Kamaboko
As kamaboko ( Jap. 蒲鉾 ) are Japanese food products from processed fish meat referred. They are a special type of surimi , for which white fish meat (often from " Alaskan pollock ") is pureed and shaped into characteristically shaped loaves, which are then steamed until they are cooked through and have a firm texture.
The loaves are then cut into slices and served cold (or chilled) with various dip sauces or as an insert in hot soups, stews and pasta dishes.
Kamaboko is typically sold in semi-cylindrical bars. Some kamaboko are made so that the discs are shaped like a specific object. Sliced kamaboko is often incorrectly referred to as Naruto ; In fact, Naruto (actually Narutomaki , strudel roll ) is another form of surimi that is not steamed, but boiled and almost always served in slices.
Kamaboko with red skin and white kamaboko are often served at feasts, as the colors red and white are seen as bringing good luck.
Kamaboko has been made in Japan since the 14th century and is now available almost all over the world. The externally imitated “crab meat” ( kanikama for kani-kamaboko ), the best-known form of surimi in the west, is a form of kamaboko. In Japan, chīkama ( cheese and kamaboko) are sold in convenience food stores as a packaged snack.
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- Shizuo Tsuji: Japanese Cooking. A simple kind . Kodansha International, New York 1980, ISBN 0-87011-399-2