Yield: Approx. 1 ½ lb Poke

1 ¼ lb. Fresh Ahi – cut into ¼ inch cube pieces
¼ cup Yellow Onion – minced
¼ cup Green Onion – sliced
3 Tbsp. Limu Kohu – chopped
1 Tbsp. Hawaiian Salt
1 Tbsp. Inamona
2 tsp. Sesame Oil

Combine all ingredients, mix well and chill.

Good with Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce

Makes 6 Servings

2 pounds fresh ogo (edible seaweed)
1 pound tako (octopus)
1 Maui onion, diced
1/2 cup chopped green onion
1 cup rice vinegar, available in the Asian section of markets and in Asian markets
1/2 cup Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce
1/2 cup sugar
3 tablespoons roasted seasame seeds
2 tablespoons bottled Korean kochu jang (hot chile paste), available in Asian section of markets and in Asian markets.
1 teaspoon minced fresh ginger
2 cloves garlic, minced

Cut ogo in 2-inch lengths. Cook tako and slice. In a mixing bowl, combine all ingredients.

Serve very cold at your Holiday gatherings.

Yield:  6-8 servings

2 lbs Shrimp – shelled and de-veined

1 cup Oyster Sauce
¼ cup white wine
3 cloves garlic – crushed or minced
¾ cup Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce 
3 ½ tablespoons brown sugar
3 green onions – chopped
3 tablespoons chili sauce

Mix all marinade ingredients in a large bowl. Combine shrimp to mixture and marinade covered in refrigerator for up to 3 hours. Grill over medium heat until shrimp are done (about 2-3 minutes per side, depending on size of shrimp.) Shrimp is done when totally opaque. Serve w/ rice or other sides.


Recipe provided by Chef Grant Sato

Yield: 1 quart

1 cup Aloha Gold Premium Soy Sauce
1 cup Aloha Vinegar
1 cup sugar
½ cup salad oil
2 Tablespoons sesame seed oil
2 Tablespoons ketchup
2 Tablespoons ginger, minced
2 Tablespoons garlic, minced
2 Tablespoons green onion, minced
2 Tablespoons sesame seeds

Combine all ingredients in a bowl and whisk together. Vinaigrette can be stored in the refrigerator for up to 2 weeks.

1/2 cup mochiko (Japanese glutinous rice flour), available in Asian section of supermarkets and Japanese markets)
1/2 cup cornstarch
1/2 cup sugar
1/2 cup chopped green onion
1/2 cup Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce
4 large eggs, beaten
4 cloves of garlic, minced
1 teaspoon salt

Combine marinade ingredients, and marinate chicken overnight in refrigerator. Drain chicken pieces and deep-fry until done.

Broil in oven until well cooked.

1/8 cup – Aloha White Distilled Vinegar
1/4 – Extra-Virgin Olive Oil
1 tea spoon – lemon juice
1 Beat Egg Yoke
1 tea spoon – Grated Parmesan cheese
1 tea spoon – Minced fresh garlic or garlic powder
1 Pinch – Dried or fresh basil
1 Pinch – Sea Salt and Black Pepper
1 tea spoon – chopped anchovies

1) Prepare the lettuce and whatever vegetables you are using.
2) Put in large salad bowl.
3) Mix Egg Yoke, Olive oil. Aloha White Distilled Vinegar, anchovies, parmesan cheese, garlic, basil and salt and pepper.
4) Sprinkle desired amount and toss. Sprinkle with Lemon Juice.
5) Add more grated cheese and croutons.

Yield: 1 quart

1 lb Chinese (celery or Napa) cabbage
1 large carrot – sliced into thin long strips
1/4 lb white Oriental (Daikon) radishes – sliced into thin long strips
2 scallions, thinly sliced
½ cup Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce
½ cup water
3 Tablespoons honey
4 Tablespoons Aloha Apple Cider Vinegar
1 ½ teaspoon fresh ginger, minced
4 cloves garlic
3 dried hot red peppers – split in half, lengthwise

Slice the cabbage lengthwise into quarters. Remove the tough core and then slice the quarters into 1 to 2 inch-long strips. Toss cabbage, carrot and radishes with the scallions, ALOHA SHOYU soy sauce and water. Cover loosely and let stand overnight. The next day, drain the liquid from the vegetables into a bowl. Add honey and ALOHA apple cider vinegar to the liquid and stir well until the honey is dissolved. Add ginger, garlic and peppers to the vegetables and pack them into clean, sterilized jars. Pour the liquid mixture into the jars. Be sure the vegetables are covered completely – add more water if needed. Cover loosely with a lid and let sit at room temperature for 3 to 5 days to ferment. You’ll notice the liquid will bubble and the flavor will become sour. Refrigerate the Kim Chee for 3 to 4 days. Once the cabbage becomes translucent, it’s all ready to serve.

Yield:  about 4- 6 skewers, depending on how big your vegetable slices are


3 limes – juiced
¾ cup Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce
¾ cup Sesame Oil
2 tablespoons sugar
¼ teaspoon pepper

Suggested Vegetables – be sure to slice according to preference:  eggplant*, squash, zucchini, mushroom
cherry tomatoes for garnish


Mix all ingredients of marinade in bowl. Marinate sliced vegetables in marinade for up to 6 hours in the refrigerator. If using wooden skewers, soak them in water for about 1 hour. Slide vegetables on skewer, topping end with cherry tomato. Grill vegetables over medium heat, turning skewer over every 2 minutes. Cook until vegetables are thoroughly heated.

*If using eggplant, be sure to prepare first by slicing eggplant, salting and letting them sit on paper towels for about 30 minutes. After 30 minutes, pat them dry w/ paper towels.

2 Tablespoon Aloha Apple Cider Vinegar
2 Tablespoon Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce 
3 Tablespoons Sesame oil
2 Tablespoon Sugar
3 Tablespoons Minced fresh ginger
3 Cloves of Garlic – minced
8 eggplants (4 oz ea.) – cut in half, lengthwise
2 Tablespoons Olive or Vegetable Oil
3 Scallions – minced

Whisk together ALOHA Apple Cider Vinegar, ALOHA SHOYU Soy Sauce, sesame oil, sugar, ginger and garlic in a small bowl.  Brush oil over all surfaces of eggplant and sprinkle with salt and pepper to taste. Pre-heat the grill to medium heat setting.  Place the eggplant, cut side down, on grill and let cook 5 minutes.  Turn eggplant and brush with glaze. Continue grilling until the eggplant is very soft. Place the eggplant onto a large serving platter and drizzle with the remaining glaze. Garnish with the minced scallions and serve.

Serves 2-4 people

1 c Aloha Teriyaki Glaze
1/2 c onion, chopped
2 t vegetable oil
2 c stir fry vegetables
1 1/2 lbs chicken or beef
Pinch of Salt & Pepper

Marinate beef or chicken in 1/2 cup of Aloha Teriyaki Glaze and set aside
for 1 hour. Heat a wok or sauté pan with 1 teaspoon of vegetable oil over
medium high heat and add marinated meat. Cook meat until browed and
remove from pan. Heat remaining vegetable oil in the same pan and add
the onion and stir fry vegetables. Cook until almost fork tender. Add the
cooked meat back to the pan and pour in remaining 1/2 cup of Aloha
Teriyaki Glaze. Stir fry until all ingredients have finished cooking.

Yield: 6 servings

2 lb chicken breasts – skinned and de-boned
1 teaspoon salt
½ cup flour
2 eggs, beaten
2 cups panko
1 quart salad oil for frying
1/3 cup Aloha Barbecue Sauce
2 teaspoons catsup
1 ½ teaspoon Aloha Shoyu Regular Soy Sauce or
Aloha Shoyu Lower Salt Soy Sauce

1 ½ teaspoon sugar
pepper – a dash or to taste
hot pepper sauce – a dash or to taste

Rub chicken with salt. Dredge chicken in flour, dip in eggs, and coat with panko. Pre-heat oil in skillet (about 375°). Fry chicken until golden brown; drain on absorbent paper. Combine remaining ingredients in a separate bowl. Spoon sauce over chicken and serve with white rice.