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Poke (salad)

Index Poke (salad)

Poke (Hawaiian for "to section" or "to slice or cut"; sometimes stylized Poké to aid pronunciation) is a raw fish salad served as an appetizer in Hawaiian cuisine, and sometimes as a main course. [1]

43 relations: Alaea salt, Aleurites moluccanus, Asparagopsis taxiformis, É, Carpaccio, Ceviche, Chili pepper, Contiguous United States, Crudo, Cuisine of Hawaii, Donburi, Fast casual restaurant, Foursquare, Furikake, Hawaii, Hawaiian language, Hoe (food), Hoe-deopbap, Hors d'oeuvre, Inamona, Japanese cuisine, Limu (algae), List of hors d'oeuvre, List of raw fish dishes, List of salads, Niihau, Poke (salad), Ponzu, Rachel Laudan, Roe, Salad, Sam Choy, Sashimi, Sea salt, Seaweed, Sesame oil, Singju, Soy sauce, Sriracha sauce, Steak tartare, Tataki, Yellowfin tuna, Yusheng.

Alaea salt

Alaea salt, sometimes referred to as Hawaiian salt, is an unrefined sea salt that has been mixed with a red alae volcanic clay.

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Aleurites moluccanus

Aleurites moluccanus (or moluccana), the candlenut, is a flowering tree in the spurge family, Euphorbiaceae, also known as candleberry, Indian walnut, kemiri, varnish tree, nuez de la India, buah keras, or kukui nut tree, and Kekuna tree.

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Asparagopsis taxiformis

Asparagopsis taxiformis, limu kohu formerly A. sanfordiana, is a species of red algae, with cosmopolitan distribution in tropical to warm temperate waters.

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É

É, é (e-acute) is a letter of the Latin alphabet.

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Carpaccio

Carpaccio is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer.

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Ceviche

Ceviche, also cebiche, seviche or sebiche, is a seafood dish popular in the Pacific coastal regions of Latin America.

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Chili pepper

The chili pepper (also chile pepper, chilli pepper, or simply chilli) from Nahuatl chīlli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world's largest producer of green chillies, providing half of the global total.

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Contiguous United States

The contiguous United States or officially the conterminous United States consists of the 48 adjoining U.S. states plus Washington, D.C. on the continent of North America.

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Crudo

In Italian, crudo means "raw." In Italian cuisine this word can be used with a lot of food: pesce crudo means "raw fish," carne cruda means "raw meat," similar to steak tartare.

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Cuisine of Hawaii

The cuisine of Hawaii incorporates five distinct styles of food reflecting the diverse food history of settlement and immigration in the Hawaiian Islands.

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Donburi

is a Japanese "rice bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice.

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Fast casual restaurant

A fast casual restaurant, found primarily in the United States, does not offer full table service, but advertises higher quality food than fast food restaurants, with fewer frozen or processed ingredients.

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Foursquare

Foursquare is a local search-and-discovery service mobile app which provides search results for its users.

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Furikake

is a dry Japanese seasoning meant to be sprinkled on top of cooked rice, vegetables, and fish.

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Hawaii

Hawaii (Hawaii) is the 50th and most recent state to have joined the United States, having received statehood on August 21, 1959.

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Hawaiian language

The Hawaiian language (Hawaiian: Ōlelo Hawaii) is a Polynesian language that takes its name from Hawaiokinai, the largest island in the tropical North Pacific archipelago where it developed.

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Hoe (food)

Hoe refers to several varieties of raw food dishes in Korean cuisine.

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Hoe-deopbap

Hoe-deopbap or raw fish bibimbap is a Korean dish consisting of steamed rice mixed with sliced or cubed saengseon hoe (raw fish), various vegetables such as lettuce, cucumber and sesame leaves, sesame oil, and chogochujang (a sauce made from vinegar, gochujang, and sugar).

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Hors d'oeuvre

An hors d'oeuvre (hors d'œuvre), appetizer or starter is a small dish served before a meal.

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Inamona

Inamona is a condiment or relish used in traditional Hawaiian cooking made from roasted kukui nut (candlenuts) and salt.

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Japanese cuisine

Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes.

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Limu (algae)

Limu is the Hawaiian word for algae.

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List of hors d'oeuvre

This is a list of notable hors d'oeuvre, also referred to as appetisers or starters, which may be served either hot or cold.

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List of raw fish dishes

This article is about raw fish or shellfish.

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List of salads

Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads.

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Niihau

Niihau (Hawaiian) is the westernmost and seventh largest inhabited island in Hawaiokinai.

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Poke (salad)

Poke (Hawaiian for "to section" or "to slice or cut"; sometimes stylized Poké to aid pronunciation) is a raw fish salad served as an appetizer in Hawaiian cuisine, and sometimes as a main course.

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Ponzu

is a citrus-based sauce commonly used in Japanese cuisine.

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Rachel Laudan

Rachel Laudan is a food historian, an author of the prizewinning Cuisine and Empire: Cooking in World History.

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Roe

Roe or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop and sea urchins.

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Salad

A salad is a dish consisting of a mixture of small pieces of food, usually vegetables.

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Sam Choy

Sam Choy is a chef, restaurateur, and television personality known as a founding contributor of "Pacific rim cuisine".

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Sashimi

Sashimi (刺身) is a Japanese delicacy consisting of very fresh raw meat or fish sliced into thin pieces.

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Sea salt

Sea salt is a less refined salt that is produced by the evaporation of seawater.

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Seaweed

Seaweed or macroalgae refers to several species of macroscopic, multicellular, marine algae.

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Sesame oil

Sesame oil is an edible vegetable oil derived from sesame seeds.

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Singju

Singju (pronounce as sing-zoo) is a typical Manipur salad-type dish.

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Soy sauce

Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.

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Sriracha sauce

Sriracha (ศรีราชา) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.

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Steak tartare

Steak tartare is a meat dish made from raw ground meat (beef or horsemeat).

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Tataki

Two methods of preparing fish or meat in Japanese cuisine are called tataki (Japanese たたき: "pounded" or "hit into pieces"), or tosa-mi.

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Yellowfin tuna

The yellowfin tuna (Thunnus albacares) is a species of tuna found in pelagic waters of tropical and subtropical oceans worldwide.

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Yusheng

Yusheng, yee sang or yuu sahng, or Prosperity Toss, also known as lo hei (Cantonese for 撈起 or 捞起) is a Cantonese-style raw fish salad.

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Redirects here:

Ahi Poke, Ahi poke, Poke (Hawaii), Poke (dish), Poke (fish salad), Poke (food), Poké, Poké bowl.

References

[1] https://en.wikipedia.org/wiki/Poke_(salad)

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