How Fish Cake, Crab Stick and Sea Grape Production in Japan - Japan Seafood Farm and Harvesting

#fishcakes #seafood #seagrape
Kamaboko is a type of Japanese fish cake made from pureed white fish, called surimi (ground meat). The fish cake includes binding agents, such as egg whites, and natural flavoring, like sake. Kamaboko is made by steaming, frying, poaching, or grilling the fish cake until it is firm.

Crab sticks, krab sticks, snow legs, imitation crab (meat), or seafood sticks are a type of seafood made of starch and finely pulverized white fish (surimi) that has been shaped and cured to resemble the leg meat of snow crab or Japanese spider crab. It is a product that uses fish meat to imitate shellfish meat.

In Japanese, the word "umibudo" translates literally to "sea grapes," which is exactly what they are called in English. Sea grapes, however, are actually a type of seaweed (not to be confused with the seagrape tree native to the Caribbean) that grows in the shallow waters around Okinawa and many other parts of Southeast Asia. The standard Japanese word for umibudo that nobody knows is actually "kubiretsuta" and the scientific name for sea grapes that nobody knows is "caulerpa lentillifera." Since those words are way too difficult to remember, everyone (Japanese people included) calls the seaweed by nicknames, another of which is "green caviar" because of its resemblance to fish roe.

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