Cooking Class: The Hawaiian Poke Bowl with Kiki Aranita

Cooking Class: The Hawaiian Poke Bowl with Kiki Aranita


Regular price $36.50 Save $-36.50
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Join chef Kiki Aranita to learn all about traditional Hawaiian poke bowls and find out how to make your own. In this hands-on cooking class we will make a classic Ahi Limu Poke Bowl with sushi-grade tuna. We will also discuss the evolution of poke in Hawaii and understand Japanese, Filipino and Polynesian influences in Hawaii’s cuisine.

While we prepare to cook, we will get an overview of Hawaii’s culinary history. Hawaii’s intertwined legacies of indigenous peoples, sugar plantations, and US military make its cuisine unique. Through discussions of Hawaii’s social history, we’ll trace the cultural heritage of the islands and observe the influence it bears on Hawaii’s food. We will understand how poke has evolved from pieces of fish, seasoned simply with sea salt and seaweed into what you may see in poke chain restaurants around the world today.

Led by chef, restaurateur and expert on Asian cuisine, Kiki Aranita, this interactive seminar will explore traditional Hawaiian poke bowls. Designed to inform curiosity as well as future travels, participants will come away with an increased understanding of how to make your own poke bowls and also how the classic recipe has evolved.

Below are the items you’ll want to participate in this class. We will email attendees the full recipe with measurements and instructions prior to the class so that you can pre-measure ingredients before joining.

  • 2 pounds fresh sushi quality ahi (yellowfin or bigeye tuna)
  • ½ cup very thinly sliced sweet onion
  • 2 tablespoons thinly sliced green onion
  • 2 teaspoons minced ginger 
  • ¼ cup limu (ogonori)
  • 2 teaspoons sesame oil
  • ¼ cup shoyu
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons crushed macadamia nut
  • Small pinch of red Hawaiian alaea salt
  • Optional: steamed rice, nori

We don’t list every item you’ll need here (e.g., standard items like knives, bowls, cutting boards). But we do our best to identify items that may not be in every kitchen and alternatives where possible.

  • Mixing bowl
  • Sharp knife
  • Cutting board

Kiki Aranita is co-chef and owner of Poi Dog, a restaurant and catering company that closed its Rittenhouse location in July 2020 but served Hawaii’s local food to Philadelphians for seven years and now makes sauces. In addition to running a busy fast-casual storefront, she has catered many large-scale weddings, events, and fundraisers in Philadelphia and around the U.S. For years, her goals involved celebrating the underrepresented cuisines of multicultural origins as well as seeking to minimize food waste. She is a writer who has contributed food writing and narratives to Edible Philly, the Philadelphia Inquirer, Food and Wine, Roads and Kingdoms, and the Honolulu Star-Advertiser, as well as recipes to Munchies Vice and many other publications and platforms. She has created content and recipe-driven videos for companies such as La Colombe, Philadelphia Magazine, and Vitamix.

This conversation is suitable for all ages.

90 minutes, including a 30 minute Q&A.

Customer Reviews

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K
K.C.
The cultural context of poke

Very interesting. Kiki is very knowledgeable. I learned a lot about poke and Hawaiian cuisine in general. Most time is spent on a lecture on these topics (1 hour+). About 25 minutes cutting the fish and composing the poke. Note: if "cooking along" you don't need 2 lbs ahi if you are only 1-2 people.

Customer Reviews

Based on 1 review
0%
(0)
100%
(1)
0%
(0)
0%
(0)
0%
(0)
K
K.C.
The cultural context of poke

Very interesting. Kiki is very knowledgeable. I learned a lot about poke and Hawaiian cuisine in general. Most time is spent on a lecture on these topics (1 hour+). About 25 minutes cutting the fish and composing the poke. Note: if "cooking along" you don't need 2 lbs ahi if you are only 1-2 people.