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.



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.



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 !


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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



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)



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 !


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

Kamaboko – Verwandlungskünstler Fischpastete

Diese Fischpasteten erweisen sich als recht vielseitig.
Warm zubereitet dienen sie als Zugabe für Ramen-Nudelsuppen und Eintöpfe wie Nabe oder Oden. Kalt serviert schmecken sie zum Bier am Abend oder als Beilage im Bento-Lunchpaket. Zur kalten Fischpastete wird meistens scharfer japanischer Senf gereicht. Am 15. November wird in Japan der "Kamaboko-Tag" gefeiert; allein diese Tatsache deutet auf die Wichtigkeit dieser Spezialität hin.
Weniger hochwertiges Fischfleisch, das nicht als Sashimi, Sushi oder anderweitig zum Kochen oder Braten verwendet werden kann, wird in einem gerillten Topf suribachi mit einem Stößel klein gerieben. Dafür wird zumeist nur weißes Fischfleisch verwendet. Kabeljau und Alaska-Pollack sind beinahe in jeder Fischpastete enthalten, außerdem Seebrasse, Sardinen und Makrelen. Salz und verschiedene Gewürze geben der Grundmasse Geschmack und Konsistenz. Im Anschluss wird die Masse angedickt und zu einem halbierten Zylinder geformt. Auf schmalen Holzbrettchen wird die Masse bis zur Bissfestigkeit gedämpft.
Früher wurde die Fischpastete in eine Bambusröhre gedrückt und gegrillt, um das Fischfleisch haltbar zu machen. Die Form glich einem breitblättrigen Rohrkolben Kama no ko – so soll Kamaboko zu seinem Namen gekommen sein.
Eine besondere Art von Kamaboko bilden Chikuwa.
Ihre charakteristische Form wird erzielt, indem die Fischmasse um einen Stab gedrückt wird, der nach dem Garprozess entfernt wird. Üblicherweise verzehrt man Chikuwa gekühlt als Snack. Chikuwa kann mit diversen Zutaten gefüllt werden, Gemüse oder neuerdings auch Käsesorten sind beliebt (chiikama, nach dem Englischen "cheese" kamaboko).

In vielen Regionen wurden weitere Kamaboko-Varianten entwickelt. Eine davon stammt aus der Präfektur Miyagi in Tohoku und trägt den Namen Sasa-Kamaboko. Die Besonderheit dieser Fischpastete ist, dass sie in Form von Bambusgrasblättern sasa hergestellt wird.
Fleisch vom Skorpionsfisch, Alaska-Pollak, Kabeljau, Seebrasse und Seezunge wird am häufigsten für diese Fischpastete verwendet. In Tohoku wird diese Kamaboko-Variante gern in Sojasauce getunkt, mit Käse gefüllt oder frittiert als Tempura gegessen.

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Related words

***** WASHOKU : INGREDIENTS

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