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Surimi (Japanese: 擂り身 / すり身, 'ground meat') is a paste made from fish or other meat. It can also be any of a number of East Asian foods that use that paste as their primary ingredient. It is available in many shapes, forms, and textures, and is often used to mimic the texture and color of the meat of lobster , crab , grilled ...
Chikuwa (竹輪) is a Japanese fishcake product made from fish surimi. [1] After being mixed well, they are wrapped around a bamboo or metal stick and steamed or broiled. The word chikuwa ("bamboo ring") comes from the shape when it is sliced. Variants of surimi products such as kamaboko and satsuma age are popular.
Surimi and flour is mixed to make a compact paste that is solidified through frying. It is a specialty of the Satsuma region. It is known by a variety of regional names throughout Japan. The paste is made from fish and seasoned with salt, sugar, and other spices and molded into several shapes.
A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi.
Baba ghanoush – an eggplant (aubergine) based paste; Date paste – used as a pastry filling; Funge de bombo – a manioc paste used in northern Angola, and elsewhere in Africa; Guava paste; Hilbet – a paste made in Ethiopia and Eritrea from legumes, mainly lentils or faba beans, with garlic, ginger and spices [5]
Rough equivalents are fish paste, fish loaf, fish cake, and fish sausage. [1] Shizuo Tsuji , chef and author, recommends using the Japanese name in English, [1] similar to English usage of the word sushi. Kamaboko has been made in Japan since the 14th century and is now available nearly worldwide.
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Fish tofu (Chinese: 鱼豆腐; pinyin: yú dòufu) is a fish product that resembles the form and texture of tofu. It is made from fish paste (also known as surimi ). [ 1 ] [ 2 ]