Today's poi is no longer "broke da mouth."
January 28, 2011 10:31 AM Subscribe
Why is it almost impossible to find older, fermented poi in Hawaii?
Several decades back, purveyors of Hawaiian food, such as Young's Fish Market in Honolulu, would routinely stock two types of poi: fresh poi, a day or two old, which is sweet and grey in color, and older, aged poi, a sour, more adult-oriented poi with a light magenta color and small bubbles mixed in. Many people would buy the newer poi for kids, and serve the older, sour poi to adults.
Now, it seems that most Hawaiian specialty markets no longer stock the aged variety. What's the reason for this? Can aged poi still be found on the island of O'ahu? If it's no longer available, is there a method by which a consumer can age fresh poi, so that it turns into the sour variety with the magenta color and "tiny bubbles" inside?
Several decades back, purveyors of Hawaiian food, such as Young's Fish Market in Honolulu, would routinely stock two types of poi: fresh poi, a day or two old, which is sweet and grey in color, and older, aged poi, a sour, more adult-oriented poi with a light magenta color and small bubbles mixed in. Many people would buy the newer poi for kids, and serve the older, sour poi to adults.
Now, it seems that most Hawaiian specialty markets no longer stock the aged variety. What's the reason for this? Can aged poi still be found on the island of O'ahu? If it's no longer available, is there a method by which a consumer can age fresh poi, so that it turns into the sour variety with the magenta color and "tiny bubbles" inside?
Well, you don't need to do anything special to age poi - it's already fermenting in the bag, so you could just as easily buy it fresh and wait a few days before you dive in. The sourness you seek probably takes a week to achieve. As you probably know, the color of the twisty-tie indicates which day the poi was delivered, so if you want to decrease the time you have to wait you could just buy the one that's been sitting there the longest. Lately I haven't seen a bag stay on the shelf longer than 3 days. I don't know if they're selling out or whether the store thinks its too old and yanks it; I doubt it's the latter though, because I don't think I've ever heard of a poi surplus.
Now I'm totally gonna go buy some for dinner.
posted by krippledkonscious at 2:15 PM on January 28, 2011
Now I'm totally gonna go buy some for dinner.
posted by krippledkonscious at 2:15 PM on January 28, 2011
Yes, I think it's an issue of demand outstripping supply--as krippledkonscious mentioned, poi doesn't stick around for long on supermarket shelves these days. Also, most people who consume poi regularly know exactly how they like it and just let it sit out to achieve their desired level of sourness.
Personally, I leave my poi on the kitchen counter for at least four to five days before digging in. The way to store poi is to mix with water to the desired consistency, and then store it in an open container, protected by a float of water on top. It will ferment at room temperature, and when it's sour enough, you can pop it into the fridge to slow the process.
Of course, buying poi for home consumption is different from getting it as part of a Hawaiian plate lunch, and I do wish places such as Young's and Haili's offered sour poi at least as an option. I should start asking for it; maybe they'll listen.
posted by flod at 4:14 PM on January 28, 2011 [1 favorite]
Personally, I leave my poi on the kitchen counter for at least four to five days before digging in. The way to store poi is to mix with water to the desired consistency, and then store it in an open container, protected by a float of water on top. It will ferment at room temperature, and when it's sour enough, you can pop it into the fridge to slow the process.
Of course, buying poi for home consumption is different from getting it as part of a Hawaiian plate lunch, and I do wish places such as Young's and Haili's offered sour poi at least as an option. I should start asking for it; maybe they'll listen.
posted by flod at 4:14 PM on January 28, 2011 [1 favorite]
I came in to suggest the same as flod. Mix with water and leave it on the counter until you like it, refrigerate when you think it has fermented enough. This is safe, everybody does it.
posted by Craig at 5:45 PM on January 28, 2011
posted by Craig at 5:45 PM on January 28, 2011
This thread is closed to new comments.
Shortages in taro production in recent years due to pests and labor shortages have also resulted in shortages and higher prices for poi in Hawaiʻi. At the same time, innovations in poi production have resulted in poi that stays fresh longer and tastes sweeter, but such products generally sell at a premium price and require refrigeration.
Maybe this will give you a clue?
posted by Not Supplied at 11:18 AM on January 28, 2011