FISH CAKES & SEAWEEDS

Neri seihin, which literally means ’kneaded products’, is a term used for pre–cooked fish cakes. Made from fish paste, neri seihin is an ideal food for those who do not have time to cook fish but still want to benefit from their nutrition. There are several kinds of neri seihin products with different ingredients and production method. For example, to make kamaboko, fish paste is put on a small wooden board and steamed. For tsumire, sardine paste is boiled. Hanpen is boiled paste of white fish and other ingredients. Satsuma age is fried fish paste, sometimes with vegetables, and chikuwa is grilled fish paste.

KAMABOKO

Kamaboko is made from white fish, which is filleted, pounded into a paste, mixed with a starch and molded onto wooden base. It can be steamed, deep fried, barbecued or poached. It is also nice to have as it is with a touch of soy sauce and Wasabi.
Kamaboko is as rich in protein as eggs. Since it is made from the highest quality fresh fish, it is low in calories and low in fat, Kamaboko is quickly becoming a popular health food.

CHIKUWA

Chikuwa is made from ground fish meat seasoned, wrapped around a bamboo spit and cooked. After cooking, the spit is removed and the hole left open. Chikuwa is often eaten as a snack dipped in soy sauce with no additional preparation. Also, it goes with cheese or cucumbers. The chikuwa are cut at an angle and eaten with cheese or cucumber stuffed in the hole. They are just like canape's

Nori, a dried seaweed resembling sheets of black paper, is a very popular ingredient in Japan, particularly for the wrapping of steamed rice to make maki–zushi (rolled sushi) and onigiri (rice balls). Nori is an ideal food for those whose lungs have been damaged by smoking as it can help prevent tar attaching itself to the lungs. It is also said to prevent anaemia, hair loss and greying. It is rich in vitamin B1, which helps combat mental tatigue, and calcium. Seasoned nori is also popular.

This dark green seaweed with its light ’ocean’ flavour is one of the most popular seaweeds in Japan. It is avilable in both dry and fresh forms and is most commonly used in soups and salads. The dried product greatly expands when it’s reconstituted either by soaking in water for a few minutes or adding directly to a soup, so you often find that you need far less htan you originally thought. Since wakame has no calories, it is an ideal ingredient for those who want to control their weight and is allegedly good for treating arteriosclerosis, ashthma, sinusitis, goitre, high blood pressure and hair loss.

Hijiki is a porous, black seaweed iwth a surface that is less viscous but with more texture than other seaweeds. It is normally sold dried and should be reconstituted with water before use. Hijiki contains a lot of calcium, which can reduce nervousness and anxiety, and fibre, which is helpful for treating bowel disorders. It also contains a high level of iron, which is ideal for those who suffer from anaemia. As iron is absorbed by the body more easily when combined with Vitamin C, hijiki is best consumed with other vegetable.

Konbu is the basic dashi ingredient. To make good stock, simply soak konbu in water, or heat in a pan of water on a medium flame and remove just before boiling. To make dashi konbu, kelp is dried in the sun, and then wrapped in straw mats. Konbu is rich in vitamins and minerals such as iodine. It also contains large quantities of potassium, which helps to reduce blood pressure. The best–known konbu&ndash–producing districts in Japan are Hidaka and Rause in the northern island of Hokkaido. Konbu is not only used for dashi, but also for tsukudani and tororo.

Tororo Konbu (Seaweed) 

One of the most tasty natural seaweed product.(25g)
Tasty Konbu was blended with high quality vinegar, dried and shredded. You can sprinkle them on salad, put them in soup, wrap with nori for sushi...discover many way of using this unique and nutritious seaweed.
**Do not keep it in the fridge, once you open, seal it and keep it cool & dry place.