Nerimono for Oden Hot Pot
01Nov09
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| Hanpen: simmered or boiled fish cake. Ingredients: Pollack, water, egg white, potato starch, sugar, salt, rice wine, and some chemical stabilizers. This is a soft and fluffy snow white cake of puréed fish mixed with grated mountain yam (in this case: potato starch) and whipped to add air bubbles. The mixture is placed in a shallow square mold and simmered. From my book: “Biting into hanpen is like biting into a soft meringue. It can be eaten in soups, broiled or simmered in stock. The package notes that it is ready to add to your salad. |
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| Satsuma-age: fried fish cakes, the size of ping-pong balls, or “Kushi Tenpura Fried Fish Balls” Ingredients: Pollack, water, modified food starch, sugar, salt, sorbital, soy bean oil, sweet rice wine, dextrose, natural and artificial flavorings (inclucding bonito and MSG and other things) The package says, “Ready to Eat!” but one should dip in boiling water to remove the excess oil from frying first. They are probably better warmed up. Maybe some mustard and shoyu as condiments. |
Iwashi Tsumire (Fried Fish Cake??—these do not look fried, so perhaps I was supposed to fry them???) Ingredients: sardine, codfish starch(?!?), leek, carrot, sugar, soybean paste, MSG, potato starch. Not sure if these are “ready to eat” or not. Note: there is a recipe in my study book to make these!!! |
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Filed under: Japanese Food | Leave a Comment
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- The Japanese Kitchen
•250 Recipes in a
Traditional Spirit•
by Hiroko Shimbo
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MiscellaneousSoups 
Shiromono
Thick soups, stew-like.
Suimono
Clear soups.Grilling and Pan Frying 
Yakimono
Cooking with dry heat.
Stir Frying
Quick cooking for meats and vegetables.Steaming 
Mushimono
Moist heat, tender food.Simmering 
Nimono
Quick braising.Deep Frying 
Agemono
Introduced by Europeans and ChineseOne Pot Cooking 
Nabemono
Hot-pots, shabu-shabu and sukiyake.Rice 
GohanmonoHow to cook it, and lots of recipes
SushiIt's the vinegared rice that makes it.Noodles 
Menrui
General term for noodles in Japan.
Gyoza
Japanese dumplings.
Harusame Noodles
Made with bean starch, or potato starch.
Ramen
Wheat noodles, also called chuka soba.
Soba
Buckwheat noodles.
Somen
Very thin wheat noodles.
Udon
Thick wheat noodles: round or flat.Tsukemono 
Pickles
Vinegared (or salted) things, especially vegetables.Sweets 
Okashi
Desserts, sweets, and snacks.Beef 
牛肉 Chicken, Duck, Eggs 
鶏、鴨、卵 Fish and Seafood 
魚やシーフード Noodles 
麺 Pork 
豚肉 Rice 
ライス Salads, Dressings, Sauces 
サラダ、ドレッシング、ソース Snacks 
スナック Tofu 
豆腐 Vegetables 
野菜
Asian Cooking
Asian Influenced Food
Non-Japanese Food
Western Influenced Food -
whosamungus
Worldwide
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