![]() ![]() At home, this is done with the help of a blender or food processor. So it matches the texture of the noodles!įirst, the fish is deboned, pureed, and mixed with egg whites and salt. The starch also makes it powdery and similar in texture to pasta. Usually, Japanese chefs make kamaboko and narutomaki from the following fish: This particular fish cake is also made out of deboned and pureed white fish (surimi) and has a mild, subtle flavor. However, not all fish cakes are created equal, and some brands taste better than others. In fact, Yaizu produces more than 90% of all naruto! ![]() The best fish cake narutomaki is manufactured in the Yaizu, Shizuoka region of Japan. According to legends, the whirlpools are the inspiration behind the famous fish cakes. The pink swirl has a wavelike pattern, which resembles the Naruto whirlpools, located between Shikoku and Awaji Island. It’s cut into a long cross-section or a circular shape. It looks like a slice of white and pink swirly flat cake, and it’s usually placed on top of the noodles as a topping or garnish. Narutomaki, or naruto, is a popular type of kamaboko, mostly used as the fish cake topping in ramen dishes. It’s quite a chewy food, but has a soft texture.Īlso read: how to eat jakoten fish cakes Narutomaki: what is it? The fish cake has an outer light pink layer and is sliced into small semi-circular pieces. Kamaboko is a versatile dish because it has a particularly strong fish flavor, adding a lot of umami to any dish. Depending on the dish, it’s steamed, boiled, grilled, and even fried. The fish paste is also cooked in different ways. But what they all have in common is the mild umami (savory) fishy taste and the unique appearance. There’s a wide variety in different shapes, colors, and flavors. Each fish cake type is tailored to match whatever dish it’s used for (usually ramen or soba noodles). In Japanese cuisine, fish cakes are added to ramen, soba noodles, salads, and soups. ![]()
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