A guide to Island food words that newcomers or visitors might not recognize with pronunciation guide, ethnic origin, definition.

‘Ahi — (Ah-HEE; Hawaiian) Tuna (usually bigeye or yellowfin); a rich-flavored, silky-textured fish.

Adobo — (A-dough-bow; Filipino) The name for both a dish and a technique involving marinating and stewing meat or other ingredients in a salt-sour mixture of garlic and vinegar.)

‘Alaea — (a-LAH-ay; Hawaiian) A type of rock salt containing clay soil.

Bento — (BEN-toe; Japanese) Originally a picnic meal served in a sectioned laqueur box; it’s come to mean quick take-out items.

Char siu — (char see-you; Chinese) Barbecued pork, usually colored red on the outside. Often served with noodle dishes.

Edamame — (eh-duh-ma-may; Japanese) Whole soybeans in the pod, boiled in salted water and eaten as a snack.

Furikake — (FOO-ree-kah-kay; Japanese) A flavoring agent of roasted seaweed, salt, sesame seeds and other ingredients, often sprinkled atop rice.

Haupia — (how-pee-ah; Hawaiian) A pudding of coconut cream, arrowroot or cornstarch.

Izakaya — (ee-za-ka-ya; Japanese) Tavern or pub food; side dishes for beer drinkers.

Kaiseki — (ki-seh-kee; Japanese) A 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, entree, rice.

Kal-bi — (kal-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-low; Hawaiian) Taro; for poi — steamed, mashed with a little water; for a side dish, steamed or sliced and fried. Leaves are also boiled and eaten (as “lu‘au”).

Kamaboko — (kah-ma-bow-ko; Japanese) Fish cake; surimi. A slice-able gelatinous paste made of white-fleshed fish, often colored bright pink.

Katsu — (kah-tsoo; Japanese) Pork, chicken or other ingredients dipped in Japanese panko coating and deep-fried.

Kau kau — (kow-kow; Hawaiian Creole or Pidgin English ) A Hawaiianized Chinese word meaning food.

Kiawe — (kay-ah-vay; 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 Korea.

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 — (lay-shohn; Filipino) Roast pig prepared in the Filipino style.

Li hing mui — (lee hing moo-ee; Chinese) A mixture of Chinese five-psice, 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 grow on a vine.

Loco moco — (low-ko mow-ko; Hawaiian Creole or Pidgin English) 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 take many forms but the basic rice, protein, gravy structure remains.

Lomi salmon — (low-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 indiginous 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) Dolphinfish (NOT the mammalaian dolphin); light, mellow-flavored, moist fish.

Malassada — (mah-lah-sah-dah; Portuguese) A hole-less donut of egg-rich dough, deep-fried and sugar. The term literally means “badly cooked” or “half-cooked” because these pastries are often dough-y inside. Traditionally made on Shrove Tuesday as a way of using up eggs, butter and oil before the privations of Lent.

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”).

Mochi — (mow-chee; Japanese) A steamed cake made with glutinous rice flour (mochi-ko), often filled with sweet beans or other confections; used in Japanese cultural celebrations such as New Year’s Eve.

Moi (moy; Hawaiian) Threadfish, a delicately flavored, light-fleshed fish. Once the focus of sophisticated Hawaiian acquaculture in the form of shoreline fishponds; originally reserved only for royalty to eat. Now being grown in acquaculture operations again.

Musubi — (moo-soo-bee; Japanese) A rice ball. An ubiquitous modern version is made with a slice of Spam atop sushi rice wrapped with a strip of nori (toasted seaweed).

Na‘au — (nah-ow; Hawaiian) Stewed beef intestines.

Namul — (nah-mool Korean) Seasoned vegetable dishes.

Nigiri — (nee-GEE-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-may; Japanese) A homey Japanese vegetable stew seasoned with soy sauce.

Okazu-ya — (o-kah-ZOO-ya; Japanese) Japanese-style 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-no; Hawaiian) Delicious!

Ono — (oh-no; Hawaiian) Wahoo fish; firm-fleshed with a distinctive flavor and aroma.

‘Òpakapaka — (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; Vietnam) Soup of clear, anise -flavored beef broth with paper-thin slices of raw meat or meat balls 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.

Portuguese sausage — (Portuguese) Linguiça, a garlickey pork sausage.

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.

Sashimi — (sah-shee-mee; Japanese) Raw fish, usually served with wasabi (Japanese horseradish) and soy sauce for dipping.

Saimin — (sigh-min; Japanese) The particularly Island version of Japanese ramen or Chinese mein, a noodle soup made with dashi (Japanese bonito fish stock) and thin, round wheat noodles. Garnish can include scrambled eggs or egg omelette, meats, green onions, kamaboko, char siu.

Shoyu — (show-you; Japanese) Soy sauce.

Sunomono — (soo-no-mow-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 Hawaii is made by placing sushi rice in pockets of fried tofu (aburage).

Tako — (tah-ko; Japanese) Octopus.

Teppan — (teh-pun; Japanese) Grilling.

Tsukemono — (sue-kay-MOW-no; Japanese) Relish-like salad of salted vegetables, usually shredded cabbage and other ingredients.

Udon — (oo-doan; Japanese) Thick noodles, generally served in soup.

Unagi — (oo-nah-gee; Japanese) Eel, often served grilled.