as Kanemitsu Bakery, Helena's Hawaiian Food, Common Ground Kauai, Anna Miller's, Nisshodo Candy Store, Maui Tacos and Waiʻoli Tea Room & Bakery at Salvation Army Waiʻoli Tea Room. Roy Yamaguchi's Roy's and various cookbooks promoting Hawaiian regional cuisine have also helped popularize Hawaiian cuisine and Hawaiian fusion cuisine. Ingredients Vegetables, fruits and nuts Taro (Colocasia esculenta)—a popular and ancient plant that has been harvested for at least 30,000 years by indigenous people in New Guinea. There are hundreds of varieties of taro, and the corm of the wetland variety makes the best poi, as well as taro starch or flour. The dry-land variety has a crispy texture and used for making taro chips. The smaller American variety is used for stewed dishes. Breadfruit (Artocarpus altilis) Sweet potatoes Candle nut (Aleurites moluccana) or kukui—roasted kernels traditionally used as candles, main ingredient in the ancient Hawaiian condiment, 'inamona Coconut (Cocos nucifera) Polynesian arrowroot (Tacca leontopetaloides) or pia plant—cooked arrowroot is mixed with papaya, banana, or pumpkin in baked desserts; haupia, a Hawaiian coconut cream pudding, uses it as a thickener. Ti (Cordyline fruticosa)—after distillation came to Hawaii, the root of the ti was turned into liquor called okolehao. The leaves are used as a wrapper for food cooked in the imu earth oven, such as laulau. Winged bean (Psophocarpus tetragonolobus) Jicama Spam The Hormel company's canned meat product Spam has been highly popular in Hawaii for decades. Per capita, Hawaiians are the second largest consumers of Spam in the world, right behind Guam. Originally brought to Hawaii by American servicemen in their rations, Spam became an important source of protein for locals after fishing around the islands was prohibited during World War II. In 2005, Hawaiians consumed more than five million cans of Spam. Spam is used in local dishes in a variety of ways, most commonly fried and served with rice. For breakfast, fried eggs are often served with spam. Spam can also be wrapped in ti and roasted, skewered and deep fried, or stir fried with cabbage. It is added to saimin and fried rice, mashed with tofu, or served with cold sōmen or baked macaroni and cheese. It is also used in chutney for pupus, in sandwiches with mayonnaise, or baked with guava jelly. Spam musubi, a slice of fried Spam upon a bed of rice wrapped with a strip of nori, is a popular snack in Hawaii which