{"id":2046,"date":"2020-08-16T08:31:14","date_gmt":"2020-08-16T08:31:14","guid":{"rendered":"http:\/\/www.kamaboko.com\/en\/?p=2046"},"modified":"2020-10-14T00:58:06","modified_gmt":"2020-10-14T00:58:06","slug":"avocado-and-shiso-kamaboko-salad-recipe","status":"publish","type":"post","link":"https:\/\/www.kamaboko.com\/en\/avocado-and-shiso-kamaboko-salad-recipe\/","title":{"rendered":"Avocado and Shiso Kamaboko Salad Recipe"},"content":{"rendered":"

[vc_row][vc_column][vc_single_image image=”2051″ img_size=”full” alignment=”center” style=”vc_box_rounded”][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=”2047″ img_size=”full” alignment=”center” style=”vc_box_rounded”][\/vc_column][\/vc_row][vc_row][vc_column][vc_custom_heading text=”Today we introduce the “Avocado and Shiso Kamaboko Salad“, a creation of Hirosumi Ogawa. Hirosumi is an owner chef og “Ogawa Saketen“ in Japan. This article is translated from the original by Saori Bada, feautered in Suzuhiro Kamaaboko’s web magazine “\u84b2\u927e\u306e\u3042\u308b\u66ae\u3089\u3057“ in Japanese. Kamaboko is the perfect addition to make a healthy meal. One Kamaboko holds the equivalent of 7 filleted fish, so it is packed with protein and minerals. Kamaboko goes well with vegetables and is an alternative to meat. I will introduce a new way to enjoy this traditional Japanese dish. Adding lemon and shiso will give you a refreshing scent and a mild tanginess to compliment the avocado and kamaboko. This is a simple salad for a healthier body.” font_container=”tag:p|font_size:18|text_align:left|line_height:1.2″ google_fonts=”font_family:Open%20Sans%3A300%2C300italic%2Cregular%2Citalic%2C600%2C600italic%2C700%2C700italic%2C800%2C800italic|font_style:400%20regular%3A400%3Anormal”][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=”2052″ img_size=”full” alignment=”center” style=”vc_box_rounded”][\/vc_column][\/vc_row][vc_row][vc_column][vc_custom_heading text=”We will be using Suzuhiro Shiso Kaori Maki, which is small kamaboko rolled in a shiso leaf. The kamaboko is wrapped and lightly fried. The fragrant shiso and white fish are a wonderful match. These are also popular as snacks with a cup of sake.” font_container=”tag:p|font_size:18|text_align:left|line_height:1.2″ google_fonts=”font_family:Open%20Sans%3A300%2C300italic%2Cregular%2Citalic%2C600%2C600italic%2C700%2C700italic%2C800%2C800italic|font_style:400%20regular%3A400%3Anormal”][\/vc_column][\/vc_row][vc_row][vc_column][vc_custom_heading text=”Recipe” font_container=”tag:h2|font_size:20|text_align:left” google_fonts=”font_family:Open%20Sans%3A300%2C300italic%2Cregular%2Citalic%2C600%2C600italic%2C700%2C700italic%2C800%2C800italic|font_style:600%20bold%20regular%3A600%3Anormal”][vc_separator color=”blue” align=”align_left” border_width=”2″][\/vc_column][\/vc_row][vc_row][vc_column][vc_custom_heading text=”1 Avocado
\n4 Shiso Maki Kamaboko
\n5~8 Olives
\n1\/2 Lemon
\n3 Shiso Leaves
\nWalnuts
\nOlive Oil
\nSalt” font_container=”tag:p|font_size:18|text_align:left|line_height:1.2″ google_fonts=”font_family:Open%20Sans%3A300%2C300italic%2Cregular%2Citalic%2C600%2C600italic%2C700%2C700italic%2C800%2C800italic|font_style:400%20regular%3A400%3Anormal”][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=”2048″ img_size=”full” alignment=”center” style=”vc_box_rounded”][\/vc_column][\/vc_row][vc_row][vc_column][vc_custom_heading text=”1. Remove the Avocado with a spoon. Cut the olives in half. Slice the lemons. Cut the Shiso Maki Kamaboko in half. Thinly slice the shiso.” font_container=”tag:p|font_size:18|text_align:left|line_height:1.2″ google_fonts=”font_family:Open%20Sans%3A300%2C300italic%2Cregular%2Citalic%2C600%2C600italic%2C700%2C700italic%2C800%2C800italic|font_style:400%20regular%3A400%3Anormal”][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=”2049″ img_size=”full” alignment=”center” style=”vc_box_rounded”][\/vc_column][\/vc_row][vc_row][vc_column][vc_custom_heading text=”2. Add the ingredients to a bowl. Mix in olive oil, lemon juice, and salt. ” font_container=”tag:p|font_size:18|text_align:left|line_height:1.2″ google_fonts=”font_family:Open%20Sans%3A300%2C300italic%2Cregular%2Citalic%2C600%2C600italic%2C700%2C700italic%2C800%2C800italic|font_style:400%20regular%3A400%3Anormal”][\/vc_column][\/vc_row][vc_row][vc_column][vc_custom_heading text=”3. Serve on a plate, sprinkled with walnuts. ” font_container=”tag:p|font_size:18|text_align:left|line_height:1.2″ google_fonts=”font_family:Open%20Sans%3A300%2C300italic%2Cregular%2Citalic%2C600%2C600italic%2C700%2C700italic%2C800%2C800italic|font_style:400%20regular%3A400%3Anormal”][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=”2050″ img_size=”full” alignment=”center” style=”vc_box_rounded”][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=”2059″ img_size=”full” alignment=”center” style=”vc_box_rounded”][\/vc_column][\/vc_row][vc_row][vc_column][vc_custom_heading text=”Recipe: Ogawa Saketen in Ebisu, Tokyo
\nA small casual bar in the Ebisu area of Tokyo where you can relax with a menu featuring casual dishes of chicken, vegetables, and more in a wonderful place meant to harmonize space and food designed by the owner, Hirosumi Ogawa.” font_container=”tag:p|font_size:18|text_align:left|line_height:1.2″ google_fonts=”font_family:Open%20Sans%3A300%2C300italic%2Cregular%2Citalic%2C600%2C600italic%2C700%2C700italic%2C800%2C800italic|font_style:400%20regular%3A400%3Anormal”][vc_custom_heading text=”Ogawa Saketen on Instagram” font_container=”tag:p|font_size:18|text_align:left|line_height:1.2″ google_fonts=”font_family:Open%20Sans%3A300%2C300italic%2Cregular%2Citalic%2C600%2C600italic%2C700%2C700italic%2C800%2C800italic|font_style:400%20regular%3A400%3Anormal” link=”url:https%3A%2F%2Fwww.instagram.com%2Fogawasaketen%2F%3Fhl%3Dja|title:Instagram|target:%20_blank”][\/vc_column][\/vc_row][vc_row][vc_column][vc_custom_heading text=”Translated from text by: Saori Bada Photos:Hiyori Ikai” font_container=”tag:p|font_size:18|text_align:left|line_height:1.2″ google_fonts=”font_family:Open%20Sans%3A300%2C300italic%2Cregular%2Citalic%2C600%2C600italic%2C700%2C700italic%2C800%2C800italic|font_style:400%20regular%3A400%3Anormal”][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_single_image image=”2051″ img_size=”full” alignment=”center” style=”vc_box_rounded”][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=”2047″ img_size=”full” alignment=”center” style=”vc_box_rounded”][\/vc_column][\/vc_row][vc_row][vc_column][vc_custom_heading text=”Today we introduce the “Avocado and Shiso Kamaboko Salad“, a creation of Hirosumi Ogawa. Hirosumi is an owner chef og “Ogawa Saketen“ in Japan. This article is translated from the original by Saori Bada, feautered in Suzuhiro Kamaaboko’s web magazine “\u84b2\u927e\u306e\u3042\u308b\u66ae\u3089\u3057“ in Japanese. Kamaboko is the …<\/p>\n

Avocado and Shiso Kamaboko Salad Recipe<\/span> Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":2051,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[13],"tags":[45],"class_list":["post-2046","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-kamaboko","tag-recipe","post_format-post-format-gallery"],"_links":{"self":[{"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/posts\/2046"}],"collection":[{"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/comments?post=2046"}],"version-history":[{"count":13,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/posts\/2046\/revisions"}],"predecessor-version":[{"id":2097,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/posts\/2046\/revisions\/2097"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/media\/2051"}],"wp:attachment":[{"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/media?parent=2046"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/categories?post=2046"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/tags?post=2046"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}