WHAT? Sashimi, Hawaiian-style. The Hawaiian word for “cut crosswise into pieces,” poke is also one of Hawaii’s most beloved dishes. Poke was originally developed as a way to preserve local seafood: the fish was cut, salted, and seasoned for extended shelf life. In its most basic and traditional form, poke combines cubes of raw ahi tuna, limu seaweed, ground kukui nuts, and sea salt. Sliced green onions, chile peppers, and soy sauce are more recent additions that reflect the 50th state’s melting-pot status. Once primarily served in the home, this island favorite can now be found everywhere from Hawaii’s supermarkets to the pupu, or appetizer, menu in fine-dining restaurants. Its popularity has spread so far that it’s now available on the mainland, everywhere from California to New York.
WHERE? Ode to the Sea
WHEN? May 17, 2017
HOW? Rapa Nui Poke with Scallions, Avocado, Cucumbers, Edamame, Seaweed, Furikake, Sesame, and Soy Wontons
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