Okinawan deep-fried doughnuts that are crispy on the outside and cakey inside.

The Andagi came to Hawaii during plantation days and were made at home. It gained a spurt of popularity in Hawaii during the 1970s at the Hawaii State Farm Fair, which used to be held at McKinley High School, and has since become a local favorite. Adapting to local flavor, andagis made in Hawaii typically include added ingredients of evaporated milk and vanilla, which is sweeter than the traditional Okinawan donuts, but is what has people coming back for more.

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Local-style chow mein or Japanese-style stir-fried noodles.

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Eaten as a small meal or light snack at Obon festivals, inarizushi is one style of sushi that originated from Japan. It’s made with a seasoned, deep-fried aburaage (tofu) pocket that wraps around oval-shaped sushi rice. It is said that Inarizushi was named after the Japanese Shinto god, Inari, who liked tofu. Because of the cone shape, locals often refer to it as “cone sushi.”

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Hot noodle soup in a savory broth with toppings.

During the hot summer nights of an Obon festival, cool off with shave ice. This Hawai’i treat was brought to the islands by Japanese workers during the plantation days and remains a favorite today.

Grilled Spam slice wrapped with rice and nori.

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Grilled beef or chicken skewers filling the air with savory aromas.

Grilled, sweet-savory marinated beef on a stick.

Hot dogs baked inside a sweet, waffle-like pastry.

Many different food vendors can now be found at the larger Obon Festivals. One of them is The Hawaiian Waffledog Company. Their Signature Hawaiian Waffledog puts a twist on the traditional corn—a hot dog breaded in waffle batter. If you want something sweet, opt for the maple syrup topping; if you want to enjoy your waffledog savory, top it with with the company’s signature spicy garlic mustard.