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re: Japanese fish cake (Kamaboko)

Misc.
In my search over the internet for the same thing I found the following. I hope it helps.

Japanese fish cake (Kamaboko) is like Chinese and Vietnamese fish cakes, made form pureed fish salt and a binding agent; in Japan this is usually arrowroot or potato starch. Flavouring and colouring are sometimes added. Sliced kamaboko can be added to soups, noodle dishes and hotpots or enjoyed cold or warm with a dip as an hors d'oeuvre.

ACME
Author: Produced by International Masters Publishers Pty Ltd
Source: Asian Cooking Made Easy
Copyright: International Masters Publishers Pty Ltd ABN 69 062 359 540
MsgID: 0310180
Shared by: Danielle Ward MI USA
In reply to: ISO: How to make Kamaboko - not how to use it
Board: International Recipes at Recipelink.com
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Reviews and Replies:
1 ISO: How to make Kamaboko - not how to use it
  Eleanor, Cortes Is, B.C.
2 ISO: kamaboko
  eggy/m'sia
3 Recipe: Re: Kamaboko - Basic Fishcake
  Susan, Hawaii
4 re: Japanese fish cake (Kamaboko)
  Danielle Ward MI USA
5 Recipe(tried): Homemade Kamaboko (steamed fish cakes)
  Aline, North Aurora, Illinois
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