Lomi Lomi Salmon
The popular luau dish is named for the Hawaiian words for rub, massage, or knead. Traditionally, the salt is rubbed onto the salmon, and the salmon, onions, and tomato are then massaged together with your hands. We opted for a tidier preparation. Soaking the diced white onion mellows the flavor by taming its sharp bite.

Poi
This Hawaiian national dish is made from taro root, a starchy tuber early Hawaiians brought with them from Polynesia. Poi is considered a traditional Hawaiian food because it was eaten before the cuisine was influenced by the Western world. Taro is boiled, peeled, and pounded into a paste (the white or pink flesh often turns purple when cooked). (In our featured recipe, we’ve let the blender take care of pounding.)

Hawaiian Bread
This famous bread is actually a Portuguese sweet bread. It’s delicious toasted for breakfast or used to make sandwiches.

Pupu
Refers to any hot or cold appetizer. Often a variety is arranged on a plate called a pupu platter. Filipino pork adobo and Chinese char siu ribs are just as at home on a pupu platter as tuna poke.

Kimchi
This Korean salt-pickled cabbage dish is a very popular side in Hawaii. It can also be served on a pupu, or appetizer, platter.

Chicken Char Siu
Brought by Chinese immigrants to Hawaii, this dish is typically made with baby back ribs. Skinless, boneless chicken thighs are a tender and tasty substitute with less fat.