Hawaii - Jeff Campbell [44]
laulau – bundle of pork or chicken and salted butterfish, wrapped in taro and ti leaves and steamed
li hing mui – sweet-salty preserved plum; type of crack seed; also refers to the flavor powder
liliko′i – passion fruit
loco moco – dish of rice, fried egg and hamburger patty topped with gravy or other condiments
lomilomi salmon – minced, salted salmon, diced tomato and green onion
luau – Hawaiian feast
mai tai – ‘tiki bar’ drink typically containing rum, grenadine, and lemon and pineapple juices
malasada – Portuguese fried doughnut, sugar-coated, no hole
manapua – Chinese steamed or baked bun filled with char siu
manju – Japanese steamed or baked cake, often filled with sweet bean paste
mochi – Japanese sticky-rice cake
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Did you know? Manapua, the local term for Chinese bao (steamed filled bun) derives from either of two Hawaiian phrases: mea ′ono pua′a (‘good pork thing’) or mauna pua′a (‘mountain of pork’).
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nishime – Japanese stew of root vegetables and seaweed
noni – type of mulberry with smelly yellow fruit, used medicinally
nori – Japanese seaweed, usually dried
ogo – crunchy seaweed, often added to poke; limu in Hawaiian
ohelo – shrub with edible red berries similar in tartness and size to cranberries
′ono – delicious
′ono kine grinds – good food
pho – Vietnamese soup, typically beef broth, noodles and fresh herbs
poi – staple Hawaiian starch made of steamed, mashed taro
poke – cubed, marinated raw fish
pupu – snacks or appetizers
saimin – local-style noodle soup
shave ice – cup of finely shaved ice sweetened with colorful syrups
shōyu – soy sauce
soba – thin Japanese buckwheat-flour noodles
star fruit – translucent green-yellow fruit with five ribs like the points of a star, and sweet, juicy pulp
taro – plant with edible corm used to make poi and with edible leaves eaten in laulau; kalo in Hawaiian
teishoku – Japanese set meal
teppanyaki – Japanese style of cooking with an iron grill
tonkatsu – Japanese breaded and fried pork cutlets, also prepared as chicken katsu
tsukemono – Japanese pickled vegetables
ume – Japanese pickled plum
unagi – freshwater eel, usually grilled and served with sweet sauce over sushi rice
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Environment
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THE LAND
WILDLIFE
NATIONAL, STATE & COUNTY PARKS
ENVIRONMENTAL ISSUES
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We tend to think of the Hawaiian Islands as tiny rafts of white sand and tiki bars sailing westward inch-by-inch to Japan. In fact, they are the palm-fringed tops of the earth’s largest mountain range, something whales appreciate better than we do. For 70 million years, a ‘hot spot’ beneath the earth’s mantle has operated like a volcanic conveyor belt, manufacturing a 3000-mile string of shield volcanoes that bubble out of the sea in the most geographically isolated spot on the planet – about 2400 miles from the closest continent. This profound isolation has created a living textbook of evolution. Over 90% of Hawaii’s native species are endemic – occurring nowhere else in the world – yet endemics are easily threatened by changes to their environment. Consequently, Hawaii has become the ‘endangered species capital of the world’ (with 329) as well as the ‘extinction capital of the US’ (accounting for 75% of the nation’s documented extinctions). Few places feel humanity’s footprint as deeply as Hawaii.
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The ongoing Kilauea eruption, which began in 1983, is the most voluminous outpouring of lava on the east rift zone in 500 years; it’s added well over 500 acres of new land to the Big Island.
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THE LAND
The Hawaiian archipelago is made up of over 50 volcanoes (and 137 islands and atolls) that extend 1600 miles; it’s part of the larger and mostly submerged Hawaiian-Emperor Seamount chain, which extends over 3000 miles. The volcanoes are created by a rising column of molten rock – a ‘hot spot’ – under the Pacific Plate; as the plate moves westward (at a rate of about 3.2in a year), the magma pierces through the crust like a sewing needle, creating