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From: dsi100@yahoo.com (dsi1)
Newsgroups: rec.food.cooking
Subject: Re: Saturday Night =?UTF-8?B?U3VwcGVyPyAxMi8wNy8yMDI0?=
Date: Sat, 14 Dec 2024 07:57:00 +0000
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On Fri, 13 Dec 2024 18:45:32 +0000, clams casino wrote:

> On 12/12/2024 7:43 PM, dsi1 wrote:
>> On Fri, 13 Dec 2024 2:15:26 +0000, Carol wrote:
>>
>>> D wrote:
>>>
>>>>
>>>>
>>>> On Thu, 12 Dec 2024, dsi1 wrote:
>>>>
>>>>> On Thu, 12 Dec 2024 10:21:59 +0000, D wrote:
>>>>>
>>>>> > What is fake crab/lobster? Is that some established thing in the
>>>>> > US?
>>>>>
>>>>> Imitation crab is made from white fish that's smashed into a paste,
>>>>> extruded or formed, and cooked. It's called kamaboko and has always
>>>>> been popular in Hawaii. It's used as a garnish for Saimin and as a
>>>>> party food. It wasn't popular on the mainland until kamaboko was
>>>>> made into fake crab form. In Japan, kamaboko is made into a
>>>>> dizzying number of forms.
>>>>>
>>>>> https://www.youtube.com/watch?v=yYMc0d-dXEM
>>>>>
>>>>
>>>> Oh, had no idea! Thank you for the information. For me, I think from
>>>> a marketing point of view, they should stick with kamaboko. I'd be
>>>> very hesitant buying something called fake crab.
>>>
>>> He's making things up again, D.  Although there are simularities (both
>>> use white fish) that's where it ends.  They don't look anything alike.
>>> They don't act alike when cooked and they don't share flavoring.  You
>>> can see websites misnaming 'fake crab' as kamaboko but they are trying
>>> to popularize the fake stuff with an exotic name and that's all it is.
>>
>> I've been eating kamaboko all my life. You might think that kamaboko is
>> an exotic word but all Hawaiians know what kamaboko is. You can't have a
>> real bowl of saimin without kamaboko. Imitation crab is just the same
>> stuff in a different form. You don't know a thing about kamaboko. As it
>> goes, you're just another typical, arrogant, mainlander.
>>
>> https://restaurants-guide.tokyo/column/kamaboko/
>>
>> https://en.wikipedia.org/wiki/Saimin
>
>
> Tell you what, learning time again, now I am craving:
>
> Chikuwa / Noyaki
>
> https://omotenashi-guide.com/wp-content/uploads/2017/05/c774bcd74229c1c386cedf9b15c000e0.jpg
>
> Chikuwa is made by wrapping surimi (ground fish) paste around a bamboo
> stick and heating it. The grilled one is called “yaki (grilled) chikuwa”
> and the steamed one is called “shiro (white) chikuwa.” Chikuwa is the
> original form of surimi seafood products.
> Noyaki is made by wrapping raw paste made solely of flying fish, or
> frozen paste of Alaska Pollock, around a steel skewer and roasting it
> for fifteen-twenty minutes. It is large in size, and the standard one is
> about thirty centimeters long and 500-600 grams in weight. The largest
> one is about forty-five centimeters and weighs more than one kilogram.
>
> Some of that with a nice Ponzu dip, yeah baby!

I have seen the kamaboko cooked on a stick. It's kind of a funny
concept.

https://okuharafoods.com/