HAWAIIAN OUTPOST BLOG

When people think of coffee they probably think of South America or Kona. But did you know that Hawaii is the only state in the US that grows coffee? The most well-known coffee from Hawaii is undoubtedly Kona coffee and there are several hundred coffee farms in Kona and surrounding regions alone. Kona coffee's name recognition and perceived value is so high that some producers began to mix real Kona coffee beans with cheaper imported beans and call it "Kona Coffee". However, now Hawaii state law requires that the percentage of Kona coffee be stated on the packaging.

While Kona might be the most famous source of coffee from Hawaii, the islands of Kauai, Maui, and Oahu also grow coffee. If you drive up to the North Shore of Oahu, you will pass pineapple fields and coffee plantations. Until recently, these fields were all used for sugar cane and pineapple. While sugar cane is no longer grown on Oahu, coffee now is.

Coffee plantation on Oahu

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The North Shore of Oahu is well known for its world-famous surf. But it is also home to the quiet town of Haleiwa. Years ago when I was just a child, Haleiwa was already one of the last places in Hawaii that looked like "Old Hawaii". To preserve some of the historic value of Haleiwa in the face of modernization, new developments must preserve the old look of the town. One example is the Haleiwa McDonald's. It was built with an old fashioned look rather than the contemporary design of all other McDonald's on Oahu.

If you are ever in Haleiwa and crave a breakfast other than McDonald's, there is a good hole in the wall called "Ted's Bakery" a few miles past Haleiwa (past Waimea Bay) near Sunset Beach. While mostly known for their pies, they also sell pastries, coffee, sandwiches, and other things for breakfast or lunch.

As more people visited the North Shore either to visit Haleiwa or on their way to the surf spots, traffic became an issue for the residents. To solve this, a highway bypass was built that went around the town so that all traffic did not have to channel through the old road that runs through Haleiwa. Still, if you want to get a glimpse of what old rural Hawaii must have been like, Haleiwa is one of the few places left on Oahu.

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After a hard week of work, many Hawaii workers enjoy the tradition of Pau Hana. Pau Hana literally translates to "done with work". Most people celebrate pau hana on Friday to kick off the weekend. But you can do it whenever you want. One popular pau hana locacation is the Mai Tai Bar at Ala Moana Shopping Center. There's usually a live Hawaiian music band and pitchers of beer for just $6. Now that I think of it, I never saw anyone actually drink a mat tai there. For those who want to do the tourist thing and order a mai tai, I am sure they can make one for you. Most of the people in early evenings are tourists or family people. Later in the evening more singles show up and it can get a little crowded. Some people go for the cheap beer. Others go for the live music. And some go to people watch. But most people go there to celebrate the end of the work week and the start of the weekend.

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Entertaining friends at a house party can be fun, especially if you have a theme. One theme that's sure to have a bit of an exotic feel is a Hawaiian luau. In the coming weeks, I will show you how easy it is to make key dishes for your very own luau. If I am ambitious enough, I might just host my own luau party, complete with Hawaiian food, music, and decorations.

If you want to impress your guests with your culinary prowess, kalua pig is the way to go. Not only is it very easy to make, it's also got a high yum factor. Unlike poi, lomi salmon, and other dishes that people either love or hate, almost everyone likes kalua pig. For those of you who have health concerns about eating kalua pig, this recipe contains cabbage. So you're actually eating a salad AND pork together in the same dish.

KALUA PIG (serves 6-8 people)
Ingredients:
Pork butt chunk - 4 to 6 lbs
Head cabbage - 1/4 head or to taste
Hawaiian salt - 2 to 3 tablespoons
Liquid smoke - 2 tablespoons
Aluminum Foil
Roasting Pan

The traditional way of cooking kalua pig is an underground oven full of hot rocks. For those of you who don't have a large underground rock oven in your back yard, here's how you can make it in the comforts of your own kitchen.

First, take the pork butt and score it all over. Rub Hawaiian salt and liquid smoke on all sides. Place the seasoned butt onto a piece of aluminum foil and put the chopped cabbage on top and around the pork. If you are a hardcore carnivore, you can skip the cabbage. Wrap it so that no steam can escape. Place it in a roasting pan and roast in an over preheated to 450 degrees F. Cook at this temperature for 1 hour, then reduce the heat to 400 degrees F and cook for another 3-4 hours or until done. Shred the butt and add more Hawaiian salt if necessary.

That's it! Easy, huh?

 

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If you like sushi like I do, Hawaii has a number of excellent sushi bars. There are the well-known establishments that everyone knows about. Then there are the holes in the wall that few people know about. Mitch's Sushi near Honolulu International Airport (last place you would expect to find a really good sushi bar) is one such place.

I went with a few friends to Mitch's the other night to try their Omakase Chef's Special. This is one of those deals where the sushi chef decides what he will make for you. Unlike some other sushi bars, you do not feel pressured by a "Sushi Nazi" (like the Soup Nazi from Seinfeld). They're really cool. If you prefer, you can order whatever you want. Our meal came in 3 phases. First came the sashimi. As you can see from the picture below we had lobster, abalone, scallops, salmon, yellowtail, and fatty tuna. The presentation was quite impressive as you would expect from a Japanese restaurant. Incidentally, both chefs are from Japan.

The second phase was the sushi. I was so excited that I forgot to take a picture. But it included salmon, yellowtail, fatty tuna, regular tuna, special egg, and another one that I forgot, plus some rolls. The final phase was miso soup made from the lobster head. Who would have thought that a lobster head would add so much flavor? I'd like to meet the guy who first saw a lobster and thought, "Dude, I am so going to eat that!"

The key to the quality of the food at Mitch's is the freshness of the fish. Mitch's is actually a fish importer and they supply many of the sushi bars around Honolulu with their fish. Here's an article from the Honolulu Star-Bulletin for more info about Mitch's.  

Another good thing about Mitch's is that you can bring your own alcohol. The savings can be quite significant depending on how much you drink. This night we had Orion Beer (Okinawan) and Kamotsuru Gold Sake (from Hiroshima).

So next time you are in Honolulu and if you are a fan of sushi, I highly recommend Mitch's. It is hard to beat the quality and value quotient if you bring your own beer or sake. Mitch, the owner, is friendly. I enjoy talking to the chefs in my broken Japanese, which adds to the experience. Don't worry, they all speak English. In fact, another thing I noticed is that Japanese tourists come all the way from Waikiki to check it out. That's gotta be a good sign. Anyways, give Mitch's a try next time you're in town.

Mitch's Fish Market
524 Ohohia St.
Honolulu, HI 96819
phone: (808)837-7774

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