Hawaiian Poke Recipe: Shoyu Ahi

Serves four

Word: That is the basic poke. It showcases the evolution of the dish over the many years, with the extra prized ahi tuna changing bony reef fish, the nutty richness of sesame oil stepping in for ‘inamona, crunchy uncooked yellow onion changing the limu, and shoyu (soy sauce) — a staple in Hawai‘i, because of the Japanese-influenced tradition—for salt. At widespread poke counters, you’ll discover this base combined with all types of seafood, comparable to salmon, kajiki (blue marlin) or abalone, and even non-seafood, like tomatoes or edamame.


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