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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. [1]
Eomuk-tang or odeng-tang (Korean fish cake soup) In South Korea , the loanword odeng ( 오뎅 ) borrowed from Japanese oden is a synonym of eomuk [ broken anchor ] (fishcakes). [ 4 ] The boiled dish consisting of fishcakes is called by the names such as odeng-tang ( 오뎅탕 ) or eomuk-jeongol ( 어묵전골 ), with the words such as tang ...
Eomuk is also a typical Japanese food. It used to be called oden; Japanese oden is boiled tofu, fish cake, konjac, jelly, and boiled egg on a skewer. It was after the time of enlightenment in 1876 that the eomuk tang (fish cake soup) was brought to Korea. It entered Korea at the port of Bu-san and became a widespread Korean street food.
This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase ichijū-sansai ( 一汁三菜 , "one soup, three sides" ) refers to the makeup of a typical meal served, but has roots in classic kaiseki , honzen , and yūsoku [ ja ] cuisine.
Vegetable tteokguk and Grilled Japanese amberjack with soy sauce [2] 2 2 January 2020 Braised beef in tofu jjim with leek [3] 3 3 January 2020 Steamed oyster broth and Bomdong salad [4] 4 6 January 2020 Energised in the new year! Hot and whole winter cuisine! [5] Lim Jong-yeon [5] Fish cake soup and Kimchi fried rice [6] 5 7 January 2020
Gyoniku sausage (魚肉ソーセージ, Gyoniku sōsēji) is a Japanese fish sausage made from surimi. It is sold in a plastic casing as a snack. Gyoniku soseji is similar to the traditional fish cake, kamaboko. [1] [2] Gyoniku soseji and kamaboko together constitute 26% of Japanese fish consumption. [3]
Commonly Satsuma-age used cod as a filling; however, as cod stocks have been depleted other varieties of white fish are used, such as haddock or whiting. Satsuma-age may use oily fish such as salmon for a markedly different flavour. The fish used to make surimi (Japanese: 擂 り 身, literally "ground meat") include: Alaska pollock (Theragra ...
Bungeo-ppang was derived from the Japanese treat, taiyaki (baked sea bream), introduced to Korea around the 1930s when the country was under Japanese rule. [5] According to the 2011 book Bungeoppang Has a Family Tree, bungeo-ppang began as a mix of Western waffles and Eastern dumplings, as the taiyaki itself was a Japanese adaptation of Western waffles introduced to Japan in the 18th century.