Folks gearing up for holiday shopping look forward to the Made in Hawaii Festival, where they can see what’s new in local books, fashion, art, crafts and other products.

But the festival is also a good place for foodies who seek a quick taste of dishes by top Hono­lulu chefs, who demonstrate recipes throughout the three-day event.

Nico Chaize of Nico’s at Pier 38 is among those on the chef lineup this year (see schedule below). He will prepare an ahi poke at 2 p.m. Saturday using the following recipe. Go see, take notes, have a taste, then try it at home.

BIGEYE AHI POKE
Courtesy Nico Chaize

1/4 pound ahi (bigeye tuna), diced into 1/4-inch pieces
1 teaspoon ogo (Hawaiian seaweed), chopped
1 teaspoon sea asparagus, chopped
1 tablespoon Maui onion or other sweet onion, minced
Black, red and white Hawaiian salts, to taste
1 taro for taro chips

» Soy dashi sauce:
1/2 cup Kikkoman soy sauce
1/2 cup water
1 tablespoon chili pepper water
1 teaspoon dashi broth (use instant dashi found in supermarkets; follow box directions)
1 teaspoon ginger, minced
1 tablespoon sesame oil

To make soy dashi sauce, combine ingredients. Set aside.

In mixing bowl, combine ahi, ogo, sea asparagus, onion and salts. Coat with soy dashi sauce.

For chips, thinly slice taro and deep fry at 325 degrees for 1 to 2 minutes or until golden brown. Garnish with local organic micro greens. Serves 2.

Nutritional information unavailable.