Ry's poke wrap ($13.95) with fresh shoyu poke, tomatoes, clover sprouts and mixed greens in a spinach tortilla “We get our fish from local fishermen,” he adds. “I want tourists to be exposed ...

The Nakihei family offers three kinds of poke at their Lynnwood restaurant: traditional limu (seaweed), spicy sriracha mayo, and shoyu (soy sauce), which is featured in this edition of Signature Dish.

Here’s my recipe for shoyu poke, the classic and most popular variety in Hawaii. Shoyu Ahi Poke Serves 4 1 pound sushi-grade tuna, cut into ¾-inch pieces ½ cup thinly sliced yellow onion ...

Serves 4 Note: This is the classic poke. It showcases the evolution of the dish over the decades, with the more prized ahi tuna replacing bony reef fish, the nutty richness of sesame oil stepping ...

Like so much in island life, the dish has been shaped by a blend of cultural influences. ‘Ahi shoyu poke is a case in point.

Poke, which means “to cut” in native Hawaiian, is usually ahi, marinated and topped with a wide variety of flavors, from limu (seaweed) to California (with avocado, of course), shoyu and spicy.

Perhaps most dedicated to sustainable poke is the new Limu & Shoyu, which quietly opened at California and Divisadero in March. It’s from the folks behind Tataki Sushi, which has long been a ...

One of the most popular versions is a bowl of ahi shoyu poke (a mix of tuna, soy sauce, sesame oil, green onions, white onions, and chili pepper). Of course, there are regional poke varieties ...

Limu & Shoyu offers pre-determined options, or the ability to make your own for a $13 large bowl. They’ve got an eye on sustainability, and an additional menu of onigiri with fillings like spicy ...

Bobby’s Shoyu Poke 1 pound ahi (yellowfin or bigeye tuna), cut into 1- to 2-inch cubes 2 teaspoons Hawaiian alaea salt (or pink Himalayan salt), or to taste 2 tablespoons Aloha shoyu (soy sauce) ...