Nerimono

10 Nerimono (練り物) You MUST Know

“Nerimono (練り物)” means the fish paste products. There are many kinds of Nerimono in Japan.  We usually eat them into Oden (おでん), just bake, or without adding anything.

Today, I would like to introduce “Nerimono” that Japanese loves!

Chikuwa

Chikuwa means bamboo ring. This shape looks like a bamboo. This is steamed cake of white fish paste and burnt surface.

Chikuwa recipe

Isobeage

We often eat them as Sake snacks without cooking, deep-fried with seaweed called “Isobeage” 

FYI: kantan recipe at home
Source: http://alldayrecipe.blog.fc2.com/blog-entry-215.html

Cheese chikuwa (チーちく)

chichiku

Just stuffing cheese or cucumber into the hole. We call this “Cheechiku”.

It is often sold as a snacks at convenience store in Japan.

Hanpen (はんぺん)

Hampen

Hanpen 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🥰

Hanpen recipe

Oden

oden

Oden is a one-pot dish consisting mainly of fish paste simmered in broth.

For more information about oden, I explained the recipes and types on this page.

Cheese sandwitch

We often eat them with cheese or spicy cod roe in between. One of the kids’ favorite bento side dishes!

FYI: You tube
Source: https://youtu.be/Rqj14a_VT60

Gobouten (ごぼう天)

Gobou-maki

“Gobouten” is called also “Gobo-maki” means burdock tempura roll. This is burdock wrapped in fish paste and deep-fried. We eat usually in Oden.

There is no specific recipe for gobo-ten. You just put it in oden or in simmered dishes.

kamaboko (かまぼこ / 蒲鉾)

kamaboko

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. 

It is steamed on a board during production. In Japan, it is sold with the board.

Kohaku kamaboko(紅白かまぼこ)

kamaboko2

“Kohaku” means the pink and white coloured kamaboko.
This is so auspicious that we eat them at happy party. But, recently we eat them not special day, though.

Kamaboko recipe

Itawasa (板わさ)

If you don’t know this recipe, you are not a real Sake connoisseur.

“Ita” means board, and “wasa” means wasabi.
This recipe is just kamaboko on a board, dipped in wasabi and eaten with soy sauce. Sake connoisseur drink sake only this  itawasa at an izakaya!

Otsumami (おつまみ)

3 kinds of fish paste snacks for hors d’oeuvres

FYI: Kurashiru
Source: https://www.kurashiru.com/recipes/c75f8493-e14c-4a01-8f0a-aedabb31c6fd

Naruto (なると)

Naruto

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.

Naruto recipe

ramen

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…

Sasakama (笹かま)

sasakama

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.

Satsumaage (さつま揚げ)

satsuma-age

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.

How to make

A recipe from a Japanese woman living in Boston, USA. You can use any white fish like cod, she used haddock.

FYI: Cookpad
Source: https://cookpad.com/recipe/6407463

Satsumaage recipe

Grilled

satsumaage

We grill them and eat them with grated ginger and soy sauce. It is often on the menu at Izakaya.

This is easy recipe that just grill both sides in a pan!

Simmered daikon

Satsuma-age is also delicious as a stew.

FYI: Kurashiru
Source: https://www.kurashiru.com/recipes/cd674f24-2527-4f38-8486-a50438e2b1c6

Kanikama (かにかま)

kanikama

“Kani” means crab. Kanikama is crab-flavored kamaboko. This is made by imitating real foods in textures and flavour. If you could eat crab very cheaply in restaurant, it must be Kanikama Not a crab!

What is this ?

This is cheaper than real crabs and easy to process. Furthermore, it is hard to rot and can be kept longer than real one.

So, we can enjoy inexpensive crab-meats instead of  expensive crab.

We eat it in salads or Futomakizushi well.
Or often mixed in with Tianjin rice or ramen noodles.

Kanikama recipe

Easy recipe!
Add dissolved potato starch, shimeji mushrooms, enoki mushrooms, mentsuyu, grated ginger, and heat together in a microwave for a few min.

FYI: AI’s ouchigohan
Source: http://ainoouchigohan.blog.jp/archives/1072065265.html

Ganmodoki (がんもどき)

ganmodoki

“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.

How to make

This is veggie food that’s easier than it looks!
Just put all the ingredients in a food processor and blend. The essential ingredients are drained tofu, carrots, green beans, and hijiki. Add the other veggie if you can get them.
Just roll it into a ball and deep-fry them.

FYI: Cookpad
Source:https://cookpad.com/recipe/6586648

Ganmodoki recipe

Ganmodoki

The soaked turnips and turnips go well with white rice. Add fragrance with yuzu peel.

FYI: E-recipe
Source: https://erecipe.woman.excite.co.jp/detail/0ad6f5f769dbbcafafb0c9259f836c99.html

Tsumire (つみれ)

tsumire

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Tsumire recipe

This recipe is very easy to make! but, the color is not instagrammable… Just mince sardines, flour and ginger with a knife. That’s all. Some people say fishy smell.

FYI: Cookpad
Source: https://cookpad.com/recipe/4764365

Today I introduced a typical Japanese fish paste.

Have a try😚

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