Kamaboko
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Kamaboko (蒲鉾?) is a variety of Japanese processed seafood products, called surimi, in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture. The steamed loaves are then sliced and served unheated (or chilled) with various dipping sauces or sliced and included in various hot soups, one-dish meals, or noodle dishes. Kamaboko is typically sold in semicylindrical, Quonset hut-shaped loaves. Some kamaboko are made so that a slice looks like an object. The most common pattern is a simple spiral - sometimes referred to as "naruto" in reference to a well known tidal whirlpool near the Japanese city of Naruto.
Although the Japanese name for kamaboko is becoming increasingly common outside of Japan[citation needed] (cf., sushi), some extant English names for kamaboko are fish paste, fish loaf, fish cake, and fish sausage (Tsuji, 1980). 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.
Red-skinned kamaboko and white kamaboko are typically served at celebratory and holiday meals, as the red and white colors are considered to bring good luck.
Kamaboko has been made in Japan since the 14th century CE and is now available nearly worldwide. The simulated crab meat product kanikama (short for kani-kamaboko), the best known form of surimi in the West, is a type of kamaboko. In Japan, chīkama (cheese plus kamaboko) is commonly sold in convenience stores as a pre-packaged snack food.
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[edit] Kamaboko Day
The Kamaboko organization of Japan specified November 15 for Kamaboko Day in 1983.
[edit] Kamaboko outside of Japan
[edit] Hawaii
In Hawaii, red-skinned kamaboko is sold in most grocery stores and is readily available. It is a popular product, and is a staple of saimin, a noodle soup invented in and extremely popular in the state. Kamaboko is sometimes referred to as fish cake in Hawaii.
[edit] South Korea
In South Korea, kamaboko is usually boiled on a skewer in broth and often sold in street restaurant carts where they can be eaten with alcoholic beverages, especially soju, similar to the function of hot dog stands in other countries. The broth is sometimes given to the customer in paper cups for dipping and drinking. In Korean, the substance is called either eomuk (Hangul: 어묵, mixed script: 魚묵) or odeng (오뎅, loan word from the Japanese oden, a Japanese dish that sometimes contains kamaboko). According to the Korean version of this page, eomuk (어묵) is different from kamaboko.
[edit] See also
[edit] References
- Tsuji, Shizuo, (1980). Japanese cooking: A simple art. Kodansha International, New York.
- fishbase.org
