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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.
Saimin is a noodle soup dish common in the contemporary cuisine of Hawaii.Traditionally consisting of soft wheat egg noodles served in a hot dashi garnished with diced green onions and a thin slice of kamaboko, modern versions of saimin include additional toppings such as char siu, sliced Spam, sliced egg, bok choy, mushrooms, or shredded nori.
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In Thai cuisine, the fish is first mashed and then mixed with chopped yardlong beans, [33] fresh cilantro (including stalks), fish sauce, [34] kaffir lime leaves, [33] red curry paste, [35] and an egg binding. [34] This is deep-fried and usually served with a sweet chilli dipping sauce. Thot man pla have become popular around the world.
Kamaboko (蒲鉾, かまぼこ), broiled fish cake. Traditionally, slices of red and white kamaboko are alternated in rows or arranged in a pattern. The color and shape are reminiscent of Japan rising sun, and have a celebratory, festive meaning. Kazunoko (数の子, かずのこ), herring roe.
Typically sold in semicylindrical loaves. Some kamaboko include artistic patterns. Red-skinned and white kamaboko are typically served at celebratory and holiday meals, as red and white are considered to bring good luck. Has been made since the 14th century. Pissalat: France The name comes from peis salat in Niçard, meaning "salted fish". [15]
Japanese kamaboko is made of surimi. Two to three million tons of fish from around the world, amounting to 2–3 percent of the world fisheries' supply, are used for the production of surimi and surimi-based products. The United States and Japan are major producers of surimi and surimi-based products. Thailand has become an important producer ...
Satsuma-age shop. There are varied histories of Satsuma-age, but the most famous birthplace is the Satsuma district in Kagoshima. [1] It is said that, in about 1864, the Shimazu clan brought it to Satsuma from Okinawa through some exchange and invasion. [2]