“The word ‘saimin’ comes from the Chinese sai (thin) and mein (noodles). But trying to claim its name origin makes it a Chinese dish is perhaps too narrow a view.”
“Saimin was born from the so-called ‘mix plate’ culture of Hawaii’s sugar plantations in the late-nineteenth century and draws influence from Chinese, Japanese, Okinawan, Portuguese and Filipino cuisine.” (life&thyme)
Saimin is basically three things: noodles, broth and toppings. (Avilla)
“As plantation laborers returned home to their families at night, each family would begin cooking dinner. Sometimes, such meals became communal as a means of saving money. Every family would offer an ingredient they were able to spare.”
“The Filipino family might have some extra green onions growing in their yard, the Portuguese family might have leftover sausage, the Hawaiian family’s chickens might have laid a couple extra eggs, the Korean family might have won bok unused from making kimchee.” (Hawaii Kotohira Jinsha – Hawaii Dazaifu Tenmangu)
“They would all throw their ingredients into the pot and share. It was through these communal meals that ‘Pidgin’ was developed so they could all understand one another, borrowing words and phrases from each others’ language and piecing them together.”
“In some ways, saimin gave birth to Hawaii’s notoriety as a haven of multicultural harmony today. Saimin was first popularized as a fast food dish at Honolulu Stadium on King and Isenberg streets.”
“As local residents watched Babe Ruth, Joe DiMaggio or their favorite high school football teams, fans rushed to the snack stands for a warm bag of boiled peanuts and a cup of hot saimin. For the first time, hot dogs and hamburgers were beat out at an American ballpark as the choice spectator snack.” (Hawaii Kotohira Jinsha – Hawaii Dazaifu Tenmangu)
Saimin’s “popularity increased broadly after it became the specialty fast food at Honolulu Stadium. Barbecue sticks are another big Hawaiian favorite, with roots in both Filipino and Japanese cooking.” (Society of American Baseball Research)
“In the beginning, saimin was a cheap, simple dish just about anyone could throw together for a quick and easy bite. Boil some shrimp shells or kombu for the soup base, toss in a handful of noodles, and depending on what was growing in the garden, maybe seasonal garnishes as well.”
“The first places that started selling saimin were little snack stands that catered to busy plantation workers. In the mid-twentieth century, saimin restaurants became a pathway to entrepreneurship for the children and grandchildren of the original plantation workers.”
“Eventually, every neighborhood had at least one diner or fountain that featured saimin at the core of its menu.” (life&thyme)
“McDonald’s, based in Oak Brook, Illinois, became alerted of the saimin phenomenon in the islands in the late 1960s. Maurice Sullivan, legendary owner of Foodland Super Market purchased and opened the first McDonald’s restaurant in Hawaii in 1968 at his grocery store.”
“Sullivan wanted to serve his favorite meal, saimin, at his McDonald’s restaurants knowing all too well that his restaurants would boom with its introduction to the menu.”
“Sullivan invited owner Ray Kroc and executives from MacDonald’s corporation for dinner at Washington Saimin and Boulevard Saimin. “
“That night, Sullivan convinced Kroc to expand Macdonald’s menu for the first time in its corporate history to include an ethnic dish.” (Hawaii Kotohira Jinsha – Hawaii Dazaifu Tenmangu)
“Clarence Yutaka Shimoko … was an inventive and visionary entrepreneur … The most notable invention by Shimoko was developing the idea of freezing saimin noodles. In 1963, he and his Wife Masuzu, founded S&S Saimin.” (Adv, Mar 16, 2009)
In 2006, the James Beard Foundation honored the iconic Kauai restaurant, Hamura’s in the America’s Classics segment of its prestigious awards in New York City.
Hamura’s was one of eight eateries around the country honored for excellence and ‘preserving America’s culinary heritage and diversity’ at what many consider the Academy Awards for chefs. (SB, Apr 30, 2006)
“’Good food is not exclusive to fine dining,’ said James Beard spokesperson Melanie Young … A committee of educators and journalists select winners in the America’s Classics category …”
“… often small, family-owned restaurants ‘beloved in their communities for their food and ambiance.’ (Helena’s Hawaiian Foods in Kalihi was recognized in 2000 and Sam Choy’s Kaloko in Kailua-Kona in 2004.)” (SB, Apr 30, 2006)
