Thursday, January 3, 2008



What could be better than poke? The most important thing about making it is the slicing of the fish, to get the texture right. Hold the knife blade perpendicular to the grains of the fish (like sashimi) and slice that way.

Poke is easy to make-- just add equal parts shoyu and sesame oil, a hand full of chunked white onions, and a sliced green onion. Add some sliced red pepper before tossing your raw fish in there, let it sit in the fridge for a while, and you are left with one incredible snack.