The origin of the loco moco is often attributed to a restaurant in Hilo, Hawaii called Café 100. During the late 1940s, Richard and Nancy Inouye, the owners of Café 100, had a customer ask for a filling meal that was cheap and could be served quickly.
To meet their customer’s request, they served a plate of rice, a hamburger patty, and a sunny side up egg topped with brown gravy, which they named “loco moco” after a slang phrase popular in Hawaii during that time period.
The term “loco moco” was typically used when someone was in a “crazy” mood or feeling a bit silly. The name was fitting for their new meal as it contained random ingredients and made them laugh. Today, Café 100 still serves the same recipe they created in the 1940s and has become a Hawaiian favorite.
What does loco moco stand for?
Loco moco is a traditional Hawaiian dish consisting of white rice topped with a hamburger patty, a fried egg, and brown gravy. The name of the dish comes from the first letters of each of the four ingredients – “Loco” for “loco” (hamburger), “Moco” for “moko” (egg), “Co” for “gravy”, and finally, “Co” for “rice”.
The dish is often served with additional condiments, such as ketchup, mayonnaise, or soy sauce, and is a popular comfort food in Hawaii. It’s also a popular tourist attraction on the islands, as restaurants compete to offer the most unique and delicious twist on the classic dish.
It’s also the unofficial state dish of Hawaii. Loco moco can be served as a meal in itself or as part of a larger menu, and is often served at breakfast and brunch.
Who came up with loco moco?
The origin of loco moco is not 100-percent certain, but stories point to a tiny mum-and-pop diner in Hilo, Hawaii called the Lincoln Grill. It was there, circa 1949, where one day the four-member “Young Brothers” – Bill, Eddie, Richard, and Kime — decided to see what would happen if they combined white rice, a hamburger patty, and a sunny-side-up egg, and topped it off with brown gravy.
They called it “loco moco,” a reference to their seemingly crazy combination of ingredients. It was a hit.
Those Young Brothers knew a good thing when they saw it and soon opened the wildly popular Lincoln Grill. The restaurant was frequented by local sports teams, later to become a monument of sorts as the birthplace of loco moco, and is still open today.
It’s said the loco moco phenomenon spread throughout the islands due to local schools serving the dish during lunchtimes. From there, the contagious beef-on-rice delight has made its way to restaurants across the U. S.
, appearing in classic diner locales and contemporary brunch spots, each with its own creative spin.
Is loco moco Hawaiian or Japanese?
Loco moco is a dish of Hawaiian origin that has become popular with the Japanese. It typically consists of white rice topped with a hamburger patty, a fried egg, and gravy. The origins of the dish can be traced back to the 1940s when it was served at Lincoln Grill in Hilo, Hawaii.
It quickly rose in popularity and became a staple of Hawaiian cuisine. Over time, the dish gained recognition and fans in Japan, and eventually came to be known as a Japanese-Hawaiian fusion dish. Today, both Japanese and Hawaiian people enjoy loco moco in various forms.
In Hawaii, it is typically made with white rice and a hamburger patty, while in Japan it can be found with other variations, such as with a fried fish patty instead of the hamburger.
Why is spam so popular in Hawaii?
Spam is incredibly popular in Hawaii due to a number of historical and cultural factors. During World War II, when traditional sources of food were scarce, Spam was introduced and widely distributed to the people of Hawaii by the US military, who were stationed there.
As a result, Spam came to be associated with the idea of sustenance and survival, which made it an integral part of the Hawaiian diet. It was also easily accessible, inexpensive, and had a long shelf life which appealed to the people of Hawaii.
Today, Spam remains a staple food across the islands, appearing in many traditional dishes like Spam Musubi and Loco Moco. Hawaiian cuisine has embraced Spam and has made it their own, by creating unique recipes and preparations that are loved and treasured by locals.
From Spam fried rice, to Spam and egg over cabbage, the beloved canned meat has a variety of ways to be enjoyed.
Many modern-day Hawaiians grew up eating Spam and it continues to be an integral part of the local culture and cuisine. As a result, it is available everywhere, from mom-and-pop stores to lunch counters, making it an accessible and popular snack.
What is the Hawaiian food Lokomoto?
Lokomoto is a traditional Hawaiian dish that is made with loco moco, which is a combination of white rice, hamburger patty, fried egg, and brown gravy. It is believed to have first been created in the 1940s by the Cafe 100 Restaurant in Hilo, Hawaii, and has since become a popular dish throughout the Hawaiian Islands.
The dish was traditionally served for breakfast but has since evolved to become a popular all-day meal. A popular variation of Lokomoto includes adding diced green onions to the hamburger patty before cooking and then topping the completed dish with them.
Other variations may include adding various ingredients such as cheese, mushrooms, onions, bacon, and so on. Lokomoto is typically served with sides such as macaroni salad, fresh fruit, and/or poi (a traditional Hawaiian dish made with taro).
What are some traditional Hawaiian foods?
Traditional Hawaiian cuisine is rooted in ancient Hawaiian cooking practices, which were heavily dependent on seafood and tropical fruits and vegetables. Common Hawaiian staples include lomi salmon (raw salmon mixed with onion, tomatoes and chili pepper water), poi (mashed taro root), poke (raw fish), Kalua pork (pork slow-cooked in an underground oven), kalua chicken (chicken slow-cooked in an underground oven with taro leaves, butter and other spices), lau lau (pork, chicken, or fish wrapped in taro leaves and steamed), haupia (coconut milk pudding), and manapua (steamed pork or vegetable buns).
Hawaiian dishes often feature regional and ethnic flavors from Polynesia, Japan, China, and Portugal, including modern dishes like Saimin (a noodle soup dish), Loco Moco (a type of comfort dish with white rice, hamburger patty, and eggs) and Malasadas (a Portuguese-style doughnut).
These days, there’s also a strong influence from Mexican and Latin American cuisine.
What is a Hawaiian burger made of?
A Hawaiian burger is a burger dish usually found on Hawaiian menus or being served at Hawaiian-themed restaurants. It is typically made with a hamburger patty, pineapple salsa, grilled onions and peppers, and teriyaki garlic mayo.
The hamburger patty is usually grilled or pan seared and topped with a layer of pineapple salsa, which consists of diced pineapple, diced red bell peppers, and diced onions. The patty is then topped with grilled onions and peppers, and then the teriyaki garlic mayo is drizzled over the burger.
The burger is then served in a traditional hamburger bun and usually served with some extra pineapple salsa and a side of fries.
What is the history of loco moco?
Loco moco is a popular Hawaiian dish consisting of white rice, a hamburger patty, and a fried egg, all topped with brown gravy. It is unclear exactly who first created the dish, but there are some popular theories.
One such theory is that loco moco originated in Hilo, Hawaii during World War II. According to this story, a local restaurant owner had difficulty coming up with a delicious and inexpensive dish for local schoolchildren.
He eventually hit upon the combination of white rice, a hamburger patty, and a fried egg, all doused with brown gravy. The dish quickly gained in popularity and was soon adopted as a signature Hawaiian dish.
Another potential origin story suggests that loco moco could have originated in 1949 at the Lincoln Grill in Honolulu. The restaurant owner, Richard Inouye, was apparently looking for a way to satisfy hungry teens after late night parties.
He topped steamed rice with a hamburger patty and a fried egg.
Despite the uncertainty surrounding its origin, it is clear that loco moco has been a staple in Hawaiian cuisine for decades. It is beloved by locals and tourist alike, and appears on menus of various Hawaiian restaurants.
When should I eat loco moco?
The traditional loco moco dish is an American-style dish found in Hawaiian cuisine, consisting of white rice topped with a hamburger patty, a fried egg, and a gravy-based brown sauce. In Hawaii, this dish is often served as breakfast or brunch, but it is also eaten any time of day! If you are in search of a hearty, filling meal, loco moco is definitely a great choice.
Additionally, many restaurants all over the US have found creative, unique variations of the traditional loco moco, so you can enjoy this tasty, Hawaiian-themed dish whenever you want!.
What does loco mean in Hawaiian?
In Hawaiian, the word “loco” means “crazy”. It is commonly used to describe someone who is acting in a reckless or wild manner. It can also be used to describe something that is wild or chaotic. For example, you might say “that party was loco!” to describe a wild and chaotic party.
In addition, the term can be used to refer to someone who is mentally unstable.
What is Pocho Moco?
Pocho Moco is a type of Japanese-fusion cuisine dish which combines two popular Japanese dishes: pocho (fried rice) and moco (curry with rice). The two components are mixed together while they are warm, giving the dish a unique flavor and texture.
It is said to have been created in the early 2000s by Takashi Kumagai, the owner of a small Japanese-fusion restaurant in Kagoshima prefecture.
The traditional pocho moco dish consists of pork cutlets, onions, carrots, and egg, cooked together in a thick curry sauce and then topped with fried rice. Variations of this dish can include different meat, vegetables, herbs, and even fruit.
Some recipes may also include ingredients such as cheese, peas, edamame, bacon, or mushrooms.
Not only is it delicious, but pocho moco is also a great way to use up any leftovers from other dishes. Using the same ingredients, you can create something entirely new, such as adding ginger and sweet potato to the mix.
The addition of these ingredients changes the flavor and texture of the dish while still maintaining the same Japanese-fusion concept.
Overall, pocho moco is an interesting fusion-style dish that combines the delicious flavors of both pocho and moco. It’s sure to be popular among those looking for a unique and flavorful way to enjoy their favorite Japanese dishes.
Who made the original loco moco?
There are four origin stories for the dish known as loco moco. The first loco moco is said to have been created in 1949 by restaurant owner Nakamura Richard Kawabata in Hilo, Hawaii. The dish was created as a way to feed hungry construction workers who came into his restaurant looking for a cheap and filling meal.
The second origin story claims that the dish was created in the 1950s by restaurant owner Peter Lee at his restaurant Seaside Restaurant in Maui, Hawaii. The dish was created as a way to feed his customers who were looking for a hearty meal after a day of surfing.
The third origin story claims that the dish was created in the early 1960s by a chef named Sam Choy at his restaurant in Honolulu, Hawaii. The dish was created as a way to use up leftover rice and was served to customers who were looking for a quick and filling meal.
The fourth and final origin story claims that the dish was created in the late 1960s by a group of friends who were looking for a quick and filling meal after a night of drinking. The dish quickly became popular among locals and has since become a staple of Hawaiian cuisine.
How much is a loco moco in Hawaii?
The price of a loco moco in Hawaii can vary depending on where you are eating, however it generally hovers around $10-$15. The dish is composed of a hamburger patty, a fried egg, and gravy served over white rice.
It is a very popular menu item in Hawaii, as well as other parts of the Pacific. It is beloved for its combination of flavors and comforting, filling nature. Though some restaurants charge more than others for the same dish, a standard price for a loco moco in Hawaii is generally around $10-$15.
What rice do Hawaiians use?
Hawaiians traditionally use long grain white rice for many of their dishes – particularly for their staple dish known as “laulau. ” Laulau is made by stuffing taro leaves or other green leaves with pork, chicken, or fish and then baking the bundles in an underground oven or “imu”.
This dish is usually accompanied by sticky white rice and a variety of side dishes such as macaroni and potato salads, poke, lomi salmon, and other fish dishes.
Other popular types of rice used by Hawaiians are jasmine, basmati, and brown rice. Brown rice is often used as a healthier alternative as it is higher in fiber and other nutrients than white rice. In some areas on the islands, locals may also use other types of whole grain rice, such as red, black, and purple rice, to give an additional flavorful and colorful addition to their Hawaiian dishes.
Overall, Hawaiian cuisine is largely based around white rice. White rice is versatile and can be used in a variety of dishes, and some locals have even crafted inventive ways to make use of other types of rice for special dishes and desserts.
What food do you eat at a luau?
A luau is a traditional Hawaiian party or feast that features a variety of delicious foods. Common foods that may be served at a luau include kalua pork, lomi salmon, poke, poi, laulau, kulolo, Pipikaula, haupia, and Tako poke.
Kalua pork is usually made by slow-roasting a pig in an imu, an underground oven filled with hot rocks and covered with damp ti leaves. It is served with lettuce or cabbage and other accompaniments such as poi, kulolo, and haupia.
Lomi salmon is a popular dish which is made with tomatoes, onions, and chilies mixed together with chunks of raw salmon. It is seasoned with Hawaiian salt and served at room temperature, usually with white rice.
Poke is a raw, marinated fish salad which is usually made with cubed ahi tuna or salmon. It is mixed with Maui onions, sweet Maui onions, sesame oil, and soy sauce, giving it a delicious, salty flavor.
Poi is a traditional Hawaiian staple food made from taro root that is mashed and mixed with water. It is often served with other luau dishes and eaten with fingers.
Laulau is a Hawaiian specialty dish made by wrapping a seasoned pork, beef, chicken, or a combination of these meats with salted butterfish and then steaming it. The bundle is often wrapped in ti leaves.
Kulolo is a traditional Hawaiian snack or dessert made with grated taro or steamed sweet potato, coconut, and sugar. It is usually baked in a foil or banana leaf.
Pipikaula is a traditional Hawaiian dish made with dried beef or pork, similar to jerky. It is usually served with poi, tomatoes, and limu (seaweed).
Haupia is a pudding-like Hawaiian dessert made with coconut milk, sugar, and cornstarch. It is usually flavored with vanilla and topped with bright-colored sprinkles.
Tako poke is a popular luau dish which is made with octopus, Maui onion, sesame oil, and shoyu sauce. It is often served with poi and rice.
What type of vegetables are served at a luau?
A traditional luau typically features a variety of different types of vegetables, usually depending on the location and specific cuisine being served. Some of these vegetables may include taro root, sweet potatoes, carrots, yams, mushrooms, bell peppers, cucumbers, string beans, coconut, and bamboo shoots.
Other side dishes may include poi, lomi salmon, lau lau, and squid luau, all of which are served with several different types of vegetables. Common condiments such as Hawaiian salt, chili pepper, soy sauce, and butter are often served alongside the vegetable dishes.
Additionally, local fruits such as pineapple, bananas, and papaya may be served, as well as desserts such as cake, bread, or ice cream.
Can I bring rice to Hawaii?
Yes, you can bring rice to Hawaii. However, there are certain restrictions that you need to be aware of. For instance, all food items must be declared when you cross the inspections at the airports, seaports, and borders.
When bringing food items into Hawaii, you can only bring plant parts, like untreated grains, in reasonable quantities. Also, all food must be from a reputable source and must be free from contamination, pesticides, plant diseases, and weeds.
For detailed information on what food items you can and cannot bring into the state, ensure to check the Hawaii Department of Agriculture website. Additionally, it’s best to check with the border officials prior to your trip to confirm any updated rules and regulations.
Is Sticky Rice sweet?
No, sticky rice is not sweet. Sticky rice is a type of rice typically used in Asian cooking that has a higher starch content than most other types of rice, giving it a naturally sticky texture when cooked.
It is often steamed or boiled and can be used in a variety of dishes, both savory and sweet. While it is sometimes combined with sweetness, such as fruit and sugar, traditional sticky rice itself is not sweet and can actually be quite bland.
What goes good with coconut rice?
Depending on your taste and preferences. Popular options for a side dish include Curry Chicken, Grilled Fish, Yogurt and Cucumber Salad, Stir-Fried Vegetables, Lentils, Pineapple-Mango Salsa, and Sautéed Spinach with Coconut Milk and Curry.
For a drink to go along with your coconut rice, a Mango Lassi, Coconut Milk or Alcoholic Beverage such as a Piña Colada or a Frozen Rum Runner are great options. No matter what you serve, it’s sure to be a delicious combination!.
