Wild Ferns
This salad, which we call "Hawai‘`i's Rainforest," is reflective of ingredients you would find in our rainforests, particularly along the Hāmākua coast, where Chef Brian spent lots of time at his grandparents' farm.
Hō‘i‘o and hāpu`u are two types of wild, native ferns rich in tradition and history.
Hō‘i‘o, nicknamed "the long-haired fish of the land," was historically eaten raw with poi or seafood. It was the immigrant Asian community that began cooking the fern to use in dishes.
Hāpu‘u, also known as kakuma, was a critical food source during times of famine in ancient Hawai‘i. When being prepared, the shoots can emit noxious fumes which can burn the eyes and throat.
Chef Brian and a close friend foraged the hāpu‘u and spent hours preparing them.
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