nuppe

Thank you. First of all this made me realize that I would need a patient guide if I should move into that section.

Super! I think... If the table is related to my last question, I'm very curious - and impressed. Well, I'm curious no matter what. I have someone I think can help me with translation, but I'll have to wait a few days. I'll prepare for the fish balls anyhow

Good!(the merge) Loads of kamaboko in one huge pot! Actually I should spend time to read through thoroughly. I will some day, but I have one question, that maybe is a little difficult to answer, but that I find interesting; Is there someone who knows about links between local fisheries/fish species and local kamaboko varieties? Like for instance the popularity of shark-based hanpen in Kanto. Actually I don't know if there are kamaboko producers who use "local surimi" today.Even though kamaboko is a Japanese phenomonon, surimi mince has been global the last decades. But there might still be traces of old times, and it could be that some of the local kamaboko types are related to fish types originally caught in the region. One dish of Norwegian "fiskeboller" to the one who can answer! (link) http://asko.custompublish.com/sunnmoumlre-...6060-45095.html

I'll order the Richie book from the library and print out the message from helenjp(!) Last Hiroyuki statement was nice; very close to what many Frenchmen would say of their own kitchen, but with the special Japanese emphasis on seasons. Yes, I'm satisfied indeed. Though I cannot promise that I will not come back to the Kansai/Kanto difference. That was actually meant as a follow up later. I do of course have and read books. And I have been to Japan some times, though getting an overview over the food is a challenge that can be compared to understanding the language. But all in all I should now have ingredients for my writing. Thank you all!

I love this! Actually I thought of the seasonality. Good to see that I'm not alone with that. I did not think about umami, and assari was a completely new word to me, though I can feel it. (But are there "kotteri regions"?) The Moriyama book is ordered. The symbiosis between soy sauce and fish is also something I will consider. Now I will have to go down and take care of my Norwegian fish cakes. Thank you all!

I am about to write an essay which should include something about the formation of Japanese food culture and also defining Japanese food/food culture. I don't know if this question is too vague or maybe to big. But I wonder: what is really common, and really important for the Japanese? Would it be foodstuffs like rice, soy sauce, fish or daikon? Dishes like miso soup, sushi, udon/soba, okonomiyaki(probably not) or sukiyaki? Behaviour like saying itadakimas before the meal, using chopsticks, not sticking chopsticks in the rice bowl etc.? Buying boxed lunches? Or traditions like Osechi-ryori? Other things or ways to do things? What marks Japanese food culture? Would it be possible to make a list with 3-10 musts that are common for all of Japan?

I guess it is... I just thought of the triangular shape - the scary one you don't want to recognize while swimming.

I'm glad to answer but I have not figured out how to use the smilies to show it. Wow, hanpen has it's story as well. When I see the shape, I think of a sharkfin. Is that reasonable? I was fishing small sharks with my father once, and sometimes we ate. I recall a slight taste of ammonia or something. This evening I caught a cod: Sunday dinner, and cod is not very often minced.(We do have fish traditional fish mince products(balls, cakes, pudding) in Norway as well, but they are not kamaboko. I'll have a slice of bread now...

I'll answer. And don't take the tale about serious too serious (?) When I have to, I work as a journalist within seafood industy and tade - basicly based on Norwegian fish resources. In the 1960/70-ies the Japanese turned to Alaska pollock to increase the production of kamaboko. Then because of the Economic Zones, the American took over much of the surimi production. And there even were Norwegians who wanted to take part in this Klondyke. A young man called Kjell Inge Røkke started from scratch and built up the biggest surimi trawler fleet there was. Then he moved back to Norway, becoming Norways leading industrialist. The Americans didn't like the fact that the owner of the biggest factory trawler company was Norwegian. So they made a new law to push him out. He had to selle, but he's still within the surimi business, and last autumn I was in the company of him and of the person who is responsible of the surimi sales in the company today. He told me a little bit about the surimi origin and development and I thought there was a story that should be told. Now I only need to tell the story, to find the readers and the editor... I'll have to taste hanpen.

Thank you again! I do love the meaning of words, including your chikuwa. And you are in fact giving a very good summarizing of the kamaboko history as I have understood it. My mentors (almost) agree that it started with fresh water fish - and that it was upper class food in the beginning. But later I think it has been a way to make a use of fish and fish sorts (different local, marine types) that it was difficult to use in other ways. The image of carp or catfish chikuwa in Heian nobility and the image of kamaboko produced in fishing villages later on, make contrasts. I wonder about the link between these pictures , but guess it will be difficult to find out for certain. I'll print the page you sent and bring it on the fishing trip with my Japanese sensei and friend tomorrow!

Wow, you're great! (both) And it's good to be back. Actually I had heard mentioned earlier a few of the things mentioned. But I sure used time to find out, and it is good to get things confirmed. Both the ethymology and the link between the year and the kamaboko day is fascinating. (does kamaboko day really exist?) Smallworlds reasoning seems reasonable... And you are in fact the only one who has managed to give me an answer to that question. As a kamaboko patriot, I wonder if the grilled kamaboko could have seemed more impressive if it really was a new invention at the time. For some reason there exists a drawing of the fish sticks that is supposed to be from the occasion. But you're probably right. My first chikuwa was made with ANAGO, eaten on the way to Miyajima outside Hiroshima. Liked it, it even tasted fish - not like the crabsticks I know from Norway. Thanks again.

I have a slight feeling that neither the Japanese or the world take kamaboko/surimi seriously, so I have decide to write the story about the origin, development, consume and globalization of kamaboko/surimi : ) In the first run anyhing about the historical kamaboko is of interest. Right now I focus on a Heian feast (1115) in the new villa of Fujiwara no Tadazane in Uji between Kyoto and Nara. The party there might have been the first documented use of kamaboko(chikuwa) ( alittle poorly documented, but let's go) Does anyone one have an idea of what such a banquet would be like. Would the chikuwa have been grilled at the fire in the middle of the rooms. Were the guest sitting separately, being served each course after another. What room would they sit in? What would they drink? Could it be that the guest held the chikuwa over the fire themselves? My intention is of course to describe this meal in a few sentences. It's my job, but if anyone has something to tell, I listen. (and no matter what, I might come back with a few more kamaboko questions...) (and if you don't take kamaboko seriously, that is of course allowed:)

I always feel well and healthy after eating farmed salmon. But then I'm norwegian and might not have the right to speak. (then much of the criticism towards farmed salmon comes from regions protecting their relatively small, original wild salmon trade towards the "threat". You cannot doubt that the Omega 3-content in farmed salmon is high, and I know two reports on the benefits on people with heart disease. Then it's good to focus on pcb's and other marine toxics. They are actually marine;also todays farmed salmon have their main feed from the sea. It is important to work with reducing the level in the sea - and in the salmon, but over all I am convinced that eating the fish with the OMega 3 and all the other good stuff is godd for brain and blood and body. I recently visited the larges fish market in China(in Guangzhou) There was not a single chinese salmon there - only norwegian and maybe some scottish. To my knowledge China imports most of their salmon, but they are actually trying to farm the fish in northern China now.

Thank you, torakris! And I'm so much helped! Thank you all!

When I was in Nara I visited the TV chef Ayo Okumura. He was amazing, making dishes from the old Nara period. He also made a delicious mackerel dish; letting mackerel fillets simmer with fresh ginger and burdock root in a mixture of sake, mirin and shoyu. Do you get the burdock-root outside Japan? Is it possible to think of replacements? Then I have another recipe with crazy salt. Would that be MSG or something else?

Sorry about this. The first time I saw the illustration of how to fillet mackerel, I noticed that three parts were presented as the end result: the left side, the right side and the "left-over" in the middle. I wondered if they used the last piece as well. But I guess you don't. In Norway we often consider using bones etc. for soup stocks, but in Japan you have your kombu and your bonito flakes for that.(and mackerel bones arent' that common for stocks in Norway) Maybe you should look at the illustrations in the links to understand my question. And if you don't, I guess this isn't a really big issue to me.(but you eat the bones if the fish is small enough, don't you?)(like shisamo)

Have me excused for not contributing to the eel fillet discussion. The links work! The way to cut the mackerel doesn't seem that unfamiliar for a norwegian. But do you use the inbetween-part with the backbone and the tail?

Understood. (hope you didn't think I expected help with all the recipes). In one way I guess I should hire people for stuff like this, but there are not always budgets for that. On the other hand I would say that this thread could also be counted as exchange of recipes and food knowledge. To my knowledge using capelin/smelt this way is a rather new thing, and I thought it might be a little interesting(for those who know about and are able to get capelin....) But I'm a newcomer, so I will of course listen to what you say and adjust my way. But this is great! Now I see that there are fishes also at my mackerel hook!(question about mackerel kirimi) Terrific!

Smart! Now I think I can handle it! Thanks again!

Yes, you're quick! Thank you! Is it possible to say more about the aona vegetable? If it's genuine japanese; are there other vegetables which are rather similar(like for instance broccoli?)

I guess that I ask to much, and I bump into this forum in a rather stressful phase. I have a book deadline this week and need a couple of capelin(shishamo) and mackerel(saba) recipes. Capelin/smelt is the biggest challenge, but I have received a couple of completely new ones in japanese. I've had them translated, but now I realise that the translation isn't sufficient. So anynone ready for a challenge... One or two will be enough, capelin recipes don't seem to be common; these are made for the future. The crisis isn't that severe in the mackerel division, but a few of the recipes linked, seem fun.(like the pizza if it's the japanese type) Maybe someone else thinks the same and will contribute to the spread of this. I think I will find a way somehow, but I'll just give this a try. Nuppe 1) Sesame Mackerel http://www.seafoodfromnorway.jp/recipe/rec...?strRecipeId=40 2) Japanese style pizza with Mackerel http://www.seafoodfromnorway.jp/recipe/rec...?strRecipeId=47 3) Mackerel rice rolls http://www.seafoodfromnorway.jp/recipe/rec...?strRecipeId=54 4) Mackerel with carry paste http://www.seafoodfromnorway.jp/recipe/rec...?strRecipeId=43 5) Spicy Mackerel Pasta http://www.seafoodfromnorway.jp/recipe/rec...?strRecipeId=52 6) Sweet and Sour Mackerel http://www.seafoodfromnorway.jp/recipe/rec...?strRecipeId=51 7) Mackerel Fry with Miso and mayonnaise 1) Capein Marine with Vegetables http://www.seafoodfromnorway.jp/recipe/rec...?strRecipeId=59 2) Capelin Marine http://www.seafoodfromnorway.jp/recipe/rec...?strRecipeId=60 3) Capelin Fry http://www.seafoodfromnorway.jp/recipe/rec...?strRecipeId=61

Can anyone explain how to make mackerel (saba) kirimi. The important thing is how to use the knife. I guess the kirimi usually is salted before the cutting. I think it is common to buy readymade kirimi in Japan, but I would like to know(even though it might be difficult to explain) Nuppe