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Kamaboko refers
to a variety of Japanese processed seafood products in which various white
fish are pureed, formed into distinctive loaves, and then steamed until
fully cooked and firm in texture. The steamed loaves are then sliced and
served unheated (or chilled) with various dipping sauces or sliced and
included in various hot soups, one-dish meals, or noodle dishes. Kamaboko is
typically sold in semi-cylindrical, Quonset-hut, shaped loaves.
Although the Japanese name for kamaboko is becoming
increasingly common outside of Japan (c.f.,
sushi), some extant english names for kamaboko are fish paste,
fish loaf, fish cake, and fish sausage (Tsuji,
1980). Tsuji recommends using the Japanese name because no adequate foreign
name exists.
Kamaboko has been made in Japan since the 14th century
C.E. and is now available nearly world wide.
References
Tsuji, Shizuo, (1980). Japanese cooking: A simple art.
Kodansha International, New York.
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