Kamaboko. Fish cake, pounded whitefish mixed with cornstarch, formed into a sausage shape and cooked.
kamaboko = fish paste cake Notes: This colorful Japanese specialty is made of a fish paste that's been molded into logs or half-logs. Substitutes: surimi
kezuribushi See bonito flakes. ...
Kamaboko (Japan): Fish protein (surimi) often served as imitation seafood or meat
Kamja Jun (Korean): Korean style sauteed potatoe pancakes
Kan (Hungarian): Male ...
Kamaboko: fish cake made from white fish
Kanten: gelatin dessert made out of seaweed
Katsudon: fried pork cutlet
Kombu: seaweed processed as a cooked noodle
Kuromame: black beans
Maki-sushi: sushi items rolled up in seaweed ...
Kamaboko Fish cake made from pounded whitefish that is mixed with cornstarch, formed into a sausage-shape, and cooked. Commonly used in California Rolls. Kampyo Dried Gourd prepared as long, translucent-brown fettuccine-shaped strips.
Kamaboko (Jap.) fish cake made from white fish.
Kambing (Indon.): lamb.
Kappa maki (Jap.): cucumber roll made with small slivers of cucumber.
Kara-age (Jap.): deep fried chicken in ginger sauce.
A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi and beni shoga can be added to taste. The flavor of broth and topping vary from region to region.
kamaboko (Jap.) Fish paste or sausage in many varieties.
kampyo (Jap.) Dried gourd shavings.
kani (Jap. ) Crab.
Kaninchen (Ger.) Rabbit.
kanten (Jap.) Agar-agar seaweed.
kao (Chin.) To roast or bake.
Kapaun (Ger.) Capon.
 See also: Fish, Cake, Steam, Paste, Slice
  
|
RSS
