{"id":2050,"date":"2021-08-01T18:11:11","date_gmt":"2021-08-01T11:11:11","guid":{"rendered":"https:\/\/lienanhfoods.com.vn\/kamaboko-surimi-va-kani-kama-la-gi-su-khac-biet\/"},"modified":"2021-08-01T18:20:35","modified_gmt":"2021-08-01T11:20:35","slug":"kamaboko-surimi-kani-kama-what-are-they-differences","status":"publish","type":"post","link":"https:\/\/lienanhfoods.com.vn\/en\/kamaboko-surimi-kani-kama-what-are-they-differences\/","title":{"rendered":"KAMABOKO, SURIMI and KANI-KAMA – What are they? Differences?"},"content":{"rendered":"

Have you heard of the names\u00a0Kamaboko<\/em>,\u00a0Surimi<\/em>\u00a0and\u00a0Kani-kama<\/em>? These are different Japanese names used to refer to a very popular pressed fish meat in Japan that was also exported to the West. Today we will see what they are and what their differences are.<\/strong><\/span><\/p>\n

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SURIMI – PRESSED FISH PASTE<\/span><\/h2>\n

Surimi<\/em><\/strong>\u00a0[\u3059\u308a\u8eab] is a food made from meat or white fish paste. It can be found in shapes of sticks, cubes, rods, medallions, crumbs, shavings and cut generally in two colors, white with pink or reddish.<\/p>\n

The production of\u00a0surimi\u00a0<\/em>first occurs in the transformation of the fish into the base paste,\u00a0<\/em>and then modeling that base in the final product. Can be included\u00a0monosodium glutamate, salt, flavorings, coloring, starch, egg white, oil and other ingredients.<\/p>\n

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This paste is usually molded in thin layers, which are rolled up, dyed with red dye, packed in vacuum plastic, baked in the packaging itself and cut inside the plastic in rods, then frozen (in the case of kani kama).<\/p>\n

Surimi x Kamaboko<\/em><\/strong>\u00a0– What’s the difference? Both are the same, the difference is that the Japanese word\u00a0surimi<\/em>\u00a0it can also refer only to the fish paste and not to the fish cake in strips or other specific format as in the case of\u00a0kamaboko<\/em>.<\/p>\n

Surimi<\/em><\/strong>\u00a0not to be confused with\u00a0tsumire<\/em><\/strong> [\u6458\u5165] which are fish cakes, but with no added eggs or other ingredients.<\/p>\n<\/div>\n<\/div>\n

KANI-KAMA – THE FAKE CRAB<\/span><\/h2>\n

My father always brought this guy\u00a0kani-kama<\/strong><\/em>\u00a0at home, I always ate thinking it was crab meat, but in childhood I never realized that it was just pressed meat and that sometimes it was just flavored with crab extract.<\/p>\n

The word kani literally means crab and gave rise to the name of the product. In the 60s and 70s, the scarcity of crab meat led Japanese cooks to invent the\u00a0kani-kamaboko<\/em>, which quickly became popular worldwide.<\/p>\n

In fact the goal of\u00a0surimi<\/em><\/strong>\u00a0is to imitate the taste and texture of fish such as crab, crab and lobster. In Brazil it is easy to find this Kani in large markets next to the cold. It is also a common ingredient in\u00a0sushi\u00a0Brazilians.<\/p>\n

Kani kama is a protein-rich food, not as much as fish. It can be eaten raw, in salads, accompanied by soy sauce or eaten after boiling for some time, seasoned with lemon.<\/p>\n

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KAMABOKO – THE HISTORY OF SURIMI<\/span><\/h2>\n

O\u00a0kamaboko<\/em><\/strong>\u00a0[\u84b2\u927e] is a type of traditional surimi that is still quite popular in Japan today. It is believed that kamaboko arose in the 17th century and was made by women of fishermen and their families. Heian era literature already talks about surimi.<\/p>\n

The preparation consisted of washing the meat of the fish in fresh water, putting it to salt in order to prolong the conservation period and thus being able to maintain a stock of protein foods outside the fishing season.<\/p>\n

The traditional handmade kamaboko is shaped like bread and then steamed to a firm consistency. The pink and white colors of kamaboko usually indicate luck.<\/p>\n

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As already mentioned, it can be found in variations such as\u00a0Kani-kama<\/em>, or even with artistic touches like the\u00a0Narutomaki<\/strong><\/em>\u00a0with pink spirals or even with a cheese flavor in the case of\u00a0Chi-kama<\/strong><\/em>. In South Korea its variation is called\u00a0eomuk<\/em>\u00a0or\u00a0odeng<\/em>.<\/p>\n

This food is quite common in\u00a0new year like Oshougatsu. It can also be purchased at convenience stores already packaged. Because it is made with fish paste, it is possible to make artistic drawings like the video below.<\/p>\n

The Japanese Kamaboko Organization in 1983 stated that:\u00a0November 15th is \u201cKamaboko Day\u201d.<\/strong><\/p>\n

KAMABOKO, SURIMI AND KANI-KAMA RECIPE<\/span><\/h2>\n

Want to learn how to make your own\u00a0Kamaboko<\/strong><\/em>? Why not take a look at the recipe below?<\/p>\n

Ingredients<\/strong><\/p>\n