Have You Tried Plate Lunch

Question

Hawaiian Plate Lunch = The state food of Hawaii

Hawaii' has a history of agriculture workers from many other countries that migrated to Hawaii in the 19th century. . People from Japan, China, Philippines, Portugal and Korea worked in the fields, canneries and mills through out Hawaii.

The workers brought their lunch for their mid day meal , in a Bento box, , or other stackable container. They started to share their ethnic food with co-workers and created a "mixed plate" of food.

We used to go to small restaurants that served plate lunches, noodles and you shared an indoor picnic table with other people. When we volunteered with events in Lahaina we did manage to get some of these restaurant owners out of retirement to have a booth of their best dishes. The noodles in the pink container , are still fresh in my memory. Nagasako has been doing pop up location serving their plate lunch menu.

The rice is usually 2 scoops of steamed , medium grain, white rice. The rice is generally Calrose brand and served plain. Residents are very particular about their rice. Then their is the big debate of which is the best shoyu! Kikiman or Aloha?

Now we have restaurants, take outs and food trucks offering Plate lunches.

Practice aloha

the Getaways

Answer

The Hawaiian Plate Lunch is widely considered the state food of Hawaii, reflecting the islands’ diverse cultural heritage. Its origins trace back to the 19th century when plantation workers from Japan, China, the Philippines, Portugal, and Korea came to Hawaii. These workers brought their own lunches, often in Bento boxes or other stackable containers, and began sharing their ethnic foods with co-workers. Over time, this sharing created the "mixed plate" concept that defines the traditional Hawaiian Plate Lunch.

Originally, plate lunches were served at small, local restaurants where patrons would often share indoor picnic tables. Some restaurants specialized in plate lunches, and even retired local chefs have occasionally returned to serve their signature dishes at community events. A notable example is Nagasako, which continues to operate pop-up locations serving their traditional plate lunch menu, leaving a lasting impression with dishes such as fresh noodles served in pink containers.

A typical plate lunch includes:

Two scoops of medium-grain white rice, often Calrose brand, served plain. The quality and texture of the rice are very important to local residents.
A protein, which could include options such as teriyaki beef, chicken katsu, kalua pork, or loco moco (a hamburger patty with gravy and fried egg).
A side of macaroni salad or other salads, reflecting the mixed culinary influences.
Optional vegetables or local favorites depending on the restaurant.

An interesting debate among locals involves the choice of shoyu (soy sauce), with Kikoman and Aloha being two popular brands used to complement the plate lunch flavors.

Today, plate lunches are available at a wide range of establishments across Hawaii, from traditional restaurants and takeout counters to food trucks, making them accessible for residents and visitors alike. The dish not only satisfies hunger but also embodies Hawaii's spirit of sharing and “aloha.”

Have You Tried Plate Lunch

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