7/11/2008

Kamaboko

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Fish paste (kamaboko)

***** Location: Japan
***** Season: Topic
***** Category: Humanity


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Explanation

Kamaboko Day、蒲鉾の日 kamaboko no hi

The Kamaboko organization of Japan specified
November 15 for Kamaboko Day in 1983.

CLICK for more photos

Some stores use a stone mortar to grind the fish meat to keep the ancient flavor of the dish.

The name originates from its early preparation, when fish meat not suited for quick consumption had to be preserved.
A small bamboo tube was willed with ground fish meat and grilled. It form resembled the ear of the reed mace (gama no ho 蒲の穂(がまのほ), also pronounced KAMA NO HO). This pronounciation later developed to KAMAHOKO 蒲穂子 and then KAMABOKO.
Another theory states it resembles the HOKO 鉾, a spear or hellebarde.

The present-day food developed during the Momoyama period, when the ground fish was pasted on bamboo, a ring of bamboo ... chiku wa 竹輪、ちくわ.

Usually only white fishmeat is used, but lately types with red fish meat are prepared, called "kuroboko くろぼこ" black kamaboko.


Red and white kamaboko are eaten at the New Year as an auspicious food.
CLICK for more red and white !


itawasa いたわさ【板山葵】 slices of white fish paste served with horseradish and soy sauce
A quick sidedish with ricewine.
(ita wasabi)
. . . CLICK here for Photos !


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Kamaboko (蒲鉾)
is a variety of Japanese processed seafood products, made from surimi, in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture. The steamed loaves are then sliced and served unheated (or chilled) with various dipping sauces or sliced and included in various hot soups, one-dish meals, or noodle dishes. Kamaboko is typically sold in semicylindrical, Quonset hut-shaped loaves. Some kamaboko are made so that a slice looks like an object.
The most common pattern is a simple spiral - sometimes referred to as "naruto" in reference to a well known tidal whirlpool near the Japanese city of Naruto.

Although the Japanese name for kamaboko is becoming increasingly common outside of Japan 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, other than the Jewish dish, gefilte fish, which is somewhat similar.
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. A replica of snow crab legs. In Japan, chīkama, chiikama (cheese plus kamaboko) is commonly sold in convenience stores as a pre-packaged snack food.
© More in the WIKIPEDIA !


. . . CLICK here for Photos of NARUTO !



HANPEN
(半片 はんぺん) is a white, square shaped surimi product with a soft, mild taste. It is believed to have been invented during the Edo period in Japan by a cook, Hanpei (半平, Hanpei) of Suruga, and the dish is named for him.
Another theory suggests that because it is triangle shaped and appears to have been cut in half from a square, it is a half (半, han) piece (片, pen). It can be eaten as an ingredient in oden or soup. It can also be fried or broiled.

In Shizuoka Prefecture, whole sardines are used and the resulting product has a bluish-gray color. This is called Kuro Hanpen, literally "black hanpen".
© More in the WIKIPEDIA !

. . . CLICK here for HANPEN Photos !


CHIKUWA
(竹輪) is a Japanese tube-like food product made from ingredients like fish surimi, salt, sugar, starch, and egg white. After mixing them well, they are wrapped around a bamboo or metal stick and steamed or broiled. The name chikuwa, literally bamboo ring, comes from the shape when it is sliced.

Chikuwa is consumed all over Japan but in some places other variants of surimi products such as kamaboko and satsuma age may be consumed more. In Tottori, the per-household consumption has been the highest of all prefectures for the past 30 years, since the first year such records were kept.

As it is cheap and a relatively low-fat source of protein, chikuwa is also popular as a doggy treat.
© More in the WIKIPEDIA !


. . . CLICK here for CHIKUWA Photos !

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http://ameblo.jp/ochousi-neri/archive1-201101.html  

 
Kamaboko Daruma

handmade gokaku Daruma 合格かまぼこ


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agekamaboko, age-kamaboko あげかまぼこ deep-fried kamaboko
almost like tenpura
It comes in many regional varieties.
CLICK here for PHOTOS !


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Kanagawa prefecture

Odawara Kamaboko 小田原かまぼこ、小田原蒲鉾
Odawara Boild Fish Paste

CLICK for more Odawara Kamaboko

contains

76-84% surimi, 11.9- 19.5% sugar, 4.8-6.5% sweet sake, 4.2-5.3% salt, 1 .2-2.0% sodium glutamate, 0-6.5% potato starch and a small amount of egg white.
source :  Muscle Foods. By Donald Markham Kinsman

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Sasakamaboko, sasa kamaboko
ささかまぼこ, 笹かまぼこ

Bamboo-Leaf-Shaped Fish Cake
Bamboo Grass (sasa, Sasa japonica)

CLICK for more photos

Made with ground whitefish meat, eggs, ricewine and salt. It is served grilled or dipped in boiling water, with soy sauce flavored with Japanese horseradish or ginger.

Speciality of Sendai, Miyagi prefecture.



Sail-cord Festival in Shiogama
A festival held on March 10 at Shiogama Shrine (Shiogama jinja 鹽竈神社) in Shiogama City, Miyagi Prefecture.
Shiogama Myoojin (塩釜明神, 鹽竈明神)

Shiogama is recognized as the largest unloading point for fresh tuna in Japan,as well as a city with abundant fresh seafood. The City has the most sushi restaurants per square kilometer in Japan . The fisheries industry is strong and Shiogama leads Japan in the production of kamaboko, or kneaded fish cakes, as well as other processed fish products.

In ancient times a god named Shiotsuchi no oji no kami, is said to have come to Shiogama and to have taught the people how to make salt. Shiogama, meaning salt caldron, derived its name from this legend.
Today, the ancient salt making ritual is still performed every July at the Okama Shrine in Shiogama.

WKD ... Hote Festival, Hote Matsuri 帆手祭 (ほてまつり) March 10


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Ingredients for SURIMI, ground fish meat

Cod Different kinds of cods including Alaska pollock and Pacific whiting are commonly used in all types of kamaboko.

Sea Bream Sea breams including alfonsino and golden thread are among those commonly used. Red seam bream sometimes makes the list too.

Flatfish Flatfish is most often used in the premium grade sasa-kamaboko cakes which are made by hand.

Shark Blue shark is most popular, especially in making hanpen, a puffy type of kamaboko.

Atka Mackerel (hokke) One of the popular types of fish in the industry, especially with fried patties and tubular rolls.

Salmon Salmon in autumn makes excellent fish paste and we have used it, too.

Are there more?
herring, horse mackerel, sardine, white croaker, conger pike―you name it! Different kinds of fish are used depending on the type of kamaboko produced.

source :  www.abezen.co.jp

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Different types of Kamaboko

eso 工ソ is a kind of iwashi, sardine.
kigo for summer

焼板かまぼこ yaki-ita kamaboko
魚種 クチハモ スケソウタラ
関西地方 Kansai


白焼かまぼこ shiroyaki kamaboko
魚種 工ソ 小ダイ
山口地方の特産


蒸かまぼこ mushi kamaboko
魚種 クチ 工ソ スケソウタラ
小田原 Odawara


焼抜かまぼこ yaki-ita kamaboko from Kansai
魚種 クチ 工ソ ハモ. kuchi, eso hamo
京阪神地方 Kansai


簀巻すまぼこ sumaki kamaboko
魚葎 工ソ クチ トラハゼ
中国・四国地方 Central Japan, Shikoku


なんば焼 nanba yaki
魚種 工ソ
和歌山地方 Wakayama


昆布巻かまぼこ konbumaki kamaboko
魚種 スケソウタラ クチ
富山が有名 Toyama


焼きちくわ yaki chikuwa. fried fish paste
魚種 プチ 工ソ スケソウタラ
愛和の豊橋が有名 Toyohashi


笹かまぼこ sasa kamaboko, sasakamaboko
魚種 キチジ スケソウタラ
宮城, Sendai


カニ風味かまぼこ kanifuumi kamaboko with crab flavor
魚種 スケソウタラ
all of Japan


黒はんぺん kuro hanpen
魚種 サバ イワシ
焼津が名産 Yaizu harbor, Shizuoka


はんぺん hanpen, hampen. fluffy fish cakes
魚種 ヨシキリザメ アオサメ
東京や銚子が産地 Tokyo, Choshi


つみれ tsumire
魚種 イワシサンマ サパ アジ
all of Japan


なると巻 naruto makim narutomaki
魚種 スケソウタラ クチ
焼津 Yaizu

suji すじ
魚種 サメ クチ ハモ
all of Japan


梅やき ume yaki
魚種 クチ ハモ
大阪名産


さつまあげ satsuma age, satsumaage
魚種 スケソウタラ 工ソクチ
特産の鹿児島 Kagoshima, former Satsuma domain


白天 Hakuten
魚種 プチ八モ スケソウタラ
京阪神 Kansai


じゃこ天 jakoten
魚種 ホタルジャコ ヒメジ
愛媛宇和島地方, Uwajima, Ehime


ごぼう天 goboo ten
魚種 スケソウタラ 工ソ ハモ
all of Japan

source :  www.tokusen.info with photos
www


kuchi, ishimochi イシモチ(クチ) 石持/ 石首魚 silver jewfish
Adlerfisch. Argyrosomus argentatus.


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To recycle the boards of kamaboko, they are used in kindergardens, women's clubs and old peoples homes to paint or write poetry on them.

Kamaboko-Ita-E かまぼこ板絵
. . . CLICK here for Photos !

CLICK for original LINK ... irc.iyobank.co.jp
Time for a snack! Winning painting.



Things made of Kamaboko boards ... to enjoy


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Zur Herstellung von Surimi wird vorwiegend Alsaka-Pollack verwendet. Eine im Nordpazifik vorkommender Seefischart die meist schon auf See in Fabrikschiffen verarbeitet wird. Die Fische werden entgrätet, zerkleinert und mit Kochsalz angereichertem Wasser gewaschen. So entsteht ein Fischbrei , der anschließend gesiebt und gepresst wird. Durch die Zugabe von Sorbit und Phosphaten erhält die gepresste Fischmasse eine viskose Textur und kann relativ viel Wasser binden.
Nach der Zugabe von Wasser entsteht ein wasser- und eiweißreiches Grundprodukt.
Der Anteil an Eiweiß liegt zwischen 8 und 12 Prozent. Es ist geruchs- und geschmacklos. Erst durch die Zugabe von Gewürzen, Stärke, Hühnereiweiß, Aromastoffen oder/und anderen Zutaten erhält die Masse einen, dem Endprodukt entsprechenden Geschmack. In einem weiteren Verarbeitungsprozess wird die Surimimasse in Form gepresst und wämebehandelt. Beispielsweise gegrillt, fritiert, gebraten oder gedämpft. Abschließendem werden die Krebsfleischimitate mit Farbstoff auch optisch dem "Original" angepasst.
source :  www.chefkoch.de


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Worldwide use


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Things found on the way



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HAIKU




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Related words

***** WASHOKU : INGREDIENTS

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