Kamaboko

Kamaboko (蒲鉾^?) is a variety of Japanese processed seafood product, made from surimi, in which various white fish are pureed, combined with additives such as MSG, formed into distinctive loaves, and then steamed until fully cooked and firm. 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.

Pink and white kamaboko

Although the Japanese name for kamaboko is becoming increasingly common outside of Japan^{[citation needed]} (cf., sushi), 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 and white kamaboko are typically served at celebratory and holiday meals, as red and white 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. In Japan, chīkama (cheese plus kamaboko) is commonly sold in convenience stores as a pre-packaged snack food.

Kamaboko Day

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

Kamaboko outside of Japan

Hawaii

In Hawaii, red-skinned kamaboko is readily available in grocery stores. It is a staple of saimin, a noodle soup invented in and popular in the state. Kamaboko is sometimes referred to as fish cake in Hawaii.

South Korea

Eomukbar (어묵바), a popular South Korean snack based on kamaboko.

In South Korea, kamaboko is called either eomuk (Hangul: 어묵, mixed script: 魚묵) or odeng (오뎅, loan word from the Japanese oden, a Japanese dish that sometimes contains kamaboko).

Eomuk can be boiled on a skewer in broth and is sold in street restaurant carts where they can be eaten with alcoholic beverages, especially soju, similar to the function of hot dog stands in other countries. The broth is sometimes given to the customer in paper cups for dipping and drinking.

An alternate preparation of eomuk is sold in the colder times of the year and is marketed as 'Hotbar' or 'Hot Bar'. While the Hot Bar is still served on a stick or skewer, the recipe calls for deep frying instead of boiling. In this form, the Hot Bar can be prepared according to any particular vendor's 'secret' recipe: plain, mixed with vegetables such as diced carrot or whole perilla leaf, or served with any number of sauces or condiments such as ketchup or mustard.

See also

• Surimi, the raw product used to make kamaboko
• Fish ball, the Chinese version of kamaboko

References

• Tsuji, Shizuo, (1980). Japanese cooking: A simple art. Kodansha International, New York.
• fishbase.org