かまぼこ
蒲鉾
1. kamaboko; steamed seasoned fish paste, usu. in a semicylindrical shape on a strip of wood and sliced to go in soup, etc.Food, cooking, Usually written using kana alone
2. Kamabokois a type of cured surimi, a Japanese processed seafood product, in which various white fish are pureed, combined with additives such as MSG, formed into distinctive loaves, and then steamed until fully cooked and firm. The steamed loaves are then sliced and served unheated (or chilled) with various dipping sauces or sliced and included in various hot soups, one-dish meals, or noodle dishes. Kamaboko is typically sold in semicylindrical loaves.
Read “Kamaboko” on English Wikipedia
Read “蒲鉾” on Japanese Wikipedia
Read “Kamaboko” on DBpedia
Read “Kamaboko” on English Wikipedia
Read “蒲鉾” on Japanese Wikipedia
Read “Kamaboko” on DBpedia
カマボコ
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