Kamaboko (Japan)

| Next >>

Title: Kamaboko (Japan)
Yield: 1 Servings
Categories: Japanese, Seafood


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