Last time, we showed you some of the colorful varieties of Japanese fish cake.
Last time, we showed you some of the colorful varieties of Japanese fish cake. These fish cakes resemble their cousins in other parts of Asia, but at the same time, they look different, too. Ready to come along and join us on our next culinary journey? It’s an adventure you won’t want to miss! So if you’re ready to chow down and you’re willing to try something new tonight, feast your eyes!
Type #6: Hanpen
This fish cake is distinctive for its triangular shape and striking white color. It uses humble white fish for its protein component. This ingredient is then combined with nagaimo Japanese mountain yam. This pairing imparts a lighter and fluffier texture. That’s because it is boiled instead of steamed. You might also see it garnished with ginger, mugwort, or shiso perilla leaf.
Type #7: Konbumaki
Konbumaki is another type of Japanese fish cake we’d like to describe for you. These fish cakes contain slivers of kelp inside them. The intricate designs on the outsides are created by a rolling technique that produces an aesthetically appealing swirl pattern. It’s more expensive than its more commonly found cousins. As such, it is typically reserved for holidays and other special occasions.
Type #8: Sasa Kamaboko
When you first gaze upon these Japanese delicacies, you might mistake them for potstickers or lightly fried radish cakes. But that isn’t what they are – sasa comes to use from the Miyagi prefecture and can be considered a regional delicacy. They’re made in the shape of bamboo leaves and are frequently served after they’ve been toasted. The toasting technique gives the cakes a mouth-pleasing appearance and flavor. Visitors to the area of Miyagi often receive sasa kamaboko as gifts.
Type #9: Special Preparations
Ah yes, the special occasion preparation method. This kind of fish cake is shaped to form cylinders. Once they’ve been sliced, the cylinders reveal beautiful patterns that have been worked into them. Some examples include trees, flowers, kanji, and animals. For the most part, these more elegant types of kamaboko are saved for major holidays like osechi ryori or Japanese New Year.
Type #10: Kani “Imitation Crab”
You’ve probably seen Kani translated as “crab stick” on a sushi menu before. Even though it’s easy to assume that it is imitation crab meat, that’s the case. It’s a fish cake that is whitefish flavored with crab liquid. Why do you see it on basically every Chinese/Japanese fusion takeout list? Because it’s a staple ingredient used in California rolls.
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