The traditional Hawaiian poke consists of meat that has been gutted, skinned, and deboned. It is sliced across the backbone as fillet, then served with traditional condiments such as sea salt, candlenut, seaweed, and limu. Some Hawaiians would suck the flesh off the bones and spit out the skin and bones. During the 19th century, recently introduced foreign vegetables such as tomatoes and onions were included, and now Maui onions are a very common ingredient.
It preserves nature
Modern poke can be found with a myriad amount of different ingredients and combinations. Aside from the common basic ingredients such as soy sauce and sea salt poke can be seasoned with ingredients such as, inamona (roasted crushed candlenut), sesame oil, limu seaweed, and chopped chili pepper, fish eggs, wasabi, green onions, Maui onions, sriracha, mayonnaise. Other variations of poke may include cured heʻe (octopus), other types of raw tuna, raw salmon and various kinds of shellfish
The perfect lunch for you
The word poke (pronounced poh-keh) is Hawaiian, meaning “to slice or cut crosswise into pieces.” The poke first eaten by native Hawaiians was a simple mixture of raw fish, Hawaiian salt, seaweed and chopped kukui nuts (called inamona in Hawaiian). Post-colonial contact, that basic recipe got a bit more interesting with the introduction of onions and, sometimes, tomatoes to the mix.
Ever want to create your own sushi? Poke Bar is the place to have a great time and enjoy creating your dish mix. A hawaiian japanese home food that is delicious and you will finding yourself coming back for more.