| Halo Halo |
Dessert of coconut milk, ice, and fruits |
| Hapu'upu'u |
Grouper or sea bass |
| Haupia |
Hawaiian pudding of coconut cream, arrowroot or cornstarch. |
| Hibachi |
Small Japanese outdoor grill, commonly used in Hawaii |
| Hoisin Sauce |
Chinese sauce of sweet, spicy, fermented soybeans |
| Hong Choi |
Chinese parsley (coriander/cilantro) |
| Imu |
Traditional underground pit oven, lined with rocks and ti leaves (or banana leaves), for cooking meats such as chicken and pig 'Inamona |
| Jai |
Monks food - a vegetarian dish |
| Jook |
Very bland rice soup (congee) |
| Kal-bi |
Korean barbecued short ribs, made with soy sauce, sesame oil, garlic and other flavorings. |
| Kalo |
Hawaiian Taro; for poi |
| Kalua |
Traditional method of cooking food in an imu |
| Kalua Pig |
Barbecued pork, cooked whole in an imu (underground oven) |
| Kamaboko |
Fish cake made from white fish |
| Kang Jang |
Flavored soy sauce |
| Kanten |
Gelatin dessert made out of seaweed |
| Kare Kare |
Beef stew in a peanut broth |
| Katsu |
Pork, chicken or other ingredients dipped in Japanese panko coating and deep-fried. |
| Kau Kau |
Hawaiianized Chinese word meaning food |
| Kiawe |
Wood of the algaroba tree, a relative of the mesquite |
| Kim Chee |
Highly spiced Korean fermented cabbage or other ingredients |
| Ko Cho Jang |
Korean red chili paste. |
| Kogi Guk |
Beef soup |
| Kona Coffee |
Coffee grown locally in the Kona district on the island of Hawaii |
| Kook Soo |
Korean noodles in broth with meat and vegetables |
| Kukui Nut |
Nuts from the candlenut tree |
| Kulolo |
Taro pudding |
| Lau Lau |
Foods wrapped in ti leaves and steamed or baked; usually pork and fish with taro leaves. |
| Lechon |
Roast pig prepared in the Filipino style |
| Li Hing Mui |
Preserved plum; Mixture of Chinese five-spice, sugar and salt originally used to flavor and preserve fruit for snacks |
| Lilikoi |
Passion fruit |
| Limu |
Seaweed |
| Linguica |
Portugues spicy pork and red pepper sausage |
| Loco Moco |
Fried hamburger patty with fried eggs stacked on white rice and topped with brown gravy |
| Lomi Salmon |
Hawaiian salted salmon dish with onions, tomatoes, green onions and Hawaiian salt. |
| Long Rice |
Cellophane noodles made from mungbean flour |
| Luau |
Hawaiian feast; also the taro leaf tops |
| Lumpia |
Filipino appetizer similar to spring roll |
| Lup Cheong |
Chines sweet, oily sausage |
| Lychee |
Fruit with sweet, smooth flesh |
| Macadamia Nuts |
Little round, buttery tasting nuts similar in size to the hazelnut |
| Mahimahi |
Dolphinfish or dorado; not related to the mammal dolphin |
| Malasada |
Portuguese deep-fried doughnut without a hole, dipped in sugar and best served warm |
| Mandoo |
Korean dumplings, generally filled with cabbage and meat, maybe fried or in soup. |
| Manapua |
Chinese-style filled steam buns |
| Mango |
A tropical fruit |
| Manju |
Sweet bean paste buns |
| Mano |
Shark |
| Maui Onion |
Mild white onion, with sweetness similar to a Vidalia onion |
| Mein |
Thin wheat noodle |
| Mirin |
Sweetened rice wine |
| Miso |
Thick fermented soybean paste |
| Mochi |
A steamed cake made with glutinous rice flour |
| Moi |
Pacific threadfin |
| Musubi |
Rice ball wrapped in seaweed |
| Na'au |
Stewed beef intestines. |
| Namasu |
Salad of vegetables in a vinegar sauce |
| Namul |
Korean seasoned vegetable dishes. |
| Nigiri |
Type of sushi in which the rice is rolled into a short, thick finger and topped or wrapped with ingredients |
| Nishime |
Vegetables with pork or chicken |
| Niu |
Coconut |
| Nori |
Paper-thin sheets of seasoned, dried seaweed |
| Ogo |
Type of seaweed commonly used in poke and to flavor seafood dishes |
| Okazu-ya |
Japanese delicatessen |
| Okolehao |
Liqueur distilled from the ti root |
| Onaga |
Red or pink snapper |
| Ono |
Wahoo or large mackerel |
| Ono |
Delicious |
| Opah |
Moonfish |
| Opakapaka |
Pink or crimson snapper |
| Opihi |
Island limpets |
| Paella |
Casserole of saffron-flavored rice, meat, seafood and vegetables |
| Paina |
Ancient name for a Hawaiian feast also referred to as a luau |
| Pancit |
Egg or rice noodles 'n stuff |
| Panko |
Japanese flour meal used for breading |
| Pao Doce |
Portuguese sweet bread made with eggs and butter |
| Papaya |
Pellow mellon-like fruit eaten like a mellon |
| Papio |
Young ula or jack fish. |
| Pasteles |
Puerto Rican banana paste and pork or beef wrapped in corn husk or ti leaf and boiled. |
| Patis |
Filipino fish sauce |
| Pescado en Escabeche |
Pickled fish |
| Pho |
Vietnam soup of clear, anise-flavored beef broth with paper-thin slices of raw meat or meat balls with vegitables. |
| Pipikaula |
Salted and dried beef |
| Plate Lunch |
A popular lunch option featuring two scoops of white rice, macaroni salad and a local-style meat or seafood dish |
| Pohole |
Fiddlehead fern |
| Poi |
Paste made from pounded taro root, a staple of the Hawaiian diet. |
| Poke |
Dish of sliced raw fish or seafood, seaweed, Hawaiian salt and chile peppers |
| Portuguese Sausage |
Linguica, a garlicky Portuguese pork sausage. |
| Pua'a |
Pig or pork. |
| Pulgoki |
Korean-style barbecued beef. (Also spelled Bulgogi) |
| Pulehu |
To broil or barbecue |
| Pupu |
Finger food; island-style appetizer |
| Saimin |
Particularly Island version of Japanese ramen or Chinese mein |
| Sake |
Rrice wine |
| Sashimi |
Raw fish, usually served with wasabi and soy sauce for dipping. |
| Sekihan |
Rice and red beans |
| Senbei |
Sweet rice crackers |
| Shabu Shabu |
Meat and vegetables in a simmering broth |
| Shave Ice |
Finely shaved ice flavored with fruit syrups |
| Shiitake |
Large Japanese mushrooms |
| Shoyu |
Commonly used Japanese word for soy sauce |
| Shumai |
Small steamed dumplings |
| Soba |
Slender buckwheat noodle |
| Sofrito |
Thick sauce produced by sautéing a variety of vegetables, herbs, spices, |
| Somen |
Thin and delicate rice noodles |
| Spam |
Hawaii's favorite canned meat - the less said, the better |
| Suimono |
Japanese clear soup made with dashi base (bonito fish stock). |
| Sukiyaki |
Meat, bean curd, vegetables cooked in soy sauce and sugar |
| Sushi |
Variety of raw fish, served with vinegared rice and wasabe. |
| Taegu |
Korean seasoned dried codfish or cuttlefish |
| Tako |
Octopus |
| Takuwan |
Pickled daikon or turnip |
| Taro |
Tuberous vegetable used to make poi |
| Tempura |
Vegetables, meat, or seafood quick-fried in light egg batter |
| Teppan |
Grilling |
| Teppanyaki |
Style of dining where chefs cook food at your table |
| Teriyaki |
Soy based, sweet and salty flavoring used on beef, chicken and |
| Ti Leaves |
Leaves of a Polynesian plant, used for cooking and decorative purposes |
| Tobiko |
Orange-reddish roe of the flying fish |
| Tofu |
White soybean curd |
| Tonkatsu |
Breaded, deep-fried pork cutlet |
| Tsukemono |
Japanese relish-like salad of salted vegetables, usually shredded cabbage and other ingredients |
| Udon |
Thick Japanese noodles, generally served in soup. |
| Uhi |
Yam |
| Uku |
Gray snapper |
| Ulu |
Breadfruit |
| ulua |
Crevalle, or jack fish; the giant trevally |
| Ulua |
Jack or jackfish, or Florida pompano |
| Unagi |
Eel |
| Unagi |
Eel, often served grilled. |
| Vinha D'Alhos |
Fish or pork in vinegar and garlic |
| Wana |
Sea urchin |
| Wasabi |
Japanese horseradish |
| Won Bok |
Chinese cabbage |
| Won Ton |
Deep fried stuffed dough |
E Komo Mai
