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In Hawaii, pink or red-skinned kamaboko is readily available in grocery stores. It is a staple of saimin, a popular noodle soup created in Hawaii from the blending of Chinese and Japanese ingredients. Kamaboko is sometimes referred to as fish cake in English. After World War II, surplus Quonset huts became popular as housing in Hawaii.
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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These spring soup recipes will usher in the new season. Try fresh vegetable flavors, including cream of asparagus, split pea, and potato leek.
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In Japan, white fish is puréed and steamed into a loaf called kamaboko. Fried fishcakes, such as satsuma-age and various fried kamaboko, to which onions, burdock, minced squid and shrimp are added, are also popular. Fishcakes in Japan are commonly made from surimi, a paste made primarily from fish meat and mirin, starch, egg whites and spices ...
Together, with anti-inflammatory ingredients like turmeric and sweet potato, you’ll get a balanced soup that’s warming and comforting, all in one delicious bowl. View Recipe. Tuna Salad ...