Odawara-Kamaboko is a traditional and authentic Japanese processed fish meat product. The delicacy comes in many shapes and forms. You can enjoy many varieties of Kamaboko. Depending on the chef’s expertise and your preference, the preparation method can be steaming, grilling, frying or poaching.
This seafood product is produced in Odawara near Mount Fuji in Japan. It dates back to the 12th century, which was a popular and healthy food back then and continues to be. Therefore, both samurai and nobility enjoyed this fine gastronomy alike.
Odawara-Kamaboko Main Ingredients
As this food is traditionally very healthy, the ingredients are perfectly integrated. The professional chefs prepare the recipe of Odawara-Kamaboko with wholesome natural main ingredients. There are may types and subtypes, however, the majority include:
• Wild White Fish “ White Croaker” which is filleted, pounded into paste, mixed with: salt, sugar, egg whites, fish sauce and last, but definitely not least, the Japanese Sake.
Odawara-Kamaboko has the following characteristics with a unique texture that is smooth and chewy. Having a white color due to the all natural ingredients and are a result of interconnection of fish, water and salt during the production process.
Most importantly, it contains no artificial coloring or seasoning. However and specifically no preservatives. During festivals and holidays, white and pink Kamaboko serve as a token of good luck.
The Preparation Method of The Essential Raw Material of Odawara-Kamaboko
The raw material used is the Wild White Fish “ White Croaker” from Southern Japan. The feed of the White Croaker is natural and comes from smaller fish types and shrimps.
The product is traditionally prepared by hand. The first step is catching the fish in the clear water coming from Mount Fuji. Then the fish are washed and cleaned with pure water.
Next, professionals cut and mesh the fresh fish. Consequently, salt is added. The mixture is pureed after removing any skin or bones.
A specially designed kitchen knife and wooden board are used to create the distinctive shape of the product. The experts preparing it hold a designated national qualification.
The Perfection Steps in The Preparation of Odawara-Kamaboko
The product is handled and smoothed out to perfection by adding little puree, one at a time. This is done by carefully cutting and removing undesired parts.
Moreover, the surface is smoothed and carefully crafted to get the homogenized cylindrical shape. The colors may vary depending on the make up of the products and the ingredients.
Later, the chef steams the product to perfection then cool and serve it to clients in restaurants. Excess production go to packaging and storage stage for later consumption.
Japanese Food Including Kamaboko is Always A Life-Changing Experience
Any traveller to Japan will be delighted by the authentic experience he/she faces there. The food in this country is a holistic practice and an immersing journey that captures all of your senses.
The chefs play an essential role in creating this joyful encounter. Moreover, the food’s organoleptic properties starting with the rich aromas, perfect texture and tasty richness compliments the chefs’ work. Therefore, Kamaboko is no different than all the divine goodies that you get to experience in Japan.
