FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
KAMABOKO (Japan)
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Japanese fish paste made from surimi, sometimes with added starch.
Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.
Firm, slightly rubbery-textured cakes of ground fish are a popular ingredient in Japanese cooking. They are added to soups, simmered dishes and noodles and are served as hors d'oeuvre. The name comes from an ancient word for the “cattail” reed. Fish is pureed, bound with a starch - usually kuzu, arrowroot or potato-formed into blocks and steamed. Sometimes food color-most often pink-red, but occasionally green, yellow or borwn-is brushed over the top to give an attractive slice when cut. It is sold in vacuum-sealed packs that should be refrigerated and used within one week. To use, slice kamaboko and add in final stages of cooking, as it needs only to be heated.
Kagawa, Aya. 1957. Japanese Cookbook. Japan Travel Bureau and printed by Hosokawa Printing Co., Tokyo.
is the white flesh of fish mashed, mixed with salt, mirin sugar, and cornstarch, and packed tightly on a small board in the shape of a half cylinder, and then steamed.
