Poi is mashed taro root. That is the one-sentence definition. But taro (kalo in Hawaiian) is not just a starch. In traditional Hawaiian cosmology, taro is a direct ancestor of the Hawaiian people — an elder sibling. Growing taro, making poi, and eating it together at a table was for hundreds of years the central ritual of Hawaiian family life. You are not just eating a purple paste. You are eating something with more cultural weight than any other food in Hawaii.
What It Tastes Like
Fresh poi tastes mildly fermented, slightly sour, and earthy. It is not strongly flavored on its own. The texture is thick and sticky — it is typically eaten with one or two fingers, scooped from the bowl. The flavor is intentionally neutral because poi is designed to accompany the intensely flavored foods of a Hawaiian meal: salty kalua pork, fatty lau lau, acidic lomi salmon.
Day-old poi is thicker and more fermented than fresh poi. Week-old poi is noticeably sour. Hawaiians traditionally preferred sour poi — it keeps well and the acidity cuts through the fat in the meat dishes. Most people eating poi for the first time encounter fresh poi, which is the least challenging version.
How To Eat It Correctly
- Fresh poi (same-day or next-day) is the gentlest entry point. Get it at a Hawaiian food restaurant, not a supermarket.
- Eat it alongside kalua pork. The salt and smokiness of the pork is the companion flavor that poi is built for.
- Add a small amount of salt to taste if you want to amplify the flavor.
- The 'one-finger poi' vs 'two-finger poi' distinction refers to the thickness — thicker poi can be scooped with one finger, thinner poi takes two for an equivalent amount.
- Do not eat poi alone and form an opinion. It is a side dish in the strongest possible sense.
Where To Eat Real Poi In Honolulu
Haili's Hawaiian Foods in Kapahulu is the most reliable fresh poi source in Honolulu. Open Tuesday through Sunday, 10am–2pm. The Big Kahuna platter ($21) includes lau lau, kalua pork, chicken long rice, lomi salmon, poke, poi, sweet potato, and haupia. This is the correct first encounter with traditional Hawaiian food — all the elements together.
Helena's Hawaiian Food in Kalihi is the most decorated Hawaiian food restaurant in the state. James Beard Award winner (2000). The pipikaula short ribs are the signature item, but the full Hawaiian plate — with poi — is the meal. Closed on weekends. Cash preferred.
Highway Inn has locations in Kaka'ako and Waipahu. The full Hawaiian plate lunch is available at both. The poi is house-made. Highway Inn is the most accessible traditional Hawaiian restaurant in Honolulu, with normal hours and a full sit-down dining room.
Poi at Home
Poi is sold by the pound at Tamashiro Market in Kalihi and at most supermarkets with a local section. The supermarket poi (in plastic bags or tubs) is processed and more sour than fresh poi. For the real thing, get it at a Hawaiian food restaurant on the day it's made.