Hawaii is the quintessential tropical island with pristine beaches, laid-back people and breath-taking natural beauty. But what about the cuisine of Hawaii, and what can we learn about the history of Hawaii and its people from the cuisine?
Today we will talk about the Spam Musubi, a humble product of a cross-cultural union that is unique to Hawaii and its history. It is made of fried Spam over a ball of rice and wrapped with nori seaweed. Spam became a main source of protein during World War II for many soldiers based in and around Honolulu, thus Spam became a main staple protein and enjoyed in many dishes down to this day. For more information, take a look at this blog by a native Hawaiian. The rice and nori seaweed part came from the many Japanese immigrants that have been influencing its cuisine since the late 1800. It is such a simple dish and much loved all throughout Hawaii and in the mainland US as well. You can even find them at the 7-11 throughout Hawaii! In Hawaii, you can find so many different types of cuisine due to its people from all over the world. The cuisines have mixed so well, to make its own unique flavors they call “Hawaiian”. For a little taste of Hawaii, you can try out Onomea in Williamsburg, Brooklyn, or you can head to Hawaii and go into any local place!
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When it comes to living in another country, it takes a certain type of person to just jump into it. Most of us will hesitate from the uncertainty and fear of getting out of our comfort zone. But the trend to be an expat in another country is increasing these days, many of them willing or making their own move to another country. What is it like to be an expat in Thailand, New Zealand, Japan, Bahrain, Italy, Turkey, Vietnam, China, and why do people end up retiring there? What is it like to raise children away from home? Can I eat and cook like the locals? Find out how the expats feel about where they live from this fun interactive survey results from HSBC and see which country seems like the right fit for you!
We will focus this week on Stuffed Grape Leaves, called Dolmathes in Greek. Some historians say the history of the dish goes back to the time when Alexander the Great besieged Thebes. Food became so scarce that the Thebans cut what meat they had into little bits and rolled it in grape leaves, according to this NY Times article.
Of course, stuffed grape leaves are common throughout Turkey and the Middle East, but what makes stuffed vine leaves of Greece stand out is how it keeps it traditional. In Greece, they only use fresh, firm, springy grape leaves, and their filling is almost always spiced lamb, and only in Greece are they served with avgolemono sauce (hot chicken-broth and lemon based sauce). Are you interested in making your own stuffed grape leaves? You don’t have to settle for the canned version, if you have access to young grape leaves, you can blanch them or boil them to have fresh, springy grape leaves of your own! Here is a complete recipe for a truly Greek Dolmathes! If you are looking for some fresh, authentic Greek food, check out the Snack in SoHo of NYC. But for a really authentic experience, you must visit Greece! |
AuthorUnicultural team and trainers, sharing our views and experiences on everything cultural. Archives
May 2016
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