Poké Bowl: Healthy Hawaiian Food

Here is how an ancient Hawaiian recipe, the fruit of centuries of history and cultural exchanges, got to become a global healthy food trend

  • Poké Bowl: Healthy Hawaiian Food

It was just a matter of time. Hawaiian poké, a dish based on raw marinated fish, was destined to become just another food trend and to turn from traditional and daily food from the Pacific archipelago into an object of desire for foodies worldwide. Let's start from the beginning, though: poké stands for poh-kay, or diced, and it refers to raw fish, which used to be eaten this way long before Westerners landed in Hawaii. The first poké was in fact simple raw fish freshly caught, diced and marinated in sesame oil and shoyu (soy sauce), under the influence of Japanese, Korean and Chinese cuisine, witnessing the constant cultural exchanges on that side of the Pacific.
Its next version, ahi shoyu poké, is the perfect expression of the encounter between the Western tradition and the local culture that took place at the end of the 18th century. Thanks to the new naval fleets, Hawaiians were able to catch yellow fin tuna (ahi) in the deepest seas, far from the coast. They mixed it with onions, chillies, seaweeds and toasted inmonawalnuts, rich in mineral salts and oils and originating from the Moluccas archipelago, Philippines.
The contemporary evolution of poké arises from the contact with the taste of urban tribes from around the world: from Los Angeles to Paris, from Milan to London, there is no lifestyle capital where poké bowls do not proliferate with their unique mix of taste, freshness and healthiness. The variations are endless, both concerning fish, marinades, and the additional rice and seasonal vegetables which turned poké into a perfect one-course meal. 
The trend originated from James King's Sons of Thunderin New York, with its special marinades, and SweetFin Pokéin Los Angeles, where the bowls include additional ingredients from all over the Pacific area. 
In Milan, poké bowls can be tasted at Pokeiawhere chef Vincenzo Mignuolo offers his own variations coupled mixologist Flavio Angiolillo’s cocktails.
AhiPoké Londonhas now spread throughout the city, bringing the Hawaiian bowl from Fitzrovia to Spitafields and Victoria.In Paris, Nativesis a great address in the emerging neighborhood around Canal St. Martin, with five available set menus including freshly pressed juices. 
Yet if you were to ask the Hawaiians, they would definitely say that the only place in the world where to taste the authentic poké are their own islands, where it can be found anywhere from  convenience stores to tiny kiosks, as history teaches us: as a matter of fact, its global rise to success started from the Tamashiro supermarket in Honolulu back in the 1970s.

Author : The Slowear Journal


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