Provenance · Volume XI · In progress
The Hawaiian Canon
One hundred and forty entries
Contents
I3
II13
III62
IV15
V37
VIopening
VII2
VIII1
IX7
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume XI · contents
Hawaiian · III The Pantry
Fish & Seafood
Thirty-eight entries
Fish and seafood sit at the centre of the Hawaiian table. The reef, the deep channel, and the open ocean each yield distinct fish prepared by methods that run from raw salt-cured poke to long-simmered broths. The seasoning traditions brought by Japanese, Filipino, Portuguese, and Okinawan workers wove into these preparations and became inseparable from them.
Shoyu — Hawaiian Soy Sauce CultureFurikake — Japanese-Hawaiian Rice SeasoningAku — Skipjack Tuna (The Everyday Fish)ʻOpelu — Mackerel ScadKumu — Goatfish (The Sacred Reef Fish)Nenue — Rudderfish/Pilot FishUhu — ParrotfishWeke — Goatfish FamilyPalani — Surgeon FishPuhi — Hawaiian EelNabeta — Razorfish/Peacock WrasseSalt Bird Preservation — Ancient Protein StorageMahi-Mahi — Dolphinfish (The Versatile Workhorse)Ono — Wahoo (The Fish Named Delicious)Shutome — SwordfishKajiki — Pacific Blue Marlin (Japanese-Hawaiian Name)Monchong — Sickle Pomfret (The Sleeper Hit)Monchong Deep Dive — Preparation MethodsGarlic Shrimp — North ShorePortuguese Bean Soup — Hawaiian Comfort BowlOxtail Soup — Hawaiian Sunday TraditionFish Suruwa — Fijian Fish CurryPoke Bowl — The Modern FormatThe Pupu Platter — Hawaiian Appetiser TraditionFilipino Adobo — Hawaiian AdaptationKatsu Sauce — Hawaiian Brown SauceChicken Katsu — Japanese-Hawaiian Fried ChickenMusubi Beyond Spam — Musubi VariationsBento — Hawaiian Lunch BoxChicken Long Rice — DetailedButter Mochi — Hawaiian-Japanese Sweet Rice CakeHaupia Variations — Beyond the BlockOkinawan Sweet Potato — Beni ImoBig Island — Kona/Hilo RegionalMaui — Upcountry & LahainaOʻahu — Honolulu & North ShoreKauaʻi — The Garden IsleThe Hawaiian Food Truck — Format & Philosophy
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Hawaiian · III The Pantry
Fish & Seafood
Fish and seafood sit at the centre of the Hawaiian table. The reef, the deep channel, and the open ocean each yield distinct fish prepared by methods that run from raw salt-cured poke to long-simmered broths. The seasoning traditions brought by Japanese, Filipino, Portuguese, and Okinawan workers wove into these preparations and became inseparable from them.
38 entries
Shoyu — Hawaiian Soy Sauce CultureFurikake — Japanese-Hawaiian Rice SeasoningAku — Skipjack Tuna (The Everyday Fish)ʻOpelu — Mackerel ScadKumu — Goatfish (The Sacred Reef Fish)Nenue — Rudderfish/Pilot FishUhu — ParrotfishWeke — Goatfish FamilyPalani — Surgeon FishPuhi — Hawaiian EelNabeta — Razorfish/Peacock WrasseSalt Bird Preservation — Ancient Protein StorageMahi-Mahi — Dolphinfish (The Versatile Workhorse)Ono — Wahoo (The Fish Named Delicious)Shutome — SwordfishKajiki — Pacific Blue Marlin (Japanese-Hawaiian Name)Monchong — Sickle Pomfret (The Sleeper Hit)Monchong Deep Dive — Preparation MethodsGarlic Shrimp — North ShorePortuguese Bean Soup — Hawaiian Comfort BowlOxtail Soup — Hawaiian Sunday TraditionFish Suruwa — Fijian Fish CurryPoke Bowl — The Modern FormatThe Pupu Platter — Hawaiian Appetiser TraditionFilipino Adobo — Hawaiian AdaptationKatsu Sauce — Hawaiian Brown SauceChicken Katsu — Japanese-Hawaiian Fried ChickenMusubi Beyond Spam — Musubi VariationsBento — Hawaiian Lunch BoxChicken Long Rice — DetailedButter Mochi — Hawaiian-Japanese Sweet Rice CakeHaupia Variations — Beyond the BlockOkinawan Sweet Potato — Beni ImoBig Island — Kona/Hilo RegionalMaui — Upcountry & LahainaOʻahu — Honolulu & North ShoreKauaʻi — The Garden IsleThe Hawaiian Food Truck — Format & Philosophy