Hawaii is a melting pot of diverse cultures, especially Asian. The culinary creations born from different ethnic backgrounds, which came to be regarded as “comfort food” and “cultural community cuisine,” are now referred to as “local food”. Asian immigrant workers came to work in the sugar and pineapple plantations in the 1800’s. 72% of plantation workers were Japanese in 1902. In 1920, approximately 42% of Hawaii's population was Japanese. In Hawaii, the New Year and the summer event, Bon, are celebrated with traditional festive food. These traditional events demonstrate the Japanese aesthetic, sometimes more than in the homeland of Japan. “Shojin-Ryori”, Japanese Zen Buddhist vegetarian cuisine, was established and deepened by Dogen (1200-1253), the founder of the Soto-Zen Buddhist sect, and is the basis of modern Japanese cuisine. In his book ‘Tenzo Kyokun’ (1237), Dogen emphasizes mindful eating and a connection to nature through the appreciation of food and a focus on using fresh, seasonal ingredients with minimal waste. The lifestyle and the traditional food style continue to this day in the life of the Japanese community in Hawaii through many seasonal and traditional festivals and rituals. Local Japanese food in Hawaii is a cultural icon, a symbol of identity, a source of sustenance, and continues to shape Japanese culinary traditions and social customs in Hawaii.

Authors:
Naoko Moller, Japan Food Studies College, Japan

About the Presenter(s)
Naoko Moller. A Senior Researcher, Japan Food Studies College. Conducting Zen Buddhist vegetarian cooking workshops and cultural and educational workshops. Giving lectures on Japanese food culture, particularly Immigrant-plantation food of Hawaii.

See this presentation on the full schedule – Sunday Schedule

Bookmark