Come and Get It: Fresh AkulikuliPosted by Keli'i Kotubetey on March 27, 2013
In the “Biting Commentary” section of Honolulu Magazine’s website on March 21st, Lesa Griffith did a short and salty-sweet write up of Akulikuli gathered from He`eia Fishpond. The forgaing expedition was led by our good friend Chef Mark Noguchi and included his friends Blaine Wetzel of The Willows Inn on Lummi Island, Washington and Chris Kajioka of Vintage Cave Honolulu at the bottom of Shirokiya in Ala Moana Shopping Center.
We are happy that the culinary community is slowly getting introduced to the refreshing, crispy, crunchy, and semi-salty flavors of Akulikuli. We here at Paepae o He`eia always introduce our volunteers, school kids, and visitors to it during our tours but it is still met with quizzical looks and funny faces when people eat it. Maybe people see it near the ocean but are afraid to try it. Its very common to coastal areas especially right on the water and grows in massive abundance here at He`eia Fishpond. We encourage people to eat it as it adds a nice flavor and texture to poke, salads, salad dressings or any other creative use you can think of.
And while the article mentions that the akulikuli is free, that is true if you pick it yourself. If you’d like us to have a bag ready for you to pick up, we will gather it for you for a small fee. Buggah is ono!