'Bold text'Mason Struthers (Japanese Kanji: 蒲鉾^?) is a variety of Japanese processed seafood products, called 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. Japanese writing Kanji Kana Hiragana Katakana Hentaigana Manyogana Uses Furigana Okurigana Rōmaji Kanji (Japanese: ) are the Chinese characters that are used in the modern Japanese logographic writing system along with hiragana (平仮名), katakana (片仮名), and the arabic numerals. ... Spaghetti with seafood (Spaghetti allo scoglio). ... Foods made from surimi: artificial shrimp and crab legs Surimi (Chinese: ; pinyin: yú jiāng; literally fish puree/slurry, Japanese: 擂り身, lit. ... For other uses of the term Whitefish, see Whitefish. ... Soup is a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... Look up Noodle in Wiktionary, the free dictionary. ... A typical Quonset hut A Quonset hut is a lightweight prefabricated structure of corrugated steel having a semicircular cross section. ... Naruto (鳴門市; -shi) is a city located in Tokushima, Japan. ...

Red and white kamaboko

Although the Japanese name for kamaboko is becoming increasingly common outside of 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, other than the Jewish dish, gefilte fish, which is somewhat similar. Kamaboko Kamaboko: Red and white kamaboko made by Kibun, one of the large makers of kamaboko. ... Kamaboko Kamaboko: Red and white kamaboko made by Kibun, one of the large makers of kamaboko. ... Front row, left to right: uramaki roll, inarizushi, and nigiri (two kinds). ... Gefilte fish, (Yiddish: געפילטע פיש) is a ground de-boned fish recipe using a variety of kosher fish meat that is then made into fish loaves or balls, popular with many people of Ashkenazi Jewish heritage. ...

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. A four leaf clover is often considered to bestow good luck This article is about fortune. ...

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. The Common Era (CE or C.E.), sometimes known as the Current Era or Christian Era, is the period of measured time beginning with the year 1 (the traditional birthdate of Jesus) to the present. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ...

Korea

In South Korea, kamaboko is usually boiled on a skewer in broth and often sold in street restaurant carts where they can be eaten with soju, similar to the function of hot dog stands in other countries. In Korean, the substance is called either eomuk (Hangul: 어묵, mixed script: 魚묵) or odeng (cognate with the Japanese oden, a dish that sometimes contains kamaboko); dishes such as the Japanese oden would be called kkochi anju (꼬치按酒) in Korean. Soju is an alcoholic beverage with origins in Korea. ... Hangul also refers to a word processing application widely used in Korea. ... It has been suggested that Sino-Korean be merged into this article or section. ... Oden (おでん) is a Japanese dish consisting of several ingredients such as boiled eggs, daikon radish, konnyaku, and chikuwa cooked in konbu or katsuobushi based dashi broth. ...

Hawaii

In Hawaii, red skinned kamaboko is sold in most grocery stores and is readily available. It is a popular product, and is a staple of saimin, a noodle soup invented in and extremely popular in the state. Kamaboko is referred to as fish cake in Hawaii. This article or section does not cite its references or sources. ... Saimin is a plantation era inspired delicacy unique to Hawaii. ...

See also

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

Foods made from surimi: artificial shrimp and crab legs Surimi (Chinese: ; pinyin: yú jiāng; literally fish puree/slurry, Japanese: 擂り身, lit. ... Fish balls (Chinese: 魚蛋 or 魚丸 and sometimes written as 魚旦 at food stalls; Cantonese IPA: , Jyutping: jyu4 daan2; Mandarin Pinyin: ) is a common cooked food in southern China and Chinese communities in Southeast Asia, with its origin from the cuisine of the Chaoshan region in eastern Guangdong. ...

References

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