What Japanese food is shaped like star and has pink swirl in middle?

Answer 1

Narutomaki Steamed fish-paste cake (kamaboko), sliced to decorate soup or ramen. The cakes are cylindrical, white with a pink swirl inside. The swirl shape is called uzumaki (see general terminology page). Narutomaki is commonly called simply "naruto," which is also the name of an anime series and its main character, Naruto Uzumaki; his name is a reference to the fish cakes and the spiral inside.

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Kamaboko is a type of cured surimi, a Japanese processed seafood product, in which various white fish are pureed, combined with additives such as MSG, formed into distinctive loaves, and then steamed until fully cooked and firm. 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 loaves. Some kamaboko include artistic patterns, such as the pink spiral on each slice of naruto kamaboko, named after the well-known tidal whirlpool near the Japanese city of Naruto.

Although the Japanese name for kamaboko is becoming increasingly common outside of Japan[citation needed] (cf., 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 in English because no adequate English name exists, other than the Jewish dish, gefilte fish, which is somewhat similar.

Red-skinned and white kamaboko are typically served at celebratory and holiday meals, as red and white are considered to bring good luck.

Kamaboko has been made in Japan since the 14th century CE and is now available nearly worldwide. The simulated crab meat product kanikama (short for kani-kamaboko), the best-known form of surimi in the West, is a type of kamaboko. In Japan, chīkama (cheese plus kamaboko) is commonly sold in convenience stores as a pre-packaged snack food.

In Hawaii, red-skinned kamaboko is readily available in grocery stores. It is a staple of saimin, a noodle soup invented in and popular in the state. Kamaboko is sometimes referred to as fish cake in Hawaii.

[ South Korea

Eomukbar a popular South Korean snack based on kamaboko.

In South Korea, kamaboko is called either eomuk ) or odeng loan word from the Japanese oden, a Japanese dish that sometimes contains kamaboko).

Eomuk can be boiled on a skewer in broth and is sold in street restaurant carts where they can be eaten with Alcoholic Beverages, especially soju, similar to the function of hot dog stands in other countries. The broth is sometimes given to the customer in paper cups for dipping and drinking.

An alternate preparation of eomuk is sold in the colder times of the year and is marketed as 'Hotbar' or 'Hot Bar'. While the Hot Bar is still served on a stick or skewer, the recipe calls for deep frying instead of boiling. In this form, the Hot Bar can be prepared according to any particular vendor's 'secret' recipe: plain, mixed with vegetables such as diced carrot or whole perilla leaf, or served with any number of sauces or condiments such as ketchup or mustard.

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Surimi (Japanese: lit. "ground meat", Chinese: pinyin: yú jiāng; literally "fish puree or slurry") is a Japanese loan word referring to a fish-based food product intended to mimic the texture and color of the meat of lobster, crab and other shellfish. It is typically made from white-fleshed fish (such as pollock or hake) that has been pulverized to a paste and attains a rubbery texture when cooked. The term is also commonly applied to food products made from lean meat prepared in a similar process.

Surimi is a much-enjoyed food product in many Asian cultures and is available in many shapes, forms, and textures. The most common surimi product in the Western market is imitation or artificial crab legs. Such a product often is sold as sea legs and krab in America, and as seafood sticks, crab sticks, fish sticks or seafood extender in Commonwealth nations.