In the 300-500s, there were few edible plants on the islands. You could find several types of ferns and fruits. Travelers brought many varieties of plants, pigs and chickens to the islands.
Flightless bird hunting became widespread. People began to eat eggs from nests. Local residents took up fishing and seaweed harvesting.
Settlers from Japan, Korea, China, Portugal and the Philippines played a major role in the formation of the Hawaiian menu. Travelers shared their ideas and recipes with local cooks. Chefs, in turn, supplemented and changed them.
The natives began to grow new vegetables and fruits on their lands. Seafood began to be found as ingredients or separate dishes. Hawaiians created their own signature dishes.
Among the main products of Hawaiian cuisine, breadfruit stands out. Its fruits are eaten raw, baked or boiled. Meat and fish are often cooked in earthen ovens according to special recipes. Since the 19th century, beef has been on the menu.
Meat is eaten dried, baked or canned, as well as marinated in soy sauce. Various seasonings are an integral ingredient of all dishes. Spices consist of Hawaiian sea salt, seaweed, ground nuts and sugar cane.