Kamaboko

As kamaboko (Japanese蒲 鉾) Japanese foods are referred from processed fish meat. They are a special type of surimi, for white fish meat (often from the "Alaska pollock " ) mashed and formed into characteristically shaped loaves, which are then steamed until they are cooked and have a firm texture. They are a kind of product made ​​from fish meat, similar to meatloaf.

The loaves are then sliced ​​and cold ( or chilled) with various dipping sauces or as deposits in hot soups, stews and pasta dishes served.

Kamaboko is typically sold in semicylindrical rods. Kamaboko some are made ​​so that the discs are in the form of a particular object. Sliced ​​kamaboko is often inaccurately called Naruto; in fact it is in Naruto (actually Narutomaki, swirl scroll ) to another form of surimi, which is not attenuated, but is almost always cooked and served in slices.

Kamaboko with red skin and white kamaboko are often served at banquets, as the red and white colors are considered auspicious.

Kamaboko is made in Japan since the 14th century and is now available almost worldwide. The simulated " 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 ) is sold in stores for finished food as packaged snack.

Swell

• Shizuo Tsuji: Japanese Cooking. A Simple Art Kodansha International, New York 1980, ISBN 0-87011-399-2

• Japanese Cuisine
• Fish dish