A Taste of the Islands: Hawaii’s Local Cuisine

Hawaiian cuisine is inspired by its Polynesian roots, Asian influences, and fresh local seafood and ingredients. Here are some of the most beloved local dishes you can’t miss during your trip to Hawaii.

Poke: This classic appetizer is made with raw fish, typically ahi tuna, cubed and marinated in a flavorful mixture of soy sauce, sesame oil, and other seasonings. The traditional poke bowl is composed of only marinated raw fish, rice, and furikake, but some like to dress it up with extra toppings such as edamame, seaweed salad and kimchi. Almost every neighborhood will have a poke shop, or you can always pick up a bowl from Tamura’s Market or any grocery store to take to the beach.

Lau Lau: Take butterfish and fatty pork, wrap it in taro leaves, tie it with ti leaves, then steam it until the leaves are soft and the meat is tender and juicy. Most people just use a rice cooker, but the most authentic lau lau is steamed for hours in an imu pit, or a traditional underground oven covered with banana leaves. If you go to a Luau, lau lau will likely be on the menu, but you can find it at any local Hawaiian lunch spot. Nowadays, there are plenty of filling variations such as chicken, sweet potato, and breadfruit.

Tip: Keep in mind that the outer ti leaf layer is not meant for eating, just for steaming. But, definitely don’t skip the nutrient dense taro leaves which are soft and soaked in juices from the inner meat.

Lau lau and poi

Poi: Often served with poke, lau lau, and kalua pork, this starchy side dish has been a staple in Hawaiian cuisine for centuries. Poi is made from steamed kalo (taro) root that is hand-pounded and mixed with water until it reaches a smooth and thick pudding-like paste. It has a grayish-purple color and a mild flavor with a very subtle sweetness. For authentic local poi, head to the historic Waiahole Poi Factory in Kaneohe. Originally constructed in 1905, this former poi factory has been serving up poi to locals and visitors since its revival in the 1970s.

Loco Moco: A hearty comfort food, loco moco consists of a hamburger patty and fried egg served over a bed of rice, then covered with a layer of thick beef gravy. A popular option for a hearty and satisfying breakfast, this dish is available at local diners and even a few high-end restaurants.

Spam musubi

Spam Musubi: Afraid to try this notorious canned meat? You should experience it in sushi form! Add a slice of grilled spam over a block of white rice, drizzle with some teriyaki or shoyu and wrap together with a strip of nori (seaweed). And there you have it – Hawaii’s favorite portable treat. You can pick up a musubi for around $2 at 7-Eleven and most convenient stores! Since spam and rice do not easily spoil, this salty snack is perfect for a long hike through the Koolau’s or a sunny day on the beach.

Garlic Shrimp: This simple plate lunch features shrimp cooked with garlic, lemon butter, and other seasonings, accompanied by 2 scoops of white rice. Some of the best garlic shrimp plates can be found at food trucks, with graffiti-covered Giovanni’s in Kahuku being the most famous.

Shave ice

Shave Ice: The best way to stay cool during a sunny day in Hawaii! Shave ice is like an elevated slurpee consisting of powdery ice soaked with flavorful syrups and drizzled with sweetened condensed milk. Some like it simple, others prefer “the works” with extra toppings such as mochi, azuki beans, vanilla ice cream, and li hing powder.

Haupia: Resembling a combination between jello and custard, haupia is a traditional subtly sweet dessert made from coconut milk and taro root. If you are looking for a sweeter version, we recommend trying it in pie form – the haupia and chocolate haupia pies from Ted’s Bakery are a staple at every Hawaiian party.

These Hawaii favorites are sure to keep your belly full and your body fueled for a day of Hawaii excursions. Looking for more food to try? Just head to any local hot spot and pick a few items from the menu. Happy eating!