HOLY POKE (pronounced pokie)
Poke is a traditional Hawaiian seafood salad, and is usually found using fresh raw Ahi tuna.  The tuna is cut to a medium dice and tossed with sesame seed oil, soy sauce, lima (seaweed), sea salt.  There are many other options after these main ingredients such as; green onion, crushed red chili flakes, inamona (roasted kukui nut condiment), mayo, sriracha, and many more.  Not only are there many more styles of poke than I every imagined the Hawaiians poke everything.  Tako (octopus cooked and brined in Japan) poke is very popular, but others shocked me.  Crab, shrimp, clam, and tripe poke to name a few.  One of the best poke places on the island is called Ono seafood, but most Hawaiians buy their poke from the supermarket were there are 10 or more styles made everyday.

Katie and I were married 6 years ago in Hawaii and had our wedding meal at one of the best sushi restaurants on the islands called Sansei sushi bar.  We had an amazing meal and bottle of sake.  Oooh yeah the sake.  We had several rolls that were great but the best was panko-crusted ahi sashimi sushi roll.

This roll was sashimi grade ahi wrapped in spinach and arugula then rolled in a sushi roll, then panko-crusted flash-fried and served with soy wasabi butter sauce.

Katie and I’s favorite sushi is Unagi (fresh water eel) and Sansei did not disappoint and the Yellow Tail (Hamachi) sashimi was amazing.  But the one of the best parts of the any fish is the collar and on the Yellow Tail it is called Hamachi Kama.

As stated before this is the collar of the fish and is the tastiest, most tender part you’ll ever eat.  The collar is traditionally lightly grilled then broiled so the outside is crispy while the inside is velvety heaven.  Hamachi Kama is served with ponzu shoyu which is a mixture of soy sauce, lemon juice (or other citrus), rice vinegar, and dashi (broth made from kombu and bonito flakes).  Best eaten with chopsticks.  This is easily one of the best things I have ever eaten!!!

HAWAIIAN BBQ (aka Hawaiian plate lunch)
Definitely not like any BBQ on the mainland, Hawaiian BBQ (as one should suspect) is mainly fish items prepared different ways with traditional sides.  The fish, shrimp, chicken, pork, spam, and sometimes beef are not necessarily grilled like on the mainland.  You have your choice of having them sautéed (regular or with butter & garlic), fried, or grilled.  The traditional lunch plate comes with two scoops of (plain steamed) white rice and one scoop of macaroni salad (just macaroni noodles, mayo, and a few shredded carrots).  Although the items on the plate are each very simple by themselves once all combined it becomes nice light yet stick to your ribs meal perfect to enjoy by the hot beach.  Many of the restaurants have a “healthy” option which with get you brown rice and a tossed salad with your choice of protein.

L&L Hawaiian BBQ started the lunch plate concept in the 80’s and early 90’s and by the late 90’s the branched off to the mainland.  This is a great example of how new food concepts are still being created and turning in to tradition every day.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s