SURIMI – PRESSED FISH
Surimi [すり身] is a food made from white fish meat or flakes. It can be found in the shape of sticks, cubes, bars, medallions, pieces, shavings and cuts generally in two colors, white with pink or red.
The production of surimi first occurs in the process of converting the fish into a base paste, and then modeling that base in the final product. Can be included MSG, Salt, flavoring, coloring, starch, egg whites, oil and other ingredients.
This form is usually molded into thin layers, rolled, colored with red dye, vacuum-packed in plastic, cooked in its own packaging and cut inside the plastic in sticks, then frozen (in the case of kani kama).
Surimi x Kamaboko – What's the difference? Both are the same, the difference is that the Japanese word surimi can also refer to just the fish paste and not to the fish cake in strips or other specific forms as in the case of kamaboko.
Surimi should not be confused with tsumire [摘入] which is a fish cake, but without added egg or other ingredients.
KANI-KAMA – FAKE CRAB
My father always brought this kani-kama at home, I always ate it thinking it was crab meat, but in my childhood I never realized that it was just pressed meat and that it was sometimes just flavored with crab extract.
The word kani literally means crab and led to the name of the product. In the 60s and 70s, a shortage of crab meat led Japanese chefs to invent kani-kamaboko, which quickly became popular all over the world.
In fact, the purpose of surimi is to imitate the taste and texture of fish such as crab, lobster and prawn. In Brazil, it is easy to find this Kani in large markets next to the cold. It is also a popular ingredient in Brazilian sushi.
Kani kama is a protein-rich food, not as much as fish. It can be eaten raw, in salads, with soy sauce or eaten after boiling for a while, seasoned with lemon.
KAMABOKO – HISTORY OF SURIMI
O kamaboko [蒲鉾] is a traditional type of surimi that is still quite popular in Japan today. It is believed that kamaboko originated in the 17th century and was made by fisherwomen and their families. Heian period literature has mentioned surimi.
The preparation involves washing the fish meat in fresh water, salting it to extend its shelf life and thus maintain a protein food stock outside the fishing season.
Traditional handmade kamaboko is shaped like bread and then steamed until it has a firm consistency. The pink and white colors of kamaboko are often seen as lucky.
As mentioned, it can be found in variations such as Kani-kama, Or even with artistic touches such as Narutomaki with pink spirals or even with a cheese flavor in the case of Chi-kama. In Korea, its variation is called eomuk or odeng.
This food is quite popular during the New Year like Oshougatsu. It can also be bought at convenience stores already packaged. Because it is made with fish pasta, it can make artistic drawings like the video below.
The Japanese Kamaboko Organization declared in 1983 that: November 15 is “Kamaboko Day”.
KAMABOKO, SURIMI AND KANI-KAMA RECIPE
Want to learn how to make your own Kamaboko? Why not take a look at the recipe below?
Ingredients
- 300 grams of white fish;
- 1 egg white;
- Salt and Ajinomoto;
Remove the skin and bones of the white fish and chop into small pieces. Dip in cold water and mix to remove foam. Repeat twice.
Wrap the fish in muslin or cloth and drain off excess water. Grind everything in a food processor, you can use a pestle, do this over and over again. Leave at room temperature for 1 hour. Make sure it is dry, you can use a dryer.
Steam in boiling water for 20 minutes over medium heat. Once steamed, transfer to cold water and let cool. It won't be as perfect as an industrially developed surimi, but it can be delicious.