Gingah Spread Man: the green “gingah” sauce that hits every bite

Da Gingah Spread

In Hawaiʻi, some foods don’t need a big introduction—everybody just knows. The aunties know. The uncles know. The food truck line knows. And once you taste it, you know too. Gingah Spread Man is one of those local-style “can’t eat one bite without um” condiments: a bright green, cold ginger spread that wakes up poke, makes sushi taste extra fresh, and turns a plain bowl of rice into something you start guarding with your life.

At first glance, it looks simple—almost too simple. But that’s the magic of it. The spread is built around the flavors Hawaiʻi people grew up on: ginger that’s bold and clean, green onion for that sharp savory pop, cilantro for the fresh herb note, and oil to carry the whole thing across your tongue. One retail listing breaks it down straight: ginger, green onion, cilantro, vegetable oil, salt & pepper—served in a 16oz bottle—and even tells you exactly what locals do with it: great with poke, sushi, and rice. 

That “green” color is part of the brand’s signature. On social media, you’ll see people asking why it’s green, and the answer stays consistent: it’s the blend—ginger plus green onion and cilantro—seasoned with salt and pepper. The result is a sauce that feels both familiar and different at the same time: familiar because it tastes like Hawaiʻi home kitchens, different because the balance is dialed in like a finishing sauce you’d expect at a spot that knows fish.

The story: hustle turned into a staple

Like a lot of Hawaiʻi food brands, the story reads like local resilience—pivot, grind, and make something people actually want. A public business mention from Pitch Sports Bar shares that Justin Ralar started Gingah Spread Man when his other business got hit by the pandemic, putting his energy into “a tasty endeavor” that quickly found its lane. That’s the kind of origin story that makes sense here: when things get hard, you don’t stop—you cook, you create, you find the next way forward.

On the “official paperwork” side, the brand also shows up through trademark records. A trademark application for “Gingah Spread Man Sauce” is signed by Paul K. Chinen, with the signatory position listed as Owner. (For most people, the day-to-day face is the brand itself—but if you ever need the formal reference for a business write-up, that filing is the clearest public document trail.)

Where you see it: not just one island

One reason Gingah Spread Man spread so fast is because it moves the way Hawaiʻi moves—through people, through pop-ups, through “eh, you like try?” samples, and through the network of local shops and poke spots.

On the brand’s Instagram profile, you’ll see a lineup of places across islands where it’s available—listing Kauaʻi, Maui, and Oʻahu accounts/locations in the bio. That multi-island presence matters: it tells you this isn’t just one neighborhood secret. It’s becoming one of those “if you know, you know” products that travels—like a cooler of fish on a family trip, or a ziplock bag of dried aku you’re not supposed to bring but you bring anyway.

Why it works: it’s a finishing sauce, not a “mix-in”

Some condiments try to be the whole meal. Gingah Spread Man knows its job: it’s the finisher. You hit the top of your bowl, your plate, your roll—right before you eat—so the fresh ginger bite stays alive.

• On poke: One or two spoonfuls over shoyu-style ahi and you get that cold ginger punch that makes the fish taste even cleaner.
• On sushi: Instead of drowning in shoyu, you dab the spread, then a light dip—now you’re tasting layers.
• On rice: Hot rice + anything (egg, leftovers, grilled meat) becomes instant comfort food with a fresh edge.

And because it’s oil-based, it clings. It doesn’t just run to the bottom of the container—it coats the bite. That’s why food trucks love it: fast flavor, consistent hit, no fuss.

The vibe: local, bold, and straight to the point

Even the name is classic Hawaiʻi style—“gingah” the way we say it. The brand’s Instagram literally notes it’s pronounced “GIN • JAH,” leaning into that local voice. It’s not trying to sound fancy. It’s trying to taste ono.

And that’s the real “bio” of the product: it’s not a sauce you politely sample. It’s a sauce you start planning meals around. People buy one bottle, then they figure out how to keep one in the fridge at all times—because once you put it on poke, you no like go back.

Locations that sell it

Maui

• Island Grocery Depot (IGD) — Kahului + Lahaina (both stores) 
• Pukalani Superette
• Mabuhay Mart (Maui)

Oʻahu

• Ryder’s Poke x Shave Ice (8oz bottles posted as available) 
• Paradise Poke (Hawaiʻi Kai) — posted as “find it only at” that shop (for Hawaiʻi Kai area) 

Kauaʻi

• Lāwaʻi Fish Co — posted as available exclusively on Kauaʻi

Big Island

• Pucker Up Cafe Hilo (listed as a Big Island spot + collaboration mention) 

Online / “mainland” pickup option

• Leilani’s Attic (online listing) — 16oz bottle listing (often sells out) 

How to get it (fastest way)

1. Hit the listed stores above (best “walk in and grab um” route). 
2. Follow the brand IG for restocks + pop-up drops (they post “NOW AVAILABLE” style updates). 
3. If you need to reach them directly, the trademark filing lists a contact email: gingahspreadman@gmail.com

Social media

Instagram: @gingahspreadman