pa'a-kai... that which bonds the sea
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ka hana pa'akai | salt makingPa'akai or salt was used historically as food seasoning and more importantly it was one of the primary ways to preserve food prior to modern refrigeration. Pa'akai was also an important component of many Hawaiian healing and cleansing rituals. Pa'a-kai, which can be literally translated as "that which bonds the sea" was and is still a highly valued resource that was often traded with neighbors and family. Traditionally, ka hana pa'akai or salt making at Kalaemanō occurred in natural kāheka (basins) found near the shore and in poho pa'akai, man made salt pans that were constructed back from the shoreline.
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poho pa'akai | salt pansThe poho pa'akai or man-made salt pans found at Kalaemanō were constructed using 18th century lime plaster technology made from a mixture of burnt coral, sand, water, and other materials. Stones were collected and assembled on top smooth pāhoehoe. The wet lime paste was smeared over the stones and onto the pāhoehoe to form a water tight seal. Once the plaster dried, sea water was poured into the pan and allowed to evaporate. The salt crystals were scraped from the surface and transferred into another pan and allowed to dry. Salt production increased during the late 18th and 19th centuries as beef and other forms of protein requiring preservation were introduced into this region.
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Helps us preserve these poho pa'akai
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kāheka | natural salt basinsKāheka or natural basins in the pāhoehoe found along the rocky shoreline were also used historically for salt making. Seawater naturally flooded these kāheka. The intense Kona sun slowly evaporated the water, leaving behind salt crystals. The salt crust floating on the surface was carefully skimmed, dried, and unwanted particles removed before being used to season and preserve food, and for certain ceremonies. The white residue that contrast sharply against the black lava are telltale signs of kāheka.
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