Hawaii, USA

A Hawaiian-Chinese dish of mung bean glass noodles simmered in a ginger-seasoned chicken broth until the noodles have absorbed the liquid and become silky, tender, and deeply flavored.

A firm, ivory-white Hawaiian coconut cream pudding thickened with arrowroot or cornstarch, chilled until sliceable, and cut into squares for serving at luaus and celebrations.

A Hawaiian plate-lunch side of soft, slightly overcooked elbow macaroni bound in a thick, creamy mayonnaise dressing with grated carrot and onion.

A whole pig slow-roasted in an underground Hawaiian imu (earth oven) over heated volcanic rocks, then hand-shredded, seasoned only with coarse Hawaiian sea salt, yielding deeply smoky, succulent pulled pork.

A traditional Hawaiian preparation of salted pork and butterfish (black cod) bundled in taro (luau) leaves, wrapped in inedible ti leaves, and long-steamed until the filling is tender and the greens are completely collapsed and silky.

A Hawaiian comfort dish of steamed white rice topped with a pan-fried ground-beef hamburger patty, one or more fried eggs with runny yolks, and generous brown gravy poured over the whole assembly.

A yeasted, egg-enriched deep-fried dough with no hole, rolled in granulated sugar while hot, originating in the Azores and adopted as an iconic everyday pastry in Hawaii.

A Hawaiian preserved beef of salted, seasoned strips dried in the sun (or a warm oven), then briefly fried or broiled before eating — a chewy, savory pupu rather than fully dehydrated jerky.

A Hawaiian everyday meal format consisting of exactly two scoops of steamed white rice, a scoop of creamy Hawaiian-style macaroni salad, and one or more hot protein entrées served together on a single plate or tray.

Poi is Hawaii's foundational staple — cooked kalo (taro) corm that is pounded smooth on a wooden board with a stone poi pounder and thinned progressively with water to a paste, traditionally left to ferment for mild lactic tang.

A Hawaiian dish of sushi-grade raw fish — classically ahi tuna — cut into uniform cubes and briefly tossed with shoyu, toasted sesame oil, seaweed, and onion.

A hearty Hawaiian-Portuguese soup of kidney beans and smoky linguiça sausage with cabbage, potatoes, and tomato in a savory broth.

Saimin is a Hawaiian noodle soup featuring soft wheat noodles in a mild, clear dashi-based broth topped with char siu pork, fish cake, and garnishes such as green onions and often a soft‑boiled egg.

A dessert of ultra‑fine shaved ice drenched in flavored simple syrup, served cold.

Spam Musubi is a Hawaiian snack consisting of a grilled or pan‑fried slice of Spam placed atop a compact block of seasoned sushi rice and wrapped in a strip of nori seaweed.