{"id":146445,"title":"Ce este kamaboko?","modified":"2026-06-17T21:43:53+02:00","plain":"Acest emoji, \ud83c\udf65, v\u0103 spune ceva? Sigur l-a\u021bi v\u0103zut deja plutind \u00een boluri de ramen sau pur \u0219i simplu prezentat pe o plan\u0219et\u0103, \u00eentreb\u00e2ndu-v\u0103 \u00een acela\u0219i timp despre ce este vorba\u2026 Iat\u0103 kamaboko, o specialitate renumit\u0103 din buc\u0103t\u0103ria japonez\u0103! \n\n\n\nCe este kamaboko? \n\n\n\nKamaboko, aproape asem\u0103n\u0103tor cu surimi, este de fapt o past\u0103 de pe\u0219te, prezentat\u0103 \u00een form\u0103 de semicilindru pe o plan\u0219et\u0103 de lemn. De obicei, se folose\u0219te doar carne de pe\u0219te alb. Amatorii de carne ro\u0219ie sunt a\u0219adar avertiza\u021bi. Japonezii \u00eel m\u0103n\u00e2nc\u0103 \u00een fiecare an, mai ales de Anul Nou, c\u00e2nd a devenit obicei s\u0103 se consume pentru a aduce noroc la trecerea \u00een anul urm\u0103tor. \n\n\n\nDe altfel, sunt f\u0103cute cu acel roz aprins pentru aspectul festiv \u0219i estetic. Uneori, este verde sau maro. \u00cen anumite cazuri, poate l-a\u021bi v\u0103zut cu o spiral\u0103 \u00een centru (\u00een unele anime-uri din cultura pop?). Este vorba \u00eentr-adev\u0103r despre kamaboko, numit \u201enarutomaki\u201d, datorit\u0103 acestui element distinctiv \u00een form\u0103 de v\u00e2rtej!\n\n\n\nDe unde provine kamaboko? \n\n\n\nSe pare c\u0103 kamaboko a ap\u0103rut pentru prima dat\u0103 \u00eentr-o carte publicat\u0103 \u00een perioada Heian (794 - 1185). Scrierea \u00een cauz\u0103, intitulat\u0103 \u201eRuijuzatsuyosho\u201d, eviden\u021biaz\u0103 mai multe scene de via\u021b\u0103, precum mesele \u00eemp\u0103ratului, banchetele de ceremonie, via\u021ba de zi cu zi\u2026 \u0218i astfel, acolo a putut fi observat\u0103 prima ilustrare cunoscut\u0103 a kamaboko, a\u0219a cum era servit \u00een acea epoc\u0103. \n\n\n\n\u00cen perioada Heian, kamaboko era atunci carne de pe\u0219te tocat\u0103 \u0219i \u00eenf\u0103\u0219urat\u0103 \u00een jurul unui bambus \u0219i fript\u0103 pe j\u0103ratic, pe c\u0103rbune de lemn. Dar atunci, v\u0103 \u00eentreba\u021bi mereu de ce se nume\u0219te \u201ekamaboko\u201d? \n\n\n\nSem\u0103n\u00e2nd \u00een acela\u0219i timp cu capul unei papuri (din japonezul \u201egama\u201d) \u0219i cu o sabie (\u201ehoko\u201d), carnea de pe\u0219te a fost desemnat\u0103 ini\u021bial prin \u201eKabahoko\u201d, care a evoluat apoi \u00een \u201ekamaboko\u201d. Forma \u0219i prezentarea pe care le cunoa\u0219tem \u00een prezent dateaz\u0103 probabil din epoca Muromachi (1336 - 1573). \n\n\n\nCum se face kamaboko? \n\n\n\nAlegerea pe\u0219telui este o etap\u0103 crucial\u0103 \u00een prepararea kamaboko. A\u0219a cum am men\u021bionat mai devreme \u00een acest articol, se folosesc pe\u0219tii cu carne alb\u0103. \u00cen Europa, vom tinde s\u0103 folosim carnea de cod de Alaska, de putasu sau de merlan, \u00een timp ce \u00een Japonia se folose\u0219te Itoyori (care se reg\u0103se\u0219te de altfel \u0219i \u00een surimi). \n\n\n\nCarnea alb\u0103 a pe\u0219telui este t\u0103iat\u0103 \u00een file, sp\u0103lat\u0103 \u0219i scufundat\u0103 \u00een ap\u0103 \u00eenainte de a fi m\u0103run\u021bit\u0103. La aceast\u0103 past\u0103 se adaug\u0103 zah\u0103r, sare, mirin, albu\u0219uri de ou, precum \u0219i sake japonez \u0219i sos de pe\u0219te. \u00cen linii mari, se zdrobe\u0219te carnea pe\u0219telui, se fr\u0103m\u00e2nt\u0103 \u0219i se fixeaz\u0103 pe o plan\u0219et\u0103 de lemn, pentru a fierbe apoi totul. Exist\u0103 mai multe metode de g\u0103tire, dar \u00een mod tradi\u021bional, kamaboko se g\u0103te\u0219te la abur p\u00e2n\u0103 se ob\u021bine o past\u0103 lipicioas\u0103, elastic\u0103 \u0219i destul de compact\u0103. \u00cen gur\u0103, kamaboko ar fi mai moale dec\u00e2t c\u00e2rnatul, dar totu\u0219i mai ferm dec\u00e2t budinca. \n\n\n\n\u0218i apropo, de ce este servit pe plan\u0219ete de lemn? Acestea, numite \u00een mod obi\u0219nuit \u201ekaraita\u201d, sunt de fapt foarte practice, deoarece absorb excesul de umiditate al kamaboko sau, dimpotriv\u0103, atunci c\u00e2nd kamaboko este prea uscat, \u00eel rehidrateaz\u0103. Plan\u0219etele de lemn sunt deci \u00een realitate esen\u021biale, ceea ce nu va fi cazul plan\u0219etelor de plastic sau de metal. Ele permit men\u021binerea nivelului ideal de umiditate pentru kamaboko datorit\u0103 porozit\u0103\u021bii lor. \n\n\n\nCare sunt diferitele variet\u0103\u021bi de kamaboko? \n\n\n\nLa abur, fript, pr\u0103jit, fiert \u00een ap\u0103\u2026 Exist\u0103 mai multe variet\u0103\u021bi de kamaboko, care se disting de fapt, \u00een mare parte, prin modul lor de g\u0103tire. Cunoa\u0219tem deja kamaboko g\u0103tit la abur, dar se vorbe\u0219te \u0219i despre \u201eyakinuki kamaboko\u201d, care este copt \u0219i cuprinde mai multe re\u021bete, precum sasa-kamaboko, nanba-yaki sau shiroyaki kamaboko. \n\n\n\n\u201eChikuwa-kamaboko\u201d este, la r\u00e2ndul lui, carne de pe\u0219te g\u0103tit\u0103 \u00een jurul unui b\u0103\u021b de bambus, fie pe j\u0103ratic (\u201echikuwa yaki\u201d), fie la abur (\u201echikuwa shiro\u201d). \n\n\n\nShikuwa-kamaboko, kamaboko.com\n\n\n\nExist\u0103 de asemenea kamaboko fiert \u00een ap\u0103 cald\u0103, cuprinz\u00e2nd atunci re\u021betele de hanpen, suji, tsumire \u0219i naruto-maki, despre care am vorbit deja. Poate fi \u0219i pr\u0103jit (satsuma-age, shiroten, jakoten, gobou-ten\u2026). \n\n\n\nUneori, se face chiar kamaboko decorativ sau reinterpretat, imit\u00e2nd carnea de crab, de creve\u021bi sau de scoici Saint-Jacques. Lista a ceea ce exist\u0103 este lung\u0103, dup\u0103 cum v\u0103 pute\u021bi imagina. Kamaboko este o adev\u0103rat\u0103 lume de arome de descoperit. \n\n\n\nCum se folose\u0219te kamaboko \u00een buc\u0103t\u0103rie?\n\n\n\nDe obicei, kamaboko se savureaz\u0103 t\u0103iat \u00een felii, \u00eenso\u021bit de sos de soia \u0219i wasabi. Se g\u0103se\u0219te de asemenea destul de des \u00een ramen (narutomaki), \u201echirashi sushi\u201d, kitsune udon, soba, nabe, bento-uri tradi\u021bionale, chawanmushi, \u2026 \n\n\n\nKitsune udon\n\n\n\nUnde se g\u0103se\u0219te kamaboko? \n\n\n\nEste perfect posibil s\u0103 v\u0103 face\u021bi kamaboko de cas\u0103, \u0219i cu foarte pu\u021bine ingrediente, de altfel. Dac\u0103 totu\u0219i vre\u021bi s\u0103 \u00eencerca\u021bi experien\u021ba f\u0103r\u0103 s\u0103 pune\u021bi neap\u0103rat m\u00e2na la treab\u0103, se g\u0103se\u0219te kamaboko \u00een majoritatea magazinelor alimentare asiatice, \u00een b\u0103c\u0103niile specializate sau \u00een restaurantele japoneze (inevitabil!). \n\n\n\nCum se p\u0103streaz\u0103 kamaboko? \n\n\n\nIdealul este s\u0103 p\u0103stra\u021bi kamaboko la rece. Pune\u021bi-l \u00een frigider \u00eentr-un recipient ermetic \u0219i consuma\u021bi-l \u00eenainte de data de expirare indicat\u0103. ","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/146445","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=146445"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/146445\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/16092"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=146445"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=146445"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=146445"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}