Discover the art of the surimi masters
Odawara is nestled between the mountains and the great Sagami Bay, south of Tokyo.
At the Suzuhiro Kamaboko Village, visitors can experience how the flagship product, Kamaboko, is made.
"Kamaboko, just like judo, is an art. It is of exceptional nobility. A way to value fish." says French Michelin-starred chef, Thierry Voisin, who lives in Japan.
Traditional kamaboko is made of fresh fish. In a few precise movements, the fillets are moved, ready for transformation.
"Working by hand allows us to check the quality of the fish one by one and adjust the cooking temperature and other parameters. The dough will be lighter, which is very important for the texture," explains Kamaboko master, Takashi Nakano.
https://www.euronews.com/2019/09/30/discover-the-art-of-the-surimi-masters-the-chopped-fish-that-s-produced-in-odawara-for-cen
There's a video at the link
= new reply since forum marked as read
