|
Yum, sounds good! It's also nice in simmered in hot pot, oden, soups, etc.
Posted 64 months ago.
(permalink)
|
|
I'll have to try that when I'm set up for a soup bento. Or, um, for a late afternoon snack - I have some instant wakame soup that's to die for. Found it at Sam Yick in Oakland a couple months ago.
Posted 64 months ago.
(permalink)
|
|
Lol! I need to try this! Kamaboko is pretty but just not "yum" to me unless I boil the heck out of it in soup.
Posted 64 months ago.
(permalink)
|
|
I also love it in soup!
The other day I showed my bento to one of my students, and she said that when she was growing up her mother wouldn't let her eat kamaboko because it's bad for you! When I questioned that, she just said it's because it's made of cheap fish and wheat based filler. no surprise there- i'll still eat it!
Posted 64 months ago.
(permalink)
|
|
Ahh fish cake. In Hawaii we put it in saimin (noodle soup). I love it (but I also grew up with it)
Posted 64 months ago.
(permalink)
|
|
she just said it's because it's made of cheap fish and wheat based filler
Hm... Wonder if that makes kamaboko the fish equivalent of Spam. :-)
Posted 64 months ago.
(permalink)
|
|
|
I think the Spam comparison is pretty accurate. But I grew up with it also so it's attached to happy memories for me. I really like the kamaboko "crab" salad idea - sounds good :)
Originally posted 64 months ago.
(permalink)
keri_dvm edited this topic 64 months ago.
|
|
|
jhitchin - I have thought of it as the Japanese version of gefilte fish :)
Posted 64 months ago.
(permalink)
|
|
I'm picturing something like the fake crab meat they make out of fish. Is it anything like that?
Posted 64 months ago.
(permalink)
|
|
|
I was doing a search for articles on soy foods and health (prompted by a post on the laptop lunches group) and found some research on the possible health benefits of kamaboko! Several commercially available brands were found to contain antioxidants and antihypertensive compounds. Unfortunately, my university library does not subscribe to that particular journal so I could not read the full article online. I have asked them to get it through interlibrary loan, maybe it's good for us after all! :)
Posted 64 months ago.
(permalink)
|
|
|
Morgaine, yes, the flavor is exactly the same. The texture is different, though; it doesn't have the crabmeat-like stringiness that surimi has. It's as homogenous as - oh, say hard-boiled egg white. A rather eerie combination of flavor and texture.
Posted 64 months ago.
(permalink)
|
|
So do you have to cook it first? I see in pictures these cute slices decorating, can you just thaw and slice or must you cook too?
Posted 57 months ago.
(permalink)
|
|
|
 You don't have to cook it - when I make kamaboko salad it's just chop-n-stir. Wikipedia says kamaboko is fully cooked when you buy it.
One of the most traditional uses for kamaboko is oden - a winter soup-with-trinkets which get cooked in the broth. So it's good either way - I just don't particularly enjoy that combo of texture and flavor unadorned.
Originally posted 57 months ago.
(permalink)
OMBF / Obiwan Bento edited this topic 57 months ago.
|
|
|
Great! I just wanted to know I could use it for decoration without making anyone sick LOL.
Posted 57 months ago.
(permalink)
|
|
Kamaboko is gorgeous, but it's a real wrench for those of us allergic to seafood (Japanese cuisine in general becomes somewhat difficult, lol).
I found a sneaky way to fake kamaboko. Use a thick cutter (the long veggie cutters work well, or a round cutter for the round type). Drive it through a thick chunk of apple. In a bowl, mix cool water, lemon juice, and pink food coloring (available in the "neon" food coloring sets). Dunk the chunk of apple in and leave it there for at least half an hour, checking on the progress periodically. It's set when you can rinse it and it retains the bright pink color.
Slice off the ends to reveal what looks very much like a stick of red-and-white kamaboko- red on the outside, white on the inside. Keep more lemon juice handy to keep the insides white.
Haven't quite mastered the technique with the fancy hello kitty/pikachu ones yet ;)
Originally posted 56 months ago.
(permalink)
Sakurako Kitsa edited this topic 56 months ago.
|
|
Great idea, looks really nice!
Posted 56 months ago.
(permalink)
|
|
I agree with Eudocia that it looks great! Always look to Sakurako for such ingenious ideas! ;)
Posted 56 months ago.
(permalink)
|
Would you like to comment?
Sign up for a free account, or sign in (if you're already a member).
|
bento boxes /
Discuss
Feed – Subscribe to bento boxes discussion threads
