We've made so many friends on the Hawaiian islands, and now along with them, we've made so many fantastic new recipes! Our dear friend Nicole Oda offers us this beautifully fresh and simple Poke recipe.
Poke is a native Hawaiian dish, using one of the islands' greatest resources: seafood! In the native language, 'poke' is the verb for "section," or, "to slice or cut." Islanders traditionally made poke with aku (an oily tuna), or he'e (octopus), but feel free to use your favorite sushi-grade, local seafood.
The Mizuba matcha twist, you ask? Our favorite matcha salt, of course! Mizuba matcha salt delivers wonderful vegetal notes to the rice, and elevates the tuna's natural, meaty-sweetness to a whole 'nother level of umami. You couldn't ask for a better seasoning for this quick, melt in your mouth lunch or dinner.
Hawaiian Matcha Salt Poke
Prep/Cook Time: 45 min
Serving Size: 4
...why not finish your lunch with a big slice of Okinawan sweet potato and haupia pie? Hint: use Lox Stock & Barrel's awesome recipe, sprinkled with a touch of #MizubaMatcha salt. Here, our salt adds a nice layer of sweet and salty complexity We love experiencing our salt's umami in so many new facets!
E ‘ai kāko! Hawaiian for “eat and enjoy!"
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If we're going to make a matcha green tea cocktail, this is the first recipe we turn to: The Mizuba Matcha Gimlet.