Island History
The sea has influenced the lives of Hawaiians from the very beginning. The islands were born from the sea, and Pacific Islanders voyaged in great canoes to reach Hawaii. The ocean provided a bounty of fish--ahi, mahi mahi, and opakapaka--and edible seaweed. Food was a major concern for the first Hawaiians, both during the ocean journey itself and as a source of future crops and livestock. Taro, coconut, bananas, breadfruit and sweet potatoes were stored in the canoes' hulls, as were crates of chickens and pigs. Food was a precious commodity: feasting was a religious as well as a social event.
The Lu'au
Historically the lu'au was a celebration to the gods. It was a time of thanksgiving for survival during long and arduous ocean voyages, and for feasting and praying. Over the years the lu'au has evolved into a celebration for weddings, babies' first birthdays, graduations or even the completion of a new home.
- The highlight of any lu'au is the pua'a kalua, whole pig roasted in an imu, an underground oven. Preparation starts the day before and lasts through the night with men watching the imu and "talking story." It concludes with the uncovering of the imu and the emergence of the cooked pig, a fascinating ritual and an event to see.
- The organization, preparation and cost to host a lu'au is considerable: family and friends help, demonstrating their aloha spirit, love, and showing that they are all a part of the ohana, the family.
Traditional lu'au fare includes some hard-to-find items, such as: opihi, small shell limpets found on ocean rocks, which are a rare and expensive delicacy; papa'i, raw tiny baby crabs; limu kohu, a soft, succulent red seaweed harvested and eaten raw; small Hawaiian red peppers; breadfruit; poi, a thick paste of steamed taro root; Hawaiian salt harvested from the ocean off Molokai; and kulolo, a steamed taro pudding.
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The Great Melting Pot
The story of Hawaii encompasses a rainbow of cultures, from the laborers on sugar plantations to merchants, craftsmen, missionaries and sailors. Settlers brought their own customs and cuisines from around the world.
- Chinese immigrants introduced foods such as water chestnuts, lychee, Mandarin oranges, Chinese bananas, rice and tea.
- Japanese brought soybeans, daikon, turnips, eggplant, cabbage, mochi and sake. They also taught new cooking techniques: boiling, broiling, frying and steaming.
- Korean settlers contributed kimchee and kalbi beef (barbequed short ribs).
- Portuguese and Spanish missionaries introduced saffron, olives, wine, sausage and malasadas, Portuguese doughnuts. (The Portuguese also introduced a precursor to that most Hawaiian of instruments, the ukulele.)
Hawaiian Islanders have learned to incorporate the best of what each group has brought, and to appreciate their similarities and differences whether kama'aina, native-born, or malahini, newcomer.
May Day is Lei Day in Hawaii
May Day is Lei Day in Hawai'i
Garlands of flowers everywhere
All of the colors in the rainbow
Maidens with blossoms in their hair
Flowers that mean we should be happy
Throwing aside a load of care
Oh, May Day is Lei Day in Hawai'i
May Day is happy day out there.
- Red Hawke, 1928
Keikis (children) throughout the islands sing this song on May first. It's a day of celebration, Ho'olaule'a--a time to remember traditions and honor a rich, thriving culture and heritage. An abundance of good kau kau (food), music and laughter are shared with loved ones. Numerous hula (dance) pageants take place. Everyone wears their best attire: aloha shirts, mu'umu'us or holukus (long dresses). Fragrant flowers are worn as leis around the neck, or in ladies' hair as haku, woven head leis. A sight to behold is the statue of King Kamehameha the Great, standing outside the Iolani Palace. Hundreds of leis are draped over the figure's outstretched arms, paying homage to the great warrior and sovereign who united the Hawaiian Islands.
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