Nori(海苔) is a dried edible seaweed used in Japanese cuisine, made from species of the red algae genus Pyropia, including P. yezoensis and P. tenera. It has a strong and distinctive flavor, and is often used to wrap rolls of sushi or onigiri.
Sushi is a Japanese dish of prepared vinegared rice, usually with some sugar and salt, a variety of ingredients, such as any meat but seafood — often raw but can be cooked — is most common and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi (酢飯).
Spam is a brand of processed canned pork and ham made by Hormel Foods Corporation. It was introduced in 1937 and gained popularity worldwide after its use during World War II. By 2003, Spam was sold in 41 countries on six continents.
A bento is the Japanese iteration of a single-portion take-out or home-packed meal, often for lunch. Outside Japan, it is common in other East and Southeast Asian culinary styles, especially within Chinese, Korean, Singaporean, Taiwanese cuisines and more, as rice is a common staple food in the region. The term bento is derived from the Chinese term biandang, which means "convenient" or "convenience".
Onigiri, also known as omusubi (お結び), nigirimeshi (握り飯), or rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in nori. Traditionally, an onigiri is filled with pickled ume (umeboshi), salted salmon, katsuobushi, kombu, tarako, mentaiko, takanazuke or any other salty or sour ingredient as a natural preservative. Because it is easily portable and eaten by hand, onigiri has been used as portable food or bento from ancient times to the present day. Originally, it was used as a way to use and store left-over rice, but it later became a regular meal. Many Japanese convenience stores and supermarkets stock their onigiri with various fillings and flavors. It has become so mainstream that it is even served in izakayas and sit-down restaurants. There are even specialized shops which only sell onigiri to take out. Due to the popularity of this trend in Japan, onigiri has become a popular staple in Japanese restaurants worldwide.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China.
Saimin is a noodle soup dish common in the contemporary cuisine of Hawaii. Traditionally consisting of soft wheat egg noodles served in a hot dashi garnished with diced green onions and a thin slice of kamaboko, modern versions of saimin include additional toppings such as char siu, sliced Spam, sliced egg, or shredded nori. When Chinese dumplings are added to the noodle soup, it is seen on menus as the heartier wonton min. All saimin establishments have their own, often secret recipe for the soup base, but primarily use kombu and dried shrimp as major ingredients. Common table condiments mixed in the saimin broth are Chinese hot mustard and soy sauce, added in small quantities according to each individual's taste. Many local residents of Hawaii also enjoy barbecued teriyaki beef sticks (skewers) or American hamburgers as a side dish.
The plate lunch is a quintessentially Hawaiian meal, roughly analogous to Southern U.S. meat-and-threes. However, the combination of American and pan-Asian influence makes the plate lunch unique to Hawaii.
Loanwords from the Japanese language in Hawaiʻi appear in various parts of the culture. Many loanwords in Hawaiian Pidgin derive from the Japanese language. The linguistic influences of the Japanese in Hawaiʻi began with the first immigrants from Japan in 1868 and continues with the large Japanese American population in Hawaiʻi today.
The cuisine of Hawaii incorporates five distinct styles of food, reflecting the diverse food history of settlement and immigration in the Hawaiian Islands.
Loco moco is a dish featured in contemporary Hawaiian cuisine. There are many variations, but the traditional loco moco consists of white rice, topped with a hamburger, a fried egg, and brown gravy.
L&L Hawaiian Barbecue, known also as L&L Drive-Inn or colloquially as L&L, is a Hawaii-themed franchise restaurant chain based in Honolulu, Hawaii, centered on the plate lunch.
Rafute is a pork belly dish in the Okinawan cuisine of the island of Okinawa, Japan. Rafute is skin-on pork belly stewed in soy sauce and brown sugar. It is traditionally considered to help with longevity. Rafute was originally a form of Okinawan Royal Cuisine.
Norimaki (海苔巻) are various Japanese dishes wrapped with nori seaweed, most commonly a kind of sushi, makizushi (巻き寿司).
Nagoya cuisine is a Japanese regional cuisine of the city of Nagoya and surrounding region in central Japan. Due to differences in culture, historical contact between other regions, climate, vegetables and other ingredients, Nagoya cuisine has unique features. Although many dishes derived from local tradition, Nagoya cuisine has been inspired by foreign cuisines such as Italian cuisine, Taiwanese cuisine, Indian cuisine, and mainland Chinese cuisine.
Ate-Oh-Ate is a Hawaiian restaurant with two locations in Portland, Oregon, in the United States. Named after the area code 808 in Hawaii, the restaurant's logo depicts a "happy, well-fed" pig. Ben Dyer, David Kreifels, and Jason Owens are co-chefs and co-owners.
Göteborg musubi or UFOs, is a food that combines a slice of Goteborg sausage with a ball of rice in the tradition of Japanese onigiri. The Goteborg musubi is commonly associated with the island of Kauai. However, they are made and sold throughout Hawaii in more recent years.
Okazuya or okazu-ya are a Japanese-style delicatessen common in Hawaii. Unlike western delicatessens found in North America or Europe, an okazuya is an establishment that sells readymade Japanese-styled food. "Okazu" refers to a side dish to accompany rice, while "ya" refers to a retail establishment.
