Cyber Bite Café [ www.cyberbitecafe.com ]
1917 Kalakaua Ave. (near corner of Kalakaua and Ala Moana Blvd)
7:30am - 9:30pm seven days a week
Close to Convention Center. Serves breakfast, sandwiches, smoothies and espresso drinks.

Caffe Giovannini [ www.caffegiovannini.com ]
1888 Kalakaua Ave. C-106 in the Waikiki Landmark Building
8am - 11pm daily
Close to Convention Center. Daily special, sandwiches, espresso, beer, wine, and outdoor seating.

INFORMATION: Starbucks in Hawaii DOES NOT yet offer internet access! So, just relax and enjoy your mocha latte.

Xerox Business Services, Hilton Hawaiian Village
Ground Floor of Diamond Head Tower
Telephone 808.949.0656
24-hour services

Xerox Business Center, Sheraton Waikiki
4th floor in Ho`okipa Center
Telephone 808.931.8198
Full service, 6am - 6pm; Limited (includes copying and email) 6pm - 9:30pm

Aloha Business Center, Hawaii Convention Center
3rd floor of Convention Center
Open during the hours of the Academy of Management meetings, 8:30am - 5:30pm.

Closest 24 Hour FedExKinko's
2575 S King St (Corner of S King and University Ave)
24 hours, 7 days a week
808.943.0005

FedExKinko's, Kapiolani
1500 Kapiolani Blvd (across from Ala Moana Shopping Center)
M-Th 7am - 11pm, Fri 7am -9pm, S&S 9am - 9pm
808.944.8500

Island Printing, Waikiki Business Plaza
A small print shop in Waikiki
2270 Kalakaua Ave
Mon-Fri 8:30am - 5pm

Waikiki Trolley - The Waikiki Trolley takes you to Oahu’s major tourist attractions and shopping areas. There are 4 Trolley lines that leave from the Royal Hawaiian Shopping Center (beside the Sheraton Waikiki along Kalakaua Ave.) and also from major Waikiki hotels. The Honolulu City Line (Red), Ocean Coast Line (Blue), Shopping & Dining Line (Yellow), and Ala Moana Shuttle Line (Pink) stops, schedules, and maps are found at www.waikikitrolley.com. Check for online discounts!
1-Day, 4-Line Ticket – Adult $25, Child $12, Senior $18
4-Day, 4-Line Ticket – Adult $45, Child $18, Senior $27
 
Waikele Trolley – The Waikele Trolley is run by Waikiki Trolley to take visitors to the Waikele Shopping outlets in central Oahu. Round trip – Adult $22, Child $8
 
DFS Trolley (Duty Free Shoppers) – The DFS Trolley is a free trolley service that takes visitors from various hotels around Waikiki to the DFS Galleria.

The Pali Lookout – Not to Be Missed Beautiful View! Off the Pali Highway. Where Kamehameha the Great ended the bloody battle of 1795.
Haunama Bay Nature Preserve (very busy this summer—make arrangements in advance to visit). Famous spot for snorkeling. Parking is limited and fills quickly. Visitors watch an informative video about the ecology of the bay, and why visitors are limited. Open every day except Tuesday.
Driving up the Windward Coast - incredible views. If you really want to see it, consider a circle island tour so that you can really look! The driver will be concentrating on the curving narrow highway.
Battle Ship Row and Pearl Harbor – In addition to the Arizona and Pearl Harbor Memorial, consider the USS Missouri and the Bowfin submarine tours. Go early because it gets hot. Visitors are only allowed to bring in a camera or video camera (no camera bags). No purses, bags, backpacks, or other items that offer concealment are allowed in the attractions. There is a “bag check” in the parking lot of the Arizona Memorial where you can leave a bag for a nominal fee. Above all, don’t leave belongings in your vehicle.
North Shore – Expect continuous, steady traffic if you decide to drive to the North Shore. The big waves that you see in movies like Blue Crush are a winter phenomenon, but there are still beautiful beaches and many curious visitors. Stop at the Dole Plantation Store to learn more about pineapple than you ever dreamed.
The Polynesian Cultural Center – The PCC offers a one-day tour of Polynesia spread over 42 acres in Laie on the North Shore. The Center celebrates the peoples and cultures of Hawaii, Tonga, Samoa, Tahiti, Fiji, the Marquesas Islands, and New Zealand. You can enjoy a family friendly luau with no alcohol or caffeine, since the PCC is operated by the LDS Church and employs students of BYU-Hawaii. Consider a bus tour from Waikiki so that you don’t have a long drive back.
Waikiki and Downtown Honolulu – Walk Waikiki’s historic sites with a Native Hawaiian historian and storyteller, 9am Tuesdays, Thursdays, and Saturdays, Royal Hawaiian Shopping Center Fountain Courtyard. Tour the `Ioloni Palace, see the King Kamehameha Statue, and visit the Mission Houses Museum tol give you a sense of Hawaii’s royal past. Take a sunset cruise, or paddle an outrigger canoe with a beach boy in Waikiki

Diamond Head – A breathtaking view at the summit! This 0.7 mile hike takes about 1.5 hours (one hour up and ½ hour down). Some areas are steep and there are 2 sets of steps. Take water, sunscreen, and a hat. A flashlight comes in handy in the tunnel. Best time is before 8 a.m. and after 1 p.m. Open 6 a.m. to 6 p.m. Cost is $1 for walk-ins.
Manoa Falls – An easy one-hour hike right in Honolulu at the end of Manoa Road takes you to one of Hawaii’s most beautiful waterfalls. The parking lot is notorious for break-ins, so don’t leave anything of value in the car.

Chinatown – Chinatown has some of the oldest buildings of Honolulu, and it’s where to find the best lei shops. The Chinese were the first contract laborers brought to Hawaii, to work the sugar plantations. After their contracts were completed, many started small businesses. Chinese bakeries, open markets, fresh fruits and vegetables, fresh fish, Chinese herbalists, and all sorts of shopping bargains. To learn a little about Chinatown, the Hawaii Heritage Center offers a walking tour 9:30-11:30 a.m. Wednesdays and Fridays. Meet at the Heritage Center at Hotel and Smith Streets. $10 each.
Tea at 1024 – After visiting Chinatown, consider having tea at an English Tea Room—complete with scones, clotted cream and jam. A special tea room at 1024 Nuuanu Ave.
Hawaii’s Plantation Village – Out in Waipahu (southwest Oahu), explore the Plantation Village which reflects the cultural diversity of the islands. History and personal stories reveal how plantation laborers from China, Portugal, Japan, Puerto Rico, Okinawa, Korea, and the Philippines ventured to Hawaii in search of a better future. Hourly tours, Monday-Saturday, 10am-2pm. 94-695 Waipahu Street. www.hawaiiplantationvillage.org
Waimea Valley Audubon Center – North Shore. (A beautiful walk!) In 2003, Audubon entered into an agreement with the City and County of Honolulu to manage, operate and safeguard the important cultural, botanical and ecological resources of Waimea Valley. See native plants and birds, archaeological clues of ancient Hawaiian settlements, and a world-class botanical collection. www.audubon.org
A Bon Dance – Consider attending a bon dance. Check out the schedule at the Honolulu Advertiser Obon Calendar http://the.honoluluadvertiser.com/article/2005/Jun/05/il/il42p.html
If you are staying after the Meeting - Annual Hawaii Dragon Boast Festival, August 13 & 14, Ala Moana Beach Park

Bishop Museum - 1525 Bernice St. Open daily 9am-5pm. A museum of Hawaiiana. The exhibit Na Akua Wahine: Celebrating the Female Gods of Hawai`i Nei will be on display during the meeting. www.bishopmuseum.org
Honolulu Academy of Arts – 900 S. Beretania St. $7 general admission Open Sunday 1pm-5pm, Tuesday-Saturday 10am-4:30pm. Excellent collection of Asian art, and Hawaii artists. Special exhibits during the meeting: Hawaii in Paris: The Art of Hula; A.S. MacLeod: Prints of Hawaii at War and Peace; Masterworks of Chinese Art from the Rosalind Ching Pastor Collection. www.honoluluacademy.org
Doris Duke’s Shangri La – If you want to see Ms. Duke’s estate, purchase your tickets far in advance online. Only small groups are taken to tour the estate. See her collection of Islamic art. www.honoluluacademy.org
Mission Houses Museum – Step into 19th century missionary Hawaii. 533 S. King St. Open Tuesday-Saturday 10am-6pm, Sunday noon-5pm. www.missionhouses.org
Hawaii Maritime Center – Honolulu Harbor’s Pier 7 Open daily 8:30am-5pm. See Hawaii’s maritime history from ancient Polynesians through whaling and WWII. Life-size dioramas. View legendary surfers on video and admire a 46-foot skeleton of a female humpback whale. Multimedia exhibits and snazzy décor.

Aloha Stadium Swap Meet – Wednesdays, Saturdays, and Sundays from 6am-3pm. Entry fee is 50¢ a person Age 12 and above. Local arts and crafts, clothing, souvenirs, jewelry, luggage, sunglasses, housewares, and much, much more. Bring a hat and sunscreen (or even an umbrella). The Swap Meet is on the parking lot of the Aloha Stadium. 99-500 Salt Lake Blvd. Freeway—take the H-1 going west to the Stadium exit. Easy parking. Shuttles run from hotels (see transportation information).

Waikiki
• Bali by the Sea (Pacific Rim), Hilton Hawaiian Village, Reservations recommended. 941-2254
• Bistro at Century Center (Continental/European), 1750 Kalakaua Ave. Reservations recommended. 943-6500
>Banyan Veranda (Pacific Rim evenings) Sheraton Moana Surfrider Hotel. Sunday brunch, Afternoon tea. Reservations recommended. 922-3111. Dining on a breezy veranda that dates back to 1901.
• Canoe’s (Pacific Rim) Renaissance Ilikai Waikiki Hotel. Reservations recommended. 949-3811 ext. 6280
• Ciao Mein (Italian & Chinese served family style) Hyatt Hotel, 2424 Kalakaua Ave. Reservations recommended. 923-1234
• Diamond Head Grill (Hawaiian Regional), W Honolulu Hotel, 2885 Kalakaua Ave. Reservations recommended. 922-3734. Offering the flavors of Hawaii at the base of Kiamond Head Crater.
• Duke’s Canoe Club (Seafood/Steak), Outrigger Waikiki 2335 Kalakaua. Reservations recommended. 922-2268. Great breakfast buffet.
• Golden Dragon (Cantonese), Hilton Hawaiian Village, 946-5336
• Hanohano Room (Continental/Regional Island) 30th Floor Sheraton Waikiki. Spectacular view. Reservations recommended. 922-4422.
• Hau Tree Lanai (Pacific Rim) at the New Otani Kaimana Beach Hotel 2863 Kalakaua Ave. Reservations recommended. 921-7066. Dine on a beachfront terrace with spectacular sunsets.
• Hy’s Steak House (Steak/Seafood) Waikiki Park Heights Hotel, 2440 Kuhio Ave. Reservations recommended. 922-5555. Fine Dining. Tuxedoed waiters.
• Keo’s in Waikiki (Thai), 2028 Kuhio Ave. Reservations recommended. 951-9355 Great atmosphere, great food.
• Kyo-Ya (Japanese), 2057 Kalakaua Ave, Authentic Japanese cuisine. Private tatami rooms. Reservations recommended. 947-3911.
• La Mer (French), Halekulani Hotel, 2199 Kalia Road, Neo-Classic French Cuisine in an elegant oceanfront setting. Reservations recommended. 923-2311
• Musashi (Teppanyaki) Hyatt Hotel, 2424 Kalakaua Ave. Reservations recommended. 923-1234
• Neptune’s Garden (Multicultural style Seafood) Pacific Beach Hotel, 2490 Kalakaua Ave. Reservations recommended. 922-1233.
• Nick’s Fishmarket (Fresh fish and seafood) Waikiki Gateway Hotel, 2070 Kalakaua Ave. Reservations recommended. 955-6333.
• Orchid’s (Contemporary Seafood) Halekulani Hotel. 2199 Kalia Road. Reservations recommended. 923-2311
• Padovani’s Restaurant (French-Mediterranean) Doubletree Alana Waikiki Hotel. Reservations recommended. 946-3456. Known for extensive wine list.
• Prince Court (Pacific Fusion) Hawaii Prince Hotel. Reservations recommended. 944-4494.
• Sam Choy’s Diamond Head (Hawaiian Regional) 449 Kapahulu Ave. Reservations recommended. 732-8645. You’ve seen Sam Choy with Emeril.
• Sansei Seafood Restaurant & Sushi Bar (Japanese), Waikiki Beach Marriott, 3rd floor, 2552 Kalakaua Ave. 931-6286.
• Sarento’s Top of the I (Italian), Ikikai Hotel, 1777 Ala Moana Blvd. Reservations recommended. 955-5559
• Seafood Village, Hyatt Regency Waikiki, 2424 Kalakaua Ave., Hong Kong style dim sum and Cantonese, 971-1818
• Shogun (Japanese), Pacific Beach Hotel, 2490 Kalakaua Ave, 921-6113
• Tiki’s Grill and Bar (Pacific Rim), Aston Waikiki Beach Hotel, 2570 Kalakaua Ave. Casual island theme and retro South Pacific ambiance. Live entertainment nightly. Reservations recommended. 923-8454.

Ala Moana Center and surrounding area
• Aaron’s Atop the Ala Moana (Continental), 410 Atkinson Dr. Reservations recommended. 955-4466. Spectacular view of Honolulu.
• Assaggio Ristorante Italiano (Italian), Ala Moana Shopping Center. Reservations recommended. 942-3446. Best Italian restaurant in newspaper poll.
• Bubba Gump Shrimp Company (Seafood/Steak) Ala Moana Shopping Center. 949-4867
• John Dominis (Seafood/Steak), 43 Ahui St., Reservations recommended. 523-0955
• Longhi’s (Mediterranean), Ala Moana Shopping Center, Reservations recommended. 947-9899. A favorite Hawaii restaurant.
• L’Uraku (Japanese and Euro Fusion) 1341 Kapiolani Blvd. Reservations recommended. 955-0552. Inviting ambiance and fantastic food.
• Mariposa (Pacific Rim), Neiman Marcus 3rd Floor of Ala Moana Shopping Center, Reservations recommended. 951-3420.
• Morton’s The Steak House (Steak/Seafood) Ala Moana Shopping Center. Reservations recommended. 949-1300. Member of the award-winning Chicago-based chain.
• Pineapple Room (Hawaii Regional), Macy’s 3rd Floor at Ala Moana Shopping Center. Owned by Chef Alan Wong. Reservations recommended. 945-8881.
• Sorabol (Korean), 805 Keeaumoku St, Traditional yakiniku experience. Reservations recommended. 947-3113

Honolulu
• Alan Wong’s Restaurant (Hawaii regional), 1857 S. King St. Reservations recommended. 949-2526 Award winning chef Alan Wong. You’ve seen him on the Food Network. Best restaurant winner 2004.
• Big Island Steak House (Seafood/Steak), Aloha Tower Marketplace, Reservations recommended. 537-4446 Steak served with a harbor view.
• Chai’s Island Bistro (Pacific Rim), Aloha Tower Marketplace, Reservations recommended. 585-0011
• Chef Mavro (Hawaiian Regional), 1969 S. King St. Reservations recommended. 944-4714. Founding member of Hawaiian Regional Cuisine. 2003 winner of the prestigious James Beard Foundation Award as the best chef in Hawaii an the Pacific Northwest.
• Don Ho’s Island Grill (Seafood/Steak) Aloha Tower Marketplace. Reservations recommended. 528-0807. See the Tiny Bubbles Man!
• Gordon Biersch Brewery Restaurant (Microbrewery pub) Aloha Tower Marketplace. 599-4877.
• Govinda’s Vegetarian Buffet (Vegetarian), 51 Coelho Way, (Honolulu/Chinatown Area)
• Green Papaya Café (Vegetarian) 555 North King St. (Honolulu/Chinatown Area) 841-6988. Vegetarian and Vietnamese food.
• Hee Hing Restaurant (Chinese), 449 Kapahulu Ave. Reservations recommended. 735-5544
• Indigo Eurasian Cuisine (Eurasian Fusion), 1121 Nuuanu Ave (Chinatown area), Reservations recommended. 521-2900. East meets West goodness.
• Kinkaid’s Fish, Chop and Chowder House (Seafood), Ward Warehouse, 1050 Ala Moana Blvd. Reservations recommended. 591-2005.
• Ruth’s Chris Steak House, Restaurant Row, 500 Ala Moana. Reservations recommended. 599-3860
• Spices (Thai) 2671-D South King St. A new Thai restaurant.
• 3660 on the Rise (Euro-Pac Rim-Hawaiian Fusion), 3660 Wailae Ave. 737-1177. Award winning chefs Russell Siu and Gale Ogawa.
• Zaffron (Indian), 69 North King St., 533-6635

   'Ahi - (AH-hee; Hawaiian) Tuna (usually bigeye or yellowfin); a rich-flavored, silky-textured fish.
   Adobo - (ah-doh-boh; Filipino) The name for both a dish and a technique involving marinating and stewing meat or other ingredients in a salty-sour mixture of garlic and vinegar.
   'Alaea - (a-LAH-eh-ah; Hawaiian) A type of rock salt containing clay soil.
   Bento - (ben-toe; Japanese) Originally a picnic meal served in a sectioned lacquer box; it's come to mean quick takeout items.
   Char siu - (char shyoo; Chinese) Barbecued pork, usually colored red on the outside. Often served with noodle dishes.
   Edamame - (eh-duh-mah-meh; Japanese) Whole soybeans in the pod, boiled in salted water and eaten as a snack.
   Furikake - (foo-ree-kah-keh; Japanese) A flavoring agent of roasted seaweed, salt, sesame seeds and other ingredients, often sprinkled on rice.
   Haupia - (how-pee-ah; Hawaiian) A pudding of coconut cream. A traditional Hawaiian coconut flavored dessert that is best described as a "stiff pudding".
   Huli-Huli Chicken - (hoo-lee hoo-lee; Hawaiian) Hawaii's version of barbequed chicken, cooked with Huli-Huli sauce (made from Hawaiian brown cane sugar, soy sauce, ginger, and more)
   Izakaya - (ee-za-ka-ya; Japanese) Tavern or pub food; side dishes for beer drinkers.
   Kaiseki - (kah-e-seh-kee; Japanese) A very formal meal of small tastes of a variety of dishes in many courses; in some casual Japanese restaurants, the term has come to mean any complete dinner with soup, salad, entrée, rice.
   Kal-bi - (kahl-bee; Korean) Korean barbecued short ribs, made with soy sauce, sesame oil, garlic and other flavorings.
   Kalua - (kah-loo-a; Hawaiian) A cooking technique in which foods are wrapped in leaves and steamed over hot rocks in an earthen pit.
   Kalo - (KAH-loh; Hawaiian) Taro; for poi - steamed, mashed with a little water; for a side dish, the purple tuber is steamed or sliced and fried. Leaves also are boiled and eaten (as "lu'au").
   Kamaboko - (kah-mah-bo-ko; Japanese) Fishcake; surimi. A sliceable gelatinous paste made of white-fleshed fish, often colored bright pink.
   Katsu - (kah-tsoo; Japanese) Pork, chicken or other ingredients dipped in Japanese panko (breadcrumbs) and deep-fried.
   Kau kau - (kow-kow; Hawaiian pidgin) A Hawaiianized Chinese word meaning food.
   Kiawe - (kee-ah-veh; Hawaiian) Wood of the algaroba tree, a relative of the mesquite of the Southwest. Often used in open-pit cooking and grilling.
   Kim chee - (kim chee; Korean) Highly spiced relish made of fermented cabbage or other ingredients; the sauerkraut of the Koreas.
   Ko cho jang - (koh choh jahng; Korean) Red chili paste.
   Lau lau - (lauw-lauw; Hawaiian) Foods wrapped in ti leaves and steamed or baked; usually pork and fish with taro leaves, but also other combinations.
   Lechon - (leh-shohn; Filipino) Roast pig prepared in the Filipino style.
   Li hing mui - (lee hing moo-ee; Chinese) A mixture of Chinese five-spice, sugar and salt originally used to flavor and preserve fruit for snacks; now in sauces, marinades and other preparations.
   Liliko'i - (LEE-LEE-koh-ee; Hawaiian) Passionfruit (Passiflora edulis); intensely flavored globular fruit that grows on a vine.
   Loco moco - (loh-koh moh-koh); Hawaiian pidgin) Originally a bowl of steamed rice topped with a hamburger patty, a fried egg and brown gravy, said to have been invented by a Hilo eatery (although there's debate about which one). Today, loco moco takes many forms, but the basic rice, protein, gravy structure remains.
   Lomi salmon - (loh-me salmon; Hawaiian) Salt salmon that is "massaged" (lomi'd) to tenderize and remove bones, in a salad or relish with onions, tomatoes, green onions and Hawaiian salt. Not an indigenous dish as salmon are not native to Hawaiian waters.
   Lu'au - (loo-OW; Hawaiian) A feast; also, taro leaves.
   Mahimahi - (mah-hee mah-hee; Hawaiian) Dolphin fish (NOT the mammalian dolphin or porpoise); light, mellow, moist fish.
   Malasada - (mah-lah-sah-dah; Portuguese) A hole-less doughnut of egg-rich dough, deep-fried and rolled in sugar. The term literally means "badly cooked" or "half-cooked" because these pastries are often doughy inside. Traditionally made on Shrove Tuesday as a way of using up eggs, butter and oil before the privations of Lent. Malasadas are nuggets of deep-fried, sugary pastry - a recipe brought to Hawai'i by Portuguese immigrants.
   Man doo - (mahn doo; Korean) Pasta dumplings, generally filled with cabbage and meat, may be fried or in soup.
   Manapua - (mah-na-poo-ah; Hawaiian) Chinese-style steamed buns filled with a variety of ingredients, often barbecued pork. The word is believed to be a contraction of the Hawaiian words mea 'ono pua'a ("delicious pork thing").
   Manju - (mahn-joo; Japanese) Flaky pastries filled with sweet bean paste of azuki beans, or adapted with filling of sweet apple, coconut and pineapple.
   Mochi - (moh-chee; Japanese) A steamed cake made with glutinous rice flour (mochiko), often filled with sweet beans or other confections; used in Japanese cultural celebrations such as New Year's Eve.
   Moi - (moy; Hawaiian) Pacific threadfin, a delicately flavored, light-fleshed fish. Once the focus of sophisticated Hawaiian aquaculture in the form of shoreline fishponds; originally reserved for royalty. Now being grown in aquaculture operations.
   Musubi - (moo-soo-bee; Japanese) A rice ball, sort of a rural sushi. These can be wrapped with nori (seaweed) or covered with furikake. An ubiquitous modern version is made with a slice of Spam atop vinegared rice wrapped with a strip of nori.
   Na'au - (nah-ow; Hawaiian) Stewed beef intestines.
   Namul - (nah-mool; Korean) Seasoned vegetable dishes.
   Nigiri - (nee-gi-ree; Japanese) A type of sushi in which the rice is rolled into a short, thick finger and topped or wrapped with ingredients.
   Nishime - (nee-shee-meh; Japanese) A homey vegetable stew seasoned with soy sauce.
   Okazuya - (o-kah-ZOO-yah; Japanese) Traditional take-out food shops; the particular form these businesses take in Hawai'i appears to be an Island development.
   Onaga - (oh-nah-gah; Japanese) Ruby snapper; tender, moist, mild-flavored.
   'Ono - (oh-noh; Hawaiian) Delicious!
   Ono - (oh-noh; Hawaiian) Wahoo fish; firm-fleshed with a distinctive flavor and aroma.
   Opah - Also known as Moonfish. In Hawaii, the opah has historically been an incidental catch of longline gear. Only recently has this species become commercially important. The opah was viewed as a good luck fish by old-time longline fishermen, who would give it away as a gesture of goodwill rather than sell it.
   'Opakapaka - (oh-pah-kah-pah-kah; Hawaiian) Pink or crimson snapper; popular moist fish, very versatile in preparation.
   Pâo doçe - (pown dosh; Portuguese) Literally, sweet bread; a festive bread rich in eggs and butter.
   Pasteles - (pah-TELL-ay; Puerto Rican) A labor-intensive tamale-like dish of mashed green banana and spiced pork. Often sold frozen or at roadside stands.
   Phô - (fuh; Vietnamese) Noodle soup of clear, rich, anise-flavored beef broth with paper-thin slices of raw meat or meatballs accompanied by fresh bean sprouts, basil and sauces.
   Pipikaula - (pee-pee-kow-lah; Hawaiian) Sun-dried salted beef, broiled; often served sliced thin as a snack.
   Poi - (poy; Hawaiian, see Kalo) One of the staple foods of the Hawaiian diet, poi is a thick, purple-colored paste made by pounding taro. Poi is labeled "one-finger," "two-finger" or "three-finger" to describe its consistency--the thicker the poi, the fewer fingers needed to scoop it up. Today, is it used in many Hawaiian recipes or served as a side dish.
   Poke - (poh-keh; Hawaiian) Marinated raw fish; a delicacy.
   Portuguese Bean Soup - A delicious soup made with cabbage, kidney beans, and Portuguese sausage.
   Portuguese sausage - (Portuguese) Linguiça, a garlicky pork sausage akin to pepperoni.
   Pua'a - (poo-ah-ah; Hawaiian) Pig or pork.
   Pupu - (poo-poo; Hawaiian) Appetizers, snacks.
   Pul goki - (pull go-kee; Korean) (Also spelled Bul go gi) Korean-style barbecued beef, marinated in soy sauce and sesame oil.
   Sashimi - (sah-shee-mee; Japanese) Raw fish, usually served with wasabi (Japanese horseradish) and soy sauce for dipping.
   Saimin - (si-min or like the word sigh, sigh-min; Japanese) The particularly Island version of Japanese ramen or Chinese mein, a noodle soup made with dashi (Japanese fish stock) and thin, round wheat noodles. Garnish can include scrambled eggs or omelet, meats, green onions, kamaboko, char siu, Spam.
   Shoyu - (shoh-you; Japanese) Soy sauce.
   Suimono - (soo-ee-moh-no; Japanese) Clear soup made with dashi base (bonito fish stock).
   Sushi - (soo-she; Japanese) A wide-ranging family of rice-based delicacies, usually, but not always, garnished with raw or grilled seafood and/or dried seaweed. Popular "cone" sushi in Hawai'i is made by placing vinegared rice in pockets of fried tofu (aburage).
   Tako - (tah-ko; Japanese) Octopus.
   Teppan - (tehp-pun; Japanese) Grilling.
   Tsukemono - (tsoo-keh-moh-no; Japanese) Relish-like salad of salted vegetables, usually shredded cabbage and other ingredients.
   Udon - (oo-doan; Japanese) Thick noodles, served in soup or stir-fried.
   Unagi - (oo-nuh-gee; Japanese) Eel, often served grilled.
   Wasabi - (wah-sah-bee; Japanese) similar to horseradish but green and hotter
   Yaki Tori Kushi - (yah-kee toh-ree koo-shee; Japanese) chicken on a stick