Home Food & Drink Hawaii Regional Cuisine Part 2- The Origins of Hawaii Cuisine

Hawaii Regional Cuisine Part 2- The Origins of Hawaii Cuisine

0 848

By Evan Freeman, Translated by Mami Yamazaki

 

Roy Yamaguchi at the opening of his restaurant the Tavern Garden on Kuai- The Garden Island

Roy Yamaguchi at the opening of his restaurant the Tavern Garden on Kuai- The Garden Island Image

Roy Yamaguchi is a man of deep passion for cuisine, a chef of remarkable talent and vision who is one of the pioneers of the Hawaii Regional Cuisine Movement. He is also an incredible restaurateur with an appreciation for atmosphere that is sophisticated, modern, yet friendly and warm, an atmosphere that many are quite fond of. Roy’s Waikiki and Roy’s Hawaii Kai as well as in Ko’olina are three of his locations on Oahu.

ハワイ界のキュイジーヌのパイオニアともいえるロイ・ヤマグチ氏。多くの人が好む、現代的に洗練された空間でありながら、且つどこか親しみやすく温かみのある雰囲気づくりの大切さを認識している秀でた才能の持ち主のレストラトゥール。ロイズワイキキ、ロイズハワイカイ、ロイズコオリナと3つ店舗がある。

Alan Wong’s popularity as a chef is as much about his esteem as a pioneer but also as a widely recognizable promotor of Hawaii regional Cuisine having cooked a Luau for President Obama on the White House lawn during the annual congressional picnic.

Alan_1

Alan Wong is an award winning Chef whose work both in the kitchen and as a representative of Hawaii to the world has been of high regard. -Current Affairs image

 

アラン・ウォン氏はシェフとして、パイオニアとしての評判は言うまでもないが、ホワイトハウスで米国大統領オバマ氏にルアウをもてなしたこともある、ハワイ界のキュイジーヌのプロモーターとして広く認識されている。

Roy Yamaguchi and Alan Wong are the founders of the Hawaii Food and Wine Festival and are among the most prominent chefs of Hawaii along with Sam Choy, Peter Merriman, and others whom are regarded as the god fathers of Hawaii Regional Cuisine.

このロイ・ヤマグチ氏とアラン・ウォン氏がタックを組み、「フォード・アンド・フェスティバル」を企て、ハワイで著名なシェフ、サム・チョイ氏、ピーター・メリマン氏他ハワイ界のキュイジーヌの巨匠たちが賛同することになる。

The five distinct styles that make up Hawaii regional cuisine reflect the five periods of settlement in the Hawaiian Islands. When the ancient Polynesians first arrived there were no animals and only a few edible plants and birds were available to eat.

ハワイ界のキュイジーヌを作り上げる5つの異なったスタイルがハワイの島々で5つの結果をもたらしている。

初めてポリネシア人がハワイに降り立った時、ハワイには殆ど食べられる植物も鳥もいなかった。

 

The Polynesian voyagers had the fore-thought to bring with them much of the sustenance they would need to feed them in their new home, they brought and raised taro, planted coconuts, sugarcane, sweet potatoes and yams. The animals that joined them on their voyages to Hawaii were pigs, chickens, and dogs. The pigs and dogs where often cooked in underground ovens or roasted on a spit over an open fire. This early diet was amazingly diverse with the early Hawaiians consuming a diet with over 130 types of sea food and 230 types of sweet potatoes.

ポリネシア航海者はこの新しい土地で予め用意していたもので、生き残るためにタロを育て、ココナッツ、サトウキビ、サツマイモ、ヤム芋を植えて生計を立てた。連れてきた豚、鶏や犬も食用として用いられ、土を掘って熱い石を入れ蒸し焼きにしたり、火にかけてローストにして調理された。初期のハワイアンの食事は多岐に渡り、130以上の種類のシーフードや230種類のさつまいもを消費したと言われている。

 

oldluau1a

A traditional underground oven called an “Imu.” -Hawaii State Archive Image

 

When Captain Cook first arrived in Hawaii he brought with him goats, ewes, a boar, and english pigs, along with a multitude of fruits and vegetables. Captain Vancouver later brought over cattle and the native Hawaiian’s diet began to drastically change.

キャプテンクックが初めてハワイへ降り立った時、ヤギ、羊、イノシシ、豚や沢山の種類のフルーツや野菜を持ち込んだと言われている。後にキャプテンバンクーバーは牛を持ち込み、ハワイの食生活を大きく揺るがすことになる。

It is Roy Yamaguchi, Alan Wong, Mark Noguchi and others who have blended elements and ingredients of pre-contact cooking with that of the 19th century immigrants brought over to work in Hawaii’s agricultural industry.

ロイ・ヤマグチ氏、アラン・ウォン氏、マーク・ノグチ氏をはじめ、多くのシェフたちは19世紀の移民がハワイの農作にもたらした素材を基に多くの料理に反映させている。

Robert_Louis_Stevenson_at_Royal_Luau,_1889

The famous poet and travel write Robert Louis Stevenson at a Royal Luau in 1889 – Wiki commons

 

The Chinese, Japanese, Filipinos, Koreans, and the Portuguese have shaped Hawaii’s culinary landscape just as much as Captain Cook and Captain Vancouver. Having brought their delicious native recipes and ingredients to Hawaii with them it took little time at all for people to begin to further the tastes from their traditional food to that of their neighbors.

同様に中国人、日本人、フィリピン人、韓国人、ポルトガル人などもハワイのカリナリ―に影響を与えている。彼らがもたらした独自の美味しいレシピがハワイアンの食事に溶け込んでいくのにそんなに時間はかからなかった。

 

 

 

With those traditions and ingredients in mind, the God fathers of Hawaii regional cuisine set out to create something entirely new.

このような伝統的な食文化を念頭に入れ、今のハワイの食を担うキュイジーヌたちは全く新しいものを作り上げていったのである。

Continued in Part 3