00:00 [Music]
00:07 A nation surrounded by seas, Japan naturally has many ways to cook and eat fish.
00:17 Today we'll look at kamaboko, a kind of cured fish paste.
00:22 A puree of fish meat is steamed, then cooked, turning it into a form that can be stored safely.
00:30 Kamaboko is made in many regional variations.
00:33 Looking just like crab legs, these are also a type of kamaboko.
00:41 This imitation crab meat is popular in many countries, sold under the name "suri-meat".
00:47 In Japan, the best-selling kamaboko is this steamed variety sold in semi-cylindrical rolls.
00:55 [Music]
00:59 To make kamaboko, first the fish meat is rinsed several times to remove all fat and odours.
01:05 Next, it's ground up in traditional stone mortars.
01:12 Salt is added to the paste, which is carefully kneaded to bring out the flavour of the fish and make it more sticky.
01:24 Finally, the smooth paste is shaped and spread onto a thin wooden board.
01:29 There's a reason why kamaboko is traditionally stored on wood.
01:40 It's done to prevent the fish from going off.
01:46 The board absorbs water from the kamaboko and then allows it to evaporate.
01:53 It's a very effective way to preserve the freshness of the fish.
01:57 Kamaboko has a long history.
02:02 The first written accounts date to the 12th century and describe how it was considered good luck to eat it at celebratory meals.
02:09 Pink or red is a lucky colour, reminding us of the rising sun, and this style is still widely served at celebrations.
02:21 It's an essential item in the traditional Japanese New Year meal.
02:25 Toyama is a leading producer of kamaboko.
02:33 It's especially famous for a kind called saiku kamaboko, decorated with a range of lucky motifs.
02:41 These include sea bream, traditionally symbolising good fortune,
02:47 and cranes and turtles to celebrate longevity.
02:51 Any kind of congratulatory meal can feature saiku kamaboko.
02:57 These items are individually handcrafted in a process requiring much skill.
03:03 The paste used for ornamentation is squeezed on from a piping bag.
03:10 Here he's creating the details of the sea bream.
03:15 Now he's making the crane's feathers.
03:17 It takes over 10 years on the job to acquire this level of skill.
03:21 It can often be difficult to get the colours exactly right.
03:30 Saiku kamaboko is a traditional craft handed down in this region for many generations.
03:35 I feel a strong responsibility to keep the craft alive and healthy.
03:41 That looks great!
03:45 It's a young girl's birthday, so naturally there's saiku kamaboko.
03:49 They'll eat one modelled after the lucky sea bream.
03:54 Yummy!
03:59 You'll also see this highly decorative type of kamaboko at weddings.
04:06 where it's often used instead of a cake.
04:09 For over a thousand years, kamaboko has been adding flavour and colour
04:16 to the important occasions in people's lives.
04:19 Kamaboko is a traditional Japanese dessert.
04:22 It's often used instead of a cake.
04:26 For more information, visit www.saikantv.com
04:29 Thanks for watching!
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04:36 (ding)
04:37 [BLANK_AUDIO]
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