Mari Kimoto

Hello!

My name is Mari Kimoto. I was born and raised in O'ahu, and attended Moanalua High School. I transferred numerous times, from UH Manoa, UH Hilo, and Honolulu Community College, then finally finding my way home to UH West O'ahu. If I were an artist's tool, I would be a watercolor brush because through my senior capstone I learned that I loved blending culture, history, family stories, and community altogether. I also think watercolor has a lot of depth to it, and it works in layers, and when working with layers, and letting each dry, there comes patience. Throughout capstone, there were many edits I had to make in my cookbook that took a lot of time and patience, going through every page, and looking at the small details that might need to be adjusted.

Research Topic: Hawai'i Plantation Era and Preserving Culture Through Food in Hawai'i

Research Question: How have cultural fusion, socioeconomic conditions, and ingredient availability during Hawai‘i’s plantation era shaped the evolution of local cuisine, and how do these influences continue to preserve cultural identity today?

Abstract:

Food transcends borders, time, and language, acting as a powerful cultural connector across the globe. This paper explores how food operates not only as a source of nourishment but as a dynamic medium for cultural preservation, social bonding, and storytelling. Using Hawai‘i as a case study, one of the most ethnically diverse states in the U.S.; this paper examines how the Plantation Era (1850–1950) gave rise to a unique culinary landscape shaped by immigrant communities from China, Portugal, Puerto Rico, Japan, Okinawa, Korea, and the Philippines. These communities, despite enduring harsh working and living conditions, brought with them rich culinary traditions that evolved into “struggle foods” and eventually turned into local staples known today. Food became a way to survive, to adapt, and to retain identity. The study highlights the enduring role of food as a vessel for memory and resistance, particularly through oral tradition, shared recipes, and family rituals. It also examines contemporary efforts by local chefs like Kale Afong, Kealoha Domingo, and Brian Hirata, who are actively preserving and reimagining Hawai‘i’s food heritage. Ultimately, this paper argues that food is a universal experience—a living archive that preserves the stories, values, and identities of a community across generations.

Capstone Project: Printed and Digital Cookbook

Project Title: Preserving the Plate

Capstone Proposal:

CREATIVE PROCESS:

The concept of creativity has come a long way. The Old Greeks would call those creative forces muses, other religions referred to them as God. Today people still mostly treat creativity as an aha moment outside the area of influence. However, just by looking at the creative process one can tell, that creativity and creative work is more than just that one "Aha-Moment" (insight). It is clear that generating ideas demands planning and preparation, identifying something of interest like a problem, an opportunity or a challenge, doing research. This then leads to thinking of a solution, allowing time to incubate and iterations before arriving at something “complete.” Students learn that hard work is what makes their ideas come to life and sticktuiveness is what helps them get better.

DELIVERABLE:

For her senior capstone, Mari Kimoto created Preserving the Tin: Stories from the Tin, a printed cookbook that celebrates Hawai‘i’s plantation-era food traditions. Grounded in her research on how food functions as a cultural archive and connector, Mari gathered local recipes shaped by immigrant communities from China, Japan, Okinawa, Korea, Portugal, Puerto Rico, and the Philippines—people who transformed “struggle foods” into the beloved local dishes we know today. Her project highlights food as a form of memory, resilience, and identity, preserved through storytelling, shared recipes, and generational traditions. By blending historical context with community-sourced dishes, Mari’s cookbook honors Hawai‘i’s diverse culinary heritage and demonstrates how food continues to carry the stories and values of the plantation era into the present.

If you want to purchase a book, please contact Mari Kimoto at kimotoma@hawaii.edu

Page updated

Report abuse