Hawaii - Cuisine
Hawaii is massively multicultural and home to the descendants of ancient Polynesians, European explorers, American missionaries and Asian immigrants, all of whom have brought their own influence to the archipelagos cuisine. Coconuts and pineapples are popular throughout the islands, as well as Taro, breadfruit and Polynesian arrowroot. Beef is popular, especially when marinated in soy sauce, as is fish and sea food - in particular tuna and Poke - which is a kind of preserved raw fish dish.
The fusion of cuisines on the island is perhaps no more apparent than when looking at Hawaiian- born dishes such as Spam Musubi - a fusion of Japanese sushi that uses fried teriyaki-coated Spam in place of raw fish on a thick bed of rice wrapped together with a belt of seaweed, and Loco
Moco, which is made up of fried eggs over hamburger patties, rice, gravy, macaroni salad and boiled soba noodles. Wine is produced on the islands too but not quite as famous as Hawaiian tropical tiki cocktails such as the Blue Hawaii and the Mai-Tai, which make heavy use of rum.
