The Hawaiian dish known as poke (pronounced poh-kay) has become a global sensation in recent years, but its origins stretch back centuries in Pacific Island culture. This simple yet flavorful preparation of raw fish has evolved from humble beginnings to become one of the most recognizable foods from Hawaii, appearing on menus worldwide. But who exactly can claim credit for inventing this beloved dish?
The Ancient Roots of Poke
Poke wasn’t “invented” by any single person but rather evolved organically among the native Hawaiian people. The dish’s earliest incarnations date back to pre-colonial times when native Hawaiians would catch fresh fish, primarily reef fish, and prepare it by cutting it into small pieces. These early fishermen would season their catch with sea salt harvested from salt ponds, seaweed, and crushed kukui nuts (candlenuts).
The word “poke” itself comes from the Hawaiian language, meaning “to slice” or “cut crosswise into pieces” – perfectly describing the preparation method. This simple preparation allowed fishermen to enjoy a portion of their catch immediately while preserving the rest.
Evolution Through Cultural Exchange
What we recognize as modern poke began taking shape in the late 19th and early 20th centuries. As Japanese, Chinese, Filipino, and Korean immigrants arrived in Hawaii to work on plantations, they brought their culinary traditions with them. These Asian influences gradually incorporated new ingredients and techniques into traditional poke.
The Japanese contribution of shoyu (soy sauce) was perhaps the most transformative addition, replacing or supplementing traditional sea salt. Chinese sesame oil added new depth, while various Asian vegetables and seasonings expanded the palette of flavors.
From Local Staple to Global Phenomenon
Until the 1970s, poke remained primarily a local Hawaiian dish, often prepared at home or sold in local markets. By the 2000s, it began appearing in Hawaiian restaurants, but it wasn’t until around 2012 that poke began its meteoric rise on the mainland United States.
By 2025, experts predict the global poke market will exceed $2.5 billion as new variations continue to emerge that both honor and reimagine the traditional dish. Contemporary poke bowls often feature rice bases, various proteins beyond fish, and fusion elements that would be unrecognizable to the original Hawaiian creators.
The Collective Innovation
Rather than crediting a single inventor, poke represents a collective cultural innovation—a living dish that continues to evolve. The true inventors of poke were generations of Hawaiian locals who perfected the art of preparing fresh fish with available ingredients.
The beauty of poke lies in this organic evolution, representing the cultural fusion that defines Hawaii itself. From native Hawaiians to plantation workers to modern chefs, each generation has added their touch to this deceptively simple dish.
What began as a practical way for fishermen to enjoy their catch has transformed into a global culinary phenomenon, demonstrating how food transcends cultural boundaries while still maintaining connections to its roots.
