Hawaiian cuisine showcases a mix of five distinct culinary traditions, mirroring the rich food history shaped by settlement and immigration in the Hawaiian Islands. In ancient times, Polynesian voyagers introduced plants and animals to the islands, while Native Hawaiians practiced traditional farming methods and cooked using earth ovens. Following European contact in 1778, European and American cuisine, along with the introduction of large sugarcane plantations by missionaries and whalers, influenced local food culture. The subsequent influx of immigrant groups from China, Korea, Japan, the Philippines, Puerto Rico, and Portugal between 1850 and 1930 further enriched Hawaiian cuisine, introducing diverse dishes like Chinese char siu bao, Portuguese sweet bread, and Japanese bento. This fusion of culinary traditions, combined with indigenous and Western influences, gave rise to a unique “local food” style in Hawaii, featuring popular dishes such as plate lunches, Spam musubi, and loco moco. After World War II, Hawaiian restaurants emerged, serving up a distinctive blend of these culinary influences.
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