Pork lau lau is Hawaiian soul food at its finest: Fatty pork wrapped in taro leaves, then pressure cooked in a steamer oven until it’s melt-in-your-mouth tender. Traditionally, lau lau is cooked in an underground imu oven for many hours, often accompanied by salted butterfish and sweet potato. Though the pork is served inside the taro leaves, the leaves are not to be eaten—their only purpose is to seal in flavor and moisture, to create intensely juicy, succulent pork.
Matsumoto’s Shave Ice (USA). 'Maybe it’s the exotic, homemade flavors such as salty dried plum and coconut cream. Maybe it's the ice cream and azuki beans. Or maybe it’s the history. The building dates to the 1920s, but it wasn’t until 1951 that Japanese immigrant Mamoru Matsumoto opened his grocery here. Shave ice quickly became the best seller when introduced in the 1960s.'
This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.