Today, I would like to introduce “the Nerimono” that Japanese loves!
Chikuwa means bamboo ring. This shape looks like a bamboo with hole. This is steamed cake of white fish paste and burnt surface.
We often eat them as Sake snacks without cooking, deep-fried with seaweed called “Isobeage” , or stuffing cheese or cucumber into the hole.
Hampen is a kneaded soft white cake made of fishes kinds Alaska Pollock, red snapper or malin mixed with grated yam with seasonings and boiled.
This texture is very soft and fluffy. It is the most popular Oden ingredient for children🥰
Gobou-maki means burdock roll. This is burdock wrapped in fish paste and deep-fried. We eat usually, Oden hot pot with dashi soup.
You can eat this in convenience stores all over Japan in winter.
This is the glaze-grilled chicken meat ball.
We eat it dip raw egg like Yakitori. It is also very popular as a side dish for Bento😋
Kamaboko is a boiled fish-paste product in the shape of a long and narrow cylinder made from two colored minced fish; white one and red one colored with food dye.
This coloured kamaboko is so auspicious that it is often eaten in special or happy occasions. The most expensive one is more than USD30 length of only 15cm(approx. 5 inch)!
Naruto is a modified version of Kamaboko.
The popular Ninja manga “Naruto” is named from this food. So, his cheeks are drawn a swirl like this food.
This Naruto was used soy sauce ramen from the old days. Ninja Naruto loves ramen also and he always eats it, right?
We love this type ramen though, it may be difficult to find this ramen restaurants anymore…
Sasaskama is the bamboo leaf shaped kamaboko. This is one of traditional foods in Sendai, northern Japan.
Taste is as same as the other kamaboko, and the texture is not so sticky.
We love this as Sake snacks also.
Satsuma-age is a fried original fish cake in Kagoshima prefecture of southern Japan. Pounded white fish meat and flour is mixed then deep-fried.
We eat them bake this with ginger and soy sauce, or put it in oden.
“Kani” means crab. Kanikama is crab-flavored kamaboko. This is made by imitating real foods in textures and flavour.
Because, it is cheaper than real crabs and easy to process. Furthermore, it is hard to rot and can be kept longer than real one.
If you could eat crab very cheaply in restaurant, it must be Kanikama Not a crab!
“Gan” means wild goose. “Modoki” means a imitation.
This foods is for monks who were banned eating meats. Because, this texture is similar to soft meat.
So, this is often used with the Shojin recipes for monks or vegetarian. This is the deep-fried tofu mixed with thinly sliced vegetables. We eat them simmer in broth with daikon radish or by Oden.
Today I introduced a typical Japanese fish paste.
Next time, I will introduce the menu ”Oden” that appears frequently…it’s summer now,though