Japanese Traditional Kamaboko · Art

Kamaboko is one of the traditional Japanese dishes.

Although its origin is unknown, its name has already been seen in the record of the Heian period (794 - 1185), and it has a very long history.

(image: Heian period)

It is the one that we kneaded, steamed, or roasted by adding seasoning and other auxiliary raw materials to the fish meat.

Kamaboko is a food with high protein content and good digestion. It is pure white, shiny, rich in elasticity, has a moderate crisp, and features a cheap umami.

New Year's Day is indispensable "Kamaboko". The appearance of red and white is known as auspicious food in Japan.

Kamaboko changes to various forms just by slightly changing the cutting method.

This time I will show you how to make such a kamaboko art [reins].

1, Cut the kamaboko to a width of about 2 cm, leave only 1/3 of the pink part and cut it.

2, put a notch in the middle of the pink part.

3, pull gently with the end of the pink part passed through the loop from below.

And it's done!!

Why do not you try it?

Have a great day

Matcha's♡

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