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 Pink and whitekamaboko | |
| Alternative names | Fish cake |
|---|---|
| Type | Surimi |
| Place of origin | Japan |
| Region or state | East Asia |
| Main ingredients | White fish |
| Similar dishes | Gefilte fish |
Kamaboko (蒲鉾:かまぼこ) is a type ofcuredsurimi, a processed seafood product common inJapanese cuisine. It was initially made in the year 1115.[1]: 4–5
Kamaboko is made by forming variouspureed debonedwhite fish with either natural or man-made additives and flavorings into distinctive loaves, which are then steamed until fully cooked and firm. These are sliced and either served unheated (or chilled) with various dipping sauces, or added to various hot soups, rice, or noodle dishes.Kamaboko is often sold in semicylindrical loaves, some featuring artistic patterns, such as the pink spiral on each slice ofnarutomaki, named afterthe well-known tidal whirlpool near the Japanese city ofNaruto.[2]
There is no precise English translation forkamaboko. Rough equivalents arefish paste,fish loaf,fish cake, andfish sausage.[3]Shizuo Tsuji [ja], chef and author, recommends using the Japanese name in English,[3] similar to English usage of the wordsushi.Kamaboko has been made in Japan since the 14th century and is now available nearly worldwide. The simulated crab meat productkanikama (short forkani-kamaboko) is the best-known form ofsurimi in the West.
Red-skinned and whitekamaboko are typically served at celebratory and holiday meals, as red and white are considered to bring good luck. In Japan, the prepackaged snackchiikama (cheese pluskamaboko) is commonly sold in convenience stores. In the city ofUwajima, a type of friedkamaboko calledjakoten is popular. InMiyagi Prefecture,sasa-kamaboko (笹かまぼこ) is a regionalkamaboko variation, pale white in colour, formed in the shape of bamboo leaves and often lightly grilled immediately prior to serving.
Earlykamaboko was made withmincedcatfish (Silurus asotus).
Thewhitefish used to makesurimi (擂り身,lit. 'ground meat') include:
TheKamaboko organization of Japan specified November 15 forKamaboko Day, established in 1983.[4]
InHawaii, pink or red-skinnedkamaboko is readily available in grocery stores. It is a staple ofsaimin, a popular noodle soup created in Hawaii from the blending of Chinese and Japanese ingredients.Kamaboko is sometimes referred to asfish cake in English.
AfterWorld War II, surplusQuonset huts became popular as housing in Hawaii. They became known as "kamaboko houses" due to the Quonset hut's half-cylindrical shape, similar tokamaboko.[5]
In English it is variously called fish cake, fish loaf, fish paste, and fish sausage. None of these terms is really accurate. As with many different foods, the foreign word is the best to use.
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