10 best japanese fish cake recipes

      30
This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate, I earn from qualifying purchases.

Bạn đang xem: 10 best japanese fish cake recipes


Kamaboko is a ground fish paste formed & steamed into semi-cylindrical loaves. It has a rich history and is served on celebratory occasions & everyday meals.


*

Kamaboko (蒲鉾, かまぼこ), or Japanese fish cake, is a processed seafood sản phẩm eaten in Japanese cuisine. It consists of pureed white fish paste (surimi すり身) that’s steamed, grilled, or fried until cooked & firm. Eat as is, cut into a beautiful pattern, or use it as a garnish.


What Is Kamaboko

Kamaboko is Japanese fish cake consisting of surimi paste (white fish). Surimi may contain a blend of cod, Golden threadfin bream, gnomefish, grunt fish, lizardfish, & Japanese bluefish.

It comes in various shapes, forms, textures, and regional specialties. The Japanese eat it as is, as a topping lớn noodle dishes or hot pots, or as a protein in stir-fries và salads. When grilled, they have a toasty flavor.

The production process involves mixing different trắng fish types, pulverizing the meat into a gelatinous paste, & seasoning the mixture with salt, flour, sake, & egg whites before steaming or grilling.It is low in calories and fat but high in sodium.

What Does It Taste

It has a mild và sweet taste và does not taste fishy. It tastes similar to imitation crab meat (kanikama カニカマ), which consists of surimi.

Xem thêm: Danh Sách Series Thủ Thuật Facebook Marketing (Phần 1), Danh Sách Series Bài Viết

*

A Long History of Food Preservation

The history goes back khổng lồ the Heian period (8th century). Initially, it was ground fish meat wrapped around a bamboo stick và chargrilled. As it resembled the head of a cattail (gama no ho 蒲の穂) và a sword (hoko 鉾), it was called “kabahoko,” which later evolved into “kamaboko.”

National Kamaboko Day falls on November 15th, a nod lớn the earliest known illustration of kamaboko served at a celebratory feast for the Minister of the Right in 1115.

Read more about it on fun tour at the Suzuhiro Kamaboko Museum in Odawara.


*

Varieties

The most common types are red kamaboko (赤かまぼこ) và white kamaboko (白かまぼこ). The fish paste is formed, steamed, then sold on a small wooden board. It resembles a semi-cylindrical trắng mass.


*

Red kamaboko is trắng on the inside with a striking pink outer layer. It is a topping for noodle dishes such as udon & soba. Red và white are considered auspicious colors in Japanese culture. You will see these fish cakes at celebratory meals, such as Osechi Ryori.


*

Learn how to lớn make decorative cuts 7 beautiful designs lớn cut Japanese fish cake.


*

Narutomaki, or na-ru-to fish cakes, is another famous fish cake with a pink spiral pattern. Slice thinly and top over noodle soups.


Chikuwa is a long, tube-shaped fish cake with grill marks. It’s delicious in oden. In Japan, you can find chikuwa at convenience stores or high-quality chikuwa on the food floor of departmental stores.

There’s a huge variety when you count regional styles, but other types include

Chīkama (チーカマ、cheese kamaboko)Sasa-kamaboko (笹かまぼこ、 formed in the shape of bamboo leaves).

Recipes Featuring Kamaboko Fish Cakes


*
Kamaboko Fish Cakes with Salmon Roe
*
Soba Noodle Soup
*
Oden (Japanese Fish Cake Stew)