Kamaboko

Template:Nihongo is a type of cured Template:Transliteration, a processed seafood product common in Japanese cuisine. It was initially made in the year 1115.<ref name=":0">Template:Cite book</ref>Template:Rp

Production and uses

Template:Transliteration is made by forming various pureed deboned white fish with either natural or man-made additives and flavorings into distinctive loaves, which are then steamed until fully cooked and firm. These are sliced and either served unheated (or chilled) with various dipping sauces, or added to various hot soups, rice, or noodle dishes. Template:Transliteration is often sold in semicylindrical loaves, some featuring artistic patterns, such as the pink spiral on each slice of Template:Transliteration, named after the well-known tidal whirlpool near the Japanese city of Naruto.Template:Citation needed

File:Medieval Kamaboko.jpg

A model of a 12th-century meal including the earliest known example of kamaboko.

There is no precise English translation for Template:Transliteration. Rough equivalents are fish paste, fish loaf, fish cake, and fish sausage.<ref name="tsuji">Template:Cite book</ref> Template:Ill, chef and author, recommends using the Japanese name in English,<ref name="tsuji" /> similar to English usage of the word sushi. Template:Transliteration has been made in Japan since the 14th century and is now available nearly worldwide. The simulated crab meat product Template:Transliteration (short for Template:Transliteration) is the best-known form of Template:Transliteration in the West.

Red-skinned and white Template:Transliteration are typically served at celebratory and holiday meals, as red and white are considered to bring good luck. In Japan, the prepackaged snack Template:Transliteration (cheese plus Template:Transliteration) is commonly sold in convenience stores. In the city of Uwajima, a type of fried Template:Transliteration called Template:Transliteration is popular. In Miyagi Prefecture, Template:Nihongo is a regional Template:Transliteration variation, pale white in colour, formed in the shape of bamboo leaves and often lightly grilled immediately prior to serving.

Composition

File:TubOfSurimi.jpg

A tub of uncured fish surimi ready for finish-processing

File:Banshu deep-fried Kamaboko.JPG

Deep fried kamaboko

Choice of fish

Early Template:Transliteration was made with minced catfish (Silurus asotus).

The whitefish used to make Template:Nihongo3 include:

Chicken grunt (Parapristipoma trilineatum)
Golden threadfin bream (Nemipterus virgatus)
Lizardfish (Synodontidae)
Japanese gissu (Pterothrissus gissu)
Various shark species (Selachimorpha)
Alaska pollock (Theragra chalcogramma)
White croaker (Pennahia argentata)
Nibe croaker (Nibea mitsukurii)
Daggertooth pike conger (Muraenesox cinereus)
Gnomefish (Scombrops boops)
Black bass
- Smallmouth bass (Micropterus dolomieu)
- Largemouth bass (Micropterus salmoides)
- Florida black bass (Micropterus floridanus)

Template:Transliteration Day

File:おび天.jpg

Obi-ten, a type of fried kamaboko

The Template:Transliteration organization of Japan specified November 15 for Template:Transliteration Day, established in 1983.<ref>Template:Cite book</ref>

Outside Japan

Hawaii

In Hawaii, pink or red-skinned Template:Transliteration is readily available in grocery stores. It is a staple of saimin, a popular noodle soup created in Hawaii from the blending of Chinese and Japanese ingredients. Template:Transliteration is sometimes referred to as fish cake in English.

After World War II, surplus Quonset huts became popular as housing in Hawaii. They became known as "Template:Transliteration houses" due to the Quonset hut's half-cylindrical shape, similar to Template:Transliteration.<ref name=hierarchy>Template:Cite web</ref>