Kamaboko (è'²é‰¾:ã‹ã¾ã¼ã") is a type of cured surimi, a Japanese processed seafood product, 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 loaves. Some kamaboko include artistic patterns, such as the pink spiral on each slice of narutomaki, named after the well-known tidal whirlpool near the Japanese city of Naruto.
Although the Japanese name for kamaboko is sometimes used outside Japan (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, though the Jewish dish gefilte fish 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 Uwajima, a type of fried kamaboko called jakoten is popular. In Japan, chīkama (cheese plus kamaboko) is commonly sold in convenience stores as a pre-packaged snack food.
Composition
Choice of fish
Early kamaboko was made with minced catfish (Silurus asotus).
The white fish used to make surimi (Japanese: æ"‚り身, literally "ground meat") include:
- Chicken grunt (Parapristipoma trilineatum)
- Golden threadfin bream (Nemipterus virgatus)
- Lizardfish (Synodontidae)
- Japanese gissu (Pterothrissus gissu)
- Various shark species (Selachimorpha)
- Alaska pollock (Theragra chalcogramma)
- White croaker (Pennahia argentata)
- Nibe croaker (Nibea mitsukurii)
- Daggertooth pike conger (Muraenesox cinereus)
- Gnomefish (Scombrops boops)
- Black bass
- Smallmouth bass (Micropterus dolomieu)
- Largemouth bass (Micropterus salmoides)
- Florida black bass (Micropterus floridanus)
Kamaboko Day
The Kamaboko organization of Japan specified November 15 for Kamaboko Day established in 1983.
Kamaboko outside Japan
Hawaii
In Hawaii, pink or red-skinned kamaboko is readily available in grocery stores. It is a staple of saimin, a popular noodle soup created in Hawaii from the blending of Chinese and Japanese ingredients. Kamaboko is sometimes referred to as fish cake in English.
See also
How to make Kamaboko: Suzuhiro Kamaboko
- Surimi, the raw product used to make kamaboko
- Chikuwa (grilled surimi)
- Crab stick (steamed surimi), crabmeat-shaped kamaboko
- Fish ball (boiled surimi)
- Hanpen (boiled surimi)
- Satsuma age (deep-fried surimi)
References
- Tsuji, Shizuo, (1980). Japanese cooking: A simple art. Kodansha International, New York.
