Editing Hawaii (section)

===Cuisine===
{{Main|Cuisine of Hawaii}}
[[File:Man with a Yoke Carrying Taro by Joseph Strong, oil on canvas board, 1880, Honolulu Museum of Art, accession 12692.1.JPG|thumb|upright|alt=A painting of a man carrying taro by a yoke.|[[Taro]], or in Hawaiian ''kalo'', was one of the primary staples in Ancient Hawaii and remains a central ingredient in Hawaiian gastronomy today.]]

The [[cuisine of Hawaii]] is a fusion of many foods brought by immigrants to the Hawaiian Islands, including the earliest Polynesians and [[Native Hawaiian cuisine]], and [[Cuisine of the United States|American]], [[Chinese cuisine|Chinese]], [[Philippine cuisine|Filipino]], [[Japanese cuisine|Japanese]], [[Korean cuisine|Korean]], [[Polynesian cuisine|Polynesian]], [[Puerto Rican cuisine|Puerto Rican]], and [[Portuguese cuisine|Portuguese]] origins. Plant and animal food sources are imported from around the world for agricultural use in Hawaii. ''[[Poi (food)|Poi]]'', a starch made by pounding [[taro]], is one of the traditional foods of the islands. Many local restaurants serve the ubiquitous [[plate lunch]], which features two scoops of rice, a simplified version of American [[macaroni salad]] and a variety of toppings including [[hamburger]] patties, a fried egg, and [[gravy]] of a ''[[loco moco]]'', Japanese style ''[[tonkatsu]]'' or the traditional lū{{okina}}au favorites, including ''[[kalua|kālua]]'' pork and ''[[laulau]]''. ''[[Spam musubi]]'' is an example of the fusion of ethnic cuisine that developed on the islands among the mix of immigrant groups and military personnel. In the 1990s, a group of chefs developed [[Hawaii regional cuisine]] as a contemporary fusion cuisine.