Title: Korean-Style Tako Poke
Categories: Hawaii Shellfish Korean
Yield: 4 Servings

		Octopus
		Limu (seaweed)
		Hawaiian sea salt
		Chiles
		Inamona (roasted kukui nut
		Paste)

Korean-Style Tako Poke is flavored with Korean chile paste. Presenting a trioof tako poke tastes TAKO poke does not mean to jab with a Mexican- style sandwich made of tortillas. Tako is the Japanese word for octopus, and tako poke (pronounced POE-keh) refers to a Hawaii an delicacy made of octopus and condiments of limu (seaweed), Hawaiian sea salt, chiles and 'inamona (roasted kukui nut paste).

from Curt Okimoto, an entrant in last year's Sam C hoy/Aloha Festivals poke contest:

To prepare the fresh tako for cooking, he instructs: Turn the head of a fresh tako inside out, clean and rinse; then cut away the eyes and beak. Tenderize the tako by freezing, by lomilomi (massage) with Hawaiian salt, or by pounding with a dowel, 2-by-4 or other object. "A secret of my mom is she would cut half a potato up and put it in a pot along with the tako as it boils," Okimoto says. "She claims the tako gets even more tender as it boils."

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