Kamaboko
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Kamaboko (Japanese Kanji: 蒲鉾; Korean: eomuk, Hangul: 어묵, mixed script: 魚묵) is a variety of Japanese processed seafood products, called surimi, in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture. The steamed loaves are then sliced and served unheated (or chilled) with various dipping sauces or sliced and included in various hot soups, one-dish meals, or noodle dishes. Kamaboko is typically sold in semicylindrical, Quonset hut-shaped loaves. Some kamaboko are made so that a slice looks like an object. Sliced kamaboko is called naruto.
Although the Japanese name for kamaboko is becoming increasingly common outside of Japan (cf., sushi), some extant English names for kamaboko are fish paste, fish loaf, fish cake, and fish sausage (Tsuji, 1980). Tsuji recommends using the Japanese name in English because no adequate English name exists, other than the Jewish dish, gefilte fish, which is somewhat similar.
Red skinned kamaboko and white kamaboko are typically served at celebratory and holiday meals, as the red and white colors are considered to bring good luck.
Kamaboko has been made in Japan since the 14th century CE and is now available nearly worldwide. The simulated crab meat product kanikama (short for kani-kamaboko), the best known form of surimi in the West, is a type of kamaboko. In Japan, chīkama (cheese plus kamaboko) is commonly sold in convenience stores as a pre-packaged snack food.
Korea
In South Korea, kamaboko is usually boiled on a skewer in broth and often sold in street restaurant carts where they can be eaten with soju. The substance is called either odeng or eomuk. Odeng is cognate with the Japanese oden, a dish that often contains kamaboko (= eomuk). Dishes such as the Japanese oden would be called kkochi anju (꼬치按酒) in Korean.See also
References
Tsuji, Shizuo, (1980). Japanese cooking: A simple art. Kodansha International, New York.
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