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Nian gao—(simply known as "gau") a staple of Chinese New Year sold at many Chinese and non-Chinese shops or made in bulk by local households to share with other families [25] Poi donuts/ malasadas, mochi; Portuguese sweet bread or "Hawaiian sweet rolls" outside of Hawaii [26] Spanish rolls—a favorite staple to share in the office to go with ...
Skipjack tuna is usually priced lower on average but is widely appreciated by locals. In 1985, the average price for yellowfin tuna was 26% higher than bigeye tuna, increasing to 58% by 1991. Flash-frozen skipjack and yellowfin tuna imported to Hawaii from Japan also competes with the Hawaii fishery for a share of the local market. [28]
Commonly caught fish in Hawaiian waters for poke, found at local seafood counters include (alternate Japanese names are indicated in parentheses): [1] [2] [3] ʻAhi pālaha: albacore tuna (tombo) ʻAhi: bigeye tuna (mebachi) ʻAhi: yellowfin tuna (kihada) Aku: skipjack tuna (katsuo) Aʻu: blue marlin (kajiki), striped marlin (nairagi ...
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The collected flesh is massaged by hand, or lomi (Hawaiian lit. "to massage"), to check for bones and scales then further massaged into a homogenous paste. [14] [15] Water is added to adjust the texture and consistency, and seasoned with salt. Common native ingredient additions are inamona, fresh or dried limu or ogo, opihi, and fresh or dried ...
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2. Philly Cheesesteak Sliders. Cook up shaved steak with onions and peppers for a slider version of the classic Philly cheesesteak. You can make the filling ahead of time, and then just assemble ...
Kalo was the primary staple food in the Native Hawaiian diet. The tubers are grown in lo`i kalo, terraced mud patches often utilizing spring-fed or stream irrigation. Kalo are typically steamed and eaten in chunks or pounded into pa`iai or poi. Additionally, the leaves are also utilized as wrappings for other foods for steaming. [2]
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