Curry saimin from Shige’s saimin stand.
Saimin is a Hawaiian noodle soup dish that has Japanese, Korean, Portuguese, Chinese, and Filipino origins. It is typically served as a noodle soup dish, but can be served in other ways as such as fried and dry (brothless) saimin.
Saimin was created during the Hawaii plantation era when Japanese, Chinese, Filipino, Korean, Puerto Rican, and Portuguese plantation workers lived in camps together and worked alongside each other in sugar and pineapple plantations.
In the 1930s, saimin became popular as vendors began selling bowls of Saimin across Hawaii when sugar and pineapple plantations rapidly grew and workers needed an inexpensive and nutritious meal after a long grueling day in the fields. Saimin consists of wheat egg noodles served in a dashi broth (Japanese soup stock of seaweed and dried bonito flakes) garnished with green onions. Additional toppings include nori (dried seaweed), cha siu, sliced spam, wontons, and other various ethnic ingredients.
The word saimin consists of two Chinese words meaning thin and noodle, so it is believed that the noodles were brought over to Hawaii by Chinese immigrants and that Japanese who were a large percentage of the plantation workers introduced the dashi, to the noodles and saimin as a noodle soup dish was born.
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A perfect hangover breakfast that anyone would love, loco moco is a Hawaiian dish that typically consists of white rice, topped with a hamburger patty, a fried egg, and lots of brown gravy. It has some variations that include ham, spam, Kalua pork, Portuguese sausage, teriyaki beef, and other meats. The loco moco was believed to have been created in the late 1940s at the Lincoln Grill restaurants in Hilo, Hawaii by restaurant owners, RIchard and Nancy Inouye, who were seeking to create a dish that was cheap and could be quickly prepared and served for a group of teenagers who requested it. The teenagers asked the Inouyes to put some white rice in a bowl, a hamburger patty over it, and gravy to top it off. The Inouyes charged thirty cents for it at the time. Thirty cents was quite affordable to the teenagers, and so the loco moco became a hit as it was an affordable and filling dish. The fried egg was later added to the dish as a finishing touch and marketed as the perfect breakfish dish. .
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Summertime is always a good time to have cold soba with dipping sauce (and a side of tempura of course). Soba noodles are Japanese noodles made from buckwheat flour, or a combination of buckwheat flour and wheat flour. Soba can be served cold with a dipping sauce or served in a hot broth.
Soba is said to have originated from China with consumption of soba beginning between 4000-5000 BC. It eventually appeared in Japan in the Nara Period during the 700s to combat a famine and thus soba consumption became more common afterwards. It was originally hulled and steamed rather than ground into flour. The custom of grinding buckwheat into flour became common when stone-grinding mills were introduced from China during the Kamakura Period (1185-1333), However, the soba flour was eaten as a cooked dough called sobagaki, which was similar to soft mochi. The current soba eaten today only appeared in the 16th to 17th century. Soba noodles did not become popular before this time as it is difficult to make soba noodles using purely buckwheat.
It was only in the Tokugawa period, also known as the Edo period (1603-1868) that it became a staple food to be eaten daily and enjoyed by the general population. During the Edo period, soba street stands and soba restaurants were open and these eateries operated as modern cafes where locals could stop by for a casual meal. Today, soba is a common and popular dish served in many Japanese restaurants and loved by many for its taste and health benefits.
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Bánh xèo, which literally translates to “sizzling cake” for the loud sizzling sound that occurs when the batter is poured into the wok, is a popular Vietnamese savory crepe that is made of rice flour, water, turmeric powder, and sometimes coconut milk. It is typically filled with bean sprouts, shrimp, green onions, and mung bean, but its fillings and its size vary depending on the region in Vietnam. In South Vietnam, the bánh xèos are large and thin; in Central and North Vietnam, they tend to be smaller and thicker. Bánh xèos are served alongside a plate of lettuce, mint, perilla, and basil for wrapping and fish sauce for dipping. Eaten all over Vietnam, it is a popular dish served during lunch or as a snack at many restaurants and street stalls. The origins of the dish are not clear – some believe bánh xèos may have been influenced by French colonization of the 19th century and is a Vietnamese version of the French crepe. Others believe bánh xèo’s origins go back to Hue, a region in central Vietnam that is known for crispy pancakes.
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Nothing beats drinking a gin and tonic by the bar on a hot sunny day. The cocktail was originally created by the British East Indian Company in India as a means to prevent malaria, which was persistent problem in India. It was discovered in the 1700s by Scottish doctor George Cleghorn that quinine, a medicine, could prevent and treat malaria. The quinine was taken with tonic water but proved to be unpalatable for many due to the bitter taste. Already given a gin ration, British officers ended up creating a mixture of sugar, lime, water, and gin to add to the quinine to make the drink more palatable - thus, the modern gin and tonic was born. Today, tonic water has much less quinine as it is no longer used to treat malaria. The gin and tonic is a simple, but great cocktail to enjoy at any occasion in modern times. .
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Beef udon from Kaiba. Udon is a Japanese dish of thick, chewy wheat noodles that is typically served in a savory, body-warming broth called kakejiru, which is made from dashi (Japanese soup stock), soy sauce, and mirin (rice wine). The origin of udon is a little more convoluted compared to other dishes - while noodles itself is a origin from China, udon has many stories of its origin. One story says a monk introduced flour milling technology from Song China to Japan, which led to flour-derived noodles. Another story notes that a Japanese envoy from the Nara Period (8th century) was in China during the Tang Dynasty and sampled a earlier version known as muginawa, noodles believed to be the origin of Japanese noodles. A third story believes a Buddhist priest named Kukai introduced the noodles to Japan from his travels to China of the Tang Dynasty. Today, there are many regional variations of udon in Japan. Udon can be served hot or cold depending on the weather. Not only that, the thickness and shape of the noodles also vary. .
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