Kamaboko (Japan)

Title:
Kamaboko (Japan)

Yield:
1 Servings

Categories:
Japanese,
Seafood




Ingredients:





     1    Text Only






 I was browsing through my book on Asian foods today++nothing in


 surimi as such, but here's what it says about Kameboko which is very


 similar, if not the same thing...  I suspect the process for making


 surimi is much the same.


 


 Firm, slightly rubbery-textured cakes of ground fish are a popular


 ingredient in Japanese cooking.  They are added to soups, simmered


 dishes and noodles and are served as hors d'oeuvre.  The name comes


 from an ancient word for the "cattail" reed.  Fish is pureed, bound


 with a starch-usually kuzu, arrowroot or potato formed into blocks


 and steamed.


 


 Sometimes food color-most often pink-red, but occasionally green,


 yellow or brown-is brushed over the top to give an attractive slice


 when cut.


 


 It is sold in vacuum-sealed packs that should be refrigerated and used


 within one week.  To use, slice kamaboko and add in final stages of


 cooking, as it needs only to be heated.


 


 From "The Encyclopedia of Asian Foods and Cooking", Jacki Passmore,


 1991. Hearst Books, NY.  ISBN 0-688-10448-7.


 


 Posted by Stephen Ceideberg; August 6 1993.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip