Talk:Kamaboko

message: Red kamaboko... What it is? What makes it red? How is it made? An explanation would be appreciated. —The preceding unsigned comment was added by 195.198.252.66 (talk • contribs).
What is the spiky variety of kamaboko?  Does anyone know?  Galactiger 20:32, 28 August 2007 (UTC)

message: Why was anju reference deleted? Diff Badagnani 04:11, 15 October 2007 (UTC)
replies: text: Because the deleted sentence implies the odeng in Kora as the whole "kkochi anju" which is not true. Kkochi anju is referring to every meat-based anju on a skewer not just to odeng in Korea. --Appletrees 05:36, 15 October 2007 (UTC)
thread_title: Anju

message: This topic is painfully short.  Does anyone have more information about it?  —Preceding unsigned comment added by 216.54.213.67 (talk) 16:25, 27 May 2008 (UTC)
thread_title:  Kamaboko day 

message: In this rev, "Tsuji recommends using the Japanese name in English because no adequate English name exists, other than the Jewish dish, gefilte fish, which is somewhat similar." Both words are actually Yiddish. (פֿיש (fish) is a Yiddish word which means "fish") I think the association of these similar dishes is important but I'm at a loss on how this should be integrated. Valley2city‽ 17:19, 16 June 2009 (UTC)
replies: text: Yes, but the name, in the English context, is synonymous. Much like the word "Handy" in German colloquial speech refers to handheld mobile telephones. Heck, look how most languages butcher loanword meanings. 66.91.36.12 (talk) 20:16, 29 March 2011 (UTC)
thread_title:  Gefilte Fish 

message: Does anyone have a recipe for making Kamaboko? Joe407 (talk) 05:53, 9 July 2010 (UTC)
thread_title:  Recipe? 

message: Just looking at the picture in the Kamaboko#Kamaboko outside of Japan section, I can't help thinking that eomuk looks a lot like chikuwa.  Does anyone know more about this?  -- Eiríkr Útlendi | Tala við mig 17:40, 6 April 2012 (UTC)
thread_title:  ''Eomuk'' and ''[[Chikuwa]]''? 

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thread_title:  External links modified 

message: In the paragraph "Rough equivalents are 'fish paste', 'fish loaf', 'fish cake', and 'fish sausage'.[1] Tsuji recommends using the Japanese name in English (e.g., 'sushi'). [...]"
Who is Tsuji? I have never heard of Tsuji. Is he or she a prominent translator? Tourist book author?
I think this segment should be changed unless further context is added, perhaps to something like:
"Rough equivalents are 'fish paste', 'fish loaf', 'fish cake', and 'fish sausage'. Although these terms can communicate a general description to someone unfamiliar with Kamaboko, it is more accurate to refer to Kamaboko by its Japanese name, as with Sushi or Manga." 
...as opposed to 'rice balls' or 'comic book' respectively. 122.62.137.227 (talk) 07:29, 23 December 2021 (UTC)
replies: text: It is the person in the reference just before the sentence, Shizuo Tsuji. English language obituary: article on Japanese Wikipedia: :ja:辻静雄. I added the reference a second time to make it clear it verifies the second sentence too, and added a short explanation in-text of who he is. Siawase (talk) 09:43, 27 October 2022 (UTC)
thread_title:  Who is Tsuji?