Fish paste
In Japanese cooking pyurirovannyh used many kinds of fish products. They are key components of Oden (dishes from fish paste, cooked with vegetables in a soup based dashi).
Kamaboko
To prepare kamaboko, mashed white fish mixed with a binder and give it a shape, and then boiled or steamed in water, fry or grilliruyut. Ita-kamaboko eaten as a snack, cutting slices and seasoning them with soy sauce and mustard, or added to soups, stews, or cooked with noodles.
Satsuma - AGE
This kamaboko, fried in oil. Typically, Satsuma-age is an oval disk size 7,5 x5 cm before using Satsuma - AGE washed with boiling water to wash away excess oil. It is eaten in its natural form, seasoning soy sauce, or slightly roasted on the grill. In addition, her stew with vegetables. She's also soups, stews and noodle dishes. Deep fried kamaboko is a wide variety of sizes and colors, it is even stuffed or made of her rolls. Ika-machi - this deep fried kamaboko roll stuffed with squid, and gobos - poppies - stuffed with burdock roots. Both, along with the usual Satsuma - AGE, often used to make Oden(Stew with fish paste) and is sold in frozen form.
TIKUVA
Tikuvy for cooking fish paste is formed on a stick like a popsicle, cooked steamed grilliruetsya then stick removed. Usually tikuva is about 15 cm, with a longitudinal through hole in the middle. Crunchy on the outside, it is covered with spots. It can be eaten in its natural form, cutting slices, or extinguish it on low heat with vegetables.
NARUTOMAKI
This variety of kamaboko - one of the traditional components of ramen noodle dishes and udon, cooked with it, for soups.
HANPEN
These square cakes the size of 7 - 8 cm and a thickness of about 1 cm is formed from pyurirovannogo shark meat mixed with grated yam and egg white, and then cooked in boiling water. Structure at hanpen light and fluffy. They eat, lean grilled with soy sauce and mustard, and cook them stews and soups.
Shinji
Japan sold many kinds of ready-made fish meatballs, including yuba - Shinjo(Shinji, rolled up in a sheet of dry soy foam). There are also Shinji in the form of flowers of different colors, which are used to decorate dishes.
TSUMIRE
These fish balls are made of grayish fish with red meat, such as sardines and mackerel, and they have dense, but tender texture. They are used in soups, stews, and Auden.
In Japanese cooking pyurirovannyh used many kinds of fish products. They are key components of Oden (dishes from fish paste, cooked with vegetables in a soup based dashi).
Kamaboko
To prepare kamaboko, mashed white fish mixed with a binder and give it a shape, and then boiled or steamed in water, fry or grilliruyut. Ita-kamaboko eaten as a snack, cutting slices and seasoning them with soy sauce and mustard, or added to soups, stews, or cooked with noodles.
Satsuma - AGE
This kamaboko, fried in oil. Typically, Satsuma-age is an oval disk size 7,5 x5 cm before using Satsuma - AGE washed with boiling water to wash away excess oil. It is eaten in its natural form, seasoning soy sauce, or slightly roasted on the grill. In addition, her stew with vegetables. She's also soups, stews and noodle dishes. Deep fried kamaboko is a wide variety of sizes and colors, it is even stuffed or made of her rolls. Ika-machi - this deep fried kamaboko roll stuffed with squid, and gobos - poppies - stuffed with burdock roots. Both, along with the usual Satsuma - AGE, often used to make Oden(Stew with fish paste) and is sold in frozen form.
TIKUVA
Tikuvy for cooking fish paste is formed on a stick like a popsicle, cooked steamed grilliruetsya then stick removed. Usually tikuva is about 15 cm, with a longitudinal through hole in the middle. Crunchy on the outside, it is covered with spots. It can be eaten in its natural form, cutting slices, or extinguish it on low heat with vegetables.
NARUTOMAKI
This variety of kamaboko - one of the traditional components of ramen noodle dishes and udon, cooked with it, for soups.
HANPEN
These square cakes the size of 7 - 8 cm and a thickness of about 1 cm is formed from pyurirovannogo shark meat mixed with grated yam and egg white, and then cooked in boiling water. Structure at hanpen light and fluffy. They eat, lean grilled with soy sauce and mustard, and cook them stews and soups.
Shinji
Japan sold many kinds of ready-made fish meatballs, including yuba - Shinjo(Shinji, rolled up in a sheet of dry soy foam). There are also Shinji in the form of flowers of different colors, which are used to decorate dishes.
TSUMIRE
These fish balls are made of grayish fish with red meat, such as sardines and mackerel, and they have dense, but tender texture. They are used in soups, stews, and Auden.