68 



ora nitida, Spirogyra sp. (?), Hydrodictyon reticulatu7n, Pithophora 

 affinis, P. polymorpha, Stigeoclonium ammnum, S. sp. (?), and other 

 species unidentified, probably Spirogyra and Cladophora. These fresh- 

 water algse are sometimes taken fresh from the stream and eaten with 

 fresh-water shrimps or opai and a little salt. These fresh-water limus 

 are also occasionally cooked with pig in the imu, or put into the gravy. 

 Most of the fresh- water algse are eaten by the natives living in the 

 mountain valleys, as the people on the beach seem to prefer their own 

 more accessible seaweeds. 



There is a flowering plant found in fresh-water ponds that is eaten 

 by the Hawaiians with great relish, especially with raw opai. This 

 flowering plant {JVaias majo?') is called limu kala-wai because it resem- 

 bles slightly the limu kala from the sea. It is eaten raw with a little 

 salt, much as water cress. It is considered particularly appetizing 

 with raw fresh-water shrimps, opai, or crabs. It is often sold in the 

 market during February and March, when it seems to be most 

 abundant. 



Limu lipoa is very often pounded and mixed with other seaweeds to 

 give them its peculiar penetrating, spicy flavor and odor. It is fre- 

 quently served with meats or put into the gravy or stews to give to 

 them a peppery flavor, of which the Hawaiians are very fond. All 

 Hawaiians like the odor and flavor of this alga, especially with raw 

 fish. It is considered particularly delicious with raw flying fish, if 

 simply broken and salted slightly. This seaweed has a very agreeable 

 spicy taste and odor, and undoubtedly takes the place of sage and 

 pepper in Hawaiian foods. 



Limu kohu is always pounded well as it is being cleaned to free it 

 from adhering bits of coral, and also so that it may be soaked more 

 thoroughly to remove the disagreeable bitter flavor. It is soaked 

 twenty-four hours or more in fresh water, to remove the bitter iodin 

 flavor. It is then salted ready to be served as a relish or salad with 

 meats, fish, and poi, or it is mixed with other seaweeds and put into 

 hot gravy and meat stews, just as many other limus are eaten. Limu 

 kohu has a rather pleasant flavor, though it is slightl}' bitter even after 

 soaking twenty-four hours. It is always found in the market made 

 into balls about the size of a large baseball and heaped upon large 

 plates. It sells at 26 cents per ball and is always in great demand;^ 



A very delicious condiment called inomona is made of the roasled 

 kernel of the kukui'* nut pounded fine with salt. Many Hawaiians 

 also add a bit of chopped chili pepper and some limu, usually limu 

 kohu, which is pounded very fine and then thoroughly mixed with the 



«The kukui tree or candlenut {Aleurites moUucana) grows abundantly in our 

 mountain valleys and mountain sides, bearing oily nuts, whicli were strung on grass 

 and burned for torches or candles in ancient times. The oil was extracted and 

 burned in stone lamps. The nuts are edible if roasted. 



