Hawaii
Hawaiian Salt Makers Aim to Protect Tradition
Last summer on the Hawaiian Island of Kauai, Tina Taniguchi was working close to the ground. Her coconut leaf hat covered most of her thick brown hair. Wet soil had gotten on her clothes and her smiling face.
Taniguchi smiles a lot while working on the Hanapepe salt patch on the west side of Kauai. It is a piece of land about half a hectare in size with pools of salty water. The salt becomes crystals as the water dries.
“It’s hard work, but for me it’s also play,” Taniguchi said with a laugh.
Spiritual tradition
Taniguchi’s family is one of 22 families who make “paakai,” the Hawaiian word for salt, following a cultural and spiritual tradition. Hanapepe is one of the last remaining salt patches in Hawaii. Its holy salt can be traded or given away but must never be sold. Hawaiians use it in cooking, healing, rituals and as protection.
Taniguchi drives a car for about an hour to get to the salt patch. For her, it is like religion and play at the same time. It is the time when she makes a spiritual connection to the land.
“This would be a religious practice of mine for sure,” Taniguchi said. “My dad raised us saying that these mountains are his church, and the ocean is where you get cleansed.”
Malia Nobrega-Olivera is another salt maker. She is also an educator and activist who leads efforts to preserve this old tradition. Her grandfather helped form the group of salt-making families called Hui Hana Paakai. The organization’s goal, she said, is to communicate with the landowner, the state of Hawaii, whenever problems arise. Nobrega-Olivera said the salt patch is part of the lands taken away from Native Hawaiians after the U.S.-supported overthrow of Hawaii’s monarchy in 1893.
Native claims to the land
“Regardless of what a piece of paper might say, we are stewards of the area,” she said.
Over the past 10 years there have been several threats to this field. They include development, pollution from a neighboring airfield, damage to the sand from vehicle traffic and waste left by visitors to the nearby beach. In addition, rising sea levels and weather might stop the practice.
Nobrega-Olivera believes Western science and native knowledge can combine to combat the effects of climate change and save the salt patch. The steps she takes include building up the wells’ edges, so water won’t cover the salt beds. Another step is to prevent damage to the beach from vehicle traffic.
“Some ask us why we can’t move this practice to a different location,” she said. “That’s impossible because our cultural practice is particular to this land. There are elements here that make this place special for making this type of salt. You cannot find that anywhere else.”
The process of making salt
The process of turning sea water into salt can be slow. The season begins once the rain stops, and water starts to disappear from the salt beds. Ocean water travels underground and enters the wells. Each family has their own well. As water enters the well, so do tiny, red brine shrimp. These small ocean animals give Hanapepe salt its unusual, sweet taste, said Nobrega-Olivera.
The families first clean the salt beds and line them with black clay. Then they move water from the wells into the beds. There, salt crystals form. The top level, or layer, is the whitest. It is used for table salt. The middle layer is pinkish and is used in cooking, while the bottom layer, which is a deep red color, is used in blessings and rituals.
Fires on the island of Maui in August claimed 100 lives. After the fires, salt makers began sending their salt to survivors, so they can “make their food delicious and bring some of that joy into their lives,” Nobrega-Olivera said.
Keeping traditions alive
Interest in Hawaiian culture and language has recently grown on the islands, Nobrega-Olivera said. She now thinks about how to teach her knowledge to younger generations.
One way she honors the Hanapepe salt patch is by writing Hawaiian songs and chants. She recently taught some school children one of those chants using the words aloha aina, which means “love of the land.”
“Aloha aina captures our philosophy, the reason we do this,” Nobrega-Olivera said. “You take care of the land, and the land takes care of you.”
I’m Dan Friedell.
And I’m Jill Robbins.
Deepa Bharath reported on this story for the Associated Press. Jill Robbins adapted it for Learning English.
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Words in This Story
patch – n. a small area of land where a particular plant or crop grows or is produced
crystal – n. a small piece of a substance that has formed naturally into a regular symmetrical shape.
ritual – n. a religious service or other ceremony which involves a series of actions performed in a fixed order
cleanse – v. to make clean, pure
steward – n. someone who has the responsibility for looking after property
preserve – v. to save or protect something from damage or decay
clay – n. a kind of earth that is soft when it is wet and hard when it is dry
blessing – n. a prayer asking God to look kindly upon the people who are present or the event that is taking place
chant –n. to sing a word or phrase repeatedly usually in connection with prayers or a religious ceremony
philosophy –n. a system of ideas about truth and meaning
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Hawaii
What’s Cooking: Celebrating Lunar New Year with Hawaii Dim Sum & Seafood
HONOLULU (HawaiiNewsNow) – A family-run Chinese restaurant in Honolulu’s Chinatown is gearing up for Lunar New Year festivities.
Hawaii Dim Sum & Seafood Restaurant owner Karen Tam and her son Kirave Liang joined HNN’s Sunrise to showcase their dim sum and Chinese specialties.
Lunar New Year specials include a special jai with 18 vegetarian ingredients and the sweet, sticky, steamed rice cake gau in brown sugar and coconut flavors, which symbolize good fortune and prosperity.
”We eat food with a lucky meaning to start the great year,” Tam said. “We have jin dui (sesame balls) every day.“
Feb. 17 marks the start of the year of the Fire Horse, when families gather to celebrate with big meals and auspicious dishes. Hawaii Dim Sum & Seafood will offer set party menus and special orders for foods not commonly found in Honolulu, such as whole stuffed duck, braised abalone in oyster sauce, and basin meal.
“It’s the biggest fest of the year. We celebrate Chinese New Year by eating with family in a round table,“ Tam said.
Hawaii Dim Sum & Seafood also has private rooms with karaoke systems and a banquet hall to accommodate small family gatherings to large parties.
Hawaii Dim Sum & Seafood is located on 111 N. King St. and is open from 8 a.m. to 9 p.m. daily, There is street parking and paid parking behind the restaurant on Nimitz and Maunakea.
For more information, visit hawaiidimsumseafood.com or follow on Instagram @hawaiidimsumseafood.
Copyright 2026 Hawaii News Now. All rights reserved.
Hawaii
Hawaii suffers first defeat of the season against Loyola Chicago | Honolulu Star-Advertiser
Hawaii
2026 Sony Open field is announced. See who’s playing in Hawaii
The Sony Open in Hawaii has the honors of being the kickoff event to the 2026 PGA Tour season after the cancellation of The Sentry at Kapalua this season.
Instead of Maui, the Tour debuts in Honolulu on the island of Oahu, Jan. 15-18, at the Seth Raynor-designed Waialae Country Club, where Nick Taylor prevailed in a playoff over Nico Echavarria last year.
Among the changes this season is the field size, which was reduced from 144 to 120, and, there is no longer is a Monday qualifier offering four spots. Will that help with pace of play? Stay tuned.
The field includes the following notables in addition to Taylor and Echavarria: Daniel Berger, Keegan Bradley, Michael Brennan, Corey Conners, Tony Finau, Chris Gotterup, Brian Harman, Russell Henley, Billy Horschel, Robert MacIntyre, Collin Morikawa, Adam Scott, Jordan Spieth, Sahith Theegala, Gary Woodland and 62-year-old Vijay Singh.
Here’s the full field for the Sony Open, which will be live on Golf Channel all four days as well as NBC with early-round coverage on Saturday and Sunday.
This year’s Sony purse is $9.1 million and the winner also will receive 500 FedEx Cup points.
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