If you live in one of the largest cities in the United States, you probably have the wind of the country’s new favorite dish, the poke bowl.
Not “Poke” as with the function of Facebook is always uncomfortable, but “POH-keh”: raw Cubed fish, seasoned as you please.
Although it sounds like a new trend, this simple and addictive dish in Hawaii has been around for centuries. It’s Hawaii’s favorite food, and for good reason: Poke is healthy, delicious and absolutely unique.
Go to almost every supermarket in Aloha State and you will find a complete replacement program. Each tray is filled with a different combination, and not all contain raw fish. You will see there limu (yellow fin with seaweed), spicy salmon with garlic, tofu with soy sauce, sesame and onion, kimchee tako (octopus), etc.
In Hawaii, cubed fish are eaten alone or in a rice dish with sushi. The bowl therefore belongs to the deconstructed sushi name.
But the continent has redesigned the court. Trendy restaurants and casual restaurants like Wisefish Poké in New York and Sweetfin Poké in Santa Monica make the dish special. The new bags contain ingredients such as quinoa, zucchini pasta and tomatoes. They are certainly health oriented, but these newly interpreted bowls are far from the Hawaiian classics.
And in Aloha State, where tradition is the name of the game, this rapid transformation caused a sensation. Hawaiian leader Mark Noguchi spoke on First Hawaii Feasts on behalf of many Hawaiian residents when he asked: “Do you know and respect the position of the court? What to do with it.”
It may seem trivial, but food is a Hawaiian lifestyle. The ethnic diversity of the state has given rise to an extraordinary food scene, and the push, a product of the indigenous Hawaiian culture, is one of the most popular menus. Then, when the locals see a diacritic added to the word “poke” or a bowl of unknown ingredients, it may sound like an appropriation.
“The tendency of the bags puts the Hawaiian cuisine at the center, and it’s a good thing, it deserves our full attention,” Noguchi wrote. “But it’s contradictory when it comes to the press outside the islands, because the Hawaiians are dealing with personal food.” So, even if we’re all creative, you should start with a classic touch, like a hot spice or soy sauce Ahi, and serve it in a bowl of hot rice, like Hawaii.
If you want to make your own products, the quality depends a lot on the freshness of the fish you use. Make sure your fish is of high quality, that you do not smell it and eat it as soon as possible after your purchase. Prepare a portion of rice, cut the diced fish, add your spices and enjoy your bowl while the rice is still hot and the fish is still cold.
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