Kamaboko

蒲鉾:かまぼこ is a type of cured surimi, a processed seafood product common in Japanese cuisine. Kamaboko 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. Kamaboko is often sold in semicylindrical loaves, some featuring artistic patterns, such as the pink spiral on each slice of narutomaki, named after the well-known tidal whirlpool near the Japanese city of Naruto. There is no precise English translation for kamaboko. Rough equivalents are fish paste, fish loaf, fish cake, and fish sausage.cite book |last1=Tsuji |first1=Shizuo |title=Japanese Cooking: A Simple Art |url= |url-access=registration |date=1980 |publisher=Kodansha International |location=New York |page=69 |quote=In English it is variously called fish cake, fish loaf, fish paste, and fish sausage. None of these terms is really accurate. As with many different foods, the foreign word is the best to use. Shizuo Tsuji, chef and author, recommends using the Japanese name in English, similar to English usage of the word sushi. Kamaboko has been made in Japan since the 14th century and is now available nearly worldwide. The simulated crab meat product kanikama (short for kani-kamaboko) is the best-known form of surimi in the West. Red-skinned and white kamaboko are typically served at celebratory and holiday meals, as red and white are considered to bring good luck. In Japan, the prepackaged snack chiikama (cheese plus kamaboko) is commonly sold in convenience stores. In the city of Uwajima, a type of fried kamaboko called jakoten is popular. In Miyagi Prefecture, 笹かまぼこ is a regional kamaboko variation, pale white in colour, formed in the shape of bamboo leaves and often lightly grilled immediately prior to serving. Early kamaboko was made with minced catfish (Silurus asotus).