Chatting Chopsticks

In today’s life, we have become obsessed and overwhelmed with goods and materials. Like when my washing machine broke down, in the middle of the wash cycle, a couple of weeks ago. I threw my hands in the air, stared at the ceiling and cried out for mercy. I couldn’t even imagine how I’d react if my refrigerator went on the blink. Knock on wood!

We’ve become so dependent on and suckers for, devices and machines that make our daily lives comfortable and convenient. I feel vulnerable and naked when I leave home without my cell phone, and what strikes me about this, is that I hardly use the darn thing! At the same time, we tend to take many things, in life, for granted - whether it’s our health, relationships or the food we eat. Too often, we show little respect or appreciation for these things until we suddenly lose them.

One example of this, on a much lighter note - suppose you just moved into a new place, only with your minimum belongings. No furniture, no kitchenware…nothing but your clothes, toiletries and wallet. It’s late at night and you’re hungry, and want a warm meal. So you call a food joint and have some food delivered. You pay and tip the delivery person, and carry the package to your empty dining room.

While you go clean yourself up and get ready to eat, the awesome aroma of the Meatball Spaghetti, Soup and Grilled Garlic Chicken Caesar is just killing you. You’re psyched to grind and as you retrieve the food containers from the package, you start to notice something seriously wrong with this picture. No @#$%* utensils! Your anger mode has entered the Yellow Stage. You call the food joint in an effort to have the missing utensils brought over immediately, but there’s only a machine recording - they’ve just closed for the night. Your anger mode has now officially reached the Red Stage. Nearby stores are closed and you have no means of transportation. What do you do?

A) Use your hands/ fingers
B) Wake up your neighbor (a stranger in this case) & borrow some utensils
C) Cry yourself to sleep
D) Call your lawyer

Well, I suppose there’s no correct answer to this, but I’d go outside and look for tree branches that resemble chopsticks; I’d even climb a tree in the middle of the night if I had to…desperate moments call for desperate measures. Been there, done that. Definitely a suspicious act in the middle of the night, but man has got to do what he has got to do…to eat!

Hello! We’re talking about Spaghetti with Meatballs, here! One of my all-time favorites, so of course, I’d want to have the best dining experience possible! Utensils, please…!

Then again, I suppose I could always use my fingers if I didn’t have any luck finding a utensil substitute. I read somewhere that around 44% of the world’s population uses its fingers/ hands to eat. Fork and knife, and chopstick usage account for around 28% each. Now, despite the question of accuracy (current stats), these numbers do give us a general idea of the ways in which humans consume food.

Whether you use your fingers, forks or chopsticks, in most cases food is typically prepared with the manner of eating in mind. Although, even in utensil-dominant cultures, fingers/ hands are used on occasion. As featured in my previous posting, Onigiri (or Omusubi) is meant to be eaten with one's hands, similar to sandwiches and tacos…you basically don’t need any utensils. Sushi can also be eaten with your hands but when it comes to eating Sashimi in a civilized manner, you may want to consider using the Hashi (箸), Japanese for chopsticks.


Hashi or Ohashi (a politer way of saying it – see previous posting for the meaning behind "O") is another item that some of us take for granted. Although it has recently become a familiar utensil worldwide, it’s still mysterious to some. Most Japanese food dishes are prepared with the usage of the Hashi in mind, thus the relationship between the two are profound and interconnected. Let’s check out some of the basic roles of the Hashi with my professional Pitchman friend, Willy Inyo Faze. One thing about these guys...they know the art of selling.


Okay, enough of that…I think we get the point. Thank you, Willy, for sharing your professional insight with us. Loud and intimidating, Willy is one of those who could sell ice to Eskimos, and although I respect his sales pitch and presentation skills, I often have to say “Not! No way!” to some of the demonstrations. As questionable as some of the claims may seem to be, I think that some sales pitches are not totally untrue. They are, perhaps, just a little exaggerated. But in order to get one’s attention and the point across, I suppose you need to amplify and boost the message to a certain degree. They're not called pitchmen for nothing, after all.

Sure, it’s quite challenging to pick up a softball (or even a hardball) with the Hashi, but with the right Hashi, combined with the proper handling of it, you may just be able to. I think that’s what my friend Willy was trying to communicate.

It would be very difficult to pick up a softball with a regular-length Hashi. But if you use the longer ones, which are often used for cooking, perhaps it can be done. These longer versions can be very effective when you’re handling foods and ingredients in very hot situations such as frying Tempura, for instance. The longer reach helps keep your hand further away from the heat.


Along with the proper tool, the proper handling of the tool is essential. I’ve been instructed and scolded numerous times, during my life, for my poor handling of the Hashi. Each and every time, I ignored the instructions of my parents and mentors, and continued on in my own style.

I suppose there's a reason why there is a so-called proper way of using the Hashi. When you think about it, thousands of years of trying to perfect its usage has resulted in how we use it today. There's usually a reason behind it all.

Proper handling of the Hashi has its social implications, as well. One may be judged by how one handles one’s Hashi, quite similar to the etiquette of the fork and knife. Sure, you wouldn’t want to be labeled a barbarian when dining with your fiancé’s parents for the very first time or with a client who could bring you that multi-million-dollar contract!

But the reason for the proper usage (or form if you will), in this context, is about maximizing the proficiency. Proper handling of the Hashi should give you maximum leverage and control, with minimum strength and effort. I must admit, when I do see someone using the Hashi properly and skillfully, it does leave quite a good impression of that person. So, in essence, proper usage of the Hashi is not only functional, but aesthetically beautiful as well. It’s sort of like a martial arts expert doing the Kata (form), if you know what I mean. I should have listened to my parents and mentors when I still had the chance!

What is the so-called proper way?

I’m just a Transparent Belt (not even a White Belt, folks!). However, this is how I’d probably be instructed by a Hashi Sensei. Wax on, wax off...


Naughty Naughty Use of Hashi

In Japanese culture, people lift the bowl of rice or soup in one hand and bring it towards the mouth, to take the food in. Other cultures that use chopsticks may not practice this eating style.

So when speaking of manners and etiquette, I’m referring to the usage of Hashi (Japanese culture) and not to the chopstick culture in general. I mean, the languages they speak are entirely different, and despite some similarities, the food culture in each is generally different, as well. You may also note that even the chopsticks are slightly different amongst these cultures. For instance, the Hashi tends to have a sharper tip and is slightly shorter in length than Chinese chopsticks. Different food culture, different customs - I wouldn’t expect all chopstick cultures to have the exact, same dining etiquette.

Honor and respect other cultures that utilize the chopstick and their practice/ dining etiquette of it.

Speaking of etiquette, some customs can throw you off, especially when encountering norms that are totally opposite of your own. An example of this is when you eat Japanese noodles, such as Soba, Somen and Udon. Yes, you use your Hashi to pick up the noodles. No, you do not need to curl the noodles around your utensil like some do with Spaghetti. Then, you slurp up the noodles and hey, go ahead and make noise. Interestingly enough, the noodles just don’t seem to taste as good without the sound effects.

There’s a scene in Mr. Baseball where Tom Selleck is served noodles at his Team Manager’s house and confronts this eating practice. Perhaps a little exaggerated, but it does portray the noodle-eating situation.

Then we have the premise that sometimes dining etiquette is just basic, common sense. Like, not pointing at people with your Hashi or holding it like a weapon! Let’s leave that to Hitchcock’s Norman Bates, shall we.


Also, piercing food with your Hashi may not be a good idea either. This act seems to denote the use of weaponry or the stabbing of someone.

Some styles (etiquette) of eating are simply based on religious or social customs and traditions. For example, sticking your Hashi into a bowl of rice. This is a religious practice, done when someone has passed away. If done at any other time, it’s considered to be quite ominous. It's considered to be so ominous that the wife (Japanese-American from Hawaii) wouldn't allow me to shoot the actual image of the Hashi stuck in the rice. Kind of like how some people wouldn't get married on Friday the 13th.


Also, if someone is trying to serve you something with the Hashi, allow the person to place the food on your plate. You shouldn’t try to receive it with your own Hashi. This is said to resemble the ceremonial rite of picking up the bones, of a cremated person.


Clinking bowls or china with your Hashi carries the superstition that evil spirits will arise. Yep, we may want to stay away from that, folks! We've got enough problems, as it is.

It may be wise to not hover over food with your Hashi like an LAPD helicopter searching for a suspect, or to go digging around inside that bag looking for your favorite-colored M&M. These moves can be considered annoying. Make up your mind before choosing what to eat and go straight in for the kill (choose from the top of the pile, in this case). Decisiveness counts, it seems!


Here’s one more for the road. Slicing or cutting into your food with a Hashi in each hand should probably be avoided. I guess it just doesn’t look good, especially if you’re at a $100-plus-per-head, high-end Japanese restaurant.


Well, the list is even longer, but I suppose that these are the bare minimums you may want to remember, so as not to offend anyone (or embarrass yourself) while enjoying a pleasant or important meal. Again, these are based on the Hashi (Japanese culture) and may not be applicable to the chopstick culture, in general.

The disposable Hashi (Waribashi) has made its presence known. This Japanese-influenced invention is so widespread, that even people in Hawaii view it as an everyday thing. A lot of it has to do with sanitation…cleanliness. We all want to maximize our eating experience as much as possible. I guess it's just human nature. You probably wouldn't want to eat your dinner in a public restroom, would you, if you could help it?


It’s kind of like how you wouldn’t want to share a toothbrush with strangers, even if it’s been totally disinfected. But some view these disposable types as a waste of a natural resource and carry their own reusable ones, A.K.A. My Hashi, whenever they eat out. I’ve witnessed this noble practice, while living in Japan. Knowing myself, though, I’d probably forget My Hashi every time at the food joints (especially if I’ve had one too many beers!). That’s a lot of non-disposable Hashi waste, if you ask me. My forgotten My Hashis would litter the garbage cans of many an eating establishment! Wouldn't that be considered taking two steps backwards??? I don't know...

If you believe in this movement, get yourself a My Hashi. A Hashi carrying case can be purchased as well. You can check out my online store if you live in an area with no Japanese retail establishments.

I have a little suggestion for those of you who are dating. If you plan to take your date to a nice Japanese restaurant, buy your companion a portable Hashi set with the carrying case.

Show your companion how to use the Hashi and give the Hashi set as a gift. This way, even if you get dumped, at least your companion will always remember you for teaching him or her how to use the Hashi, to maximize the Hashi-eating experience. Sometimes that's better than you-know-what. Happy eating!!!

Sticky Business

In the previous posting, I briefly covered the concept of the rice ball – a chunk of rice shaped into an easy-to-eat, hand-held, portable foodstuff, often filled with various ingredients and covered with seaweed. Whether you call it Omusubi or Onigiri (which they are commonly referred to as, today) this practice of eating a ball of rice has been rooted deeply into the lives of the Japanese, perhaps since the arrival of rice as a food source.

In this respect, as simple and unsophisticated as some may deem it to be, I consider Omusubi (おむすび) or Onigiri (おにぎり) as one of the forefathers of Japanese food.


What's in a Name?
Referred to by either name, some claim that people in Eastern Japan call it Omusubi and those in the Western region refer to it as Onigiri…and some claim exactly the opposite. Sold 24/7 at most convenience stores across Japan, these venues also vary in its naming of the rice ball…Omusubi at some and Onigiri at others. Some call the large-sized rice ball Omusubi and the smaller-sized ones Onigiri. Despite the difference in names, they have one thing in common, the letter “お” or the sound “O".

In a nutshell, the letter “お”, in this case, is sort of like a prefix to add politeness to certain Japanese words and is traditionally a manner of speech practiced by women. For instance, it's more polite to say Osake rather than Sake. I often even hear some women servers inquiring if we want more Obee-ru (beer!). Commonly, guys get away without using the “O,” especially in casual situations. In fact, too much usage of it by a guy can send a different kind of message, if you know what I mean.

It’s been said that the Imperial Palace court ladies started using the phrase Omusubi instead of Musubi, thousands of years ago. Why do women always have to make things so complicated? Left-brain, Right-brain? Venus vs. Mars? Well, even guys have differences in opinions, so do we, then, just add to the complication?!

The word Onigiri is said to have derived from Nigiri-Meshi. Nigiri is a noun form of the verb Nigiru, which basically means to grasp. Like you grasp or Nigiru your car’s steering wheel. Meshi is more of a guy term for rice. I'm just guessing here, but perhaps some cultured lady got rid of the Meshi part of Nigiri-Meshi, and added the "O" in front of Nigiri. Go figure, perhaps
it's true.

Deeper Origins?
Musubi is generally associated with the verb Musubu, which in a broad sense, means to tie or bind. The common notion is that it’s called Musubi because there's a bonding of the rice with one’s hands, to form the rice ball. Furthermore, Omusubi can also be interpreted as a food that connects the Meal Maker and the Eaters…mom and the family, for instance. And in terms of survival, I believe it’s this family tie or the bond with others, that is important…more so than the meal itself. I'm not just talking about the bond with rice and what it represents to some, but also about the bond between people, nature and perhaps other elements, as well.

There are other theories that suggest how Omusubi or Musubi got its name. Some claim the word Musubi is associated with the Shinto deities. In early accounts of Japanese mythology, written in the eighth century called Kojiki (known as the Records of Ancient Matters, in English), three Kami (divine spirits) are said to have appeared at the beginning of the creation of heaven and earth, and were the basis for the birth and growth of all things.

Two of the deities were called Takami Musubi no Kami (Exalted Musubi Deity) and Kami Musubi no Kami (Sacred Musubi Deity). From what I understand, these two Kami signified the spirit of creation, growth and harmony. For instance, in the latter part of the mythology, Kami Musubi no Kami is said to be associated with the moving force behind the growth of grain from seeds.

So, it’s been said that Japanese folk in the old days offered rice to the deities as a way of asking for their blessing, and since the mountains themselves were deified, it’s also been said that this is how Omusubi got its triangular shape.

Either way, I believe that we should all be more thankful for the foods we are provided and its sources, and to the wonderful eccentricities of mother nature.

So in this posting, I’d like to focus on the topic of Omusubi (…or Musubi…or Onigiri…or Nigiri- Meshi…whatever you prefer to call it) and explore these simple, yet fundamental principles of Japanese food.

Rice Ball Action
Traditionally, in a common Japanese household, people often learn how to make Omusubi or Onigiri just by watching others (i.e., mom, family members, friends, etc.,). As with other homemade meals, you watch and learn the basics, then try it on your own. After making some mistakes, you start to get the hang of it and often add your own touch and style to it. For this reason, I've witnessed and heard of several different rice-ball-making styles and techniques.

Speaking of the basics, it begins with the rice. First and foremost, it's all about the rice. Please check my previous posting Got Rice? as a guide only (there are many different opinions on how to cook rice – and I’m no authority; it’s just my way). Using freshly cooked rice seems to be the consensus, here. Since you're going to be using your bare hands to make the rice ball, you may want to put some of the rice into another container and let it cool off a bit, so as not to scorch your hands.

Now, having a bowl of water readily available at the workstation may be a good idea. Slightly wetting your hands helps the rice from sticking to your fingers and palms, and also makes it a little easier when handling the hot rice. You may want to be careful to not to have your hands soaking wet, though, because you want to minimize the moisture in the resulting rice ball.

Salt would be good, at this point. Salt not only flavors the rice, but it also helps to keep the rice from sticking to your hands. Before making contact with the rice, sprinkle some salt on your hands, fingertips to palm. The idea is to salt the rice as evenly as possible, as you shape it. Some people simply use salted water. In this case, mix a small spoonful of salt into a cup or bowl of water.

Once you have the rice, water and salt ready, have your favorite filling(s) on the sideline and you're ready to roll. In this case, we're going to tackle the triangular-shaped rice ball (seems to be the most standard shape and easiest to eat, especially for kids). Oh, you may also want to have a wet paper towel or something handy. Remember, this is some Sticky Business. Okay, now we're ready! As mentioned earlier, some people learn how to make rice balls simply by watching. So, let’s do exactly that.

I got some help from my friend, Yumi. She's not a professional cook, but is the mother of two daughters, who is constantly preparing rice balls and other homemade food to keep the growing girls fed. Just be aware that she’s a lefty. In my case, the right hand goes on top.
Let’s take look.

Perhaps there’s no right or wrong way of doing this as long as you achieve your objectives, and one of these objectives is to not mash up the rice. Go easy on the rice. Texture is everything. You want the outside to be somewhat firm, for containment and to sustain the form, but have the inside be less condensed. It’s sort of like a crowded train ride in Japan. You can be packed in, but you need some space to breathe!

Watching pros do it, I notice that they handle the rice while still piping hot, working quickly to form its shape, and then rotating 4 or 5 times for that final touch. The last thing you want to do is to overdo the pressing and squeezing action, in an effort to perfect the shape. You'll just end up with mushy rice.

The idea is to have the rice sort of break apart in your mouth after you bite into it. Same concept with Sushi, it seems. When you pick up a piece of Sushi, the rice doesn’t fall apart, yet when you take a bite, it gently crumbles into your mouth.

The wife is cuckoo for Nori (toasted/ roasted seaweed)...if you wrap it with Nori, they will come...so she claims. Although you can eat the rice ball, as is, Nori always adds that extra flavor and happiness.

Now, for whatever reason, if you don’t want to touch the rice with your bare hands to make the rice ball...for better or for worse...life has become easier. You can always use plastic wraps or rice-ball molds to help you along.


Or, you can always drop the idea of making your own, entirely, and head to a local Japanese store to buy one of these perfectly-shaped triangular rice balls.


Typically, the rice balls sold at retail and convenience stores are made by machines and as convenient as they are, in my opinion, they lack the most important ingredient of all...the human touch. So, don’t worry too much about presentation, it’s the thought of using your own hands that counts. Rice balls made with your own hands are going to have more character than those made by machines. So, don't be intimidated by shapes and appearances. You should see how I make mine! It's basically a chunk of rice with stuff hanging out all over the place, wrapped in Nori.


Mine are kind of like a hybrid between a Sandwich and a rice ball. I basically wrap the ingredients in rice and bypass the ritual of rotating. My emphasis is on simplicity and taste, and not on appearance, in this case. Also, for the most part, my intention is to eat them on the spot and not to make a portable meal to be eaten hours later.

If you want to make rice balls to be eaten hours later, without refrigerating them, you may want to consider other ingredients such as the Japanese pickled plum, Umeboshi. The citric acid in it acts as an antibacterial agent and when paired with rice, it is said to inhibit the growth of bacteria. The tart/sour and salty taste of Umeboshi not only goes well with rice, but in addition, this food purifier is said to be a good remedy for fatigue, and also helps to digest the rice. This classic rice-ball combination is a well-suited, portable field ration. Did you catch it in the video?


For casual in-home snacking, the filling(s), or the Gu (具) as they say in Japanese, can be just about anything as long as it goes well with rice. In fact, have you heard of Tsuna-Mayo? Yes, it’s one of those Japanese-English terms, that translates to Tuna Mayonnaise...you know, like the stuff we use in sandwiches? Well, according to a recent Japanese online survey, Tsuna-Mayo was ranked number one in popularity among a variety of rice balls sold at convenience stores.

I’m guessing that most of the people who participated in this survey are of the younger generation, so it wouldn’t be fair to say that Tsuna-Mayo is the number one rice ball filling in Japan, but as a relative newcomer it's sure making a mark. Instead of the Salmon flakes used in the video, just mix a spoonful of tuna with mayonnaise, stuff it inside the rice ball and give it a try.

Personally, I use a Japanese brand of mayonnaise called Kewpie, add some Shichimi Togarashi (red pepper mix), a small splash of Shoyu, and mix in the tuna.

And, hey, why not a fish combo! Tsuna-Mayo with Salmon Flakes and even grilled, crispy Salmon Skin!


Both Kewpie mayonnaise and Shichimi Togarashi are available at most Japanese or Asian stores...or you can always check out my online shop if they're not readily available in your area.

If Tsuna-Mayo is not your thing, there’s always the Spam Musubi (See previous posting for details)...and do they have quite the lineup now!

Here’s a trick I use when making Spam Musubi. Put a sheet of plastic wrap over the top of the Spam can and place some rice on it.


Cover the rice with the plastic wrap and use your fingers to flatten and shape the rice (follow the shape of the can). Just remember not to mash up the rice. Make two of these and put whatever filling in the middle, like a sandwich, then wrap it with Nori.


Or, you can top it with Spam, as featured in my previous posting.


Got some leftover steak or Teriyaki chicken? Same deal. You may want to add/ dip it into some Shoyu, Teriyaki Sauce, etc., for flavor, depending on how you seasoned your cooked meat.

Whether you shape it or fake it, try making and creating your own rice ball. Feel the rice in your hands and imagine the long journey it took to finally end up there. Then, share it with your loved ones and enjoy the bonding effects of rice. It’s not about the recipe but about love, passion and gratitude. Most of all, though…have fun! Get the kids involved or have dad make a Super-Sized version and enjoy the experience of making and eating a rice ball. It's all about connecting food and people.

Food Language

Recently, the wife and I were on Maui for a special family gathering. During our stay, we were reunited with our family and friends, and basically spent a lot of time eating and reminiscing about the good, old days. Almost every night after dinner, I’d go outside to stare at the sky, as I often did in the past. I’ve always been intrigued by the stars. I guess because they remind me of how vast the universe really is - something far beyond my understanding. No, I’m not into Astronomy or anything, but it's just nice to stare at that star-filled sky...which is really a treat when coming from a city like Los Angeles.

Perhaps the word Gastronomy has a little more appeal than Astronomy, in my case. Gastronomy is often defined as the art/ science of good eating or a style of cooking, as of a particular region, and is the study or discipline, if you will, of the relationship between food and culture.

Now, I must admit that my brain tends to shut down when I’m confronted with terms such as study or discipline, but nevertheless, I do find it interesting how food is related to our lives including the Arts (i.e. Entertainment) and Social, as well as, Natural Sciences (i.e. "Is it safe to eat", "How much does it cost", etc.).

Whether it’s a feast with dance and music, or the most famous painting done by da Vinci (The Last Supper), I suppose the Arts have a significant connection with food. I can also see how food is closely connected with History, Geology and Sociology, amongst other sciences such as Chemistry, Philosophy, etc.,.

But in terms of the relationship between food and culture, I find one, particular aspect of it quite interesting, indeed – the association between food and language. After all, we need to eat and in order to eat, being able to communicate with others, in one form or another, may be helpful.


With its multi-ethnic background, I believe the locality of Hawaii offers quite a unique case study, and would like to base this posting around this topic. What does this have to do with a Japanese food blog? Well, for starters, the Japanese ethnic group comprised about one-third of Hawaii’s population at one point (1940s) and remains as one of the largest ancestry groups in Hawaii today.

The embodiment of Japanese culture (which began in the 1800s, when Hawaii was still an independent Kingdom) in modern Hawaii has a significant imprint, not only in terms of the local social structure as a whole, but also in terms of the food and language scene.

To give you a better perspective of the topic of food and language, with emphasis on locality, let’s start with a word or phrase associated with food - What is a Spam Musubi? Although it has gained awareness outside of Hawaii in recent years, it’s still a mystery to some.

Some may think it’s some sort of an Anti-Spam Module. Others may have heard of it from watching the Monty Python skit Spamalot but don’t exactly know what it is. And then, there are those "Weird Al" Yankovic fans that may know the song entitled Spam, but never got around to trying that canned luncheon meat developed by Hormel.

Yes, Spam in this case, is that "Miracle Meat SPAM, an anytime meat that tastes fine, saves time, and cold or hot, SPAM hits the spot!" Sound familiar to some of you?


This moist, yet preserved meat officially made its debut in 1937 and even served as K-rations for the U.S. soldiers during World War II. As in the case of other food items, the soldiers returned home after the war and brought home the taste of Spam with them, contributing to its increase in popularity. Spam has become so popular, in Hawaii, that the average consumption per person, in a year, is said to be one of the highest in the world.

As for Musubi, this Japanese word basically refers to a rice ball, in this case. Also called Omusubi or Onigiri, it's essentially a chunk of rice shaped into an easy-to-eat, hand-held, portable foodstuff, similar in concept to a sandwich or a wrap. Whether you use your palms to bind (Musubu) or grasp (Nigiru), the idea behind the terms have to do with forming the steaming rice with ones hands.

From what I understand, in the old days, the shapes often differed from region-to-region – with the Tokyo area typically having a triangular or circular shape, where as the Western Japan region shaped its rice like a hay bale.

The rice ball can be stuffed/ filled with such ingredients as pickled plums (Umeboshi), or as shown in the photo below, with Tsukudani-Kombu (shoyu-boiled seaweed) and grilled salmon flakes, to name a few, and is typically covered with dried seaweed (nori).



Omusubi or Onigiri is made with plain steamed rice, unlike vinegared Sushi rice. Salt, however, is typically used when making the rice ball, thus adding taste to it and can be eaten as is without any other ingredients. The convenience and the practicality of it made it a preferred, portable meal for many Japanese and local Hawaiians, who rely on rice as a main staple.

From field workers to travelers, Samurai Warriors and people on picnic outings - they all took advantage of this simple, anywhere meal throughout the years and it still remains popular today. For the Spam and the rice ball to join together was almost a natural process in Hawaii, and thus the Spam Musubi was born.


Now that we understand what the phrase Spam Musubi is, let us move on. Hawaii has two official languages – English and Hawaiian. And of course, you have the unofficial language of local talk, Pidgin. No, we’re not talking about the multi-platform-instant-messaging client, here.

Pidgin is typically defined as a form of language with a restricted vocabulary, yet often multi-lingual and with a simplified grammar, usually to enable communication between groups of people who do not share a common language.

The Pidgin spoken in Hawaii is English-based, so it shouldn’t be too hard to understand, right? Well...let's take a look at a food-related comment in typical Hawaiian Pidgin, in written form, and see how much you comprehend.


Reading Comprehension: Read the following sentence and choose the closest meaning.

Ho brah! Da tako and shoyu 'ahi poke you made, bo-da-dem so ono, brok’ da mout you know.

(A) Fabulous brassier! The texture and shape not only make my bust look bigger but they also feel so comfortable, I can’t believe it.

(B) My dear friend, may I compliment you on the octopus and soy sauce-flavored tuna hors d’oeuvre you have prepared. They were exceptionally exquisite and quite tasty, indeed.

(C) Breaking news! Department of Agriculture has made improvements in their measures to talk to and show the Water Dam authorities how to fix the broken irrigation system.

If you chose (B), you have a pretty good sense of the situation and you’ll be able to survive Local Hawaii. For those of you who chose (A) or (C), you aren't helpless, by any means, but I suggest you get some basic training, in Pidgin English, if you intend to experience the genuine local lifestyle. I don’t know if Rosetta Stone can help you here, so you can always go online or find a Hawaiian friend.

As you can see, the focus of this form of language is not on the proper usage of grammar or spelling, but to communicate effectively without using big words. Notice the second half of the sentence. It suggests: “both of them were so delicious, they broke my mouth.” Perhaps it takes more of the right brain to feel the meaning behind the comment and often, the creativity involved makes this manner of communication quite unique and effective.


What was so Delicious?

Now, the next step is to figure out “what was so delicious.” Some restaurant goers are already familiar with the word 'Ahi (tuna in Hawaiian) and of course, Shoyu means Soy Sauce in Japanese (for those who didn’t know that, please read my first posting Got Soy Sauce?)

Tako, not Tacos, is another Japanese word for Octopus. And what is Poke (Hawaiian)? Basically it’s a side dish consisting of bite-sized chunks of raw fish and other seafood, typically seasoned and mixed with seaweed, raw onion and other ingredients. The word Tako (as well as other Japanese words) has so immersed itself into the local Hawaiian culture, that it has become a part of the everyday food language - most locals (that I know, at least) don't say Octopus.

It goes without saying (for me, anyway) that Poke makes a great Pupu (not what you scoop up when walking the dog - it basically means appetizer in Hawaiian) and in my opinion, goes awesomely well with...what's my favorite beverage?...BEER!

Since Poke was one of the highly-prioritized food items to eat during my short stay, I immediately went out and concentrated on picking up some Shoyu 'Ahi Poke.


Much to my disappointment, I discovered that some of my favorite local markets had closed down, but fortunately, one still stood standing ...tall...to save my life! Takamiya Market. As I drove though the old town of Wailuku, I was relieved to find that no huge commercial development took place and that the scenery stayed pretty much the same.


As I leave the old town and head towards Happy Valley, I notice the familiar building. It almost felt like I went back in time and made me 20 plus years younger. This establishment has been around since the 1940s, but I'm not THAT old!


As soon as you walk inside - Hello!!! A showcase full of Sashimi and Poke are on display. From Salty to Spicy Poke, choose your flavor and the amount you like. At this point, I felt even younger and probably behaved like a little kid in a candy store. The wife had to keep me in line.


Another highly-prioritized food item that I needed to eat badly was Loco Moco. Ever since I briefly mentioned it in my previous posting (True Hollyfood Story), I've been craving this local favorite. Since some changes took place from the last time I lived on Maui, I consulted a local food authority - a young athletic, mega-eater, local boy named Bubba. After all, it’s been said that Loco Moco was created to feed the young hungry football players who hung around a café in Hilo, Hawaii back in the late 1940s.


Oral Listening Comprehension:

So, one morning as the sun rose above mount Haleakala, I asked the young man (actually our nephew) “Where's a good place to eat Loco Moco these days?”. In our next segment, we shall conduct an oral listening comprehension test.

In the following clip, you hear his voice while viewing mount Haleakala. You’ll also hear the sound of cars...recorded during HEAVY traffic hours on Maui.



Basically, in this case, in order to figure out where the restaurants are, you’d need to know the area and mostly, the local landmarks. The point was to demonstrate how local talk can sound in an actual situation and what to expect from it. You can always say “Young man, could you kindly draw us a map and instruct us on how to get there, please.” In my case, I just dragged the kids with us and managed to visit one of the restaurants Bubba was talking about – Fran’s Island Grill.


Since the restaurant mainly caters to the locals and is not exactly located in a resort area (which Maui is known for), I’m not sure that a 25th anniversary dinner with limousine transportation would be recommended (but hey, why not?), but it is definitely worth visiting if you ever want to try good, local Hawaiian food. The Loco Moco I had pleased my strict specifications. The doneness of the egg and hamburger went very well with their original gravy and the rice. Brok' da mout!


You can also order the Loco Moco with two hamburgers. They also have Fried Rice Loco Moco. One of the waitresses claimed that Fran's invented the Fried Rice Loco Moco.


Chicken Katsu (Japanese Chicken Cutlet, local style) with macaroni salad and two scoops of rice is also a must-try.


Speaking of Chicken Katsu, the word Katsu is used in Japanese when referring to fried beef, pork or chicken, and is a shortened term for Katsuretsu, which is said to have derived from the English word cutlet sometime around the 1870s, in Japan.

Perhaps it’s the common and universal nature of food, but once accepted into another culture, the language and practices associated with it spreads around and follows the people. And, as people adjust and adapt to the wave of space and time, so does food culture and language.

As food culture evolves, sometime in the near future, there may be a food item called Spicy Tako Poke in a Soft Taco Shell (try saying THAT, fast, 10 times).

At the end of the day, it doesn’t really matter to me what the food is called or where it’s from, gastronomy or not, and what the relationship is with culture, as long as it tastes good and is safe to eat. Oh, what did we have for dessert? Shaved Ice (Kakigori in Japanese)...that was sold at a coin Laundromat!

Local food scene on Maui...it just doesn’t get any better than this...


If you're planning a visit to Maui and are interested in getting some good local food, here are the addresses so you can look them up on an online map search (in case you can't quite get a grip on the local talk and landmarks).


Takamiya Market
359 Market Street, Wailuku
Phone: 808-244-3404
Located in Happy Valley and open everyday from 5:15am 0 6:30pm (closed on Sundays!)

Fran’s Island Grill
740 Lower Main Street, Wailuku
Phone: 808-242-8580
Open every day from 6:00am – 9:00pm (closing hours vary depending on the day), but the
owner was talking about renovating the restaurant sometime soon so give them a call and
check status.


Remember the photo at the beginning of this post?

SAIMIN: Hawaiian local-style soup noodle
OHANA: Hawaiian for Family
ONO: Hawaiian for Delicious
OBACHAN: Aunt(y) or Middle-aged Woman (Obaachan - stretch the first "a", is grandma)
LI HING MUI: Preserved Plum (Among other ethnic groups, the Chinese also have a deep influence in Hawaiian food culture)
NO-KA-OI: Hawaiian for The Best (a popular phrase is Maui No Ka Oi)