Kamaboko

Kamaboko
is a type of cured , a processed seafood product common in Japanese cuisine.
Production and uses
is made by forming various pureed deboned white fish with either natural or man-made additives and flavorings into distinctive loaves, which are then steamed until fully cooked and firm. These are sliced and either served unheated (or chilled) with various dipping sauces, or added to various hot soups, rice, or noodle dishes. is often sold in semicylindrical loaves, some featuring artistic patterns, such as the pink spiral on each slice of , named after the well-known tidal whirlpool near the Japanese city of Naruto.
There is no precise English translation for . Rough equivalents are fish paste, fish loaf, fish cake, and fish sausage.<ref name="tsuji">{{cite book |last1=Tsuji |first1=Shizuo |title=Japanese Cooking: A Simple Art |url=https://archive.org/details/japanesecookings00tsuj |url-access=registration |date=1980 |publisher=Kodansha International |location=New York |page=69 |quote=In English it is variously called fish cake, fish loaf, fish paste, and fish sausage. None of these terms is really accurate. As with many different foods, the foreign word is the best to use.}}</ref> , chef and author, recommends using the Japanese name in English, similar to English usage of the word sushi. has been made in Japan since the 14th century and is now available nearly worldwide. The simulated crab meat product (short for ) is the best-known form of in the West.
Red-skinned and white are typically served at celebratory and holiday meals, as red and white are considered to bring good luck. In Japan, the prepackaged snack (cheese plus ) is commonly sold in convenience stores. In the city of Uwajima, a type of fried called is popular. In Miyagi Prefecture, is a regional variation, pale white in colour, formed in the shape of bamboo leaves and often lightly grilled immediately prior to serving.
Composition
Choice of fish
Early was made with minced catfish (Silurus asotus).
The white fish used to make include:
Chicken grunt (Parapristipoma trilineatum)
Golden threadfin bream (Nemipterus virgatus)
Lizardfish (Synodontidae)
Japanese gissu (Pterothrissus gissu)
Various shark species (Selachimorpha)
Alaska pollock (Theragra chalcogramma)
White croaker (Pennahia argentata)
Nibe croaker (Nibea mitsukurii)
Daggertooth pike conger (Muraenesox cinereus)
Gnomefish (Scombrops boops)
Black bass
Smallmouth bass (Micropterus dolomieu)
Largemouth bass (Micropterus salmoides)
Florida black bass (Micropterus floridanus)
Day
The organization of Japan specified November 15 for Day, established in 1983.
Outside Japan
Hawaii
In Hawaii, pink or red-skinned is readily available in grocery stores. It is a staple of saimin, a popular noodle soup created in Hawaii from the blending of Chinese and Japanese ingredients. is sometimes referred to as fish cake'' in English.
After World War II, surplus Quonset huts became popular as housing in Hawaii. They became known as ' houses' due to the Quonset hut's half-cylindrical shape, similar to .
See also
(grilled )
Fish ball (boiled )
(boiled )
(deep-fried )
References
External links
Suzuhiro Kamaboko - How to make Kamaboko
Japanese cuisine
Surimi
Japanese cuisine terms
Food paste