Hawaiian Foods

Poi is a thick paste made from taro root that is either steamed or baked or pounded. While pounding, water is added to create a pudding-like consistency.

Laulau is made with pork wrapped in layers of taro leaves and cooked in an underground hot rock oven for hours until it turns soft and smoky flavored. The meat will be tender and juicy while the leaves have a spinach-like consistency.

Cooked in an underground oven (known as an imu), the pork slow roasts so it becomes extremely tender and retains a remarkable smoky flavor.

Instead of slicing the fish thin like for Japanese sashimi, Hawaiian poke is served in bite sized hearty cubes. The most common type of fish is ahi (tuna), but a number of other kinds of fresh saltwater fish are also very commonly used. There are so many different types of poke you can try in Hawaii, from limu poke to shoyu poke to spicy mayo poke, each using cubes of raw fish but with a different marinade combination.