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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
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.
The literal meaning of the kanji in tazukuri is "rice paddy maker", as the fish were used historically to fertilize rice fields. The symbolism is of an abundant harvest next year. Zōni (雑煮), a soup of mochi rice cakes in clear broth (in eastern Japan) or miso broth (in western Japan). Ebi (海老, えび), skewered prawns cooked with sake ...
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Nowadays, the rice in makizushi can be many kinds of black rice, boiled rice, and cereals. Besides the common ingredients listed above, some varieties may include cheese, spicy cooked squid, yakiniku, kamaboko, lunch meat, sausage, bacon or spicy tuna. The nori may be brushed with sesame oil or sprinkled with sesame seeds.
Una-don was the first type of donburi rice dish, invented in the late Edo period, during the Bunka era (1804–1818) [5] by a man named Imasuke Ōkubo [] [5] of Sakai-machi (in present-day Nihonbashi Ningyōchō, Chūō, Tokyo), and became a hit in the neighborhood, where the Nakamura-za and Ichimura-za once stood.
Donburi (丼, literally "bowl", also abbreviated to "-don" as a suffix, less commonly spelled "domburi") is a Japanese "rice-bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are usually served in oversized rice bowls which are also called donburi.
Eggs, crab meat, rice Media: Tenshindon Tenshindon ( Japanese : 天津丼 ), also known as tenshinhan ( Japanese : 天津飯 ), is a Japanese Chinese specialty, consisting of a crab meat omelette on rice , [ 1 ] named after Tianjin in northern China .