In a way, the ambiguity of saimin's origins is one of the factors that some people find difficult to accept. (It certainly makes creating a Web site about saimin a little more challenging.)
Yet I can see how the mystery behind the creation of saimin can be viewed a good thing: unlike other types of local food unique to Hawaii (e.g. manapua, kalbi, lau lau, musubi, pancit, etc.) no culture can claim ownership of saimin. Sure, each culture may have their own opinions on how best to eat saimin, what brand or restaurant serves the best saimin, as well as the best items to eat along with saimin; but ultimately, no one can say, for certain, where saimin came from and how it became so ubiquitious in the local culture of the Hawaiian Islands. Thus, it seems to have become something akin to the mountains or the ocean, a refreshing and renewing source that we all share in, but can never claim as our own.
I suppose there are some people reading this right now who want to find out exactly where saimin came from. To these people, I wish them the best of luck. Reading interviews of plantation workers and/or their dietary habits might be a good place to start. Also books about Hawaii's history and development, both ancient and modern, might be worth checking out. I have included some selections in my More Infomation section.
To the rest of you, the new and old fans of saimin alike, who, like me, have been nourished, satisfied, and in some cases, cured, by this simple dish of boiled noodles in broth, I say to you, eat and enjoy! |