Talk:Kamaboko

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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) 05:37, 1 September 2006(UTC).

What is the spiky variety of kamaboko? Does anyone know? Galactiger 20:32, 28 August 2007 (UTC)

[edit] Anju

Why was anju reference deleted? Diff Badagnani 04:11, 15 October 2007 (UTC)

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)

What does this stuff taste like? —Preceding unsigned comment added by 167.135.25.44 (talk) 16:18, 17 January 2008 (UTC)

[edit] Kamaboko day

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)