Ahi poke?

Is there any market in the area that prepares ahi poke -- shoyu, hawaiian salt, limu seaweed, and a shake of that nori sprinkling stuff? I've seen it at Whole Foods in California but does the Chicago WF make it and has anyone tried their version? Better yet, is there a market that carries a selection of blood sausage, portugese sausage, other Hawaii-based goods? Sometimes if a mainland Asian market was run by formerly local owners they would ship some of this stuff over... Anyone seen ahi poke in the Japanese or Korean markets in the 'burbs?

I had ahi poke at Todai in Schaumburg but it was just ok, not worth making a trip just for that. I highly recommend making it yourself, its very easy as your succinct ingredient list demonstrates. Simply pick up a rectangular slab of ahi tuna or maguro at Mitsuwa, cut into cubes, toss with rest of ingredients and let sit for about an hour in the fridge.

BTW the seaweed shake is called furikake.

Trotters to Go makes it and it is awesome! THey make it fresh twice daily.

Thanks -- do you use kukui nut or a good substitution? where do you buy fresh seaweed?

I've tried the Todai poke too and I wondered, "if I tried to make it at home, would it taste this bad?" Trotters TG sounds promising -- price and portion estimates would be great, thanks!

Unfortunately, I've had no luck locating a local source for limu kohu. The stuff apparently doesn't freeze too well and goes bad quickly. I once tried to have some expressed to me from Honolulu...that didn't work out so well. If you're not a poke connoisseur, Japanese seaweed or the freeze-dried stuff in the Noh brand poke mix may make for a passable product.

I have found that andouille and linguisa work fairly well as substitutes for the stuff we call "portuguese sausage" back home. I usually end up using the Aidell's brand andouille (when on sale) for Portuguese Bean Soup. My Hawaii-raised housemates are fine with it. Sorry, I can't help you with blood sausage--it's not my thing.

As far as other Hawaii-based goods, what are you having trouble finding? With the exception of poi and some local condiments (like chopped kukui nuts), many ingredients that you'd find in Hawaii are available in Chicago's Asian markets.

bobora wrote: I usually end up using the Aidell's brand andouille (when on sale) for Portuguese Bean Soup.

Costco carries quite a few varieties of Aidell's; May be less expensive.

they dont carry regular andoullie just the chicken variety...