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Top 5 favorite Hawaii plate lunch foods



The basic poke mixture of cubed raw ahi (tuna), salty seaweed, and crunchy sweet onions is so delicious, so perfect with just about any plate lunch, we're salivating at just the thought of adding some to our next lunch hour feast. The word poke (pronounced poh-keh) is Hawaiian, meaning “to slice or cut crosswise into pieces.” The poke first eaten by early Hawaiians was a simple mixture of raw fish, Hawaiian salt, seaweed and chopped kukui nuts (called inamona in Hawaiian). Later recipes mixed in onions and, sometimes, tomatoes. Head to most Hawaii fish markets today, however, and you’ll find a wide selection of poke—from tako (octopus) with ginger and garlic to mussel poke with kim chee,. We’ve seen poke recipes with raw crab, cooked shrimp, clams, smoked salmon, pipi kaula (dried and smoked beef), even seared ribeye steak and tofu. There are so many varieties of poke available in Hawaii, for just about every kind of taste, a true fan could add poke to his or her daily plate lunch for weeks without having the same poke twice.

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