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	Kamaboko History and Facts
		Kamaboko [kah-mah-BOH-koh] is made from white fish, which is filleted, pounded into a paste, mixed with a starch and molded into a variety of shapes.
		Fried Kamaboko is called Tenpura in West Japan and Satsuma Age [ah-gay] in the Kanto District (East Japan).
		Kamaboko is as rich in protein as eggs.
	home.earthlink.net /~marutama/facts.htm (278 words)

	Spartanburg SC \| GoUpstate.com \| Spartanburg Herald-Journal (Site not responding. Last check: 2007-10-28)
		Kamaboko is typically sold in semicylindrical, Quonset hut-shaped loaves.
		Red skinned kamaboko and white kamaboko are typically served at celebratory and holiday meals, as the red and white colors are considered to bring good luck.
		Kamaboko has been made in Japan since the 14th century CE and is now available nearly worldwide.
	www.goupstate.com /apps/pbcs.dll/section?category=NEWS&template=wiki&text=kamaboko (405 words)

	Kamaboko \| English \| Dictionary & Translation by Babylon
		Kamaboko (Japanese Kanji:) is a variety of Japanese processed seafood products, called surimi, in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture.
		The steamed loaves are then sliced and served unheated (or chilled) with various dipping sauces or sliced and included in various hot soups, one-dish meals, or noodle dishes.
		Kamaboko is typically sold in semicylindrical, Quonset hut-shaped loaves.
	www.babylon.com /definition/Kamaboko (129 words)

	eG Forums -> kamaboko
		In Odawara there is a kamaboko museum, we drive past it every time we travel to the Izu penninsula and I always think someday we will actually pull off the road and give it a look.
		And kamaboko isn't really impressive enough to have been prepared in front of them by a chef, as some dishes were.
		The kamaboko was served cold and already cut up, with some sort of dipping sauce on the side.
	forums.egullet.org /index.php?showtopic=27011 (2216 words)

	Flickr: Discussing Kamaboko discovery in bento boxes
		Kamaboko is pretty but just not "yum" to me unless I boil the heck out of it in soup.
		One of the most traditional uses for kamaboko is oden - a winter soup-with-trinkets which get cooked in the broth.
		Kamaboko is gorgeous, but it's a real wrench for those of us allergic to seafood (Japanese cuisine in general becomes somewhat difficult, lol).
	www.flickr.com /groups/bentoboxes/discuss/72157594541716503 (833 words)

	history and traditions in Japan: Kabuki - Kamaboko
		The origin of Kamaboko is very old because it appeared already in Heian period: it consists to grill fish paste around bamboo stick so it looks like the actual "Chikuwa".
		Kamaboko on board appeared during Muromachi period though its name still suggests the initial form, i.e.
		Kamaboko is especially appreciated during the new year festival.
	www.webdico.com /dico/histxtg24.html (972 words)

	Toto norenkai : Kanmo(Hampen, Kamaboko)
		Kamaboko is made in a similar manner, but sardines, cod and various other fish are used instead of shark.
		Kamaboko is great sliced and dipped in soy sauce.
		Both hampen and kamaboko were luxury foods in the Edo and Meiji periods, and common people had little opportunity to taste them.
	www.norenkai.net /english/shop/kanmo/index.html (186 words)

	Scythe Kamaboko CPU Cooler Heatpipe
		The good guys at Scythe were nice enough to send a sample of the Kamaboko CPU Cooler for a test spin.
		The Scythe Kamaboko was tested on an Acorp 4S845A motherboard with a modified P4 1500 to read CPU case temps.
		Die Simulator results place the Scythe Kamaboko in the mid-upper rank of P4 heatsinks tested to date (Heatsink Ranking).
	www.overclockers.com /articles1212 (266 words)

	Нашла коса на камень – 2: тесты японских кулеров Scythe KAMAKAZE2 Rev.B и ...
		Посмотрим, удастся ли это сделать японскому Kamaboko Z, ведь в его конструкции сочетаются теплоемкость обычного алюминиевого радиатора и высокая эффективность тепловых трубок, соединяющих медное основание и медную же профилированную верхнюю часть.
		Kamaboko Z (SCKBK-2000) – относительно новая модель кулера, поэтому на официальной странице присутствуют ссылки только на три его обзора различными "железными" сайтами.
		Scythe Kamaboko Z (SCKBK-2000) – заслуженный лидер сегодняшних тестов, обладающей очень высокой эффективностью охлаждения и превосходящий по этому показателю заметно более дорогие модели в лице кулеров Zalman и PENTAGRAM.
	www.overclockers.ru /lab/18810.shtml (1686 words)

	kamaboko - Allrecipes
		Kamaboko is available fresh in Asian markets and is generally white but occasionally has food coloring (usually pink or red, sometimes brown, green or yellow) brushed on the surface.
		Chikuwa is kamaboko shaped into rolls formed around bamboo stick.
		Ita-kamaboko is shaped into squares or rectangles on wood planks that are usually made of cypress.
	allrecipes.com /HowTo/kamaboko/Detail.aspx (142 words)

	ANA's Japan Destination Guide \| Fukushima
		But kamaboko, a mainstay in Japan for the last three or four centuries and a delicacy for about a thousand years before that, is an absolute must in a wide variety of dishes.
		In any case, the usual translation of kamaboko as "fish paste" is totally misleading, not to mention unappetizing.
		This is useful because whether kamaboko is served by itself as an appetizer with a little soy sauce, or added as a garnish to soups, noodles or stir-fries, it is normally presented in slices about three to four millimeters thick.
	www.ana.co.jp /eng/guides/anasjapan/fukushima/3.html (410 words)

	Better Seafood through Chemistry , Alaska Science Forum
		The pollock paste now has become kamaboko, a generic term for the raw material of fishstuff, so to speak, like dough for breadstuff.
		Like dough, the kamaboko needs to be shaped and cooked before it is packaged and sold.
		To obtain the right effect, the kamaboko is extruded through a wide but flat nozzle into a sheet of paste, then briefly heated.
	www.gi.alaska.edu /ScienceForum/ASF9/921.html (694 words)

	The Food Culture of Nagasaki City \| Food Culture and Traditional Crafts \| About Nagasaki \| Nagasaki City Tourism Guide ... (Site not responding. Last check: 2007-10-28)
		The basic ingredients of kamaboko are fresh local fish such as lizardfish, horse mackerel, and sardines.
		Steamed kamaboko is typically available in slab form and the grilled form is a type of fish sausage known as chikuwa, while date maki uses an abundance of eggs for the unique flavor of Nagasaki.
		In recent times, a succession of new products have come out, such as peach kamaboko, which includes peaches and is eaten at celebrations, and carp kamaboko for the Boy's Festival in May. These are curiously flavored types of kamaboko, and the flavor continues to evolve on a daily basis.
	www.at-nagasaki.jp /foreign/english/about/culture (1078 words)

	Canadian Food Inspection Agency - Bureau of Food Safety and Consumer Protection - Information for Restauranteurs and ...
		Since kamaboko products usually cost less than the foods they imitate, when you serve a kamaboko product, you must be sure to let customers know that it is an imitation.
		For example, if you serve a kamaboko product that looks like crab claws, your menu should advertise it as "imitation crab claws" or as "simulated crab claws" to show that the food is only a likeness.
		If you serve kamaboko products and are not sure how to describe them, you can check the labelling on the container in which they were received, as the shipping container must be clearly labelled with a description of the food.
	www.inspection.gc.ca /english/fssa/labeti/retdet/rest3e.shtml (399 words)

	Kamaboko - Japanese processed seafood
		Kamaboko refers to a variety of Japanese processed seafood products in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture.
		Kamaboko is typically sold in semi-cylindrical, Quonset-hut, shaped loaves.
		Although the Japanese name for kamaboko is becoming increasingly common outside of Japan (c.f., sushi), some extant english names for kamaboko are fish paste, fish loaf, fish cake, and fish sausage (Tsuji, 1980).
	www.japan-101.com /food/kamaboko.htm (208 words)

	Gifts from the Coral Seas
		Castella Kamaboko is an Okinawa specialty made by cooking lots of egg with ground fish meat.
		Kamaboko varieties include a Kamaboko called Chikiage, made by mixing carrot or burdock or Kikurage mushroom with ground fish meat and deep-frying, and the splendid Shishi Kamaboko, made with a mixture of ground meat and ground fish.
		Kamaboko production flourishes in the bustling fishing town of Itoman and the thriving fisheries of Yaeyama and sells well as a tourist souvenir.
	www.wonder-okinawa.jp /026/e/coral2.html (149 words)

	Kamaboko Recipes
		Make a slightly diagonal shallow cut across the bottom of the Kamaboko at 3mm and cut off at 6 mm so that each slice has a shallow cut at the center.
		Dust the Kamaboko slices with the flour and stuff a small amount of pork mixture in each cut.
		Dip the Kamaboko sandwiches first in the beaten egg and then in bread crumbs.
	home.earthlink.net /~marutama/recipes.htm (1041 words)

	the scent of green bananas: new year's noshing.
		when i was growing up, the most interesting kamaboko was white with a pink border, but as you can see from the photo above, they've gotten more creative: the pink bordered one has a flying bird depicted on it, the white one has a terrapin and some seaweed, i think.
		not only are the designs all fancy, but the flavours have changed, too: the yellow spiral one is an interesting cross of kamaboko and tamago baked egg cake, and the rectangular one has stripes of salmon flake and a basil infused filling.
		the really interesting kamaboko only shows up during holidays, but there is always a good selection of it at our local japanese market and at some of the korean ones as well.
	scentofgreenbananas.blogspot.com /2007/01/new-years-noshing.html (740 words)

	KAMABOKO SALAD
		Cut the kamaboko from the board (if necessary).
		Mix the ingredients together (kamaboko, celery, noodles, green onions, salt, pepper and mayonnaise.) Serve on lettuce leaves.
		I bought the kamaboko at the regular supermarket Lucky's.
	www.hawaii.edu /recipes/salad/kamabokosal.html (98 words)

	Cooks.com - Recipes - Kamaboko
		Results 1 - 10 of 11 for kamaboko.
		Chop and mix kamaboko, Spam, water chestnuts and green onions.
		all the vegetables, aburage, kamaboko and shredded dried shrimp...
	www.cooks.com /rec/search?q=kamaboko (94 words)

	FISH PASTE (Site not responding. Last check: 2007-10-28)
		kamaboko is steamed fish paste which is usually made from cod fish.
		All we have to do is buy a pink cake of kamaboko and a white one, slice each of them, and place a pink slice and a white slice alternately on a dish.
		This is the easiest New Year's dish to make.
	www3.ocn.ne.jp /~romisdg/recipes/12.html (54 words)

	Chawan mushi
		3 eggs, 500cc dashi (ichiban-dashi), 1/2 teaspoon salt, 1/2 teaspoon usukuchi (lightly flavored) soy sauce, 50 g sasami chicken meat, 4 shrimps, 50 g shimeji mushrooms, 4 slices of kamaboko, half stalk of mitsuba (trefoil), yuzu (citron) peel.
		Divide fillings into 4 except for mitsuba and yuzu strips, neatly place filling and kamaboko slices in individual cups.
		To prevent the surface from burning, double cover (under lids) with aluminum foil.
	www.bob-an.com /recipe/dailyjc/basic/chwan/chwan.html (285 words)

	AOH food - Kamaboko
		Title: Kamaboko Categories: Japan, Seafood Yield: 1 Servings 1 Text Only I was browsing through my book on Asian foods today++nothing in surimi as such, but here's what it says about Kameboko which is very similar, if not the same thing...
		It is sold in vacuum-sealed packs that should be refrigerated and used within one week.
		To use, slice kamaboko and add in final stages of cooking, as it needs only to be heated.
	artofhacking.com /aohfood/06000/06001-kamaboko.htm (218 words)

	Japanese CookBook (Site not responding. Last check: 2007-10-28)
		Put the boiled udon in 6 small bowls; put the yuba, kamaboko, trefoil and the lily roots over them; pour in the mixture of egg, dashi, mirin and shoyu and steam for about 20 minutes in a steamer.
		Note: *A long cylindrical stick of firm, pounded fish paste, with a cross-cut section showing red design in the form of a spiral.
		If this is not available, the regular kamaboko, shaped like half a cylinder and colored red on the surface can be used.
	www.healthifica.net /cookbook/index66.htm (231 words)

	KANETA CORPORATION
		Due to our forward thinking ten years ago to produce a superior Usuita Kamaboko and the use of our Kamaboko for presents and a snacks to eat along with a drink of sake, our company is very successful today.
		Yaki Toushi Kamaboko, Usu-ita Kamaboko, Burdock tempura, Kaku tempura, salad tempura, kakiage tempura, squid tempura chikuwa-maki, nobe-ita, whole deep-fried squid, pre-boiled tempura.
		Our company places a great deal of importance in the producing healthy foods that are completely safe to eat, while our kitchens are in perfect order with cleanliness a top priority.
	www.optic.or.jp /com/kaneta/kaneta_e.html (225 words)

	Fish's meats which are Raw materials of Kamaboko (Site not responding. Last check: 2007-10-28)
		So,almost,fish's meats are able to use raw materials of kamaboko.
		But,others,meats of fish are chenges quickly,so it very difficult to make kamaboko.
		That's reason,raw materials of kamaboko are limited in fish's kinds.
	www.coara.or.jp /~noside/eng/enggen.html (109 words)

	What Kind of Fish Goes into Making Kamaboko Fish Cakes?
		Different kinds of cods including Alaska pollock and Pacific whiting are commonly used in all types of kamaboko.
		Blue shark is most popular, especially in making hanpen, a puffy type of kamaboko.
		Different kinds of fish are used depending on the type of kamaboko produced.
	www.abezen.co.jp /english/surimi/surimi.htm (143 words)

	[OCWORKBENCH.COM] Scythe SCKBK-1000 Kamaboko CPU Cooler 1/3
		While there is no perfect heatsink in this world, there are definitely heatsinks that will cater to most if not all of the requirements of the demanding consumers.
		SCKBK-1000 Kamaboko CPU Cooler is one of such a design that targets the users who prefers a quiet CPU Fan.
		This CPU Heatsink has a dimension of 96 x 94 x 92mm, fan speed is rated at 1900rpm and with a low noise level of 22.9dBA.
	www.ocworkbench.com /2005/scythe/kamaboko/g1.htm (203 words)

	Kamaboko (Japanese Fish Cake) Dip Recipe \| Recipezaar
		Kamaboko is a fish cake found in Japanese grocery stores, either fresh or frozen.
		It's white with a pink border, smooth consistency and usually found as a split-down-the middle log on a little piece of wood.
		Place all ingredients into a food processor and blend well, adding more mayonnaise if necessary to get the mixture to medium dip consistency.
	www.recipezaar.com /109682 (298 words)

	Jennifer Kamaboko Defends CC « Shopping Cart Disco
		Jennifer Kamaboko Defends CC Thursday, June 28th, 2007 in Episode 4 by smiletenshi
		I felt this deserved a more public reposting, because I know quite a few people fail to check “newest comments” directory or will read a “drama-inducing” comment and snicker and start rumors.
		I know that with how many times I say “I love this and that” in any given post that it may appear that I’m being fake, but this really isn’t so.
	shoppingcartdisco.wordpress.com /2007/06/28/jennifer-kamaboko-defends-cc (1697 words)

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