Poke (Hawaii)

Poke

Tako (octopus) poke with tomatoes, green onion, maui onion, soy sauce, sesame oil, sea salt, and chili pepper
Type	Salad
Course	Appetizer
Place of origin	United States
Region or state	Hawaii
Main ingredients	Yellowfin tuna, sea salt, soy sauce, inamona, sesame oil, limu seaweed, chili pepper
Cookbook: Poke   Media: Poke

Poke with ahi poke (yellow-fin tuna poke) made with green onions, chili peppers, sea salt, soy sauce, sesame oil, roasted kukui nut (candlenut), and limukohu seaweed, shown here served on a bed of red cabbage

Poke is a traditional dish from Hawaiian cuisine known for its fresh, raw ingredients and rich flavors. The name "poke" (pronounced poh-keh) derives from the Hawaiian verb "to slice or cut," reflecting the dish's preparation involving cubed raw fish and other ingredients. Serving primarily as an appetizer, poke has evolved from its traditional roots to become a popular dish both within and beyond Hawaii, embodying the fusion of various culinary influences.

Ingredients

Modern variations of poke are primarily based on cubed raw ʻahi (yellowfin tuna) which is marinated and seasoned with a blend of distinct ingredients including sea salt, soy sauce, inamona (a type of roasted crushed candlenut), sesame oil, limu seaweed, and chopped chili pepper. While ʻahi poke is a classic preparation, contemporary renditions often incorporate other seafood such as cured heʻe (octopus), salmon, and additional sashimi varieties. Ingredients like sliced or diced Maui onion, furikake seasoning, hot sauce (e.g., sambal olek), chopped ʻohiʻa (tomato), tobiko (flying fish roe), ogo or other seaweeds, and garlic may also feature, reflecting the dish's adaptability and the influence of Japanese and other Asian cuisines on its evolution.

History

The roots of poke in Hawaiian tradition involve the preparation of skinned, gutted, and deboned meat, typically served with native condiments such as sea salt, seaweed, and limu. Historically, Hawaiians consumed poke by sucking the flesh off the bones and discarding the skin and remnants. The 19th century saw the incorporation of foreign vegetables like tomatoes and onions into the dish, marking the beginning of poke's evolution. The contemporary form of poke, characterized by the use of raw fish fillets accompanied by wasabi and soy sauce, gained popularity around the 1970s according to food historian Rachel Laudan. This version continues to be a staple in Hawaii today.

Use in Other Foods

Poke's versatility has inspired its integration into various culinary creations beyond traditional applications. For instance, the Pizza Corner restaurant in Ko Olina, Kapolei, Hawaii, introduced the "Original Hawaiian Poke Pizza," showcasing poke as a pizza topping.

Similar Dishes

Poke shares similarities with several international dishes that feature raw fish, such as fish carpaccio and fish tartare commonly found in Europe. Other comparable dishes include Hoedeopbap, a Korean dish consisting of marinated raw tuna served over rice, and the widely recognized Japanese sashimi.

See Also

• Cuisine of Hawaii
• Ceviche
• Crudo
• Tataki
• Sam Choy - A notable chef known for popularizing poke.
• Hoe
• List of raw fish dishes
• List of hors d'oeuvre

External links

• History of the poke contest