Fried Calamari is a fairly common Italian appetizer but the restaurant Kō at the Fairmont has a great take on an Asian-inspired fried calamari on their menu that is served with a Gochuchang dipping sauce. This is my own interpretation of their appetizer. Gochuchang is a Korean spicy fermented dipping sauce. You can find it and mirin, a sweet rice wine, at a well-stocked upscale grocery store, Asian grocery store, or online. If you want to keep with the Hawaiian theme, try to track down some Aloha brand soy sauce as well.
Slice the calamari body into 3/4-inch thick rings. Place the calamari parts in a medium sized bowl and add the soy sauce, mirin, grated ginger and garlic to the bowl. Stir to coat, cover with plastic wrap and refrigerate for 1 hour or up to overnight.
Once the calamari has done marinating, heat the frying oil in a wok or a large saute pan with straight sides, until it reaches 350°F. Combine all the ingredients for the frying batter in a large bowl, and stir vigorously with a whisk, until well blended and uniform in color. Using a chopstick or tongs, grab some marinated calamari, letting the marinate drip out, then place it in the dry ingredients of the frying batter. Toss to coat. You may need to separate the calamari from each other to make sure they are all individually coated pieces.