Travel Reference
In-Depth Information
phõ
Vietnamese soup, typically beef broth, noodles and fresh herbs
pipi kaula
Hawaiian beef jerky
poha
gooseberry
poi
staple Hawaiian starch made of steamed, mashed taro (
kalo
)
poke
cubed, marinated raw fish
ponzu
Japanese citrus sauce
pupu
snacks or appetizers
saimin
local-style noodle soup
shave ice
cup of finely shaved ice doused with sweet syrups
shōyu
soy sauce
translucent green-yellow fruit with five ribs like the points of a star, and
sweet, juicy pulp
star fruit
plant with edible corm used to make
poi
and with edible leaves eaten in
laulau
;
kalo
in Hawaiian
taro
teishoku
Japanese set meal
teppanyaki
Japanese style of cooking with an iron grill
ume
Japanese pickled plum
uni
sea urchin
Habits & Customs
When entertaining at home, locals typically serve meals potluck-style with a spread of
flavorful dishes that may seem ridiculously clashing to the uninitiated palate. Locals may
be laid-back, but they're punctual when it comes to meals. If you're invited to a local
home, show up on time, bring dessert (ideally, from a local bakery) and remove your
shoes at the door. Locals are generous with leftovers and might insist that you take a
plate (along with homegrown fruits) with you.
Meals are early and start on the dot in Hawaii: typically 6am breakfast, noon lunch and
6pm dinner. Restaurants are jammed around mealtimes, but they clear out an hour or two
later, as locals don't linger. Locals also tend to consider quantity as important as quality,
and portion sizes reflect this attitude; feel free to split a meal or ask to take home
leftovers.
