Hawaiian protein mains move from the most ancient preparation to the most recent invention. The imu-cooked pig and the bundle of taro leaves, pork, and fish represent the oldest layer; the plate formats that follow — plate lunch, loco moco, spam musubi — reflect the successive waves of labour and culinary exchange recorded in the entries. Poke, founded on the act of cutting raw fish and dressing it with roasted kukui nut paste, stands as the section's elemental technique before the composed dishes are examined.