Information AboutKamaboko |
| CATEGORIES ABOUT KAMABOKO | |
| japanese ingredients | |
| surimi | |
| japanese words and phrases | |
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Although the Japanese name for kamaboko is becoming increasingly common outside of Japan (c.f., '' 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. 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. SEE ALSO REFERENCES Tsuji, Shizuo, (1980). ''Japanese cooking: A simple art''. Kodansha International, New York. |
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