Page 1

Ono! Ono! Ono! Ono! Ono! The World’s Best Healthy Breakfast

7 Reasons Smoothie

Can Change Your Life

What is Poké?

Vol.1 October 2015


Contents 3. Haleiwa Bowls 5. The World’s Best Healthy Breakfast 8. How to make an Acai Bowl 12. What is Smoothie? 14. 7 Reasons Smoothie Can Change Your Life 17. Kahuku Farm 21. What is Poké? 23. How To Make A Poké Bowl Like A True Hawaiian Local 26. Heavenly Hawaiian Poké Bowl at Kahuku Superette 1

Acai Bowl


Acai Bowls ONO!

Haleiwa Bowls Your local shack for all your acai and smoothie needs! Their product is always non-dairy with NO added sugars, their apple-bananas are from local farmers of the North Shore. Their coconut flakes are unprocessed. Their granola and honey is organic of course! They offer a wide range of additions to your bowls or smoothies such as Hawaiian Spirulina or fresh kale blends.

wy aH

meh eha


l ulu P





d son R Emer

Kewalo Ln


Location & Hours

Located in the heart of the Historic Haleiwa Town. It is right across Matsumoto’s Shave Ice and next to the North Shore Trading Company. Haleiwa Bowls serves local and tourists alike with health, local, great tasting acai bowls and smoothies. They provide you with a fresh and healthy option to fuel your body. Come on by, your mouth will water and your body will thank you!

66-082 Kamehameha Hwy Haleiwa, Hawaii 96712


7:30am – 7pm Daily


Opaeila Rd

Acai Bowls ONO!

The World’s Best Healthy Breakfast Everything You Need To Know About Acai Bowls

Acai bowls look like ice cream, almost taste like ice cream, and make you feel good about your breakfast choice. It’s what breakfast dreams are made of. An acai bowl is basically a really thick smoothie that’s been topped with oatmeal,

fruit or peanut butter, oatmeal, fruit or peanut butter, , and then you wolf it down with a spoon. For breakfast. After eating a bowl, you will not only feel happily full (for hours) and have satisfied a sweet craving, you’ll have also done something that was good for you. In cosmopolitan areas, acai bowls can be found at most local juice or smoothie spots, but for those of you who don’t live near a Liquiteria you will have to brave the process of making one at home.



There are many food trends out there that are unwarranted (like food mashups –ahem, Cronuts), but when it comes to acai bowls – which feature the super superfood from Brazil – the buzz is 100 percent deserved. The acai berry has been heralded for an array of health benefits, but its strongest asset is definitely its taste. Acai is a delicious tropical fruit and when it comes served as a bowl it makes waking up a whole lot easier.


Acai Bowls ONO!

How to make an Acai Bowl


Acai Bowl with Berries & Banana Recipe

1. Ingredients

2. Add the banana

3. The frozone Acai,

4. And a little bit of water

5. Mix it

6. yay :)

7. Spoon the acai mixture into bowls

8. Top with fruit, granola, honey


9. Enjoy your acai bowl!!

Smoo 10

th I e 10 11

Smoothies ONO!

What is a Smoothie?

A smoothie is a thick blended beverage with shake like consistency, normally pureed in a blender containing fruits and/or vegetables as well as an added liquid such as fruit juice, vegetable juice, milk, or even yogurt.

Thickness and Optional Ingredients The “thickness” of a smoothie is usually determined by the ratio of liquids to solids, so to thicken any smoothie recipe you can generally reduce the amount of added liquid or conversely increase the amount of added fruit or vegetables. Optionally, some people add powders to a smoothie for additional supplementation and flavoring which also increases the thickness. An example of this is flavored protein powder or vitamin supplements. What is a Smoothie vs Juice? A Smoothie is traditionally made of “mixed” or “blended” whole fruits and vegetables, hence the requirement that the preparation requires the use of a blender. Juices are made by extracting only the liquid of a fruit or vegetable. A smoothie, on the other hand, typically contains the fruit or vegetable in its entirety, providing the additional health benefits of the roughage, skin, seeds, and other parts left out by juicing. Thus, a smoothie contains all the original fiber from the fruits andvegetables, while juice contains only the extracted liquid. Toppings, Garnishes, and Appearance Garnishes such as fresh mint leaves and partially chopped or whole fruit like lemon wedges or slices are increasingly being used to decorate smoothies in recipes. The marketing of smoothies has led to this

“dressing up” to make them look more attractive in advertising and overall more aesthetically appealing. What is a Smoothie compared to a Shake? Some smoothie recipes contain ice cream or large amounts of added sugar in the form of honey, chocolate syrup, or other additives. The addition of ice cream and particularly large amounts of processed sugar would more likely qualify the resulting beverage as being a shake, rather than a smoothie, as smoothies traditionally don’t have added dairy or sugars, and consist only of “natural” non-processed ingredients. Potential Advantages of Smoothies vs Juice The job of a juicer is purely to extract juice from the roughage and fiber. Juicing can be an effective way to distribute nutrients to people with limited digestive capacities or those who are being treated for illness. However, smoothies have the added benefit that in addition to maintaining the fiber content they can also incorporate sources of solid protein and fat, making them a more macro-nutrient balanced meal and also promoting satiety. A common criticism of fresh juice is that the high concentration of natural sugars cause a rapid rise in blood sugar. There also isn’t a practical way to get significant sources of healthy fats from juicing, therefore the juice must be supplemented with additional foods if a rounded macro-nutrient profile is desired. A fresh smoothie does not undergo the same type of processing that store bought juices do, meaning that they will generally have a higher nutritional value.


Smoothies Have 3 Main Parts Traditionally, most smoothies consist of three parts: some type of liquid (often called the “base” of the smoothie), an assortment of fruits and/or vegetables, and ice. If frozen fruit or vegetables are used, the cool temperature can be achieved without using ice.

Types and Categories of Smoothies People have been making smoothies for almost 100 years, and in that time the process of finding new ingredients has led to the development of different types or categories of smoothies, which can be roughly divided into the following: Fruit Smoothies: A smoothie made from fruits, specifically for their sweet flavor.Green Smoothies: Smoothies typically dark green in color due to their use of dark vegetable greens such as spinach. Healthy Smoothies: Any smoothie whose aim is to optimize the amount of nutritional content, with the goal of replacing supplements and providing all of one’s daily recommended vitamins and macro-nutrients in a natural form. Weight Loss Smoothies: These typically exclude any added sugar (with the aim of minimizing the overall glycemic load of the smoothie), and often contain healthy fats such as flax seed or almond butter to help satiate one’s appetite. Caffeine based stimulants like green tea or coffee can also be added which further promote weight loss by both increasing metabolism and reducing appetite.Dessert Smoothies: Dessert smoothies typically contain added sugar or fat in the form of ice cream or syrups. Many recipe books call for smoothies with either added sugar or dairy products creating a dessert like beverage, which in many cases tastes identical to a shake.


Smoothies ONO!

7 Reasons Smoothies Can Change Your Life Smoothies change lives. Really. Now, we’re not referring to those milkshake-like monstrosities that are basically like dessert and contain sweetened fruit juice, sugar and even ice cream (those are nice for a oncein-awhile treat, not breakfast), but rather whole foods smoothies that are full of fruit and vegetable (and nutty) goodness!

4. Antioxidants Antioxidants may prevent or delay cell damage, and fruits and vegetables offer rich sources of them. High-level doses in supplements may cause damage, so it’s best to get your antioxidants from whole foods. You can pack plenty of vegetables and fruits and therefore antioxidants into your smoothies. Berrieshave been shown to be particularly high in antioxidants, so try this blueberry acai super smoothie.

1. Energy, Especially for Athletes One finding of the athletes in Powered by Green Smoothies was that adding the smoothies to their diet seemed to increase their energy, decrease recovery time, and also lead to fewer aches and pains. For example, one athlete found that after running a 100 mile race, he was able to recover in just 10 days, rather than his usual month. Theories that RDs (registered dietitians) put out were that the vitamins and minerals in the smoothies helped lower inflammation and therefore decrease soreness, and that the boost in carbohydrates and calories made a big difference to the athletes, who burn through a lot of calories and may not have an adequate calorie or carb intake. Bottom line? If you’re an athlete, it seems you may benefit fromincorporating smoothies into your diet, especially if you’re not getting enough calories or fruits and vegetables.

5. Get Lots of Nutrients at Once Because they’re blended, smoothies provide more nutrients than you could otherwise get in one sitting – a whole lot of fruits and vegetables. 6. More Fun (For You and the Kids) Smoothies, with their creamy, milkshake-like texture, may satiate us more than other whole foods, and are more fun to make and eat – especially for the kids! You might not be able to get your kids to eat a big bowl of kale, but sneak it into a berry smoothie, and they probably won’t even notice! If you don’t normally drink green smoothies, try starting off with incorporating just a little bit of greens with a lot of fruit, and increasing the amount you add each time you make the smoothie – you won’t even notice the difference. 7. Add-Ins for Extra Nutrients! Last but not least, the extra additions you include in your smoothie can make all the difference. Optimize the nutrient factor of your smoothie with your add-ins, by including vitamin E-containing nuts and seeds (or all-natural nut butters), which prevents against cell damage that leads to heart disease and cancer. Add pumpkin or sweet potato in place of banana for a similar creamy texture and a good dose of carotenoids, which decrease the risk of eye disease.


2. More Fruits and Vegetables Fewer than a quarter of Americans get enough fruits and vegetables, despite the USDA’s recommendations of at least five servings per day. With a smoothie, you can easily incorporate 1-2 cups of greens and 1-1.5 cups of fruit – and it’s a fast and easy way to eat your fruits and vegetables! Find more information and recipes here, and check out The Ultimate Green Smoothie Cheat Sheet. 3. Fiber Fiber is an important part of any diet. It prevents constipation, lowers cholesterol and makes you feel full longer. In juice, the fiber has been removed. However, since a smoothie is just blended fruits and vegetables, smoothies still contain valuable fiber!

Finally, adding spices like ginger and cinnamon can provide antioxidants and other health benefits. For a healthy dose of all these add-ins, try this pumpkin pie smoothie, which contains pumpkin and spices – and top it off with some crushed pumpkin seeds!


Farm to

15 16



Smoothies ONO!

Kahuku Farm

Kahuku Farms is a result of two farming families spanning back three generations in Hawaii.


Descendants of the Matsuda/Fukuyama families migrated to Hawaii from Japan to work in the sugar plantations back in the 1900’s. Shinichi and Torie Matsuda started farming bell peppers, papayas, watermelon and bananas in Kahuku back in the 1940’s and were later joined by their son Melvin in the 1960’s. During a similar time Masatsugu and Nora Fukuyama, also of Kahuku, were farming watermelon, eggplant, papaya and cucumbers and were later joined by their son Clyde in 1965. Clyde and Melvin became long time friends and did several farming ventures together, one of which took them to Australia where they both worked for a year growing watermelons. With similar philosophies and goals, they both decided to merge the Matsuda and Fukuyama Farms in 1986 creating Kahuku Brand. Kahuku Brand is a company dealing primarily with growing and distributing Hawaii wholesale fruits and vegetables.


With the love of agriculture deeply rooted with both Mel and Clyde, they felt compelled to create a way to diversify and share the wonders and bounty of farming with friends and family, to educate, share and offer hands-on experiences that would enhance the quality of life and result in a deeper appreciation of agriculture as their purpose. Thus, Kahuku Farms was created. A place intended for learning, enjoyment, and experience of diversified agriculture at its finest.

Take a tractor-pulled wagon ride through one of Oahu’s most beautiful farms on the North Shore and learn about the history, people, and crops of this special place. Please call 808-628-0639 to make a reservation.

Smoothie Tour Join us on a 30 minute wagon ride of our family farm and see where all the fresh Papaya and Apple Banan as for our smoothies are harvested. Includes a yummy fresh fruit Papaya Power smoothie.

Grand Tour Learn our history and discover all the fruits and veggies the country has to offer. Ride through our commercial fields and see what it takes for farmers to put fresh food on our local supermarket shelves. Tours are offered Friday, Saturday, and Sunday at 2pm and typically lasts about 1 hour. Includes a sampling of our farm fruits.

Cost: Adults - $16.00, Children (Ages 5-12) - $14.00 Ages 4 and Under - Free (Does NOT include a Smoothie. Smoothie can be added to your tour package for $4.00)


Kama’aina/ Military/ Senior(65 yrs & older) Discount $5 off Cost: Adults - $32.00, Children (Ages 5-12) - $22.00 Ages 4 and Under – Free (Does NOT include a Fruit Sampling. Fruit Sampling can be added to your tour package for $4.00)


Farm Cafe At Kahuku Farms CafĂŠ, our menu features ingredients for Our Farm or a neighboring farm in our local area. Papaya Iced Drinks Veggie Panini and Grilled Banana Bread Panini and Farm Pizza Panini is yummy! Time:daily 11am-4pm, closed Tuesdays Tel: 808-293-8159 (to place a take-out order) Address: 56-800 Kamehameha Hwy, Kahuku, HI 96731 Mailing address: PO BOX 36, Kahuku Hi 96731 Farm Fresh Smoothies $4.75 All Smoothies are Non Dairy and Whole Fruit Based using Hand Picked Fruit from Our Farm. *Haupia: Homemade Coconut Sauce made with our farm Vanilla Beans Haupia Pineapple Apple Banana, Pineapple Juice, Haupia, Cane Sugar Banana Bang Apple Banana, Haupia, Spirulina, Agave Papaya Power Papaya, Apple Banana, Pineapple Juice, Haupia, Agave


Tropi-Kale Kale, Apple Banana, Pineapple Juice, Haupia

Other Menues... Iced Drinks, Coffee, Farm Fresh Ice Creams and Sorbets, Farm Goodies, Soup, Salad, Sandwich, Pizza, Keiki Menu.....





What is Poké? Poké is near ubiquitous in Hawaii, served everywhere from run-of-the-mill grocery stores to gas stations, surf shacks, and beyond. The Hawaiian classic is casual, the kind of food you pack into a flimsy plastic cup for the road and eat somewhere on the beach listening to the sound of the waves crashing against the shore. Traditionally, poké (pronounced POKE-AY) is chunks of tuna marinated in soy and sesame, said Gerald San Jose, co-owner at Noreetuh, a hot new Hawaiian -inspired restaurant in New York. But poké is such a ubiquitous term that it can mean anything chunked, because poké comes from the verb for “to section, slice, or cut” in Hawaiian language, he said. San Jose also mentioned that poké is everywhere in Hawaii; you can go to the nearest grocery store and find 20 different versions, from octopus with a creamy dressing to avocado poké with sesame oil.

Big-Eye Tuna Poké, Macadamia Nuts, Pickled Jalapeño, Seaweed at Noreetuh in New York. Refined big-eye tuna poké, macadamia nuts, pickled jalapeño, seaweed at Noreetuh in New York.


When it comes to fish poké, the most common kind is tuna. But don’t confuse it with sashimi, tartare, or ceviche. Unlike sashimi, where the fish is sliced thin and long, or tartare, where the fish, often tuna, is diced and held together by a sauce-glue, tuna poké is cut into thick cubes and mixed as a free-form salad. Poké is probably closest to ceviche but, Jesse Sandole, co-owner at 167 Raw in Charleston and Nantucket, which serves its version with tortilla chips, explained the difference: “We like to make the red wine, white wine comparison. Ceviche with all of the bright, acidic flavors speaks more to a white wine, whereas poké has more bold, savory, and rounded flavors that speak more to red wine.”

Where Is Poké? Apart from the acclaimed poké spots on the Hawaiian islands, including the legendary Da Poké Shack in Kailua-Koni, poké shacks and restaurants adding poké-style preparations are popping up all across the country. In New York alone, the Hawaiian restaurant boom has brought with it three places to grab poké in the big city: at Onomea in Brooklyn, at Japanese-Hawaiian restaurant Suzume, and at Noreetuh, the modern Hawaiian restaurant sprucing up traditional poké with pickled jalapeños, fresno peppers, macadamia nuts, and multiple seaweeds. A dedicated poké truck, Poké to the Max by Sam Choy in Bellevue, Washington, boasts the tag-line “Mo poké, mo betta!” and goes all-in on salad bowls, rice bowls, and poké sandwich wraps served with house-made slaw and dressing.


But spend a day down by the shore in San Diego, and you’re bound to see poké, snacked on casually with tortilla chips, served with a spoon, or piled on top of rice at South Park Brewing Co., where the dish is customizable à la Chipotle, and even at The Patio in Left Field at Petco Park. Or scope out a poké competition at the I Love Poké fest on Shelter Island in San Diego. Head north to Los Angeles and you’ll have your pick of new-school poké places, from Big Daddy’s Poké Shack in Venice to the Mainland Poké Shop and Poké Bar, among at least half a dozen others. When we spoke with co-founder Brett Nestadt from Sweetfin Poké about how it’s going for the Santa Monica poké shop so far, he said young professionals in Santa Monica are eating it up: “We thought there’d be an adoption period, but right out the gates people were coming in. The idea of eating a bowl as a meal is definitely a food trend right now and people have come to see it as a convenient, accessible way to get a meal in.” Not on the West Coast? Hop a flight to Chicago and chow down on Big & Little’s poké tacos, offered in white tuna, salmon, and crab, and smothered in its signature samurai sauce and served on corn tortillas. In the nation’s capital, the Hula Girl Bar & Grill pop-up at Pulpo served a poké of the day alongside

sweet Hawaiian cocktails and sodas, just to get the vibe right. Tuna poké even finds its way onto the menu at GoBistro, a small ramen noodle bar in Hollywood, just north of Miami, Florida, and on traditional-style menus at Coconut’s Fish Cafe, which has expanded beyond Maui to Scottsdale, Dallas, and Plano. In Boulder, Colorado, Motomaki serves fast-casual tuna, salmon, and hamachi poké with Japanese-inspired seasonings for $10 a pop. Why Now? The perfect storm of factors has brought tuna poké to the mainland. First, said San Jose, Hawaiian food is becoming more popular: “Hawaiian cuisine on the islands is getting better, too. Chefs are blowing away the stereotype that it’s all spam, poi, and pineapple. It’s so much better than that.” According to Nestadt of Sweetfin, it’s perfect timing thanks to diners’ growing comfort with raw fish, especially in L.A., a bonafide sushi Mecca. Plus, the rise of the grain bowl—a cheap, quick, easy, and filling snack or lunch—has paved the way for a new topping for rice: fish. Nestadt has even taken to calling Sweetfin’s chirashi bowl cousin “Californian poké,” because they dress the chunked tuna with different sauces, such as a spicy mayo-inspired togarashi sauce, and put it on rice, kelp noodles, or kale, to serve with a dash of salt, scallion, awnd blackened sesame seeds. “To have raw fish in a bowl as a more affordable, simpler option than sushi here [in L.A.] seems like a logical progression of the sushi movement,” said Nestadt. Still, the best way to eat poké is in a no-fuss environment (think: spork, plastic cup, beach) with nothing but the freshest fish. Maybe one of these days, we’ll get to do what Sandole did: go tuna-fishing 40 miles off the Nantucket shore, fillet half a tuna right on deck, make a giant bowl of poké to eat on the beach, and wash it all down with a few cold beers.

Poke ONO!

How To Make A Poké Bowl Like A True Hawaii Local

These treasures have long been a staple in the Hawaiian islands for centuries, yet only now are they sweeping the nation as a must-have food trend.

2. The Fish Both chef Bravo and Cobb-Adams agree: Fresh fish is the most important ingredient in a poké bowl. The fresher, the better. Ahi tuna, or yellowfin tuna, is the most common choice used in the islands, but Cobb-Adams suggests bluefin tuna, commonly found on the East Coast, as the best option.

Poké is cooked and raw, hot and cold -- all at the same time. It resembles a beautifully crafted Chipotle burrito bowl, but with a sushi twist; it’s both a comfort food and a healthy meal.

When choosing a fish, consider these three things: smell (“Fresh fish should have a very light fish smell -- almost no smell,” he says), color (fresh tuna should be a bright crimson red) and texture (firm to the touch).

So, just how does one craft their very own tasty bowl of raw, chewy, sometimes crunchy goodness? To find that out, we went to the land from which it came (Hawaii) and asked the experts: Al Cobb-Adams, owner of Da Poké Shack, currently number one on Yelp’s Top 100, and chef Andres Bravo, a former sushi chef-turned-private chef for Hale Aina, who was trained at the famed 2-Michelin star Mugaritz and has privately cooked for a lineup of A-list celebs, including Rihanna, Jessica Simpson and Alanis Morissette.

Cobb-Adams has also tried using marlin and salmon, and says other fish varieties can be tested. “The fattier the fish, the better it will taste,” he says. He also strongly advises against using anything that is farm-raised or frozen. “Fish is one of the last free range meats you can buy,” he says, adding that farmed fish are fed man-made foods -- “unnatural stuff” -- which turns the fish meat into “something else.”

Behold: the poké bowl, in all its mysterious glory. It’s a culinary conundrum that few on the continental U.S. can pronounce. (It’s POH-keh, by the way.)

Turns out, it’s both surprisingly easy and challenging and we wouldn’t expect anything less. First, we begin with the basics: 1. The Rice As the first layer of the bowl, rice counterbalances the fishy taste of the raw poké (which means “to cut into pieces” in Hawaiian). Chef Bravo recommends using white rice, seasoned with rice vinegar and chopped kombu or seaweed.


“Coming from a sushi background, I’ve learned that rice is very important when served with raw fish,” Bravo said. “You want to have a good quality rice.” For the highest quality bowl, he suggests using short grain Japanese sushi rice, but regular white rice is also sufficient and can be swapped with brown rice if desired.


Poke ONO!

Cobb-Adams is more daring in his approach. “You can almost do anything with poké,” he says. “You can walk down the aisles of your supermarket and if you think it tastes good, throw it into your poke and toss it. Honestly, whatever tastes good to you.” The Basics: sliced brown onion, chopped green onion, slices of avocado, lightly drizzled soy sauce, roe, cherry tomatoes and sesame seeds. For Spicy Poke: blend chili peppers with Hawaiian sea salt and a light drizzle of olive oil until it turns into a paste; mix in with mayonnaise and unagi (eel) sauce to taste. (Recipe by Al Cobb-Adams, Da Poke Shack) 5. The Look “Everything I do is by taste and sight,” Cobb-Adams says. “You can have a prime cut of ahi, but if you don’t make it look presentable, people will look at it and say, ‘That’s gross! I won’t eat it.’ “

3. The Cut Bravo first cuts his fish into filets, “like the ones you see in the window at the sushi bar,” he says. From there, he cuts them into cubes. Cobb-Adams says its best to cut “with the grain, not against it,” to avoid perforated edges. After it’s cut into cubes, salt the fish to taste using Hawaiian or sea salt.


The size of the cube depends on personal taste. “A lot of local people and Hawaiians love the taste of fish,” Cobb-Adams says, “so having a big piece to chew on is no problem.” People who don’t like the fishy taste can opt for smaller cubes to better taste the bowl’s dressings.

Bravo would agree. He says that contrast and color is an important part of a beautifully crafted poké bowl. For his clients, he sometimes adds fried wontons to the bowl to give it a nice crisp texture; sometimes he adds shredded carrot to brighten up the dish. He also warns against serving the poke flat. “You want to give your dish some height,” he says -- thus, a bowl is used. “If you take a spoonful of poke and simply dump it in the bowl,” he adds, “it won’t look appetizing.” To remedy this, form a mound of poke over the rice so that it has a point at the top, like a pyramid. 6. Pulling It All Together

1. Put the freshly cut cubes of ahi into a large bowl, sprinkle sea salt to taste. 2. Add and toss soy sauce or desired sauce to taste, just enough to coat the cubes. 3. Put a scoop of rice in a single serve bowl. 4. Pour the seasoned poke over the rice, creating a mound. 5. Add final touches and garnishing. 6. Sprinkle the bowl with furikake seasoning.

4. The Poké Sauce And Garnishes This is where Bravo and Cobb-Adams disagree. Bravo believes that poke should remain simple, like its original Hawaiian form. “It is what it is,” he says. “Use super fresh shoyu (soy sauce) and a few other ingredients, preferably locally-sourced, but you don’t want to stray too far from there.”



Poke ONO!

Heavenly Poké Bowl at Kahuku Superette How does Poké taste? When the fish is fresh and high quality, poke is one of the most pleasing sensations your mouth will ever encounter. The fish should be tender like pieces of ripe papaya – it should barely even require chewing! The soy sauce and mild spices aid in complementing the Poké so the additions are not overpowering but the natural flavor of the fish still comes through.

Superette. If you’re ever driving around the island of Oahu and cruising through Kahuku, grabbing a poké bowl is a requirement. Contact Address: 56-505 Kamehameha Highway, Kahuku, HI (not far from the North Shore) Phone: (808) 293-9878 Hours: Monday through Sunday 6 am – 10 pm

Kahuku Superette – The Hawaiian Poké Bowl The Hawaiian Poké Bowl, a genius invention of steamed white rice topped with fresh poke all stuffedinto a takeaway plastic container. poké bowls are available throughout Hawaii, but one particular place that’s famous for its rice and fish is a little convenience store known as Kahuku Superette. From the outside, Kahuku Superette looks like just an average liquor store and I don’t think there’s even any indication of poké or food from the outside.It’s one of those places like the Zanzibari Mix stall, you’ve just gotta know they serve delicious food! Walk inside and you’ll see the normal fridges full of beer and the salty array of American snacks. But just like Alicia’s Market in Kalihi, if you walk to the back, you’ll be in an entire new world of Hawaiian gastronomy. Choose small, medium, or large sized rice, and as much poké (sold by the pound) as you want, and it will all be packed into a plastic container.


The shoyu Poké is the classic, probably the most popular version – $12.99 per pound. One of Oahu’s great poké bowls rests inconspicuously behind the aisles of liquor and beer at the Kahuku


Life is Tasty!


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.