Index

Aholehole — Hawaiian Flagtail Aʻu — Pacific Blue Marlin Akule — Big-Eyed Scad (The Communal Net Fish) Aku — Skipjack Tuna (The Everyday Fish)

Bento — Hawaiian Lunch Box Big Island — Kona/Hilo Regional Blue Cod / Rāwaru — South Island Classic Breadfruit Flour — Modern Application Breadfruit Revival — ʻUlu Renaissance Butter Mochi — Hawaiian-Japanese Sweet Rice Cake

Chicken Katsu — Japanese-Hawaiian Fried Chicken Chicken Long Rice — Detailed Chicken Long Rice: Hawaiian-Chinese Soup CHILI PEPPER WATER Chow Fun — Chinese-Hawaiian Wide Noodles Crack Seed — Chinese-Hawaiian Preserved Fruit

Dried Aku — Salt-Cured Sun-Dried Skipjack

Ed Kenney — Farm-to-Table Hawaiian Enzyme Tenderisation — Papain, Bromelain, Actinidin

Filipino Adobo — Hawaiian Adaptation Fish Suruwa — Fijian Fish Curry Furikake — Japanese-Hawaiian Rice Seasoning

Garlic Shrimp — North Shore Green-Lipped Mussels / Kūtai — NZ Endemic Grits

Hakka Salt-Baked Chicken (Yan Ju Ji) — Earth Oven Tradition Hapuku / Groper — NZʻs Deep-Water Champion Haupia HAUPIA Haupia-Macadamia Ice Cream Haupia Variations — Beyond the Block HAWAIʻI REGIONAL CUISINE Hawaiian Chili Pepper Varieties Hawaiian Chocolate — Big Island Cacao Hawaiian Cooking: The Confluence of Civilisations Hawaiian Shave Ice: Texture and Syrup Hawaiian Spiny Lobster — Ula Hawaiian-Style Sushi HEʻE (TAKO) Hoʻio — Hawaiian Fiddlehead Fern

INAMONA

Japanese Tempura — Hawaiian Style

Kahawai — The Peopleʻs Fish Kajiki — Pacific Blue Marlin (Japanese-Hawaiian Name) Kalbi — Korean-Hawaiian Short Rib (Detailed) Kalua Pig Kalua Pig: Imu Earth Oven Principle KALUA PUAʻA Karengo — NZ Native Seaweed Katsu Sauce — Hawaiian Brown Sauce Kauaʻi — The Garden Isle Kim Chee — Korean-Hawaiian Fermented Vegetables KOʻALA Kona Crab — Hawaiian Swimming Crab Kukui Oil Production — The Ancient Fat KŪLOLO Kumu — Goatfish (The Sacred Reef Fish) Kup Murri: The Earth Oven and the Oldest Cooking Technique

LAULAU Laulau Lawalu — Leaf-Grilled Fish Lee Anne Wong — Koko Head Cafe Li Hing Mui Gummy Bears — The Obsession Li Hing Mui on Fresh Fruit — The Gateway Li Hing Mui — The Flavour That Defines Hawaiʻi Lilikoi — Passion Fruit Preparations LIMU LOCO MOCO Loco Moco Loco Moco: Hawaiian Composition Loco Moco Variations Loʻi Kalo — Irrigated Taro Terraces Loko Iʻa — Hawaiian Fishpond Aquaculture LOMI-LOMI SALMON Lomi-Lomi Salmon — Detailed Lumpia — Filipino-Hawaiian Spring Roll

Macadamia Nut — Hawaiian Nut Culture Mac Salad — Hawaiian Macaroni Salad Mahi-Mahi — Dolphinfish (The Versatile Workhorse) Malasada Variations — Beyond the Original Manapua Māori Cooking: New Zealand's Indigenous Culinary Tradition Mark Noguchi — Community-Centred Hawaiian Maui — Upcountry & Lahaina Menpachi — Hawaiian Squirrelfish MOI — THE ROYAL FISH Monchong Deep Dive — Preparation Methods Monchong — Sickle Pomfret (The Sleeper Hit) Musubi Beyond Spam — Musubi Variations

Nabeta — Razorfish/Peacock Wrasse Namasu — Japanese-Hawaiian Vinegared Vegetables Nenue — Rudderfish/Pilot Fish New Zealand Maori kai preparation NIU — COCONUT

Oʻahu — Honolulu & North Shore Okinawan Sweet Potato — Beni Imo Onaga — Ruby Snapper (The Celebration Fish) Ono — Wahoo (The Fish Named Delicious) Opah — Moonfish (The Chefʻs Fish) Oxtail Soup — Hawaiian Sunday Tradition

Pachamanca: Earth Oven Cooking Pacific Island Cooking: The Earth Oven Civilisation PAʻAKAI Paʻakai Production — Hawaiian Salt-Making Palani — Surgeon Fish Papuan Cuisine: The Earth Oven Tradition Pasteles — Puerto Rican-Hawaiian PIPIKAULA Plate Lunch Plate Lunch: The Architecture of Hawaiian Daily Eating POI Poi Doughnuts — Modern Hawaiian Poi: The Taro Staple POKE Poke Bowl — The Modern Format Poke: Raw Fish Preparation Poke Styles — Complete Taxonomy Poke (Traditional) Polynesian earth oven (umu / hangi / imu) Portuguese Bean Soup — Hawaiian Comfort Bowl PŪBLEHU Puhi — Hawaiian Eel

Roy Yamaguchi — Euro-Asian-Hawaiian Fusion

SAIMIN Saimin Saimin Deep Dive — Regional Variations Saimin: Hawaiian Noodle Soup Salt Bird Preservation — Ancient Protein Storage Sam Choy — Big Aloha Portions Shave Ice — Detailed Sheldon Simeon — Filipino-Hawaiian Bridge Shoyu Chicken: Japanese-Hawaiian Braising Shoyu — Hawaiian Soy Sauce Culture Shutome — Swordfish Spam Musubi SQUID LŪʻAU

Tako Poke — Octopus Poke Takuan — Japanese-Hawaiian Pickled Daikon Taro / Kalo — Beyond Poi Teriyaki — Hawaiian Style The Hāngi — Māori Earth Oven The Hawaiian Food Truck — Format & Philosophy THE IMU THE LŪʻAU — FEAST FORMAT The Lūʻau Format — Detailed The One-to-Two Steps Philosophy — Formal Entry THE PLATE LUNCH The Pupu Platter — Hawaiian Appetiser Tradition Tītī / Muttonbird — The Southern Harvest

Ubi Jalar: The Sweet Potato Spectrum Uhu — Parrotfish Uku — Grey Snapper Ulua — Giant Trevally (The Shore Fishermanʻs Prize)

Weke — Goatfish Family

ʻAmaʻama — Mullet (The Fishpond Fish) ʻawa — Milkfish (The Other Fishpond Fish) ʻAweoweo — Bigeye ʻOʻio — Bonefish ʻOno Grilled with Paʻakai & Kiawe — The Definitive ʻOpakapaka — Pink Snapper (The Elegant All-Rounder) ʻOpelu — Mackerel Scad ʻOPIHI ʻOpihi — Limpet (Detailed Preparation) ʻUALA — SWEET POTATO ʻULU (BREADFRUIT)