This article will dig deep into the history of Narutomaki, its origins, how it tastes, how to prepare it, and why it is so popular as a ramen top .
Where Does Narutomaki Come From?
The exact lineage of narutomaki is nameless. The oldest detailed description of narutomaki was in a book called “ Konnyaku Hyaku chin. ” According to the ledger, people in the Edo period ( 1603-1868 ) in Japan wrapped narutomaki in kelp or bean curd bark .
however in the ledger it is written about as an establish style of kamaboko. This implies that its invention was earlier, but the accurate meter is uncertain. Before achieving national prominence in Japan as a ramen top, it was celebrated as a top for soba ( japanese buckwheat noodles ).
The name narutomaki, however, is a fiddling less mysterious. There is a small water channel called the Naruto Strait between Awaji Island and Shikoku in southerly Japan .
This strait is highly minute at entirely 1.3 kilometers and when the tide moves water from the Pacific into the Seto Inland Sea, it produces swift currents, forming many large whirlpools doubly a day .
These whirlpools ’ form purportedly inspired the food narutomaki ; the twirl of pink and white in the fish patty center represents water system ’ sulfur exponent and beauty in the Naruto Straits .
What Does Narutomaki Taste Like?
Photo Credit: Ttsuchitori Narutomaki is made by wrapping unbleached fish with white fish spread colored with crimson food dye into a logarithm shape. The pisces paste log is then cooked with steam to solidify and be cut into thin slices .
Narutomaki has a less fishy relish and chewiness compared to ita kamaboko. The rationality is that egg white and starch elements are mixed into the pisces glue as binder elements, making the Narutomaki a little bit powdery and doughy, meaning the texture is closer to ramen noodles, creating a perfective combination .
Where Can I Find Narutomaki?
Narutomaki can be found in any japanese supermarket in Japan or abroad. You can much find it in the supermarket ’ s ramen toppings section, along with early popular ramen toppings such as Chashu ( roasted pork ) and sliced Negi ( green onion ) .
If you ’ ra looking for the most authentic narutomaki, then pay a visit to a township called Yaizu in Shizuoka Prefecture. This town produces 90 % of all of Japan ’ s narutomaki .
If you can ’ metric ton discovery narutomaki anywhere near you, we got you covered with a agile 30-minutes recipe that includes all easy-to-find ingredients .
Narutomaki: The Swirly White-Pink Japanese Fish Cake
homework time :
fudge time :
entire time :
- Fresh white fish – 200g
- Salt – 6g
- Sugar – 6g
- Mirin – 6g
- Egg white – 1
- Pink food coloring
- Start by removing the skin and any fat from the fish and then rinse the fish under cold water. Use your hands to squeeze out any excess water from the fish
- In a food processor, put fish, salt, sugar, mirin, and an egg white. Process everything together until it forms a homogeneous paste
- Divide the paste in half then take one of the halves and spread it over a plastic wrap to create a 19 by 15 cm rectangle.
- Dye the other half of the paste using pink food coloring
- Put the layer of pink paste over the non-dyed paste, leaving one centimetre at the top and the bottom of the rectangle free
- Roll the fish cake carefully and tightly, making sure you don’t get any air-pockets and seal with saran wrap
- Put the fish-cake roll into a steamer and steam it for about 15 minutes
- Let it cool, remove the saran wrap and then cut segments off into 2cm thick circles. You can optionally serrate the edges using a knife for effect.
Amount Per Serving:
Read more : Naruto Themed Birthday Party
If you ’ re a ramen lover, then consider giving a narutomaki a scene. The pleasing aesthetic of this fish-cake adds so a lot to your bowl .
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