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.
A Korean-Hawaiian table: kalbi as centrepiece, surrounded by kim chee, namul, japchae, takuan.
visual: multiple small dishes surrounding a centrepiece. Aroma: fermented, pickled, sesame. Texture: variety. Taste: the Korean flavour spectrum: fermented, sour, sweet,…
Variety. Banchan must include multiple dishes. A single side dish is not banchan.