Wow, two menu development sessions today -- one at King Street in the morning and the second out at Watabe in the late afternoon that lasted into the night. I must have tasted over twenty dishes today. What a gut buster for me.
Michelle and team, Pierson and Samantha, helped put this one together today. It even inspired the two of them to make a pasta appetizer for tonight's service. This kamaboko was interesting; first time I did it that way and came away really pleased with the texture.
I grew up eating kamaboko in saimin, noodle salads, sandwiches, or as a dip. It was always in the house. We discussed the differences between a French style mousse and a Japanese fish paste turned into this kind of kamaboko. A lot of it is texture; one is more elegant and the other was probably made with ingredients they had around. I really like "oden", as it has a variety of kamaboko in one dish.
~AW