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Provenance · Volume XI · In progress

The Hawaiian Canon

One hundred and forty entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
3 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
13 III
The Pantry
The defining ingredients, named to species.
62 IV
The Method
The foundational techniques the cuisine is built on.
15 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
37 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
opening VII
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
2 VIII
The Thread
Where this book connects to others — migration, trade, diaspora.
1 IX
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
7 X
The Network
The producers and purveyors who carry the real ingredients.
opening
← The LibraryVolume XI · contents
Hawaiian · III The Pantry

The Pantry

Twenty-four entries

PAʻAKAIPaʻakai Production — Hawaiian Salt-MakingPOITaro / Kalo — Beyond PoiʻUALA — SWEET POTATONIU — COCONUTINAMONAKukui Oil Production — The Ancient FatLIMUDried Aku — Salt-Cured Sun-Dried SkipjackHawaiian Chili Pepper VarietiesHoʻio — Hawaiian Fiddlehead FernLi Hing Mui — The Flavour That Defines HawaiʻiCrack Seed — Chinese-Hawaiian Preserved FruitNamasu — Japanese-Hawaiian Vinegared VegetablesLilikoi — Passion Fruit PreparationsMacadamia Nut — Hawaiian Nut CultureHawaiian Chocolate — Big Island CacaoBreadfruit Flour — Modern ApplicationʻOpakapaka — Pink Snapper (The Elegant All-Rounder)Onaga — Ruby Snapper (The Celebration Fish)Opah — Moonfish (The Chefʻs Fish)ʻawa — Milkfish (The Other Fishpond Fish)Aholehole — Hawaiian Flagtail
III · The Pantry · 2 of 2Next chapter → The Method
Hawaiian · III

The Pantry

The defining ingredients, named to species.

‹ Contents

Fish & Seafood
Thirty-eight entries
Shoyu — Hawaiian Soy Sauce Culture · Furikake — Japanese-Hawaiian Rice Seasoning · Aku — Skipjack Tuna (The Everyday Fish)
→
Also in this chapter
24 entries
PAʻAKAIPaʻakai Production — Hawaiian Salt-MakingPOITaro / Kalo — Beyond PoiʻUALA — SWEET POTATONIU — COCONUTINAMONAKukui Oil Production — The Ancient FatLIMUDried Aku — Salt-Cured Sun-Dried SkipjackHawaiian Chili Pepper VarietiesHoʻio — Hawaiian Fiddlehead FernLi Hing Mui — The Flavour That Defines HawaiʻiCrack Seed — Chinese-Hawaiian Preserved FruitNamasu — Japanese-Hawaiian Vinegared VegetablesLilikoi — Passion Fruit PreparationsMacadamia Nut — Hawaiian Nut CultureHawaiian Chocolate — Big Island CacaoBreadfruit Flour — Modern ApplicationʻOpakapaka — Pink Snapper (The Elegant All-Rounder)Onaga — Ruby Snapper (The Celebration Fish)Opah — Moonfish (The Chefʻs Fish)ʻawa — Milkfish (The Other Fishpond Fish)Aholehole — Hawaiian Flagtail
← IIThe Land & Sea

Contents · The Library