Hawaii-style Thanksgiving had already been an idea that was instilled from the past, so when it was declared under the name that many people know of it today as "Thanksgiving" as the U.S. Thanksgiving it was easily adapted into the yearly calendar.
It would start off mostly as a foreign idea to most Hawaiians or at least a Westernized version, but as things became ever more westernized those who grew up with the American Holiday would come to be familiar with it. Even when it was established many locals wouldn't be able to fully enjoy what would be told by others as it would be very expensive to go to such a feast. Back during the time plantations were still active during World War II it would be quite expensive at 2$ (1940) or 20$ (2020) for a dinner at a restaurant or hotel for thanksgiving. In the 1950s, a few menus would have dishes like: Roast Turkey, Fried Game Fish (Ulua), Mashed Potatoes with pork fat, Cream Soup, Gravy, Oysters, Cheese Platter, Pumpkin Pie, Hawaii Ice Cream, Tropical Fruits, with live music and dancing. Many of the game fish offered at this time were deep fried and they had a low to no chance of Ciguatera poisoning, so they were allowed on menus as a standard for such meals. Turkeys were locally sourced with notable places like Waialua Turkey Farm. Families that only could afford little would have things like: candied yams with marshmallows, canned corn, canned green beans, ham, rice, and canned vienna sausage. Grilling and Smoking were getting pretty popular at the time with Green Egg Smokers and Kamado Smokers that were sold by places like Shirokiya, Arakawa's, and some brought them back from Okinawa. While many know of Hawaiian Barbeque being either from underground Imu's and Modern Day Barbeque dishes from the U.S. South West cuisine, many of the American-influenced dishes that were made in Hawaii came from the 1970's including dishes made for the occasion of Thanksgiving. While eating such dishes people would enjoy: Local Thanksgiving Day Parades by Local Businesses, Temples and Shrines would have decorated Shrines they would carry (Mikoshi), and Thanksgiving Football Games with Thanksgiving at the Stadium. In the 1970s, often times cooked in a Ceramic Smoker it was popular to have Smoked Turkey that was soft, flavorful, and juicy. But there was the classic oven baked Turkey that was either marinated, brined, glazed, etc. The main event of turkey would be served up with Thanksgiving foods like: Hawaii-style Salads (Mac Salad, Chicken Salad, Corn Salad), American Green Bean Casserole, Pocho Mushroom Mixed rice (shiitake), Corn Chowder, Kalua Turkey, Outrigger Oyster Stuffing, Baked Pineapple Ham, Pineapple Sauce, Corn Pudding (cream evaporated milk), Canned Cranberry Sauce, Hawaii Pumpkin Pie, Hawaii Custard Pie. At this time there were Hawaiian dishes being made by Hawaiian families that took things towards the imu like: Kalua Turkey, Turkey Laulau, Seasoned Pork Laulau, Mashed Sweet Potatoes with Coconut Milk, Pocho Stuffing, Freshly Pounded Poi with Butter, Kanaka Poke, Shrimp Fried Rice, and Paiai (illegal).
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