Family Traditions - Shige’s Saimin Stand

With all my traveling around the island of Oahu, I see a lot of new things. Let’s face it, everything here is still new to me. The funny part, though, is that Hawaii is really not that different from Missouri once you get to know it. There’s a culture of hard work, a beautiful landscape, great food, and way more history. It may be new but it actually feels like home to me. Because of that fact, I’m constantly reminded of things from my childhood. One thing I’ve thought a lot about lately were these trips I used to take with my dad. My dad is a man with simple tastes. He eats his steak well done, and not very often. He always loved a pork steak, fried chicken, hot dogs, and sausage gravy. Other than that it was any vegetable he could grow, and we grew a lot of them. He also loved tiny, hole in the wall restaurants. We would go on trips to different parts of the state every so often for some reason or another and inevitably there would be some small diner or lunch counter. They were always serving hamburgers, or biscuits and gravy, or a bbq pork steak plate that we just needed to try. Besides that, he always knew the owner, or at least knew the story of how the restaurant came to be in its present state. There was always some story to be told one way or another. These were probably the best times I had with my dad as a kid. He was a tough character in those days and these trips were some of the only comfortable times we had together.  

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Shiro’s Saimin Haven

It’s hard to say what my favorite local dish is since I’ve moved to Hawaii. There are really too many things that I love to really nail it down. But the one I think of most often, and the one I make at home most often, is saimin: a thin Chinese style noodle served in a light broth with (usually) spam, egg, and green onion. Despite the ingredients having roots from all over the world, you will only find saimin in Hawaii.

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