When It Comes To Poke, Just Say Noh

Raymond Noh, CEO of Noh Foods and a good friend, joined us in the kitchen for some fun along with some of his many products.

Raymond is not only involved with iconic NOH Foods here in Hawaii, but also is a true Korean paniolo. He plays polo, raises horses, and with his dad Edwin’s recipes and more than 50 years in the business, can cook up some great local food.


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Raymond Noh prepares salmon, tako and ahi poke with Lanai


For Salmon Poke:

* 1/4 cup Noh BBQ Sauce
* salmon
* green onions, for garnish
* Hawaiian salt, to taste
* 1/4 cup sour cream or crème fraiche

Cube salmon, add barbecue sauce and salt, and garnish with green onions.

Optional: Drizzle with crème fraiche or sour cream. Mix and serve!

For Tako Poke:

* 1/2 pound cooked tako (octopus)
* 1/4 cup Noh Hawaiian Hot Sauce, to taste
* green onions, for garnish

Slice cooked tako, mix with Noh Hawaiian Hot Sauce and garnish with green onions. That’s it!

For Ahi Poke:

* 1 package Noh Poke Mix
* 1 pound ahi
* 1 tablespoons sesame oil

Cube ahi; soak ogo from poke mix in a bowl of water for 1 minute. Chop ogo, add contents of poke mix, sesame oil and mix.


Watch Cooking Hawaiian Style on OC-16 On Demand channels 12 and 1012. Visit for more recipes.