Ingredients, dishes and drinks from Japan by Ad Blankestijn

Monday, February 13, 2012

Kamaboko

Cake of fish-paste. かまぼこ、蒲鉾。

Surimi, a paste of the flesh of different kinds of fish, is steamed on a small wooden board. It is usually molded in the form of a pillow. Originally white in color, but various colorings, especially pink, are popular.

It is sliced to serve. Can be eaten like it is, with a bit of soy sauce, for example as a snack with sake. Is added to soups (miso soup), noodle dishes (udon, soba), oden, and nabemono. Can also be grilled.


Kamaboko

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