Korean-Hawaiian
Korean banchan (small side dishes) arrived with Korean immigrants and became embedded in Hawaiian dining: kim chee (HI-61), namul (seasoned vegetables), japchae (glass noodles), and various pickled dishes. In Hawaiian-Korean restaurants, banchan is served automatically with the main dish. The banchan tradition reinforces the Hawaiian value of abundance — a table full of small dishes signals generosity.
1. A Korean-Hawaiian table: kalbi as centrepiece, surrounded by kim chee, namul, japchae, takuan.
A Korean-Hawaiian table: kalbi as centrepiece, surrounded by kim chee, namul, japchae, takuan.
Pacific Migration Trail