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Curuba from Hawaii A kalo lo'i harvest in Maunawili Valley. A lo'i is an irrigated, wetland terrace, or paddy, used to grow kalo or rice. [35] Ancient Hawaiians developed a sophisticated farming system for kalo, along with over 300 variations of the plant adapted to different growing conditions. [35] Avocado; Banana
A restaurant on the first floor was re-opened in 2009 as "Uncle Don's Ohana Grill" [17] but closed less than a year later. [18] The building is located on the northwest corner of Keawe (originally known as Bridge Street) and Waianuenue Streets in Hilo, Hawaii, (address 60 Keawe Street).
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. [39]
At Fête Hawaii, Chef Robynne Maii serves schnitzel made with local veal. Her in-flight version uses the more universally appealing chicken.
Roy's is an upscale American restaurant that specializes in Hawaiian and Japanese fusion cuisine, with a focus on sushi, seafood and steak. The chain was founded by James Beard Foundation Award Winner Roy Yamaguchi in 1988 in Honolulu, Hawaii. [3] The concept was well received among critics upon inception. [4]
Loco moco is a dish featured in contemporary Hawaii cuisine. The traditional loco moco consists of white rice, topped with a hamburger patty and brown gravy, and finally a sunny-side up fried egg. These ingredients must exist in the dish to be named loco moco.
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The Hilo Farmers Market was started on this block in 1988, held every Wednesday and Saturday at the end of Mamo Street. [12] The building was listed as state historic site 10-35-7420 on January 14, 1989 [ 13 ] and added to the National Register of Historic Places listings on the island of Hawaii on August 27, 1991 as site 91001087. [ 1 ]