The Okazuya style that speaks of the welcome environment that loses color and greed for the sake of tasty, loyalty to their customers for a safe place to find zone of whatever foods they want, and lastly eating a plate of personally picked food. It's a juggling practice to make it all happen from the dishes that speak to the people like a slack key guitar. This of course would start with making they mountainous amount of menu items to sadly, necessary, modernly, profitably, and efficiently to be fight to stay on the okazuya must have list.
After being exposed to ways of the mainland on both sides of the United States and Japan there are somethings that are bound to stick around. No matter how strong the Okazuya gets with the focus of its foods or how great it becomes in preserving an old experience and even if it raises back to popularity. When people buy a bento they are probably still gonna grab that soda they drank or that beer they want and it could be local, however chances are something consumed will be from out of town. Having an efficient Okazuya style that is a bit consistent and identifiable isn’t forgetting the past of home recipes, or the present of conforming to only franchise trends, and it isn’t a war against established mainland companies. But it is a weapon for identification and a flag that is readied to show that the food establishment is in a category that is not ready to back down and is willing to fight for its place. It creates a draw that lets people see the rest of the menu that will have that Okazuya’s specialty and let it shine, when the original reason to go was a proudly displayed bento. Streamlining, while its direct meaning would point at an organized system that is both efficient and effective practices, the streamlining of food for Okazuya’s was identifying what was the identity of the style of what made a Okazuya. What ideas were too generalized to confuse customer expectation, what choices made customers confused, and what was the history which made the okazuya. All of which was in pursuit of a system to compete with the modern day eateries. Okazuya Food can have a multitude of definitions depending on what Okazuya was in what neighborhood. However, some okazuya foods cross over to most other menus which are the common eats that make okazuya’s great, while still having a nodd to each okazuya’s specialty dish. There's no denying that the okazuya took pride in merging food ideas to be a place for plantation food and should rightfully celebrated. The Chow Funn started out from the chinese but turned a corner to be local, the Garlic Fried Chicken was a local korean take on fry chicken, musubis were Japanese and got enlarged for big appetites and got with spam to have some american, many of the dishes were combined of many cultures. It wasn’t an Okazuya who invented many of the dishes, but they were brought there to enhance that home like experience. It was from those who did the cooking in those plantations and those who brought the comfort in the home and the community that made it all local. The Okazuya menu also has internal complications of deciding what to concentrate on or solely serve, since there are the cuisines of Okazuya Food or straight up Hawaii Japanese Food. Depending on an Okazuya’s choice on which one they chose or if they chose both would modify both menus in maximizing ingredients and modify staff hours on which portion of the venue they would be working. By no means was it an easy choice to make, but the families and/or business had to choose at some point. Hawaii Japanese food would usually entail set meals (teishoku) that might include: white rice, steamed savory custard (chawanmushi), sashimi, tempura, tossed salad, nimono, pickled vegetables (tsukemono), miso soup or fish soup (suimono). The selection of dishes are usually a wide range with: Jumbo Shrimp Tempura and Vegetables, Misoyaki Butterfish, Teriyaki Chicken and Beef, Shioyaki Salmon & Saba, Butteryaki Beef and Scallops with Vegetables, and a variety of Hot Pot (Nabemono). Then there are the bowls of food in the form of Donburis which have all kinds of meats or Chirashi on the other end with sushi rice and mixed seafood toppings. The food scene started with national chains and then moved towards globalization, however people now are looking back at the food that is from the heritage of the areas their in. There are techniques, equipment, training, management, and lessons that are coming back to the old places with an old spirit and a new change.
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