[Hawaiian Poke]
Have you ever tried poke? It's a signature Hawaiian dish featuring seafood cut into bite-sized pieces and tossed with seasonings like soy sauce and sesame oil. While similar to Japan's zuke-don (marinated sashimi rice bowl), it's actually a uniquely developed Hawaiian cuisine.
The word “poke” comes from the Hawaiian language, meaning “cut” or “to cut into small pieces.” Poke made with tuna (ahi) is especially famous. Hawaii is an archipelago surrounded by the ocean, where fishing has been a central part of life since ancient times. Originally, fishermen would dice freshly caught fish and mix them simply with salt, seaweed, and kukui nuts (also known as candlenuts). Even without refrigeration, adding salt and seaweed enhanced the flavor, allowing them to enjoy the fresh fish more deliciously.
For ancient Hawaiians, seafood and seaweed were highly nutritious and essential ingredients. The custom of dividing caught fish and sharing it around a communal meal fostered a culture of sharing food, making poke a dish that symbolized community.
From the 19th century onward, many immigrants from Japan, China, Korea, and the Philippines came to Hawaii to work on sugarcane and pineapple plantations. Their culinary traditions were incorporated into poke. Japanese immigrants added soy sauce and wasabi, Chinese immigrants incorporated sesame oil and scallions, and Korean immigrants introduced chili peppers and kimchi. This simple traditional poke evolved into diverse variations like “soy sauce poke” and “spicy poke.”
Poke is also popularly served over rice as a “poke bowl.” Classic versions include “ahi soy sauce poke,” “spicy ahi poke,” and “Hawaiian Style with Seaweed.” Incidentally, the Hawaiian word “poke” is pronounced “pōke,” but it's also called “pōki” based on the English pronunciation, and is widely known in Japan as “pōki-don.”
In recent years, it has spread to the U.S. mainland and countries around the world. Variations enjoyed include vegetarian poke with tofu, avocado, and vegetables, and “poke nachos” served on top of nachos. Since it uses raw fish, the fact that it can be made without cooking makes it perfect for hot-weather meals.
Hawaiian poke bowls combine a base like rice, brown rice, salad, or quinoa with fish (tuna, salmon, octopus, shrimp, etc.) and toppings (seaweed, avocado, kimchi, spicy mayo, sesame oil, fried onions, etc.) in any combination you like. Its appeal lies in customizable combinations, ensuring every mix tastes delicious.
The key is cutting ingredients into 1.5–2cm cubes. For Japanese-style, add soy sauce, sesame oil, white sesame seeds, green onions, and ginger. For spicy, try mayonnaise or chili powder. Korean-style incorporates gochujang or kimchi. Why not enjoy it casually at home?
Ichiyougama's Menbachi 16cm
https://www.shokunin.com/en/ichiyou/menbachi.html
Seiryugama's Kobachi L
https://www.shokunin.com/en/seiryu/kobachi.html
References
https://ja.wikipedia.org/wiki/ポケ
https://www.allhawaii.jp/about/gourmet/
https://www.hawaiianairlines.co.jp/hawaii-stories/food-and-entertainment/origins-of-poke
https://lealeakitchen.golflinks.nagoya/__trashed/
https://www.aloha-program.com/news/detail/1922
