Honolulu

SEVEN PRINCIPLES FOR GOOD PRACTICE SEVEN PRINCIPLES FOR GOOD PRACTICE IN UNDERGRADUATE EDUCATION By Arthur W. Chickering and Zelda F. Gamson Reprinted with permission. Apathetic students, illiterate graduates, incompetent teaching, impersonal campuses -- so rolls the drumfire of criticism of higher education. More than two years of reports have spelled out the problems. States have been quick to respond by holding out carrots and beating with sticks. There are neither enough carrots nor enough sticks to improve undergraduate education without the commitment and action of students and faculty members. They are the precious resources on whom the improvement of undergraduate education depends. But how can students and faculty members improve undergraduate education? Many campuses around the country are asking this question. To provide a focus for their work, we offer seven principles based on research on good teaching and learning in colleges and universities. Good practice in undergraduate education: encourages contact between students and faculty, develops reciprocity and cooperation among students, encourages active learning, gives prompt feedback, emphasizes time on task, communicates high expectations, and respects diverse talents and ways of learning. We can do it ourselves - with a little bit of help... These seven principles are not ten commandments shrunk to a 20th century attention span. They are intended as guidelines for faculty members, students, and administrators -- with support from state agencies and trustees -- to improve teaching and learning. These principles seem like good common sense, and they are -- because many teachers and students have experienced them and because research supports them. They rest on 50 years of research on the way teachers teach and students learn, how students work and play with one another, and how students and faculty talk to each other. While each practice can stand alone on its own, when all are present their effects multiply. Together they employ six powerful forces in education: activity, expectations, cooperation, interaction, diversity, and responsibility. Good practices hold as much meaning for professional programs as for the liberal arts. They work for many different kinds of students -- white, black, Hispanic, Asian, rich, poor, older, younger, male, female, well-prepared, underprepared. But the ways different institutions implement good practice depend very much on their students and their circumstances. In what follows, we describe several different approaches to good practice that have been used in different kinds of settings in the last few years. In addition, the powerful implications of these principles for the way states fund and govern higher education and for the way institutions are run are discussed briefly at the end. As faculty members, academic administrators, and student personnel staff, we have spent most of our working lives trying to understand our students, our colleagues, our institutions and ourselves. We have conducted research on higher education with dedicated colleagues in a wide range of schools in this country. With the implications of this research for practice, we hope to help us all do better. We address the teacher's how, not the subject-matter what , of good practice in undergraduate education. We recognize that content and pedagogy interact in complex ways. We are also aware that there is much healthy ferment within and among the disciplines. What is taught, after all, is at least as important as how it is taught. In contrast to the long history of research in teaching and learning, there is little research on the college curriculum. We cannot, therefore, make responsible recommendations about the content of good undergraduate education. That work is yet to be done. This much we can say: An undergraduate education should prepare students to understand and deal intelligently with modern life. What better place to start but in the classroom and on our campuses? What better time than now? Seven Principles of Good Practice. 1. Encourages Contact Between Students and Faculty Frequent student-faculty contact in and out of classes is the most important factor in student motivation and involvement. Faculty concern helps students get through rough times and keep on working. Knowing a few faculty members well enhances students' intellectual commitment and encourages them to think about their own values and future plans. 2. Develops Reciprocity and Cooperation Among Students Learning is enhanced when it is more like a team effort that a solo race. Good learning, like good work, is collaborative and social, not competitive and isolated. Working with others often increases involvement in learning. Sharing one's own ideas and responding to others' reactions sharpens thinking and deepens understanding. 3. Encourages Active Learning Learning is not a spectator sport. Students do not learn much just by sitting in classes listening to teachers, memorizing pre-packaged assignments, and spitting out answers. They must talk about what they are learning, write about it, relate it to past experiences and apply it to their daily lives. They must make what they learn part of themselves. 4. Gives Prompt Feedback Knowing what you know and don't know focuses learning. Students need appropriate feedback on performance to benefit from courses. When getting started, students need help in assessing existing knowledge and competence. In classes, students need frequent opportunities to perform and receive suggestions for improvement. At various points during college, and at the end, students need chances to reflect on what they have learned, what they still need to know, and how to assess themselves. 5. Emphasizes Time on Task Time plus energy equals learning. There is no substitute for time on task. Learning to use one's time well is critical for students and professionals alike. Students need help in learning effective time management. Allocating realistic amounts of time means effective learning for students and effective teaching for faculty. How an institution defines time expectations for students, faculty, administrators, and other professional staff can establish the basis of high performance for all. 6. Communicates High Expectations Expect more and you will get more. High expectations are important for everyone -- for the poorly prepared, for those unwilling to exert themselves, and for the bright and well motivated. Expecting students to perform well becomes a self-fulfilling prophecy when teachers and institutions hold high expectations for themselves and make extraefforts. 7. Respects Diverse Talents and Ways of Learning There are many roads to learning. People bring different talents and styles of learning to college. Brilliant students in the seminar room may be all thumbs in the lab or art studio. Students rich in hands-on experience may not do so well with theory. Students need the opportunity to show their talents and learn in ways that work for them. Then they can be pushed to learn in new ways that do not come so easily. Teachers and students hold the main responsibility for improving undergraduate education. But they need a lot of help. College and university leaders, state and federal officials, and accrediting associations have the power to shape an environment that is favorable togood practice in higher education. What qualities must this environment have? A strong sense of shared purposes. Concrete support from administrators and faculty leaders for those purposes. Adequate funding appropriate for the purposes. Policies and procedures consistent with the purposes. Continuing examination of how well the purposes are being achieved. There is good evidence that such an environment can be created. When this happens, faculty members and administrators think of themselves as educators. Adequate resources are put into creating opportunities for faculty members, administrators, and students to celebrate and reflect on their shared purposes. Faculty members receive support and release time for appropriate professional development activities. Criteria for hiring and promoting faculty members, administrators, and staff support the institution's purposes. Advising is considered important. Departments, programs, and classes are small enough to allow faculty members and students to have a sense of community, to experience the value of their contributions, and to confront the consequences of their failures. States, the federal government and accrediting associations affect the kind of environment that can develop on campuses in a variety of ways. The most important is through the allocation of financial support. States also influence good practice by encouraging sound planning, setting priorities, mandating standards, and reviewing and approving programs. Regional and professional accrediting associations require self-study and peer review in making judgments about programs and institutions. These sources of support and influence can encourage environments for good practice in undergraduate education by: setting policies that are consistent with good practice in undergraduate education, holding high expectations for institutional performance, keeping bureaucratic regulations to a minimum that is compatible with public accountability, allocating adequate funds for new undergraduate programs and the professional development of faculty members, administrators, and staff, encouraging employment of under-represented groups among administrators, faculty members, and student services professionals, and providing the support for programs, facilities, and financial aid necessary for good practice in undergraduate education.

Hawaii Travel

Amazon.com Books:States / Hawaii : General, Big Island, Honolulu, Kauai, Maui, Oahu & More Your Store Books See All 32 Product Categories   Your Account | Cart | Wish List | Help | Advanced Search | Browse Subjects | Bestsellers | The New York Times® Best Sellers | Magazines | Corporate Accounts | Amazon Shorts | Bargain Books | Used Books | Textbooks Search Amazon.com Books Used Books Collectible Books Bargain Books Kids' Books Spanish Books Magazines e-Books & Docs Amazon Shorts Web Search Books > Subjects > Travel > United States > States > Hawaii Browse Hawaii General Big Island Honolulu Kauai Maui Oahu Related Products Travel Videos on Hawaii Search in Hawaii: Related Magazines Hawaii Magazine Cover Price: $23.94 Price: $15.00 You Save: $8.94 (37%) 6 issues/12 months New & Future Releases Maui - Mile by Mile by John and Natasha Derrick Price: $14.95 Used & new from $13.95 Snorkel Kauai by Judy Malinowski, Mel Malinowski Price: $15.95 Frommer's Hawaii from $80 a Day (Frommer's $ A Day) by Jeanette Foster Price: $13.59 You Save: $6.40 (32%) Used & new from $11.95 Frommer's Portable Big Island of Hawaii (Frommer's Portable) by Jeanette Foster Price: $9.59 You Save: $2.40 (20%) Used & new from $7.52 Frommer's Honolulu, Waikiki & Oahu (Frommer's Complete) by Jeanette Foster Price: $11.55 You Save: $5.44 (32%) Used & new from $9.72 More New & Future Releases Subscribe to New For You E-mail The newest releases. The latest articles. The hottest recommendations. To find out what's new for you, subscribe to our semimonthly e-mail. FREE Super Saver Shipping on orders over $25 . Restrictions apply . Our Top Sellers Updated Hourly 1. Maui Revealed: The Ultimate Guidebook by Andrew Doughty Price: $10.85 You Save: $5.10 (32%) Used & new from $10.47 2. The Ultimate Kauai Guidebook: Kauai Revealed (Ultimate Kauai Guidebook) by Andrew Doughty, Harriett Friedman Price: $10.17 You Save: $4.78 (32%) Used & new from $8.95 3. Hawaii The Big Island Revealed : The Ultimate Guidebook (Hawaii the Big Island Revealed) by Andrew Doughty Price: $10.85 You Save: $5.10 (32%) Used & new from $10.61 4. Oahu Revealed: The Ultimate Guide to Honolulu, Waikiki & Beyond by Andrew Doughty, Harriett Friedman Price: $10.85 You Save: $5.10 (32%) Used & new from $10.59 5. Fodor's Hawaii 2006 (Fodor's Gold Guides) by Fodor's Price: $13.57 You Save: $6.38 (32%) Used & new from $12.72 More top sellers Where's My Stuff? • Track your recent orders . • View or change your orders in Your Account . Shipping & Returns • See our shipping rates & policies . • Return an item (here's our Returns Policy ). Need Help? • Forgot your password? Click here . • Redeem or buy a gift certificate. • Visit our Help department . Search Books Used Books Collectible Books Bargain Books Kids' Books Spanish Books Magazines Amazon Shorts All Products for Top of Page Books Search | Browse Subjects | Bestsellers | The New York Times® Bestsellers | Magazines Corporate Accounts | e-Books & Docs | Bargain Books | Used Books | Textbooks Amazon.com Home | Directory of All Stores Our International Sites: Canada | United Kingdom | Germany | Japan | France  | China Help | Shopping Cart | Your Account | Sell Items | 1-Click Settings Investor Relations | Press Releases | Careers Conditions of Use | Privacy Notice © 1995-2005, Amazon.com, Inc. or its affiliates

Hawaiian Barbecue Map Yahoo

San Francisco Hawaiian Barbecue Outer Sunset Reviews of Ono Hawaiian BBQ Restaurant CA 94132 (415) 681-6388, Restaurant reviews by people like you sf Survey Todays Winner cheeselover Home on Union Bay - Breakers Gay Pride Bridge X 2 Blue Angels Open Studio HOME | | RESTAURANTS | PRIZES | REVIEWS | SUGGEST | LINKS | FORUM | HELP Ono Hawaiian BBQ 1501 Sloat Blvd San Francisco, CA 94132 When you call please mention you saw them on sfSurvey.com (415) 681-6388 Outer Sunset Add to favorites Printer friendly page †Cross street: Everglade Dr. Cuisine: Hawaiian Barbecue Map Yahoo Google Update Ono Hawaiian BBQ's info "your help, helps" Top Neighborhood December 2005 Read More Top Cuisine December 2005 Read More Is this your restaurant? Review submission fix =3 =2 Based on 5 reviews Rate this restaurant turn OFF maps quinxi (47) reviews 12/14/2005 Ono Hawaiian BBQ Cuisine: Hawaiian Barbecue Outer Sunset “ This is a busy place with lots of takeout orders going out. Four of us had lunch here today and we all thought the food was pretty good. I ordered the seafood mix which comes with some fried shrimp, fried mahi mahi, and teriyaki chicken along with rice and macaroni salad. All of it was tasty if not exactly exciting. I think the fish was the best item - very tender and juicy even though it was fried. One question I have is how did macaroni salad become associated with Hawaiian food. Lived in Hawaii for about 11 years and I don't recall anything about macaroni salad - maybe its just my memory playing tricks on me. My other companions ordered chicken teriyaki and kalbi ribs. The kalbi ribs were good - yea I tasted one - but you only get three with the meal. All of the food is served in takeout boxes or plates. The restaurant looked clean and the workers were friendly and helpful. If you are looking for inexpensive Hawaiian style food this place is a good bet. ” zen_tricky (112) reviews 11/8/2005 Ono Hawaiian BBQ Cuisine: Hawaiian Barbecue Outer Sunset “ two words-plate lunch.ironic replacement for jenny craigs at albertsons plaza. if you like hawaiin fastfood this is the real deal ” zen_tricky (112) reviews 11/8/2005 Ono Hawaiian BBQ Cuisine: Hawaiian Barbecue Outer Sunset “ two words-plate lunch.ironic replacement for jenny craigs at albertsons plaza. if you like hawaiin fastfood this is the real deal ” dmz (27) reviews 11/2/2005 Ono Hawaiian BBQ Cuisine: Hawaiian Barbecue Outer Sunset “ If you're looking for cheap eats, then check this place out. Ono Hawaiian BBQ offers island favorites like chicken katsu, BBQ ribs, Spam moco, loco moco, etc. It's not BBQ in the traditional sense; it's more like Japanese teriyaki grilling. Don't get me wrong; it's still good. They offer generous portions for about $6-7 per person. When this place first opened, it was 45 minutes to an hour wait for your order. But the crowds have died down as the initial hype subsides and similar places begin to spring up in the Bay Area. Indoor seating could be a little tight with all the people in line; but they offer outdoor seating too. I recommend just grabbing take-out and having a nice picnic somewhere. ” lady chan (133) reviews 9/27/2005 Ono Hawaiian BBQ Cuisine: Hawaiian Barbecue Outer Sunset “ What a treat this place is for anyone who has spent some time in the islands...plate lunches at their best {and most caloric}the mixed combo had shrimp, mahi mahi and chicken on 2 big scoops of rice and accompanied with ...of course macaroni salad...You can help yourself to Katsu {spicy} and teriyaki sauce..the noodle soup was huge as was the salad but the salad was mostly iceberg lettuce.. we ate some of it at the outside tables in the plaza there, it was a really warm day {for a change}less than $20.00 for fast filing and fun meal..felt like we were eating a few memories with that feast. ” Rating: Positive Neutral Negative Reviewing tips below Review: First you must login to place a review Your comments contains 0 characters (1000) chars max You need to login to leave a review, login to the right or click the link below to sign-up now Review tips: Your reviews help others decide where to eat, please write as if you're telling a friend about this restaurant Please write fairly about the restaurant (don't include personal information about the owner or establishment). Avoid profanity With criticism offer suggestions for improvement Ask for a to-go menu; use this as a reference when writing your review Be specific and descriptive. If it's "great" tell us why Explain what makes the restaurant unique Add details that other previous reviewers have overlooked Proof read and spell check your reviews, it adds creditability Username Password Remember password Register here | Forgot Password lat: [37.734216] Long:[-122.488320]--- | Home | Sign in | Sign Up | Tell a Friend | Links | Advertising | about | Help Reviews | Suggest | Restaurants | Neighborhoods | Cuisine Bay - Breakers Gay Pride Bridge X 2 Blue Angels Open Studio sfSurvey Inc. © 2004-2005 google results |0|

Hawaiian Food

Hawaiian Ethnic Food Glossary Ethnic Food Glossary A PARTIAL GLOSSARY OF ETHNIC FOODS THAT CAN BE FOUND IN RESTAURANTS, LOCAL GROCERY STORES, AND/OR AT ETHNIC FESTIVALS THROUGHOUT THE ISLANDS CHINESE | PHILIPPINE | HAWAIIAN | JAPANESE | KOREAN PORTUGUESE | PUERTO RICAN | SAMOAN | THAI | VIETNAMESE "Food is our common ground, a universal experience." James Beard Beard on Food (1974) CHINESE "A good breakfast is no substitute for a large dinner." Chinese Proverb Bao Ji: stuffed steamed or baked buns (manapua) Bird's Nest Soup: congealed bird saliva, cooked in chicken broth Black Bean Sauce: fermented black beans with ginger, garlic, rice wine and other ingredients Bok Choy: a mild-flavored vegetable similar to celery Char Siu: thick Chinese barbecue sauce of soybeans, honey, vinegar, tomato paste, chilis, garlic and other spices - used with grilled meats Chop Suey: literally means odds and ends - served with rice or soy sauce Chow Fun: wide, stir-fried noodle Chow Mein: stir fried meat or vegetables served over crispy noodles Chung Choy: preserved turnip Congee: rice soup or porridge Crack Seed: dried fruits mixed with salt, sugar and seasonings Dim Sum: dumplings that are steamed, baked, or fried (many varieties) Egg Rolls: deep fried mixtures of bits of pork, shrimp, and chopped vegetables in noodle wrapper Five Spice: a variable combination of Star anise, cinnamon, and other spices Fu Young: scrambled dishes Gai Kew: baked or stir-fried chicken breast Gau: sticky sweet rice cakes Har Kew: fried jumbo shrimp with mushrooms and mixed vegetables Hoisin Sauce: a thick sweet and pungent condiment of soybeans, peppers, garlic, vinegar and chilis Hong Choi: Chinese parsley (coriander/cilantro) Hor Fun: fried broad, thick rice noodles Hot & Sour Soup: made with thin pieces of vegetables or meats, hot pepper, and vinegar Hot Pot: foods cooked in a vessel of boiling broth at the table Jai: monks food - a vegetarian dish Jook: very bland rice soup (congee) Kew: large size chunks of chicken, shrimp, or steak Kung Pao: meat or tofu stir-fried with peanuts, mixed vegetables & chili peppers Li Hing Mui: preserved plum Lo Mein: wheat noodles similar to spaghetti Lung Har: lobster Lup Cheong: sweet, oily sausage Lychee: fruit with sweet, smooth flesh Mein: thin wheat noodle Mantu: plain steamed buns Mei Fun: thin rice noodles similar to vermicelli Mein: thin wheat noodles Mongolian Beef: sliced beef stir-fried with garlic, soy sauce, and scallions Moo Goo Gai Pan: fresh mushrooms cooked with sliced chicken Moo Shu: shredded vegetable mixture stir-fried with egg or meat in a rice pancake Orange Sauce: made from cooked orange rind Oyster Sauce: made from soy sauce, wine, starch and sometimes oysters Peking Duck: roasted duck breast in a pancake with scallions and hoisin sauce Plum Sauce: made from plums, bell peppers, sugar, vinegar, ginger & spices Pot Stickers: meat or vegetable-filled noodle dumplings Sa Cha: Taiwan sauce of shrimp, fish, peanuts, onion, garlic, chili peppers & spices San Shien: a dish with 3 major ingredients, such as chicken, shrimp, and beef Shrimp Toast: deep fried toast with shrimp, scallions and egg yolk Siu Mai: steamed dumplings filled with ground pork Soy Sauce: made from soybeans, wheat, salt and fermenting organisms Spring Rolls: deep fried mixture of pork, shrimp, vegetables, bean thread, wrapped in rice noodle Tofu: soft, moist soybean curd Tow Goo: straw mushrooms Water Chestnuts: crisp, bland edible tuber of an aquatic plant Won Ton: deep fried stuffed dough Won Ton Soup: pork dumplings floating in a salty clear broth flavored with herbs Wor Ba: indicates an item served over "sizzling" rice Yat Gaw Mein: thick, light-colored wheat noodles served in hot broth or a sauce Yu Hsiang: a sweet, hot, spicy garlic sauce Regional Cuisines: Cantonese: Southern Chinese cooking of Canton Province characterized by subtle seasonings Hunan: Northern regional cooking of Hunan Province - dishes are steamed, simmered, stewed or fried Mongolian: characterized by boiled meats, milk products, limited vegetables, absence of fish Peking: prevalence of wheat noodles, steamed dumplings, food wrapped in pancakes Szechwan: West-Central Chinese cooking characterized by dishes seasoned with hot chili peppers Chinese Restaurants on: Big Island | Oahu | Maui | Kauai Top PHILIPPINE "Eat until the lips protrude." Philippine Proverb Achara: pickled papaya Adobo: pork or chicken in a vinegar and garlic sauce Apritada: pork with pimento and garbanzo beans Bangus: grilled milkfish stuffed with vegetables Bagoong: pungent, salty shrimp or fish paste Balatong: mungo beans and pork Bibinka: coconut candy bars Bitter Melon: spiny gourd - definitely bitter Bunuelos: fried dumplings rolled in sugar Caldereta: goat stew made in a spicy tomato base Dinorado: reddish-colored mountain-grown rice having a nutty flavor Dinuguan: stew of park, pork blood, tuba, vinegar, and sometimes intestine Ginataan: salty vegetable soup made with mung beans, onions, coconut milk, fish, and fish paste Gisantes: pork, tomatoes and peas Halo Halo: dessert of coconut milk, ice, and fruits Kaong: seeds from palms, pounded into butter or boiled Kinilaw: raw tuna or other seafood prepared with tuba, vinegar, garlic, ginger and hot peppers Kare Kare: beef stew in a peanut broth Leche Flan: custard Lechon: roast pig prepared in the Filipino style Lumpia: appetizer similar to spring roll Menudo: a stew made with pork, tomato sauce, and vegetables Morcon: beef roll with sausage, eggs, carrots, and pickles Pancit: egg or rice noodles 'n stuff Patis: liquid fish sauce Pinacbet: vegetables with shrimp or pork Pinakbet: okra, string beans, tomatoes, shrimp paste simmered with fish or pork Pochero: chicken and banana stew Puto: steamed cup cakes made with sticky rice flour and coconut milk Sarciado: meat or seafood in tomato sauce Sinigang: white fish, shrimp or meat soup seasoned with horseradish Tuba: The fermented juice of the coconut palm flower Tupig: dessert of mochi rice flour and coconut milk Philippine Restaurants on: Big Island | Oahu | Maui | Kauai | Molokai Top HAWAIIAN "What you have, eat." Hawaiian Proverb Ahi: yellowfin tuna Aku: skipjack or bonito tuna Alaea: a type of sea salt containing reddish clay, rich in trace minerals Butterfish: black cod Chicken Luau: chicken cooked with taro leaf and coconut milk Chili Water: mild all-purpose condiment Haupia: coconut pudding Kalua Pig: barbecued pork, cooked whole in an imu (underground oven) Kaukau: a Pidgin Hawaiian word meaning food Kiawe: wood of the algaroba tree used in cooking Kulolo: taro pudding Laulau: pork, butterfish, beef or chicken wrapped in taro leaf and steamed in an imu (underground oven) Lilikoi: passion fruit Limu: seaweed Loco Moco: a fried egg on top of a hamburger on top of a pile of rice - all smothered in brown gravy! Lomi Lomi Salmon: cold diced salmon, tomatoes and onion Long Rice: cellophane noodles made from mungbean flour Luau: a Hawaiian feast, named for the taro tops served Mahimahi: dolphin fish (unrelated to the mammal) Manapua: Chinese-style filled steam buns Maui Onion: mild white onion, with sweetness similar to a Vidalia onion Moi: threadfish Naau: stewed beef intestines Ohelo Berry: bright red, similar to a huckleberry Ohelo: plant with edible berries Onaga: red snapper Ono: similar to mackerel or tuna Opakapaka: pink snapper Opihi: island limpets Paina: the ancient name for a Hawaiian feast also referred to as a luau Pipi Kaula: Hawaiian beef jerky Plate Lunch: a meal consisting of an entree and lots of starch Poha Berry: very tart, similar to a gooseberry Poi: staple starch of the Hawaiian diet, made from boiled taro root Poke: raw fish with seaweed and sesame oil Puaa: pig or pork Pupu: appetizer, hors d'oeuvre Saimin: ramen-like noodle soup of local invention Shave Ice: freshly shaved ice drenched in a sweet syrup - lighter and flakier than a snow cone Spam: Hawaii's favorite canned meat - the less said, the better Taro: a tuberous vegetable used to make poi Uhi: yam Uku: grey snapper Hawaiian Restaurants on: Big Island | Lanai | Oahu | Molokai | Maui | Kauai Our Luaus Index Top JAPANESE "He whose belly is full believes not him who is fasting." Japanese Proverb Ahi: yellow fin tuna used for sushi Amazu Shoga: pickled ginger, sliced thin Arare: crisp rice crackers seasoned with soy sauce Azuki: sweetened red or black beans Bento: a take-out picnic meal Daikon: a member of the turnip family (similar to radish) Edamame: whole boiled soybeans Fugu: raw blowfish with poisonous parts Furikake: a flavoring accent of seaweed, salt, sesame Harusame: cellophane noodles made from mung beans Hijike: seaweed leaves used in soups and salads Kamaboko: fish cake made from white fish Kanten: gelatin dessert made out of seaweed Katsudon: fried pork cutlet Kombu: seaweed processed as a cooked noodle Kuromame: black beans Maki-sushi: sushi items rolled up in seaweed Manju: sweet bean paste buns Mirin: sweetened rice wine Miso: thick fermented soybean paste Mochi: also called sweet or sticky rice (made into cakes) Musubi: rice ball wrapped in seaweed Nabeyaki Udon: wheat noodles in hot broth topped with vegetables & seafood Namasu: salad of vegetables in a vinegar sauce Nigiri Sushi: molded rice balls topped with raw fish Nishime: vegetables with pork or chicken Nori: dried, compressed seaweed Okazu-ya: "Okazu" means side dish - "Ya" means shop. Casual storefront restaurants serving carry-out foods that reflect the ethnic mix of the Islands Okonomi Yaki: an omelet or pancake with highly variable toppings Onaga: ruby snapper Panko: flour meal used for breading Ramen: slender wheat noodles in broth topped with meat, vegetable, or seafood flavorings Saimin: noodle soup Sake: rice wine Sansho: a ground spice from a type of prickly ash shrub Sashimi: thin slices of very fresh salt water fish Sekihan: rice and red beans Senbei: sweet rice crackers Shabu Shabu: meat and vegetables in a simmering broth Shiitake: large mushrooms with dark caps Shira Ae: vegetable and tofu salad Shoyu: a salty liquid flavoring made from soybeans (soy sauce) Shumai: small steamed dumplings Soba: slender buckwheat noodle Somen: thin and delicate rice noodles Suimono: clear fish stock soup Sukiyaki: meat, bean curd, vegetables cooked in soy sauce and sugar Sushi: cold vinegar rice garnished with raw fish Tako: octopus Takuwan: pickled daikon or turnip Tamari: an aged, fermented soy sauce Tempura: vegetables, meat, or seafood quick-fried in light egg batter Teppanyaki: style of dining where chefs cook food at your table Teriyaki: soy based, sweet and salty flavoring used on beef, chicken and other foods Tobiko: orange-reddish roe of the flying fish Tofu: white soybean curd Tonkatsu: breaded, deep-fried pork cutlet Tsukemono: pickled vegetables Udon: thick wheat noodles Umeboshi: very salty, sun-dried, long-aged, pickled sour plums Unagi: eel Wakame: dried seaweed reconstituted and used in salads or soups Wasabi: similar to horseradish but green and hotter Yaki Tori Kushi: chicken on a stick Japanese Restaurants on: Big Island | Oahu | Maui | Kauai Top KOREAN "Eating is Heaven." Korean Proverb Bulgogi: gingery barbecued beef Bap: steamed rice Bibimbap: rice and vegetables topped with grilled meat, chili paste, & fried eggs Chap Chae: stir-fried vegetables, meat, and noodles Chigae: hot soup or stew of various mixed ingredients Chop Chae: stir-fried noodles and vegetables with soy sauce, garlic, sesame oil, sugar and meat Chun: vegetables, meat, or fish quick-fried in a light egg batter Daegu: codfish Dak: chicken Doenjang: fermented soy bean paste Gook: a broth-like soup with rice Kal Bi: barbecued short ribs marinated in a shoyu and sesame blend Kang Jang: flavored soy sauce Kim Chee: heavily seasoned pickled vegetables Kochu Jang: chili pepper sauce Kogi Guk: beef soup Kook Soo: noodles in broth with meat and vegetables Maeuntang: very spicy soup Mandu: stuffed dumplings, similar to won ton Naengmyon: cold buckwheat noodles Namul: salad of lightly cooked vegetables Nurm Juk: meat, kim chee, and vegetables on skewers Pul Goki: Korean-style barbecued beef Saengsun Chun: fried fish Sangchu Sam: rice ball with hot sauce Sinsollo: meats and vegetables in a broth Songphyun: pastry filled with bean paste Taegu: seasoned dried codfish Won Bok: pale cabbage Yak Kwa: deep fried dessert rolled in honey Yak Phab: dessert of sweet rice, nuts, seeds and dried fruit Yakiniku: style of dining where you cook food at your table Yook: beef Korean Restaurants on: Big Island | Oahu | Maui | Kauai Top PORTUGUESE "Food is an important part of a balanced diet." Portuguese Proverb Acorda: bread soup Arroz Doce: sweet rice Bacalhau: codfish cakes Braoas: round sugar cakes Broa: cornbread Bulo Do Mel: honey cakes Caldeirada: seafood stew Caldo Verde: kale and potato soup Feijao: beans Linguica: spicy pork and red pepper sausage Malassadas: sweet doughnuts - sans hole Morcela: blood sausage Pao Doce: sweet bread made with eggs and butter Peri Peri: a hot and sour sauce made of hot chili peppers, garlic, onions, tomatoes, horseradish, and lemon juice Pudim Flan: custard Sabula de Vinha: pickled onions Soupa de Feijao: bean soup Vinha D' Alhos: fish or pork in vinegar and garlic Top PUERTO RICAN "Food is the most primitive form of comfort." Puerto Rican Proverb Arroz Con Pollo: rice with chicken Adobo: simmered chicken or pork in a marinade sauce of vinegar, garlic, pepper, and chilis Bacalao: salted codfish Chicharrones: deep-fried pork skin Gandules: pigeon peas Lechon Asado: roast suckling pig Mofongo: mashed fried plantain with pork rind Paella: casserole of saffron-flavored rice, meat, seafood and vegetables Pasteles: banana paste and pork or beef wrapped in corn husk or ti leaf and boiled Pastelillos: fried ground beef turnovers Pescado en Escabeche: pickled fish Polvorones: a cookie Ponque: pound cake Recaito: mild green seasoning mixture made from peppers, cilantro, and garlic Sancocho: vegetable stew Serenata: codfish salad Sofrito: a thick sauce produced by sautéing a variety of vegetables, herbs, spices, then adding tomato sauce Sopa Borracha: sponge cake with rum sauce Puerto Rican Restaurants on: Oahu | Maui Top SAMOAN "Eat standing, eat walking." Samoan Proverb Esi Fafao: baked papaya stuffed with beef Palu Sami: taro leaves baked in coconut cream Pee Pee : coconut cream Poi Olu: breadfruit poi Povi Masima: salted beef brisket Taufolo: mashed breadfruit and coconut milk Top THAI "To eat is human, to digest - divine." Thai Proverb Bahmi: egg noodle made with wehat flower Banh: ribbon-shaped rice noodles Bhet: duck Blah: fish Bu: crab Gaeng: curry Gai: chicken Galangal: aromatic vegetable in the ginger family Geow: won ton Goong: shrimp Grapao: sweet basil leaf Gratiam: garlic Guay Tiew: fried flat rice noodles Gwaytio: wide, flat noodles Hoi Oab: steamed mussels Hom Pah: shrimp wrapped in fried wonton Kai Yat Sai: pork stuffed omelets Kana: the leafy greens of Chinese broccoli Kao: rice Karee: yellow curry Kati: coconut Keaw Nam: spicy wonton soup with pork and vegetables Kee Mao: noodles with fresh basil leaf Khai: egg Khiao Wan: green curry Khing: ginger Krung Gaeng Ped: pork and vegetable curry Lad Na: stir-fried rice noodles with meat and broccoli Larb: chicken salad with onion and lemon juice Ma-Muang: mango Med Ma-Muang: cashew nuts in a sir-fry Mee Krob: salad with fried noodles Moo: pork Muk: squid Nam Pla: fish sauce Nam Prik: hot sauce Neau: beef Phak: vegetables Phed: hot, spicy curry Satay: beef, pork, or chicken on skewers with peanut sauce Saparod: pineapple Sticky Rice: a dessert of rice and syrup with mango Takrai: lemongrass Talay: mixed seafood Tom Yum: spicy lemongrass soup with shrimp and meat Takaw: tapioca - coconut cream dessert Woon Sen: beanb thread Yum Nua: grilled beef salad with onions and lemon Thai Restaurants on: Big Island | Oahu | Maui | Kauai Top VIETNAMESE "Eating and mating are human instincts." Vietnamese Proverb Banh Pho: ribbon-shaped rice noodles Bo: beef Bun: thin rice vermicelli Cha Gio: deep fried spring rolls Ga: chicken Goi Cudan: summer rolls Goi-Ga: chicken salad Mien: bean thread Nam: water, broth, sauce, or juice Nuoc Mam: fermented salted fish sauce Pho: beef noodle soup served with sprouts, herbs, chilis, and lime Vietnamese Restaurants on: Big Island | Oahu | Maui | Kauai Top Then all around from far away across the world he smelled good things to eat so he gave up being king of where the wild things are Maurice Sendak Where the Wild Things Are (1963) Restaurants Cyberguide | Home Page Contact Us | Sponsor Join Us Form ©Ala Mua Hawaii 1997

Hawaiian Music Page (Lyrics

Hawai'ian Music Resources Hawai'ian Music Resources Kani ka pila o Hawai`i Playing Hawai`ian Music! Hawaiian Meles (vocal) -- sheet music Text versions of Hawaiian mele words and chords as they were posted on alt.culture.hawaii way back in 1995/96. Other sources of Hawaiian mele sheet music: Wink's Hawaiian Lyrics and Chords Jimbo's Hawaiian Music Page (Lyrics and Chords) Jonathan Wong at Wongie's Page Kolohe Boy at Uke Muzik Aaron or Chris at Aaron & Chris' Webpage If you are looking for hula lyrics (some w/ interpretations and/orbackground), visit: Drene at Hawaiian Hula Archives (theseinclude some chants and other traditional hawaiian mele) If you know of any other good Hawaiian music sites, please let me know Ho'okani Ki Ho'alu: To Play Slack Key Guitar Ozzie Kotani -- Guitar Playing Hawaiian Style, Instructional Method See also his recordings with Dancing Cat records Ron Loo -- He Kalana Kakau Ki Ho`alu Instructional Books, Beginning through Advanced Slack Key Instructional Books For information on ordering slack key guitar instruction books, audio and video tapes. 'Auhea wale 'oe: Music for Listening Stevo's Hawaiian Music Page the master index of Hawaiian Music Info on theWeb The Hawaiian Music Island Including Upcoming Concerts on the Mainland and in Hawaii Maui Hawaiian Music Web Site The Sweet Sound of Hawaiian Music Windham Hill and - Dancing Cat Music Hawaiian Music and Event Newsletters Hui Ki Ho'alu Newsletter Tim Holtwick, Editor 2527 East Lee Street, Simi Valley, CA 93065 Donations accepted. Kapalakiko Calendar (National Events) Saichi Kawahara, Editor 800 Meade Ave, San Francisco, CA 94124 (415)468-7125 Subscription: $10 donation Dancing Cat 's Slack Key Mailing List Dancing Cat Records Dept. SK. Box 639, Santa Cruz, CA 95061 Free This page created by Web Menhune Robyn Lihau`ihilani Myers Many mahalos to David Fisher who first hosted this page at Maui Net.