Poke (pronounced POH-KAY) dates back to the ancient Hawaiians who would feast on freshly caught fish massaged with sea salt, seaweed and crushed inamona or kukui nuts. Since then poke has grown and evolved, in some circumstances, drastically. As immigrants from all around the world, and especially places like China and Japan, began arriving in Hawaii, new flavors began to shape poke. While the more traditional Ahi poke is made with tuna, shoyu (soy sauce), sea salt, green onions, Maui onions and limu, visit any poke shop in Hawaii today and you can find a wide array of flavors and options including kimchee shrimp, furikake salmon, miso tako (octopus), pipikaula…