This artisanal recipe comes from the kind person from the Farmer’s Market on Big Island, who shared it with me. Very grateful to him! I make Sakura Boshi on a regular basis now, and this snack brings back my best memories on the Island. Great paired with IPA.
Today (I mean 21 century, covid19 will pass), when people travel more, and so many places become more accessible and affordable, exotic foods become well known and loved all over the world. That is also true for Poke. It doesn’t really need any introduction these days. So, I’ll skip it. I’ll only say that below are versions that are considered sort of classic. They can be transformed creatively into many poke dishes and appetizers by substituting ingredients and adding more elements.
Poke can be easily made for dinner or lunch for two or can be served buffet-style for summer parties along with tropical cocktails or beer/sake, fruit salads, etc. Poke is a filling yet light food for hot weather — doesn’t require heat to make and served cold.
In Texas, we are familiar with cured salmon, but don’t see much cured tuna. The taste, texture, and fatness of yellowfin tuna loin steaks differ from salmon, so does the result of curing it, even if you use the same recipe as for gravlax. In this recipe salt dehydrates tuna to a thick marmalade consistency…