Re: Saturday Night Supper? 12/07/2024

On 12/12/2024 7:43 PM, dsi1 wrote:

On Fri, 13 Dec 2024 2:15:26 +0000, Carol wrote:
 

D wrote:
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On Thu, 12 Dec 2024, dsi1 wrote:
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On Thu, 12 Dec 2024 10:21:59 +0000, D wrote:
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What is fake crab/lobster? Is that some established thing in the
US?

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Imitation crab is made from white fish that's smashed into a paste,
extruded or formed, and cooked. It's called kamaboko and has always
been popular in Hawaii. It's used as a garnish for Saimin and as a
party food. It wasn't popular on the mainland until kamaboko was
made into fake crab form. In Japan, kamaboko is made into a
dizzying number of forms.
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https://www.youtube.com/watch?v=yYMc0d-dXEM
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Oh, had no idea! Thank you for the information. For me, I think from
a marketing point of view, they should stick with kamaboko. I'd be
very hesitant buying something called fake crab.

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He's making things up again, D.  Although there are simularities (both
use white fish) that's where it ends.  They don't look anything alike.
They don't act alike when cooked and they don't share flavoring.  You
can see websites misnaming 'fake crab' as kamaboko but they are trying
to popularize the fake stuff with an exotic name and that's all it is.

 I've been eating kamaboko all my life. You might think that kamaboko is
an exotic word but all Hawaiians know what kamaboko is. You can't have a
real bowl of saimin without kamaboko. Imitation crab is just the same
stuff in a different form. You don't know a thing about kamaboko. As it
goes, you're just another typical, arrogant, mainlander.
 https://restaurants-guide.tokyo/column/kamaboko/
 https://en.wikipedia.org/wiki/Saimin

Tell you what, learning time again, now I am craving:
Chikuwa / Noyaki
https://omotenashi-guide.com/wp-content/uploads/2017/05/c774bcd74229c1c386cedf9b15c000e0.jpg
Chikuwa is made by wrapping surimi (ground fish) paste around a bamboo stick and heating it. The grilled one is called “yaki (grilled) chikuwa” and the steamed one is called “shiro (white) chikuwa.” Chikuwa is the original form of surimi seafood products.
Noyaki is made by wrapping raw paste made solely of flying fish, or frozen paste of Alaska Pollock, around a steel skewer and roasting it for fifteen-twenty minutes. It is large in size, and the standard one is about thirty centimeters long and 500-600 grams in weight. The largest one is about forty-five centimeters and weighs more than one kilogram.
Some of that with a nice Ponzu dip, yeah baby!