The Hawaii kitchen, is a place where food is prepared in a Hawaii house. The kitchen originally was from the land when the original Polynesian Voyagers with no actual house to be in, then people had limited kitchens on the plantations and spoke Hawaii Pidgin English that had many terms that would show that a kitchen and the food coming from it was a symbol of the ohana (family). The term can be used as "gathering" or "hawaii themed" and many cultures, many family members and friends, and sometimes even neighbors would share the space to make delicious food for those who were held close to their hearts. Hawaii Food as Seen on Media Advertising and shows will highlight many dishes that are from high class hotels or from the "Hawaii Regional Cuisine Movement" and only recently have they started to cover the food the kamaaina residents eat. The curious traveler may enjoy shows like: "No Reservations: w/Anthony Bourdain" and "Diners Drive In and Dives: w/Guy Fieri". A few questions are pretty interesting and may seem simple, such as "How do you eat like a Kama'aina on the daily?" or "What do you need to cook Hawaii Food in your home?". The Hawaii Kamaaina can't afford to only eat plate lunch, poke, and lau lau all the time (so fattening!), so they have a much larger menu they eat that is not always shown on media broadcasts. Hawaii Cuisine is based on a balance of starches and protein that hides in more nutritious foods in their dishes. The foundation idea of a Hawaii meal is unhealthy as it is called "Kanaks" or the Hawaiian cure of eating until your tired, but if you eat until you feel like passing out its called a "Kanak Attack". Traditional Hawaiians had a much healthier and nutritious diet from the bounties of sustainable fish-pond foods of seaweed and seafood. Hawaiian Meals called Pa'ina Pa'ina is the Hawaiian word for a meal, the back bone was taro or "the boneless fish" of the land which was accompanied with many vegetables and fruits and minimal meats. Many common foods would be: Sweet Potato varieties, Limu Seaweed varieties, Bread Fruit, Kalo Taro, and culivated Pond Fish species. Back then, men did all the cooking in special cooking houses or out in the open if the weather was good which had a the: kindling process, fanned flames, heated pit stones, and covered leaves. There was a "mens imu" and a separate earthen oven for the "womens imu". When the food was cooked the men would eat separately from the women and each would have different rules of what they could or could not eat according to Kapu-Law. They would remove the rocks and eat with their hands and a bowl of cold water would be used for their hands. Nowadays people eat with either hands, fork and knife, or chop sticks. Hawaii Kitchen Equipment (Hawaii)
A typical modern Hawaiian Kitchen includes Kitchen Knife, Santoku Knife and/or Cleaver, Paring Knife, Serrated Knife, Grater, Cutting Board, Dish Rack, Storage Containers, Measuring Cup, Measuring Spoons, and Pouring Dispenser Bottles Hawaii Tropical Modern (Hawaii Set Up) Countertop, Large Sink, Cabinets, Refrigerator, Dedicated Freezer, Stove, Electric Rice Cooker, Microwave Oven, Stand Mixer, Spice Grinder, and Extractor or Fan.
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Stocking up a Hawaii Pantry
Going back from to tackle good tasting food from Hawaii can be a bit intimidating to some and have their dishes recreated in their home kitchen. There is some strange idea that there is some sort of lost secret to Hawaii cooking and its food is hard to know what seasonings are inside. That the ingredients are hard to identify in taste, expert skills of a buffet worker are needed to get the taste like home, yet like a restaurant. The gifts that are awaiting in a Hawaii pantry are exactly what is needed to flavor and season things the way you want to and understand where all the flavors are coming from to make some great Hawaii food. If you want to check out the basics go to Starting a Hawaii Pantry and come back to this section when your ready. How to Build a Hawaii Pantry If we are to start a first to-do list — it would be great to get a start on learning about the most basic Hawaii ingredients that will be Essential in cooking as well as starting to build your own Hawaii pantry. ESSENTIAL HAWAII INGREDIENTS: Stock Powder (aka. Japanese Dashi stock, Hawaiian Wai Stock), you can use dashi packets, dashi powder to make a recipe easier. For many home recipes it is recommended to get alaea salt (Hawaiian salt) & Kombu kelp (seaweed). Rice, is served with Hawaii food (medium-grain rice) Meats are used often in Hawaii food, especially chicken thighs and breast, beef steaks, pork shoulder, ground beef ,chicken, pork, shrimp. For your first homemade portuguese bean soup, add kidney beans, or macaroni, or maybe some cabbage and chopped green onion. If you never buy seaweed before here are a few types to get? Make sure get nori-sheets for musubi, wakame-seaweed kombu for furikake and soups, and ogo-seaweed for salad. Deep-fried food makes people hungry cause the smell is strong and so is the crunch. Mochiko mochi-rice flour for Mochiko Chicken, cornstarch for Garlic Chicken (Hawaiian Fried Chicken), panko bread crumbs for Chicken Katsu. Getting to the Hawaiian Beef Curry, it is necessary to get beef bouillon and sometimes Japanese Curry Roux for some home made deliciousness with some pickled onion. Bringing over the noodles is about sharing, there are many different Hawaii noodles with its multicultural flavors. There is Saimin, Long Rice (Vermicelli), Chow Funn, Lo Mein Egg Noodles for Cake Noodle. Homemade dumplings is broke da mout (crazy delicious)! Start with Wrapper Noodles sometimes called Noodle Skins. This is great for Pork Hash, Gyoza, and Mandoo. Ready for a Deep Dive into a Full-On Pantry thats ready for anything Hawaii Cuisine Lets look into each category! Condiments in the Hawaii Pantry It may seem like it is hard to get started, but we will cover the basic Hawaii Pantry with a few of the "condiments" that are most often used in Hawaii recipes. Many of them work to brings out a stronger flavor that is sometimes salty and umami that Hawaii recipes put the spotlight on. As more becomes familiar and the more times the pantry items are used the easier it is to make, so give it a try. You can find a variety of items like: Shoyu, Vinegar, Salt, Chili Peppah Water or Tabasco, Furikake, and some homes have Sweet Chili Sauce or Sriracha. Cooking condiments may include: Alcohol (White Wine, Sake, Shaoxing Wine, Beer, or Brandy), Mirin, Chinese Black Vinegar, Balsamic Vinegar, Rice Wine Vinegar, Apple Cider Vinegar, Honey, Premium Oyster Sauce, Patis Fish Sauce, Worcestershire (Lea & Perrins), Char Siu Sauce, Black Bean Sauce, Tom Mam Shrimp Sauce, Bagoong Fish Paste, Peanut Butter, Hoisin Sauce, Teriyaki Sauce, Mayonnaise, Hawaii Miso, Dashi (Wai Soup Stock), Oils (Vegetable, Sesame Seed, Canola, Peanut, Extra Virigin Olive Oil), Hawaii Katsu Sauce, Dark Shoyu, Light Shoyu. Preserved Foods in the Hawaii Pantry Before the war there were many who would preserved foods through pickling, smoking, and drying, however after war there would be a large increase of grocery markets and many people got interested in canned foods. A few like spam and vienna sausage as well as tuna or abalone were eaten from cans. As time went on these ingredients kept on getting used and are now apart of the standard preserve foods inside the Hawaii kitchen pantry. A popular list of items may include: Lup Choeng, Canned Corned Beef, Canned Spam, Canned White Albacore Tuna, Canned Salmon, Canned Sardines, Canned Anchovies, Canned Mussels, Canned Vienna Sausage, Canned Tomatoes, Canned Corn, Canned Water Chestnuts, Shelf Stable Tofu, Canned Evaporated Milk, Coconut Milk, Canned Condensed Milk, Cream of Mushroom Soup, Canned Clam Chowder. Dried Goods in the Hawaii Pantry The list of things to help with shaping up a meal come from some of the many dried goods that are available. While certain things are bought in the grocery store there are something that are awaiting at home in the cabinets as a secret arsenal of flavor. Panko Bread Crumbs, Potato Starch, Corn Starch, All Purpose Flour, Cake Flour, White Sugar, Brown Sugar, Cane Sugar, Baking Soda, Kombu Seaweed, Shiitake Mushrooms, Dried Abalone, Dried Squid, Dried Tuna (usually Aku), Dried Shrimp, Dried Scallops, Dried Kidney Beans, Dried Hawaii Ogo (Limu Seaweed), Pipikaula, Roasted Sealed Kukui Nuts. Rice & Noodles in the Hawaii Pantry Starch Dried goods have always been a key component to the diet of people in Hawaii and the most popular variety is rice and noodles, however in place of these in the olden days were Taro, Breadfruit, and Potatoes. Locals had taken a liking to rice for many reasons, but it stuck well in the pantry for its ability to last long in a bag. Noodles were regularly available in bags as well, so cooking with noodles became popular as it was served with many meals outside of the home. Rice: Long Grain Jasmine Rice (Fried Rice), Medium Grain Calrose Rice, Mochi Glutinous Rice, Noodles: Hong Kong Thin Egg Noodles, Chow Mein Noodles, Long Rice Noodles, Somen Noodles, Chow Fun Noodles, Pancit Bihon Noodles, Saimin Noodles. Seasoning Selection Salt, Red Alaea Salt, Onion Powder, Garlic Powder, Black Pepper, White Pepper, Lemon Pepper, Oregano, Dried Thyme, Ginger Powder, Five Spice Powder, Star Anise, Coriander, Cloves, Bay Leaves, Cayenne Pepper, Smoked Paprika, Curry Powder, Dry Mustard (Coleman's), Cumin, Dried Basil, Turmeric Powder, Dried Kona Coffee Grounds, Brown Gravy Mix (beef,pork), Red Gravy Mix (chicken), Mushroom Gravy Mix. How to Build a Kitchen for Cooking Hawaiian Food
Hey you want a kitchen that is designed for Hawaiian cooking there are a few essentials and recommendations that are needed to get started. Have limited kitchen space in a apartment? Have a small kitchen space in a house? or have a specialty kitchen area in a dedicated cooking space? we got the some tips that can be provided to help equip you for the cook Hawaiian food kitchen you are looking for in where you call home. How to Build a Kitchen: Basic Essentials Sink Area A Sink Strainer A Large Colander A Dish Rack Stove Top A Large Pot A Medium Pot A Small Pot A Stainless Steel Wok Pan A Fine Mesh Skimmer Wooden Wok-Spatula A Ladle A Wide-Turner Spatula A pair of Kitchen Tongs Cutting Area Set of Grip Handle Cutting Board A Nakiri Knife A Serrated Knife A Vegetable Peeler A Rotary Grater A Pair of Kitchen Sheers A Set of Stainless Steel Mixing Bowls Prep Area Silicon Spatula with Wood Handle A Stainless Steel Rice Scooper A Rice Maker A Pressure Cooker A Standing Mixer A Whisk A Can Opener A Set of Measuring Cups A Angled Liquid Measuring Cup A set of Measuring Spoons A Digital Kitchen Scale Special Equipment A set of Stainless Steel Skewers A Noodle Basket Strainer A Musubi Mold Beverly Gannon (born 1949), is an American chef. restaurateur, and author. Growing up with Jewish-American tradition of "eat,eat,eat" to get her interested in cooking, eventually sending her on a journey to London's Le Cordon Bleu. Gannon moved to Maui with her husband and started Fresh Approach and several restaurants in the upcoming years. She joined the movement of Hawaii Regional Cuisine as one of the "Twelve Chefs of HRC" in 1991. After participating in the movement she served as corporate chef with Hawaiian Airlines in 1999. She has made television appearances, written books, and catered events.
The Ocean waters outside are pronounced with their relaxing atmosphere the sound of water makes as it reaches the beach. What better to eat than some sweets that are really soft with a bit of a bite of chocolate that can make that sweet tooth urge go away especially if you are into chocolate. This would be the Butterfly Mochi that had originated from the island of Hawaii, once again Two Ladies Kitchen created a mochi that people would replicate in their homes. Butterfly Mochi is common to bring back as a gift (omiyage) in Hawaii tradition and is a dish that people would try to make at home.
The reason was for the chocolate rush as well as for its simplicity of looking inside of the filling. At family get togethers many families come together to pound mochi and place whatever it is that they enjoy eating as a sweet inside. What began as replicating Butterfly mochi would open a type of mochi that was experimental and used chocolate, so it was sometimes referred to as "Chocolate-an Mochi” Butterfly Mochi in Hawaii, Non-traditional flavors of Japan have become staple flavors of Hawaii, which is why many mochi made in the islands have left their mark on the cuisine. Not everyone appreciated traditional mochi and the islands had to adapt to new tastes to the area. Looking at the idea of placing the flavor of chocolate inside a mochi with paste is a complex taste. It is delicious especially when it is still warm, because the mochi is still very soft and plump while the chocolate and paste blend well together when it is at its freshest. Food Characteristics, Butterfly Mochi originally was filled with koshi-an and white chocolate in the shape of a round and plump butterfly. What really sticks out is the color of blue on the mochi as well as its unique shape that gave it a specific character in the mochi world. The rice that is used is mochi rice (glutinous rice) which is a bit chewy and is used for most mochi. The inside has the chocolate and has a paste like puree called Azuki bean puree (aka. Koshi-an). There are many possible confectionaries which can merge a creamy puree and chocolate. Hawaii Chocolate Storage, When the holiday seasons come there is chocolate, when Valentines day comes there is more chocolate, and when its Halloween there is chocolate again... What do families do with all this chocolate in the house that is stored or eaten? A few decided to stuff them inside mochi with their Azuki puree bean paste, so they can enjoy some mochi with their chocolate or is it their chocolate with their mochi? Depending on what they would want they would put a filling of their choice. It was a good way to make use of chocolate that was stored away. Butterfly Mochi VariationsPa'akai Milk Chocolate Butterfly Mochi -Mint Chocolate Butterfly Mochi, -White Chocolate Butterfly Mochi, -Dark Chocolate Butterfly Mochi -Haupia Chocolate Butterfly Mochi Big Island Regional Cuisine
Summer time is the time for heat, but also it is when there are many berries that are in season. Strawberries that are bright and tart with a bit of sweet, pineapple that is juicy and pleasant, and mangos fall from the trees for a nice tropical flavor. What can make those fruits taste even better? when there is vanilla cake and cream. Maybe even switch the vanilla cake for some chocolate cake and melted fudge? Its all in the plan for the the cake and mochi combo that goes great with some milk or ice cream. Shortcake Mochi was once placed on the specials list menu at Two Ladies kitchen in Hilo Hawaii and has been known as a Regional Hilo-style Mochi for those who not fans of the traditional azuki pureed bean koshi-an. When it was originally made the mochi was made with Strawberry Shortcake as a base, however anyone who has been to Hawaii knows that the fruits taste slightly more sweet than many other places. For this feature to meet mochi was the goal for fruit lovers to go on and make short cakes of many fruits and cakes, until the selection of fruit at the store could go into a tasty cake and surrounded by yummy mochi. Shortcake Mochi in Hawaii, The signature strawberry mochi of the big island was so popular that outer islands requested it become available in their parts. With no surprise the addition of fluffly moist cake and the sweet strawberry with cream would add a great texture properly named as shortcake mochi. Hawaii has no seasons, but many have it as their must haves for the summer time of sweets check list in the form of mochi. Food Characteristics, Shortcake Mochi is a classic that shoves a fully finished strawberry short cake and thinly wraps mochi over it. The size is slightly larger because of the fluffy filling and the cream along with the generous amount of fruit inside. The chewy mochi compliments the soft cake texture and smoothness of the cream that make this dessert many peoples favorite mochi. Abundant Sweet Fruits, Each island has its seasonal fruit and the Big Islands fruit get even sweeter during certain seasons. The season of summer in particular involves a quite a long list of fruits, but for this shortcake mochi write up were going in on the ones that work as shortcake. Many of the available fruits are what make many of the variations possible, such as: Pineapple, Strawberry, Guava, Mango, Dragon Fruit, and Coconut. Shortcake Mochi Variations-Strawberry Shortcake Mochi-Blue Berry Shortcake Mochi-Mango Shortcake Mochi-Pineapple Shortcake Mochi-Coconut Shortcake Mochi (chocolate crumbs) Hawaii Saimin Association Series | Part 11
There was a rich component that would break the traditional idea of a standard saimin a light bowl of soup that is served with a set with a burger, dipped grilled sticks, and a drink. This particular component of a saimin would be really startling to those who have followed the dishes changes over the years as a big leap. It really was necessary to have such change to compete with rich flavored recipes of more trendy dishes coming to Hawaii from the outside world. Things like Ramen and Pho were taking over the market, so the saimin chefs would be developing a soup recipe that would involve fats that would still have lots of that light-flavor at well. Lighter then deeper and oily broth it would provide a flavor of a braising liquid that would have the extraction of the fats of the braise itself. It would be well seasoned and enriched through time in the oven or imu (underground oven). The place that is credited with serving the first bowls of this sort of saimin with Braising liquid or the “Kele” was from the “Saimin Dojo” by Josh Tamaoka, Josh Planas, and Brandon Baptiste on the island of Kauai. The soup when touched by the braising liquid would no longer have that clearness that is known in most bowls, but this was a bowl of saimin that would stand alone with its toppings with its own category of saimin. The preparations of the braise would be a mixture of influences from Japanese techniques as well as French techniques that would lift up the local dish in a way that seemed unlikely at the time of its arrival. The braising liquid brought body to the soup that is much deeper than any saimins served before. This developed as a technique that would begin to be called the Kele, which in shorthand in Hawaiian for Kelekele in reference to the fat that is released into the braising liquid. This can be fat from meat or fish or even something with natural fats like coconut and flavored with kalo (taro) or luau leaves. This might seem really non traditional to locals, but it was an important factor in any success to take back the title of best soup and noodles of people who lived in Hawaii to invest and be vigilant in further developing saimin as a powerful competitor. Hawaii Saimin Association Series | Part 10
Mixture sauce is a way to taste another layer of flavor as a component of dish modification. There might be a standard saimin and then a spicy saimin that uses something to give it that property of spiciness and this can go for other tastes like: bitter, sweet, salty, sour, and savory. The classic mixture sauce is adding in dried mustard mixed with shoyu and that was the simple sauce that was thrown in to kick up the heat and make the nose clear again. As time went on there were other sorts of sauces like adding in some shoyu mixed oyster sauce or shoyu mixed with chili garlic sauce or just a wallop of pureed ginger scallion garlic in oil. Classifications by sauce is a deeper way to season the broth and transform it from its previously light flavor of savory salty deliciousness. This is not talked about too much as it is seen as something commonly done as one of saimins strengths of being light, so it can be eaten as you like it by adding these deeper flavors as table condiments. However these have evolved into Mixture sauces aka "Da Magic Mixcha" that can consist of different bases like: Ginger Saimin (ginger-mixture), Mustard Saimin (mustard-mixture), Chili-Sauce Saimin (chili garlic-mixture), Shoyu Saimin (shoyu-mixture). The way to properly flavor a saimin is to have the individual layers to be identified by the tongue and actually taste them. Put a little of this inside and a little of that inside and make a combination that still tastes like the dashi and still tastes like the added flavors for a balance of flavor. This widespread use of mixture sauces originated as table condiments, but would effect the selection of saimin to be the more complex and less traditional saimin that is being developed by flavor classification. Pa’akai Saimins (1), Meakai Saimins (1a.) Iomauka Saimins (1b.), Mixed Saimins (2), and Stewed Saimins (3). Restaurants would take notice of this as people would start modifying their usual orders to have a stew like tripe to make a tripe saimin (Shiro’s), beef stew for a stewed beef saimin, luau stew for a luau saimin, and of course the oxtail saimin that was popular from Violet’s Grill. This made sauces, stews, and soups have a whole new level of consideration when looking for a saimin dish that started to befit the palettes needs of the ever changing consumer needs. More recent variations have been: Curry Saimin (beef curry-mixture) and Hawaii Miso Saimin (miso-mixture). Not only the sauces were considered to change the flavor and competitiveness of a saimin shop to other noodles shops, but also the condiments. Because Saimin shops at one point started to make pickled cabbage in order to cleanse the palette before eating each bite, similar to ramen complimentary sides of pickles. This would beside the: Hot Mustard, Aloha Shoyu, Ginger Container, Hoisin, Salt, Pepper. Other pickles that would be served with Saimin were: Pickled Garlic, Pickled Sweet Onion Ogo, Pickled Radish, and Kimchee Cucumber. Hawaii Saimin Association Series | Part 9
Dashi, a group of broths that use various ingredients that bring out the most flavor that is usually a sort of savory flavor. It is used in Japanese cuisine and also made its way into Hawaii cuisine from the immigrants who brought over the techniques on how to make it from scratch. Making dashi became widely known as families shared their recipes to make a variety of mixtures for a shared pot of saimin noodles. In the early days a dried seafood of flakes a seaweed and salt were not always easy to come by, so Japanese had to make use of the ingredients they had, and made dashi. This would involve all sorts of tuna from the Hawaiian waters which were once brimming with life and many sorts of Hawaiian Seaweed. It would be nick named "Dashi Wai", “Waidashi” or "Hawaiian Dashi" and would be a sort of dashi based on survival rather than a luxury of different selection of taste. Dashi Wai is the most commonly used foundation of the soup and can be made with all sorts of ingredients with nearly endless possibilities. There can be overlaps from the salts as some ingredients are salted, some are dried, and some are placed in as is and that really can change the flavor according to who is making the dashi. Dashi is known as a Japanese soup base and some local families in Hawaii call the dashi that is unique to hawaii “Dashi Wai”, because “Wai” means water in Hawaiian and that translates to dashi water. There is a soaking process to the dried ingredients and then a simmering process that brings out all the flavor into the dashi wai. Originally the main flavor would come from the Dashi with dried ingredients for full flavor extraction with some of those ingredients that were rehydrated would be pureed and used in other ways in the shop to add additional flavor. Old timers may joke that the dried ingredients are what represents the cared for flavor of home while the dashi wai represents the flavor of natures bounty of the ocean. The dried ingredients that were most commonly used were: Dried Shrimp, Dried Scallop, Dried Clams, Dried Sardines, Dried Cuttlefish, Dried Bonito, Dried Mackerel, Dried Abalone, Dried Shiitake, Dried Limus, and Dried Kombu. Tuna flakes were always favored for being used in Japanese cuisine, specifically Bonito Skipjack Tuna flakes. Sticking to the refinement of the flavors there would be other fishes used in search of culinary advancement in the ways of soup. Tradition of using skipjack tuna would be a must for many who opened up their stands and shops and would have to rely on their parents recipes, some of which would have some unusual tuna that were not quite the same as Japan as they were from Fishing families. These would be a variety of deep sea fish depending on the island, but those that would be used most often were: dried aku tuna fillet, dried ahi tuna fillet, and dried tombo tuna fillet (albacore). While mostly known for its use of ingredients from the ocean there were still many recipes that included a variety of bones and the most popular bones would be the throw away pig shanks and oxtails that were at one point in time seen as less desired parts for the poor. People in Hawaii made the best of what they had and would use it anyway for their soups and that would also include the hunters. The Hunters in Hawaii would be known to use the bones of their catch and make a soup that reflected those sorts of ingredients, such as: pork bones, wild pork bones, elk bones, goat bones, sheep bones, chicken bones, beef bones, and/or turkey bones. Over the years many of these ingredients that were once really affordable and easy to find have fluctuated in costs and are sometimes difficult to source. Because of this it would be much easier to use Japanese dashi from dashi-packets that can be found when purchasing saimin in the super market, but for a saimin chef they may look into furthering their skills by making dashi from scratch with the standard: dried opae, dried kombu, dried shaved bonito, pork bones, hondashi, scallions, and paakai salt. Then tasting the prepackaged soup mix in competition against the from scratch soup that was made would tell the tale of power that a scratch made soup has in making the difference in a bowl of saimin. Hawaii Saimin Association Series | Part 8
There can be no way to emphasize the power of salt as it essential to Dashi Wai (aka. Waidashi) that can not be taken out of the soup. The amount of salt is always told to be used as something to enhance the flavor with little bits at a time, but the amount of salt in Hawaii bowls of soup can sometimes make a need for it with the more course pa’akai salt. There are different combinations of pa’akai salts that can be used from vegetable salts, seafood salts, and seasoned salts, although it is most common to use simply alaea salt. Salt is the after taste of the soup that fills the mouth with an elongated taste of the flavors. It is what causes the ingredients inside to absorb more of the soup flavor rather then stick to it. The noodles also have the effects of the salt and make the soup flavor in the noodles ever so slightly depending on which dry ingredients are used to add to the layers of flavor that were all stretched to their limits as a light soup. It sort of is refreshing to taste all the small parts like the salt that don’t overtake the flavoring. Pa’akai is to solidify the sea and it is unique from the cleaners in water and the algae is cleaned by the cleaners and in the case of some of Hawaii’s best salt from Hanapepe they use shrimps to add a sweet flavor to the saimin. The salt ponds have three layers and the third layer is for fishermen and blessings, the second layer is what is used in saimin, and the first layer is the brightest salt used for table salt. The quality of salt changes depending on where it is sourced and the quality of the salt ponds and if there was any fish placed in the salt process of those ponds. Pond salted fish salts that were used in the past were: Manini Surgeon Fish, Kumu Goatfish, Aholehole, and Puhi White Eels. In Hawaii, there are all sorts of fish that are eaten and their heads, bones, skin, and tails make for no waste as these seafood carcasses can be salted and used in soups that are not limited to just saimin. A few of these notable seafood selections would be used as fillets made for lomi and then the left overs used for: Mullet Varieties, Snapper Varieties, Uhu Varieties, Crab Varieties, Clam Varieties, Shrimp Varieties, Tuna Varieties, Salmon Varieties. Much of these were found from trial and error of what tasted good in soups and which ones didn’t, because fishermen would do their best to not waste what they had caught. Saimin was one of many dishes that would be made with seafood left overs that used flavored salts as well as dried ingredients preserved by sun-drying. |
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