Title: Kamaboko
 Categories: Japan, Seafood
      Yield: 1 Servings
 
      1    Text Only
 
  I was browsing through my book on Asian foods today++nothing in
  surimi as such, but here's what it says about Kameboko which is very
  similar, if not the same thing... I suspect the process for making
  surimi is much the same.
  
  Firm, slightly rubbery-textured cakes of ground fish are a popular
  ingredient in Japanese cooking.  They are added to soups, simmered
  dishes and noodles and are served as hors d'oeuvre. The name comes
  from an ancient word for the "cattail" reed.  Fish is pureed, bound
  with a starch-usually kuzu, arrowroot or potato formed into blocks
  and steamed.
  
  Sometimes food color-most often pink-red, but occasionally green,
  yellow or brown-is brushed over the top to give an attractive slice
  when cut.
  
  It is sold in vacuum-sealed packs that should be refrigerated and used
  within one week.  To use, slice kamaboko and add in final stages of
  cooking, as it needs only to be heated.