Hawaii Saimin Recipe
Recipe Type: Soup, Pasta
Cuisine: Hawaiian
Yields: 3 to 4 servingsPrep
time: 10 min
Cook time: 15 min

4 quarts water
1 tablespoon salt
1 (8-ounce) package dried Japanese soba noodles*
4 cups chicken broth or stock
1 tablespoon grated fresh ginger
2 tablespoons soy sauce

(Commonly eaten fried w/ scrambled eggs for breakfast or with rice)


Recipe for Spam

1 (12 ounce) container fully cooked luncheon meat (e.g. Spam), cubed
  • 2 eggs, beaten
  • 2 ounces Cheddar cheese, grated
  1. Heat a non-stick skillet over medium heat. Pour in eggs, then Spam. Cook, stirring, until eggs are nearly done, then sprinkle cheese over, and stir until melted.

Kalua Pig
(Roasted, shredded pig with Hawaiian salt)

Kalua Pig Recipe

  • 4-5 pound pork butt
  • 2½ tablespoons Hawaiian salt (substitute kosher salt)
  • 2 tablespoons liquid smoke
  • 1 banana leaf (substitute 4-5 whole, unpeeled bananas)
  • 4-6 ti leaves (substitute aluminum foil)
Trim any excess fat from the roast. Make several shallow long cuts along the roast or pierce liberally with a fork. (This allows the salt and liquid smoke to penetrate the meat.) Rub with salt and liquid smoke. Wrap the roast with banana leaf or in the absence of same, place whole bananas on top of meat.
Cut the ribs from the ti leaves and wrap over the banana leaf. Substitute aluminum foil, if ti leaves are not available. (Ti leaves can often be obtained from a local florist). Tie securely with twine.
Roast in a 325-350 degree oven for about 45 minutes per pound. When meat is done, remove ti leaves, banana leaf (or bananas) and shred pork.