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). Tsuji recommends using the Japanese name because no adequate foreign name exists.
Kamaboko has been made in Japan since the 14th century C.E. and is now available nearly world wide.
Tsuji, Shizuo, (1980). Japanese cooking: A simple art. Kodansha International, New York.
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