Although The Poi Company, Inc. closed its doors in May of 2002, I still get frequent e-mail messages: “Where can I buy poi? I live near Wilmington, Delaware.”
We didn’t succeed in bringing Poi to the World. I personally maintain this website to at least bring the poi message to the world. The various Google ads you see on this page (and others) just about pay for the cost of hosting the website. If any of the Google links are of interest to you, please click on them. In doing so, you will help to keep this website going.
Back to the question of poi, and where to get it. As many of you know, poi has a relatively short shelf-life, measured in days. As a result, fresh poi needs to be shipped by FedEx, UPS, or other fast courier. This means that most retailers on the mainland won’t stock it, unless they have a large local contingent of expatriates from Hawaii. And these communities tend to be on the West Coast: Seattle, Los Angeles, and particularly Las Vegas.
There is always dehydrated poi, made by Taro Brand. It can be ordered on their website and stored for later use. Personally, I never liked the stuff. I thought it tasted like they’d dried out sour poi: but I don’t know how they make the stuff. If you’re having a luau for mainland guests, and they probably won’t like poi anyway, the dehydrated stuff is fine. It will look the part, your guests can try a little bit and go “yuck,” and all will be well.
We made freeze-dried poi. We shipped fresh poi (flash-frozen) to Portland by air cargo, had it freeze-dried there, and then shipped it back to Hawaii. I think reconstituted freeze-dried poi tastes like the real stuff. I have two of the last cans in my cupboard, and I’m reluctant to open them.
If you want poi that really tastes like poi, or if your guests know what poi should taste like, you’ll probably need to get fresh poi. You can order this online from Hanalei Poi on Kauai.
Poi English Muffins and Poi Bagels
The folks at Hawaii Star Bakery still make the ono Poi English Muffins that they originally made for us in 1998. These can be ordered online. I haven’t had one in three years, but I can still remember the taste and wonderful texture. They had a really crummy photograph on their website, but don’t let this put you off ordering these muffins. (I have reluctantly deleted the link to Hawaii Star as their website stopped working.
Poi Cheesecake
And what about Poi Cheesecake? Or the Lomi Lomi Salmon Cream Cheese? Poi Biscotti? Poi Lavosh? And our flavored Squeeza Poi — we did flavors that ranged from pineapple to chai tea, from banana to cinnamon. Sorry, I don’t know where you can get these. You can, however, still buy Poi Dog Treats. Okay, they’re made in England now, and with taro purchased from Vietnam. But they’re made with the formula created by Dr. Moser, a vet and canine nutritionist. Your dog will love them.
We have recently heard that Haleiwa Poi apparently now makes a powdered poi that reconstitutes well.
If you have any poi recipes you’d like to share, please e-mail me, and I’ll post them on the website. And if you have updated knowledge about how to get poi, please let me know and I will also post this.
[NOTE: This article was written in 2005, when we were living in England. We now live in Hawaii, and I will research how folks can order poi and poi products afresh — and update this with 2026 information. Please bear with me — we are moving this site, and others, off of the old Article Manager CMS software to new WordPress software (April 2026).]
And if you want to decorate your Christmas tree with poi bags stuffed with shredded purple cellophane (with credit to our friend, Saundra Smith) here’s what you do:
My fiancee grew up in Hawaii and he wants some poi, what’s a basic recipe for it?
Making poi without the right taro corms (usually taro grown “wetland” style) is a real challenge. It’s probably best to order poi from a manufacturer in Hawaii.
Where did you purchase your poi cookies with macadamia nuts? There is a picture of the poi cookie box in your Poi Gift Basket. That tiny box holds 2 cookies.
We have been trying to find an online store to purchase.
The Poi Macadamia Nut cookies shown in the photo were made circa 2002 by Mikey’s Favorites Hawaii, and were sold at the Hungry Lion in Honolulu. I just looked at Mikey’s website(http://www.mikeysfavoriteshawaii.com/)and he doesn’t seem to make these cookies any more.
But you can try Keith’s Cookies, where Poi Macadamia Nut cookies seem to be available for mail order: go to http://tinyurl.com/2sp6jy
If you order these and they’re good, can you please come back and post your “review” here? Mahalo.
Aloha, would like to buy the freeze dried poi – i live in australia – how much would it cost with freight?? mahalo Rosemary
Rosemary –
Did you try to order the poi powder from the HPC website (see the “Taro Brand” link at the top of this article). I entered my European address, and it didn’t say “no.” Admittedly, it did say that shipping would be calculated by the merchant, which is different from saying “yes.”
This website says they ship powdered poi internationally:
http://www.spiced.com/SPICED/SKU/taro/taro.html
Please let us know if you’re successful.
Mahalo.
hello craig, my mom was born and raised in Hawaii and left at age 25. She kept in touch with her best friend, who would send us Poi and LauLau and other assorted Hawaiian delicacies in cans. We have since lost contact with her. does canned poi still exist? thanks, debra
Debra — I don’t think there’s been canned poi for years. Even bottled poi vanished about ten years ago. Only choice seems to be fresh poi (if you can get it) or powdered/dehydrated poi.
craig, thanx 4 ans, it kept showing errors re security image when i tried to submit my email to u. i ended up ordering from Paradise Multimedia Inc. they have quite an impressive assortment of hawaiian foods. besides poi, ready to eat from a plastic bag, i ordered pork laulau and kalua. these foods last for months in the refrigerator and longer if frozen. although the prices were very reasonable, the shipping cost 3X more than the food. oh well, it’s been 30 yrs since my mom and i have had poi, so it’s worth it. debra.
Hi, Debra —
You won’t find that poi in a plastic bag will “last for months” — it starts to sour in a few days. You can freeze poi, but it’s quite an art to bring it back from its frozen state without having it become lumpy.
Hope your mom enjoys the lu`au!
(Sorry about the security image. It’s designed to keep “bots” from posting all sorts of unwanted advertisements here — the equivalent of spam.)
We live in California, and we are originally from Maui, and are craving Poi, but can’t find any. Where do I go online to order some? All the website offers is powdered Poi. I would like the fresh stuff like the Poi Company used to sell. Is Poi slowing going out the window? How sad that would be!
Terri –
The Hanalei Poi online ordering facility doesn’t seem to be working, but I found that Zippy’s ships frozen poi:
http://shop.zippys.com/index.php?target=products&product_id=29802
There’s a bit of an art (science?) to thawing out frozen poi so it’s not lumpy/grainy, but it sounds like Zippy’s includes the instructions.
Yes, poi is slowly going “out the window.” The taro farmers are aging, and as the supply of taro decreases the price of poi goes up. And as it goes up, or when the poi shelves are bare, folks buy rice.
Auwe!
Do you know of any place in Portland, OR that sells poi? I cant seem to find any Hawaiian grocery listed on the internet but thought someone on here might know. Hopefully I wont have to go all the way to Seattle to get it. Thanks!
how is the demand for wetland taro and luau leaf i’m starting a farm in laie, oahu.
Angel — At one time Seasia bought fresh poi from us, and they distributed it throughout the Pacific Northwest. I don’t know if they still do this. You might want to give them a call:
19931 72nd Ave S #101
Kent, WA 98032
253-893-1000
If you find out anything helpful, I hope you’ll come back and post the information here for others. (I’d call them myself, but I live in Europe now.)
Harry —
I suggest you call the taro mills on Oahu (HPC/Taro Brand and Haleiwa) to ask them your question.
When I bought taro (2000 – 2002) the LDS was growing taro in Laie. There was always the promise that it was “coming soon,” but it never seemed to materialise.
Hello there! I live in Southern California and have been looking non stop for taro root. I’d like to make some fresh poi and I’m having no luck. Do you know of any grocery stores that might carry the taro root?
If you want fresh poi, grow some kalo and pound it yourself. If you can’t grow the Kalo, have it sent, pounding is not to hard to do. I heard kalo is treated like a week in Florida……
I found Poi via a DREAM I had where it was on the menu almost like I was meant to find out about it…I just found your website….if you have any updates on where to get the best quality let me know.
Julie
Hi Craig,
FYI, Seasia here in WA state only sells wholesale.
However, the fabulous, kind woman who answered the phone at Seasia referred me to the Hawaii General Store in Seattle, and HGS has poi for sale retail! It’s $5.25 per 1-lb bag, and it keeps for about 2 days.
Mahalo for this wonderful site!
Aloha,
Sheryl
Oops, sorry – got out too fast after my previous post. I meant to also tell you:
I live just South of Seattle, so I’m able to stop by the Hawaii General Store to pick up some poi.
I don’t know if they will ship – maybe to the West Coast only, if they ship at all? – but here’s their phone number so y’all can call to ask:
(206) 633-5233
Aloha,
Sheryl
Aloha Sheryl —
Mahalo for your helpful postings. I am sure that folks in the Seattle area will find this information very helpful!
Craig
Uwajimaya in Beaverton, Oregon sells poi. and lau lau… and fish and anything else you are craving from Hawaii. Many local folk working there help keep the locals here on the mainland in the groove.
I am thinking about selling poi on-line. I myself love sour poi (5-7 day old (wen real ehu)
I haven’t finished researching all shiping methods and cost’s. But if I can do it cheap enough(the demand does not have to be real “high”) I will start in the end of April 2008 or in May.
I would like to hear from people on the mainland and abroad who would be interested (perhaps) in receiveing poi shipped from Hawaii. If you are interested, please send me the cost (when you can find it) of poi where you live.
Mahlao Nui Loa! Malama Pono!
Aloha Kakou,
Jon K. K. Priestley
1627 Young St. 210B
Honolulu, Hawaii 96826
I’m sorry for this ‘second’ posting.
You can reach me at [email protected]
Mahalo’s!
Aloha Kakou,
Jon K. K. Priestley
I no can find poi, laulau, or pastele!
ooohhh I did find some passion orange/hawaiian sun juice, new zealand corned beef, hawaiian salt and aloha shoyu….at the Filipino stoa’ dats it!!
So braddah gettah going on the distribution….and no really limit yo’self to poi ‘cuz get us Hawaiians all ovah da place!!
I was in Tokyo, den Okinawa, den Vegas, now Reno….I would make special trips home just foa’ stock up!
Good Luck you can reply if you like [email protected]
A hui hou!
HI GUYS I LIVE IN SOUTHERN CALI AND BEEN SEARCHIN HI AND LOW FOR A PLACE THAT SELLS HAWAIIAN FOODS AND LUCKILY L&L RESTRAUNTS HAVE BEEN POPIN UP EVERYWHERE. SO WE CAN GET THE HOT STUFF LIKE LAULAU AND KALUA AND SOMETIMES DEY EVEN GET HAUPIA, RARELY THOUGH IT DEPENDS ON DA COOK. BUT I DID FIND A STORE IN THE WEST COVINA AREA CALLED MARUKAI SAME AS DA ONE DAT WAS DOWN DA STREET FROM WARD WHAREHOUSE http://www.marukai.qpg.com THIS IS THERE WEBSIT AND IT LIST OTHER LOCATIONS AS WELL BUT ANYWAYS ASIDE FROM ALL THE ASIAN STUFF YOU CAN GET LIKE KIMCHI AND RICE CAKE LIKE FROM DA MANAPUA TRUCKS IN KALIHI YOU CAN GET POI SOMETIMES AND DEY HAVE ZIPPY’S FROZEN FOODS IN THERE FREEZER AISLE SO HOPE DIS HELPS. SORRY IF I GOT REAL PORTAGEE ON DIS POST BUT ITS BEEN A WHILE SINCE I TALKED TO FELLOW ISLANDERS WHO HAVE BEEN RELOCATED LOL BUT K DEN ALOHA KAKOU
MIKA
OH YEAH FOR ALL YOU PLATE LUNCH LOVERS HERE IS A WEBSITE THAT HAS A LARGE LIST OF LOCATIONS AND REVIEWS OF THEM IN CALIFORNIA http://alohaworld.com/platelunch/
ENJOY
E mâlama pono.
Where can I buy poi in san diego, even if it frozen,
Mahlo,
Kiwi
Hi. I was born and raised here in the island of Puerto Rico. It seems that taro root is the same as “yautia”. Now, let me explain that there are many varieties of yautia. One is white (yautia blanca), the other is yellow (yautia amarilla) and the other is purple (yautia morada o lila). There is also a yellow variety that is super starchy (very hard and thick) that is called “madre (mother) de yautia”. But when any of these are cooked, the liquid does not thicken. But when you cook “malanga” (either white or purple), a relative of the yautia, the liquid turns into a gooey mess. Please make clear to me which of these varieties is the taro root, so maybe I can cook my own poi (one finger please, runny stuff is regarded as simply disgusting by most Puertorricans) and organize my own luau in the backyard for summer(with roasted pork, pineapple, coconuts, bananas, etc. We have plenty of that down here).
Aloha, Loida –
Thanks to Google, I found this bit of information: “Because malanga root looks so much like a related taro tuber, Colocasia esculenta, a number of common names have created an overlap of the two. These numerous names have made the distinguishing characteristics of this group of tubers rather foggy. Even more confusing, some species of each produce tubers with nearly identical colors and shapes just like the other genus. The only identifying feature is that the leaves of each are definitely different. Malanga is also called yautia, cocoyam, eddo, coco, tannia, sato-imo and Japanese potatoes.”
Do you have an agricultural college that you can call? The Latin name for taro is colocascia esculenta. There are lots of photographs of the corm and the leaves elsewhere on this website, and on sites that you can quickly reach from the “Links” page on this website. Please let us know what you find out.
Mahalo!
Holaa!(that’s a rearrangement for aloha)
I’ve been doing a little research on my own. I am a professor of business at the University of PR at Mayaguz, that specializes in engineering and agriculture. Definitely, taro is a different species related to the other roots. Let me explain that “malanga” and “yautia” (tannier) are different tubers and cannot be called with the same names. Taro resembles more the malanga root than the yautia, and the former can be toxic if not managed properly. That is why the purple malanga is also called “malanga rascona” (kind of tart due to the high oxalates content)here in the Island. But it can be edible if the water is changed once during cooking and taking care to wear rubber gloves when peeling it raw for cooking. I think that a combination of purple tanniers (yautia) and purple malanga can be a decent substitute for taro. Simply peel, cut and boil in salt water (don’t forget to change the water once during cooking). Mash adding the salt water to your taste (a bit of butter and garlic can make it heavenly!). Well, it is the Puertorrican version of poi, “pero a falta de pan, galletas”(in the absence of bread, then crackers). I hope this is useful for other readers. By the way, is there info on how to organize a luau? I have plenty of access to the beach.
Sorreee! What does mahalo mean?
Aloha Loida —
It might be interesting to do an article on this website on the PR version of poi. Any chance I could impose upon you to write it, and to take some photos of pero a falta de pan, galletas? And perhaps some photos of the malanga plant growing?
The precautions on changing water and the oxalates sounds similar to taro. Taro is steamed, and then the fully cooked corms are mixed with water and pounded or mashed. So there’s no need to change water in the middle of cooking.
Mahalo (thank you),
Craig
Aloha from da Caribbean!
I like a challenge. Of course I’ll do it! My mother shops at Fort Buchannan here in P.R. and I have seen taro root posted at the super market there. But when I look for it, I only find purple malanga. Nevertheless, I will do my homework and send you the photos with my recipe. By the way, how can I purchase a ceramic bowl similar to the one in poi boys’ hand? Anything can be available throug the internet!
A thousand mahalos!!
Aloha to everyone!
Just got back from Kaua’i and O’ahu, and had some really good grinds back at Ono foods. I brought a couple of pounds of poi back with me that I froze before the flight. One was a bag by Taro Brand, and the other was the little container from Hanalei Bay Poi company. I’m going to try to work my spells on this for some friends next week for Memorial Day.
Love the site, and will definitely keep checking in to see if any spots in LA open up offering fresh poi. It’s funny, because I seem to be one of the few haoles from the mainland that likes poi without sugar or milk.
Got poi? Yep.
Aloha Craig
Always nice to talk to another Craig, especially since I lived in Kailua (the Oahu one) in the 1960s.
I still have a can of your freeze-dried poi as well! Saving for a rainy day…
I live in Oakland,CA and trying to purchase
taro leaf, so I can make my own super laulau. could you help me please. much mahalo charlie
I am from Nanakuli,Hi..I now live in Raleigh,NC..I am looking for luau leaves..I want to make squid luau…Anybody know any stores on the East Coast????
Aloha,
Kahealani
Hi Craig,
I live in Grover Beach, CA (California Central Coast; Sunset Zone 17, USDA Zone 9b). I want to grow taro in my yard (in soil, not water) for harvesting the leaves (possibly for making poi as well). Can anyone tell me either what variety to get, or a source for the plants?
I currently have Colocasia Fontanesii (Black Stem). Is it good?
Mahalo,
Zane
I am working a research project in diabetes nutrition. I would like to include poi, but the study has the following limitations:
1) Minimum food preparation, micowave is ok
2) No food weighing
3) Be able to store foods with refrigeration if necessary
Dear Craig
I am fascinated to read some of the entries and information on your website, poi must be very special.
I am writing because I am about to complete my Masters degree in Arts & Ecology in England.
My project is about the staple food of 2 areas of the world: Hawaii and Namibia.
So I am also interested in trying to find poi so I can cook some and serve it as part of an artwork.
It is obviously a delicacy to those that know and love it, but it seems that it is hard to get outside of the US.
If anyone would like to engage with me on this project, through this website that would be fantastic, i can tel you more if anyone is interested.
Thanks in anticipation…
Jane, Devon, England
I live in North Texas, Fort Worth to be exact and I am DYING for ono Taro Brand poi. My friend just came back and brought bacy 3 tubs of hanalei poi frozen. After i popped it in the microwave for a couple minutes and mixed it real well, it came out smooth but very thin 3 finger poi at best. It doesn’t have the same taste as the Taro Brand bag poi I used to get back home. There are alot of Hawaiians, Samoans , Tongans, here in Texas and we are so ono for Hawaiian food. We JUST got an L & L drive in a few months ago, but ho, not da same wit out poi 🙂 I going try zippys and see if they can ship overnight. Thanks for keeping this website going!
You’re welcome.
Sorry to hear about the Hanalei Poi. When we made poi (1998-2002) I thought ours was the best, with Hanalei in strong second place. Then there was Taro Brand and Haleiwa: some people preferred one over the other.
I suppose with taro supply being a constant problem, Hanalei may have had no choice but to increase the water content of their poi. What a shame.
At one time you could order their poi online. They didn’t pay for the renewal of their domain, so I registered it in the PoiCo name when it became available — and then “sold” it back to Bino at, as I recall, my cost.
I see that their website is now just displaying an “under construction” banner. And the Haleiwa Poi website has also vanished, replaced by one of those websites that just serves up advertisements and pop-ups.
What a shame.
Looks like the best poi website is still this one — and we haven’t made poi, or even been in Hawaii, for over six years.
Aloha Kakahiaka (10:07PM at home)
I particularly like Waiahole Poi myself. Hanalei is too over priced
($8.00 for a 1lb. container in Foodland and Times.)
Waiahole Poi is $6.00 for 2lbs. from the “factory”The only thing for me is that it is hard to make sour – I like my Poi sour and ‘real ehu!’
The ease of shipping to Dallas/Ft.Worth, Houston, El Paso, etc., etc. is good because of the “non-stop” flights and “fast connection kine!
It can be put on a plane in Honolulu and 10 – 12 hours later, Texas (Alright!) I particularly do not like to freeze Poi and like Kapiolani was saying – “and mixed it real well” a lot of times, you have to strain it (most of the time, still get small lumps!)
When I lived on the mainland I would go to Military reservation places, and check out the Japany kine stores. If they do not have it there when you get there, alot of them will ‘order’ for you!
Well my aikane, got to go! For those of you who live in areas where there are non-stop or quick connection kine
airports, your ohana can send real easy!
Malama Pono ia apau!
Aloha Kakou,
Jon K. K. Priestley
1627 Young St. 210B (Pawa’a)
Honolulu, Hawaii 96826
[email protected]
I work in Ko Olina. They sell and give out the poi cookies. they are so good. I have just been looking to see if a local distributor sells them to the public or a recipe or something.
My husband had a business trip in Honolulu and I had the opportunity to go with him. The first place we ate was Ono Hawaiian Food. It was a little hole in the wall joint with excellent food. The lady who waited on us asked if this was our first time eating Hawaiian food and said she would show us how to eat the kalua pig and laulau pig. I actually enjoyed the poi and she seemed surprised that we ate all of the small serving she brought us. If only it were easier to make.
Aloha ia Apau,
Aloha Kaka’hiaka! 4:40AM HPST! Just wanted to comment on Kathy’s entry.
Kathy, that is very good that you and your husband enjoyed your Hawaiian food.
Even if the 2 of you found some of the food not ‘oia no hoau’ (so tasty) you tried it. That is how ‘we’ do it here.
When someone offers you mea’ai (food) the proper thing is to (at least)
‘try it!’
If you do not like it -or- would prefer not to eat anymore – you tell your host(ess) “Thank-you but I would not care for any more -not- oooohhhhh yuch!” *LOL*
My ‘hat off’ to you both. Please come back ‘ia kipa hou!’ (and visit again!)
Just my 2 cents worth!
Mahalo Nui Loa ia Malama Pono!
Aloha Kakou,
Jon K. K. Priestley
Pawa’a, Oahu, Hawaii
i live on oahu & was wondering if anyone knows where i can buy ‘ulu poi?
my grandfather grew taro root in his garden in central california when i was a kid. im in missouri now, does anyone know where i can buy fresh taro root?????? thanks! [email protected]
aloha
where can i find poi and other hawaiian foods near santa cruz or san jose ca?
thanks
Recently we sampled the same poi cookies with macadamia nuts featured in the basket above. My 3 year old son loves them! Are those same cookies available for purchase somewhere?
Aloha,
http://www.alohaworld.com might be helpful in youir ‘search!’
Aloha ia Apau,
Pua
I found this link today on the internet, not sure if this is freeze dried or dehydrated poi, but I have ordered a jar and will let you know how it tastes.
Pretty spendy, but the $22 includes the 3 oz. jar and regular USPS shipping within the US.
http://www.alohafriendsshop.com/ProductDetails.asp?ProductCode=poi
A hui hou;
Kawika
You’ve bought Taro Brand dehydrated poi. There is a big difference between dehydrated poi and the freeze-dried poi that we offered. I personally thought the Taro Brand powered poi was nasty stuff.
And reconstituted powdered poi is nowhere near the real stuff.
But I’d be interested in your feedback when you receive it. Please come back and let us know how it tastes.
Our Company, Taro Dream Inc., is donating nutrient-dense dehydrated poi for people with critical health conditions.
If a person meets certain criteria, then we will ship the poi for a small shipping and handling fee. This poi is dehydrated using a special technology that retains the life and health benefits of fermented poi and is comparable to freeze drying. People with severe health conditions can contact me at [email protected] for more information.
Aloha, Pamela
check out alohaworld.com
thats a good site for mainland businesses and whatnot that are hawaiian influence, owned, or based. you can start there in your quests for buying poi and eating hawaiian food. aloha
I live in Las Vegas and want to buy Poi, where can I find it in Vegas?
In Las Vegas, it looks like you can get fresh poi on Thursdays at some Walgreens. I specifically saw a sign for it at the one at Eastern Ave & Sunridge Heights Pkwy.
Aloha! You guys think it’s difficult to find poi or taro where you are in CA, OR, NV, TX…try finding it in Michigan!! Far from being culturally enriched, you can’t even find an ‘asian market’ or ‘indian market’ in this town I live in (Midland).
Craig, I really appreciate this site you have. Mahalo for real…stay in peace.
Unathi
Unathi — Mahalo for your kind words.
Have you looked for a Cuban market? Taro is a popular crop in Cuba. Just a thought . . .
Craig:
Any suggestions on how to get poi to canada – ottawa specifically – I understand that fresh only lasts a few days – am I asking too much to think I might be abl to get is here.
Many thanks for the great site.
Kathie
You can get poi at Marukai Stores in throughout Southern California…yay!
Aloha mai kakou,
Just wanted to let all you poi lovers know that my brother and I are doing traditional hand pounded kalo for poi and pa’i’ai. Our website is http://www.manaai.com, you can see some of our simple videos on youtube under haloanakalaukapalili or you can visit me on facebook – Daniel Anthony.
We have been shipping pa’i’ai (add water to make poi) to the continental united states and folks have been loving it.
iLIVE PHL AND IDID FOUR LUAU FOR MY DAUGHTERS BUT HAVE TODO IT IN AUGUST WERE YOU GET GET CORNHUSK TO TAKE THE PLACE OF T ,,,,I LEAVES
Hi!
Thanks so much for the site. My mother grew up in Hawaii in the 1930’s and loved to eat a candy made from Poi. From what I understand, it was a dried version- very salty. Any idea if it is still being made, and if so, where I can buy this for her (Christmas present)? Thanks so much for any help!
Pam
Aloha,
I would like to purchase 15 lbs of poi for my upcoming luau on Dec. 19, 2009. Can I have your cost and contact number.
I can be reached at 341-8826.
Mahalo
Pamela –
As indicated on this website, The Poi Company closed its doors in May 2002. If you need poi for a luau, posting a message here and hoping that someone will call you is unlikely to work. 🙂
I suggest you look in the yellow pages and call the few poi companies that are still in business.
Aloha Craig,
you live on Oahu? I like get together and talk story when you get time? If can ring me up 808 542-1326.
Mahalo,
Daniel
hi can i have a poi please
Unathi: haven’t looked for it here but there are a LOT of asian markets in Grand Rapids (LOTS of Vietnamese and Koreans) so if you find yourself in GR sometime with some time to kill, you might give it a try (I’d concentrate on South Division, south of 28th Street as north of 28th is largely Hispanic). Maybe you can find one that will do mail order to you from GR to Midland.
I haven’t tried these but:
http://www.1stluau.com/poi.html
http://www.maui-info.com/2poi.html
Aloha o punono ko’u inoa
well anyway get action ma ka mokupuni Maui. Ma Hana get i think 10 pounds for $10. then u frezz the buggah nd save it wen u like um. yeah
i hoped it helped
Me Aloha(with love)
punono
Help. We froze a couple of bags of Waipio poi when we were going out of town. Now we are trying to restore it to a poi like texture without success. Any Suggestions.
Hi Eileen –
As explained elsewhere on this website: “Proper thawing means either thawing in a microwave with a layer of tap water over the surface of the frozen poi, or placing it in the refrigerator for a period between 12 to 24 hours, but no longer. Once you’re ready to eat your poi, check the bag for preparation instructions.”
Hope that works for you.
Mahalo,
Craig
Hi Craig,
What my husband did to thaw the poi was to leave it on the counter. Then when he tried to mix it, it did not smooth out. It was like lots of grains of poi in water.
Mahalo for your kokua.
Eileen
Hi, Eileen —
Yes, that’s exactly what I’d expect if you thaw the poi at room temperature. The grainy poi is still good to use in a poi cocktail or poi muffins. There are lots of good recipes on this website.
I found 1st Luau.com, sells fresh poi in 1 lb. and 3.5 lb bags. Approx 8.00 for pound and approx 26.00 for 3.5 lb.
ph #888-441-5828 fax 440-256-2259. m-f p-5p est. Also sells all Hawaiian foods
Lomi Salmon, Kalua Pig, Portugese sausage etc. Enjoy.
To smooth out the gritty poi, you need to microwave it then let it cool before eating it. It seems to smooth the starch in the poi. Same as frozen poi, it comes back like fresh poi.
The best place to get Hawaiian food in Vegas/west coast is the International Marketplace. My family travels to Vegas at least twice a year to stock up on Ono-licious poi, fresh Ahi poke, squid poke, hawaiian sun drinks, poi, portagee sausage, kalua pig, aloha shoyu, laulau, crack seeds and li hing mui stuff – going back in a week (from VA)
Aloha,
I’ve noticed most Whole Foods stores around here (Seattle) carry fresh Taro. Few places on this web site and elsewhere mention that not any taro is good for making poi. I’m going back home soon and would like to try making it myself, can anyone comment on the possibility of making poi out of whole foods taro? Mahalo!
Also, can anyone comment on the quality of poi these guys make?
http://www.hawaiiankinestuff.com/poi.html
The Whole Foods taro was almost certainly grown “dry land” style (not in an irrigated lo`i) and it will make a rather nutty, bitter tasting poi. But the taro shouldn’t be expensive, so why not give it a try?
The Hawaiians enjoyed many types of poi, and each geographical area had its speciality. It’s only following the introduction of modern packaging materials (like the plastic bag) that the colour and flavour of poi became standardised.
Let us know, please, how your experiement works. If you take some photos, etc., I’d be glad to post them here on the website.
Mahalo.
Will do, thanks Craig!
I live in virginia beach, va and am searching for somewhere to purchase poi (preferrably fresh). Any suggestions, please email me. This is on menu for a May 29th wedding.
Thanks
There will be nobody selling fresh poi on the East Coast. As it is it’s hard enough to get on the West Coast. Your only choice is to order it from Hawaii. And with graduation parties, etc., May 29 will be the absolute worst time to get fresh poi!
these guys (in Hawaii) make fresh poi, pa’i’ai (pounded taro which you would then mix with water and use to make your own poi), and they do mail orders. Daniel is a friend of a friend of a friend… I’ve met him, the taro and pa’i’ai is good, so you might want to give it a try! Of course keep in mind that I am IN Hawaii, so have no idea how good it is after being mailed… but for those of you who are looking, it’s probably still worth trying him out! =)
http://www.manaai.com/
The pa’i’ai from Mana’ai is awesome! I live in UT and brought some home from our last trip. We steamed it after being frozen and it was just like fresh.
If anyone is in UT and wants fresh poi, let me know!
Does anyone have a recipe for Kulolo (like a poi pudding)? Please let me know. I read alot about frozen poi and how awful it is. From the very beginning, I buy poi from a factory (it is thick and get more out of it because it is not watered down). I separate it into 1 lb bags and freeze it in the freezer. Each time I want fresh poi, I put it into the microwave on defrost with a small amount of water added. When it is defrosted enough to be cut through, I put it on high and nuke it until it becomes hot (occasionaly mixing with spoon) and sometimes even bubbles. Then I briskly beat it with a spoon and put it into a container into the frig. No one can believe it is frozen poi. It is just as fresh and smooth as the day it was born. This is how I transport poi to the mainland for ohana. I can truthfully say, I have NEVER had lumps in poi prepared this way. aloha pumehana, carol
Dear Craig,
Thanks for keeping this site going.
Regarding frozen poi, the instructions above are essentially what I’ve been doing for over 30 years (though initially on the stove top as my mother taught me). Key is to get it hot so you can dissolve all the lumps.
Mahalo no
wowwwwwwww!! first time came to dis website!!! n its great to c all of us all ova da place!!! me to i miss da poi!! neva hav fo awhile!!! but i like da website!! brings lots of memorys of home!! papakolea, oahu!!! me liv in modesto, ca!!! thanks to u all fo all da infos!! mahalo!!! me go make some xperiments wit taros fo make poi?? den me let u all kno wat kind taro i use dat tastes da best!!! ok!!!
I wanted to read the article but cannot because of a green rectangular ad covering it up which I cannot remove. Will you please take this garbage off the text so I can read where to buy poi?
Judith – Sounds like you have a virus or some other problem with your computer. I’ve looked at this page with both Internet Explorer and Firefox, and there is no green rectangular advertisement. The only ads we’ve authorised are on the right-hand side of the page, and can be disregarded if you’re not interested. The small ad revenue, from Google, helps to keep this site alive.
when i was 7 my family moved me out of Waikiki and now i live on Vashon Island Washington, now i am 14 and have been craving the stuff for 7 years (50% of my life), i nearly have forgotten the taste, i remember a sour starchy substance, very liquid like.
i order powdered POI with my Christmas money, it is nasty, where do you guys get the freeze dried stuff it sounds better ?
I found some old powdered poi in a box I had in storage. A friend brought it back from Hawaii. I am going to bake some corn-poi bread with it. I’ll report back on how it turned out. But I first need to do some research on what the consistency might be like, in order to know how much to use. I recall reconstituting this stuff in my Seattle kitchen, it it reminded me a bit like powered tapioca/manioc.
hi
http://hawaiianodysseus2.blogspot.com/2011/05/inseparable.html
A kanaka and his bag of poi…going viral?
Hi my name is rosie , my dad is of the hawaiian decent and i fell in love with poi and ginger candy and sugar cane, but living in the states i cant find anybody that sells it . I s there anybody that sells this in the states highland ca redlands ca.
My cousin lives in Stockton, CA. She said there is an Asian store in Stockton that sells food from Hawaii but she doesn’t know the name of the market (auwe!). Does anyone know of this market? I live in Brentwood so I don’t know the Stockton area. Mahalo in advance.
Where can I buy poi in Las Vegas and Henderson?
Thanks
How does poi fare after UHT treatment?
I live in da st louis area where i can get poi
Alas, as explained elsewhere on this website, poi has a very short shelf-life. To sell poi on the mainland, it needs to be shipped from Hawaii by courier. It is relatively heavy, relatively inexpensive, and spoils quite quickly in high temperatures. It’s difficult, even by courier, to send it east of the westernmost states. As a consequence, no retailer is going to carry poi unless they are assured a steady, reliable demand for poi. This is unlikely to happen in (say) St Louis.
In our experience there were a few speciality retailers on the west coast and Las Vegas that did (unreliably) carry poi, but it’s really a matter of asking around. There are suggestions on this website — see above.
The only reliable way to get poi is to order it from Hawaii, and pay the high FedEx charges yourself. Dehydrated poi is fairly nasty, and (as far as I am aware) only PoiCo made freeze-dried poi.
FYI poi can be kept fresh by freezing. I’m not sure how or if chilled goods are flown, but when we experienced poi shortages here in Hawaii, I’d buy it as often as I could and freeze it to keep from ‘bubbling'(even though I love sour poi from my childhood days). It can be kept frozen til use. You jus cook it in the microwave for 5-6min til its soft, then add, first,4 ice cubes, then add more to the consistency you desire. It’s as if you just bought it at the time of store delivery. Try it and enjoy 🙂
ALOHA,
Debbi
my girlfriend was born and raised in hawaii and came to the states in the fifties i was trying to find out how to suprise her with poi but don’t know the first thing about how to cook it but she does so i have been trying to find out how to buy some she said when her mom was alive there was a place in philadelphia, pa. where they could get it but the place closed can you help me i don’t think she wants the sour one though appreciate all your help thank you
While living on Oahu in 1996 there was a company who manufactured baby food poi. Help find it for me? Please
Thanks
Why can’t I buy taro and simply make my own poi? With today’s kitchen technology it shouldn’t be difficult.
I have heard of poi being used for dogs who have fatty cysts, supposedly it decreases them in size and or actually makes them disappear. Any news on this? My bro-n-law resides in Hawaii, where my mom-n-law goes every summer, & she called telling us about hearing of someone using it for their dog…Would appreciate any input on this. Thanks so much!
Health benefits of the consumption of poi by dogs would (I suspect) be purely anecdotal.
Here’s a link to 2004 article from the National Institutes of Health:
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1482315/
You may wish to discuss this with your dog’s vet.
I’ve tried making my own poi, with mixed success. You can occasionally find taro at the supermarket here in New Jersey, although it’s white taro, not a trace of purple. I’ve tried baking it and boiling it, then spend a lot of time mashing it, adding water to get the right texture. Then I put it in a plastic bag and let it sit on the counter for two days. The texture is never quite right. No matter how long I mash it, it’s a bit gritty. And the flavor isn’t quite right it either, although it’s not too bad. Would like to hear from someone who has done this successfully.
Hi!
I’ve loved Poi ever since I had been to Hawai’i as a kid. I don’t think you have a chance to find it in Europe somewhere in the stores – does anyone know better?
I’ve experimented with producing my own Poi from fresh kalo that you can buy here in Germany. But the success was ….. not really one.
Hello,
Do you know of a poi factory where I could arrange a tour for one of my clients?
Dear Mr. Walsh:
I am writing an article for The National Culinary Review. It’s tentatively titled “Poifect Poi Dishes.” Below are some questions I’ve put together for this editorial project. There is no cost or obligation to participants, and all sources will be credited.
I am seeking input about dishes that feature poi (taro, kalo) in creative combination with other ingredients. We will include a basic poi recipe, of course, but we’re also trying to excite readers about other possibilities with this traditional staple. We would like to publish recipes, but if that is not possible, we could just describe the dishes and the textures and flavors that give them mouth appeal. Each source also should discuss his/her background, training, the place he/she now owns or works at, and how the “poifect” poi dish came into being.
Please email your response to [email protected] as soon as possible, and, if you can, before January 18. Also, please submit high-resolution photos of the dishes that are described, with captions and appropriate photo credits. High resolution means each photo should be a full MB or larger.
QUESTIONS FOLLOW:
–Name, title, place of business, and business location of each source to be quoted.
–Type of restaurant and/or other kitchen where the taro dish is on the menu.
–Brief business history of both the chef and the establishment (franchise).
–Name and description of the “poifect” poi dish. What are the key ingredients? What flavor profile is being sought? How does the poi (taro) contribute to the dish? How do diners react when they try it?
–Why has poi (taro) become the butt of jokes? To what degree, if any, does it deserve a comic reputation? What, in your view, are some of taro’s most important strengths?
–Please add anything else that might interest readers of The National Culinary Review.
Thank you.
Alan Richman
609-619-3395
[email protected]
You disgust me with your, “yuk, who would like poi anyway!” How the hell do you know? My husband is from OR and he enjoys our cultural foods. Poi has value whereas potatoes don’t! Babies with food allergies thrive on poi!