nuppe

(How the ... do they make these?)

Thank you I was bewildered, bewildering you as well(can I say that?) I was searching the huge collection of crabstick movies and stage plays, yet to be found. Sorry. And thank you for enlightening me. I'll come back with a row of food/movie questions based on Norwegian movies in the 1970-ies and sweet goat cheese. I'm kind of curious about these crabsticks that got left behind there. Do you know a movie in which crabsticks are featured prominently enough that we could guess the movie based just on that clue? (in which case, right thread!) OR Are you just wondering if there are any movies out there that have crabsticks in them, but don't know what they would be? (in which case, probably not the right thread.) I hope it's the first because I'm at a deadend with all the others and need something else to guess at! ←

It seems that my intentions were revealed here Domo arigatou! Your question will be best answered if you ask, "How do you say xx in Japanese?" Just two examples for now: Katai = Hard Yawarakai = Soft ← Yes, that makes sense. Still I also wondered if there were Japanese words for sensations I didn't know... Maybe I also could try to put it the other way around. What are the English words or explanations for purpurikan (?) and ashi? ← Puripurikan is プリプリ感? If so, it means elasticity, as in kono kamaboko wa puripurikan ga aru. This kamaboko has elasticity. which means, This kamaboko is elastic. You can also say: Kono kamaboko was puripuri shite(i)ru (This kamaboko is elastic.) Ashi means firmness. Interestingly, this word is usually used to mean the firmness of kamaboko. When we talk about the firmness of noodles, we use the word koshi instead. ←

Thank you, Hiroyuki. And please forget this one: "I have a slight feeling that neither the Japanese or the world take kamaboko/surimi seriously," The feeling has gone. As the word implies, nerimono (lit. something kneaded) is very broad in sense. It actually includes kamaboko, hanpen, satsuma age, chikuwa, etc., etc. The same goes for almost all other words ending with -mono. The only exception I can think of at the moment is kimono (lit something worn), which in modern Japanese, means only those traditional Japanese garments. ← Thank you! Interesting lecture! You're always vigilant. But is it wrong to use kamaboko as a common term that can include the other surimi based products like chikuwa, satsuma age and hanpen? ← When I hear the word kamaboko, I usually associate it with that semicircular surimi product with or without a wooden board at the bottom. But I found this passage from Wikipedia: from here Rough translation: Those boiled include hanpen and tsumire, and those fried include satsuma age (also called tempura in Western Japan). These can also be called kamaboko in its broad sense. So, I guess, depending on whom you speak with, you can call them kamaboko. ←

Is this the thread to ask if there is a movie scene mentioning or showing crabsticks?

As the word implies, nerimono (lit. something kneaded) is very broad in sense. It actually includes kamaboko, hanpen, satsuma age, chikuwa, etc., etc. The same goes for almost all other words ending with -mono. The only exception I can think of at the moment is kimono (lit something worn), which in modern Japanese, means only those traditional Japanese garments. ← Thank you! Interesting lecture! You're always vigilant. But is it wrong to use kamaboko as a common term that can include the other surimi based products like chikuwa, satsuma age and hanpen?

Your question will be best answered if you ask, "How do you say xx in Japanese?" Just two examples for now: Katai = Hard Yawarakai = Soft ← Yes, that makes sense. Still I also wondered if there were Japanese words for sensations I didn't know... Maybe I also could try to put it the other way around. What are the English words or explanations for purpurikan (?) and ashi?

I am not sure if this is the right place. But what are the most common Japanese words used to describe texture of food? (And what do they mean/describe?)

I have made little dive in the world of kamaboko now. Favourite; the top kanikama of Sugiyo. But there was some handmade hanpen, and... it's not possible to compare. Just one more little question: Some people use the world Kamaboko to frame this diversity. Some use the word Nerimono. It seems to me. What's the difference?

I was about to report that one (And some day I'll understand) ← Now I understand.

I was about to report that one (And some day I'll understand)

The Japanese tend to turn everything assari and sappari (similar to assari but refreshing as well), even French dishes, as exemplified by this site. The title says: Sick and tired of kotteri (opposite of assari) and tappuri (fullness) Yearning for sappari French ← Sugoi! And now I have at last read through the part about subtraction cuisine as well. Very interesting, but needs to be digested slowly.

What have I started now? All in all the answers have been both friendful and useful to me. And I have to thank Hiroyuki for standing up for the surimi, basically the original Japanese kamaboko type. It's my impression that surimi products have a low status in most countries and that someone also regard them as bad, falsely flavoured actors in the world of food and enemies of those who want to take care of slow and natural food. I can understand that reaction, but when you dive into things, they are never that simple. I am now doing a little surimi dive, and if we speak of the history, it's in fact older and more thrilling than the stories of some of the more precious foods. Concerning France I imagine that the French version of the modern surimi is rather refined with a more varieties than we find in the rest of the Western world, but that's what I could like to check. Thank you for civility, John, and good advice from the others. I will in fact go to Saint Malo as well.

If I should try to summarize impressions from eGullet and elsewhere, Kansai kitchen is regarded as more subtle, light, delicat and possibly assari than Kanto. Accordingly the Kanto food would be stronger, darker, more smelly and more salty. There is a stronger preference for red fish in Kanto, while Kansai stick to the white. In Kansai area they use to base the dashi on kombu, and the softness of the water makes this possible and good. Kanto prefer katsuo, and the fishy katusobushi also require more soy sauce. In addition you have preferences for special food types like natto. There are other regional specialities as well, but no one would divide the regions like natto. Explaining all this will be a little struggle, but I'll do a try. Thank you again and please tell me about things I've missed or misunderstood. (Personally I find Japanese kitchen subtle and delicate almost anywhere)

I didn't now about this subforum. Maybe it's the right one for me? Though Japan forrum(the craddle of crabsticks) has been most helpful and useful. The first reader was shocked when I tried to ask a surimi/crabsticks question in France. But: I want to write the story of surimi(= kamaboko=crabsticks), which actually begins in medieavel Japan and might end up in your own fridge. I want to follow the surimi to Kyoto, Alaska, Seattle, France, Thailand, Estonia and wherever there is a story to tell, a stick to taste or a development. Don't hesitate if you have a story or a hint.

Yes. Thank you!

I'll go from Norway to France in early December to study the use of surimi(! I use to get some reactions from the worlds food lovers on that one) I hope to include 2-3 days in Lyon. The aim is to experience how the surimi of France actually is consumed and to see if surimi has acces to restaurants or eventually cafes. Hopefully I'll have glass of wine as well...

Thank you. I really appreciated your answer - especially for encourageing me to explore - and for defining my present task as an adventure.(and, yes, you're right) (and the child) From Green Jello and other Sacred Delicacies It all depends on what you are trying to say, yourself, within the essay. To me, an essay is not about getting it "right". It's about the opportunity to explore the wide-ranging, vast land of ideas and personal feelings. It's an adventure, of the best sort. I hope that, when you do decide what your definition is, that you will share it here. . .rather as if it were a dish added to a banquet. P.S. Here is a link to how Wikipedia defines "culture". Just add "food", mix, and bake. P.P.S. Thinking about essays reminded me of something once read about how an elementary-school child described to his mother how he was taught to write one: "You tell them what you are going to say, then you say it, then you tell them what it is you said. " I love that. ←

Thank you! I think I'll manage to remember that. This evening I ate well, but if I should base on the rest of the week, I think I belong to the second category

I'm about to make and serve an essay, but I'm short of one ingredients: a good definition of food culture. Does anyone have something readymade?

Just what I wanted! And it's almost true. My contribution to the crazyness of the world. Come to Japan just to take a look at kamaboko?? Since you asked, 1. Chikuwa 2. Sasa kamaboko (or sasakama for short) 3. Tsumire (usually made from sardines) 4. Satsuma age 5. Hanpen ←

Really... I knew about the sea route, but not that the kombu ended in Kansai. And when I tried to make dashi at my place in Norway I used both kombu and katsuobushi, to be sure... But this was valuable information. Thanks again. How do we taste it? In that TV show, they used some measuring instrument to determine the difference. Let me give you some more details: In the Edo period, Hokkaido was a major producer of kombu, and the sea route via the Sea of Japan was more developed than the Pacific route, so kombu was mainly delivered to Osaka but not to Edo (former Tokyo). Besides, as I said in my first post here, kombu matched the soft water in Kansai. In Kanto, on the other hand, katsuobushi was highly valued because of its similarity in sound to "win man bushi" (勝男武士 in Kanji). Katusobushi was fishy and required more soy sauce when dashi was made than kombu. ←

Well, you open up for questions... I think I will have a trip to Japan this winter. And I want to try 5-10 types of kamaboko. Which ones at the pictures should I pick out, and what are the names of them? Five is fine.

Very interesting. Actually I didn't know about the dashi difference. How do you taste it?

I try to put down some words about the difference between the food culture in Kansai and Kanto. But I still don't get it: What could be said to be the most important differences/contrasts between the two regions? What is the reason, and why do these position/contrasts seem to last? (I think they do)