2 Types of Yaki Kamaboko Fish Surimi Snacks
As previously mentioned, Cheese Kamaboko has another name, Chii Kama (チーカマ), which, as you can easily guess, is short for the former.
However, what I introduce here, Yaki Kama (焼きかま), may not be what you are thinking. This is not regular Yaki Kamaboko (焼き蒲鉾).
Yaki Kamaboko (焼きかまぼこ)
When we hear Kamaboko, what comes to mind is usually a fish cake made from white fish surimi seasoned with salt, molded, and heated (steamed, grilled, fried, or boiled).
Among them, the grilled one is called Yaki Kamaboko, as Yaki (焼き) in its name is the Japanese prefix for grilling or baking.
But as you can see in the photo, this Yaki Kama (焼きかま) is not an abbreviation of that Yaki Kamaboko.
While the former is a savory and chewy Nerimono, this one is a dry shredded snack, even though the ingredients used are the same.
These handmade paper-like strips have a Surume-like tough texture, and as you chew, they get tenderer, and more umami comes out.
These treats are also available by the name of Yaki Kamaboko (焼きかまぼこ), so it actually comes in two different types.
As with regular Yaki Kamaboko, we commonly eat these Yaki Kama shreds with alcoholic drinks.
Although the two with the same names and ingredients have different forms and textures, they are both tasty Otsumami snacks going perfectly with beer and sake.
|Fish Surimi, Starch, Vegetable Protein, Salt, Sugar, Vegetable Oil, Soy Sauce, Sorbitol, Modified Starch, Amino Acid Seasoning|
|Salt equivalents||4.6 g|