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Okazuya. Window display of okazu offerings. Okazuya (御菜屋 or おかずや) or okazu-ya are a Japanese-style delicatessen common in Hawaii. Unlike western delicatessens found in North America or Europe, an okazuya is an establishment that sells readymade Japanese-styled food. "Okazu" refers to a side dish to accompany rice, while "ya ...
Hawaii regional cuisine. Hawaii regional cuisine refers to a style of cooking and the group of chefs who developed it and advocated for it as a distinct Hawaiian fusion style. The cuisine draws from local ingredients (including seafood, beef and tropical foods), and is a fusion of ethnic culinary influences.
Meals. The plate lunch (Hawaiian: pā mea ʻai) is a quintessentially Hawaiian meal, roughly analogous to Southern U.S. meat-and-threes. The combination of American and pan-Asian influence arose naturally in Hawaii, and has spread beyond it. Standard plate lunches consist of one or two scoops of white rice, macaroni salad (in an American style ...
Breads and pastries. Lavosh sold at the Kanemitsu Bakery counter in Molokai, Hawaii. Flavors offered include Maui onion, sesame, taro and cinnamon. Andagi —popular at pop up shops during festivals like Obon [ 11] Anpan. Apple turnover —made popular by Zippy's as "Apple Napples" [ 12] Banana bread. Blondies —made popular by Kamehameha ...
Okazu. Okazu ( おかず or お数; お菜; 御菜) is a Japanese word meaning a side dish to accompany rice; subsidiary articles of diet. [ 1] They are cooked and seasoned in such a way as to match well when eaten with rice, and are typically made from fish, meat, vegetable, or tofu. Nearly any food eaten with rice can be considered okazu ...
In Hawaii, rafute is known as "shoyu pork," which is served in plate lunches. In the early 1900s, Okinawan immigrants in Hawaii introduced rafute into the local cuisine which later inspired other variations such as shoyu chicken. Okinawans owned and ran many restaurants and okazuya throughout Hawaii in the 1940s.
Pork guisantes (also spelled as gisantes) or pork and peas is a Hawaiian pork stew of Filipino origin. [ 1][ 2] Pork is stewed in a tomato sauce base with peas. [ 3] It is likely an adaptation of the Filipino dishes igado and afritada introduced by the Ilocanos from their arrival in the early 1900s who came to work in the fruit and sugar ...
ʻĀhihi-Kīnaʻu Natural Area Reserve