{"id":2134,"date":"2020-11-23T23:04:33","date_gmt":"2020-11-23T23:04:33","guid":{"rendered":"http:\/\/www.kamaboko.com\/en\/?p=2134"},"modified":"2021-01-19T06:11:21","modified_gmt":"2021-01-19T06:11:21","slug":"shiitake-mushroom-and-kamaboko-tempura","status":"publish","type":"post","link":"https:\/\/www.kamaboko.com\/en\/shiitake-mushroom-and-kamaboko-tempura\/","title":{"rendered":"Shiitake Mushroom and Kamaboko Tempura"},"content":{"rendered":"

[vc_row][vc_column][vc_single_image image=”2135″ img_size=”full” alignment=”center” css_animation=”bottom-to-top”][\/vc_column][\/vc_row][vc_row][vc_column][vc_custom_heading text=”Today we introduce a recipe for \u201cKamaboko Kakiage Tempura\u201d prepared by Chef Fumio Sawase, head chef of Chowaro Restaurant in Japan.
\nThe Shiitake (shee-ta-kay) mushroom is a popular and delicious ingredient used in a variety of Japanese dishes. These mushrooms differ from their usual small white relatives in that they are a brown color with a taste that is considered more earthy and flavorful. These mushrooms are a bit more expensive than most because of their rich, smoky, savoury taste and texture. The shiitake can be incorporated into many dishes and we share some of the ways that shiitake are used at restaurants at the Suzuhiro Kamaboko Village.
\n(The original article was written by Saori Bada and published as part of Suzuhiro\u2019s web magazine \u201c\u304b\u307e\u307c\u3053\u306e\u3042\u308b\u66ae\u3089\u3057\/Live the Kamaboko Lifestyle\u201d in Japanese.)
\n” font_container=”tag:p|font_size:20|text_align:left” 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=”2140″ img_size=”full” alignment=”center” css_animation=”bottom-to-top”][\/vc_column][\/vc_row][vc_row][vc_column][vc_custom_heading text=”One of the popular dishes at the Chowaro restaurants at the Suzuhiro Kamaboko Village in Odawara is deep fried kamaboko kakiage (a type of batter dipped, deep fried Japanese tempura). The combination of Suzuhiro’s signature kamaboko and local Odawara vegetables makes for a delicious kakiage. It is served with Soba noodles at the Mikura Soba Restaurant and at the “Oshimizu“ and “Shionone“ Japanese restaurants in Odawara.” font_container=”tag:p|font_size:20|text_align:left” 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=”2137″ img_size=”full” alignment=”center” css_animation=”bottom-to-top”][\/vc_column][\/vc_row][vc_row][vc_column][vc_custom_heading text=”The thickly-fleshed, fragrant, umami-rich raw shiitake mushrooms grown in Odawara are used to make kakiage. Hirokawa Shiitake Garden is located within walking distance from Suzuhiro and we asked Koichi Hirokawa about what makes Odawara such a wonderful place to grow shiitake mushrooms. The Hirokawa Shiitake Garden is located in a quiet mountainous area in Odawara, where the air is clean and quiet. It’s just a short walk from the Suzuhiro Kamaboko Village.
\nChef Fumio Sawase sometimes takes a walk around here.
\n” font_container=”tag:p|font_size:20|text_align:left” 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=”2136″ img_size=”full” alignment=”center” css_animation=”bottom-to-top”][\/vc_column][\/vc_row][vc_row][vc_column][vc_custom_heading text=”I’ve been growing shiitake mushrooms in this area for more than 40 years now, and they’re of high quality. It is thanks to the abundant underground water in Odawara that we are able to cultivate these high quality shiitake mushrooms. This underground water is used not only for cultivation, but also in summer when the temperature rises. The water is sprayed inside the house where mushrooms are grown and used as a natural cooler. Freshness is essential for shiitake mushrooms. We deliver freshly harvested shiitake mushrooms to Suzuhiro, so they are always fresh and ready to be included in their dishes.” font_container=”tag:p|font_size:20|text_align:left” 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=”2139″ img_size=”full” alignment=”center” css_animation=”bottom-to-top”][\/vc_column][\/vc_row][vc_row][vc_column][vc_custom_heading text=”Kamaboko no Kakiage (Tempura with kamaboko and vegetables) is a standard dish at Chowaro Restaurant. The main ingredient in Suzuhiro\u2019s kakiage is kamaboko, which changes to a ‘plump’ texture when heated, with the aroma of shiitake mushrooms and the sweetness of onions. The flavor and the umami taste of the prawns enliven the dish. By frying in rice oil, the batter is lightened and doesn\u2019t have an overwhelming oiliness. Chef Sawase says, “The tastes of Suzuhiro are supported by the natural ingredients that come from the nature of Odawara. With gratitude to the natural surroundings and people of Odawara, we continue to provide our customers with delicious and healthy food.\u201d\u00a0 Text by Saori Baba\u00a0 Photos by Hiyori Ikai
\n” font_container=”tag:p|font_size:20|text_align:left” 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 width=”1\/2″][vc_custom_heading text=”About the Author” font_container=”tag:h2|font_size:25|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_single_image image=”2106″ img_size=”medium” alignment=”center”][\/vc_column][vc_column width=”1\/2″][vc_custom_heading text=”She is an editor and Portuguese food researcher. In addition to working as an editor and writer for cooking magazines and other publications, she runs a Portuguese cooking class at home, and is currently writing a series of articles on the web titled “Portugal Shokudo“ (Portuguese Restaurant), which introduces Portuguese cuisine that goes well with alcoholic drinks, on website named “cakes“.
\nHer latest book is called \u201cMuitobon!\u201d. She is also the author of many books, including “A Trip to Eat in Portugal“ (Sangyo Editing Center).<\/p>\n

http:\/\/badasaori.blogspot.com\/” font_container=”tag:p|font_size:20|text_align:left” 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=”2135″ img_size=”full” alignment=”center” css_animation=”bottom-to-top”][\/vc_column][\/vc_row][vc_row][vc_column][vc_custom_heading text=”Today we introduce a recipe for \u201cKamaboko Kakiage Tempura\u201d prepared by Chef Fumio Sawase, head chef of Chowaro Restaurant in Japan. The Shiitake (shee-ta-kay) mushroom is a popular and delicious ingredient used in a variety of Japanese dishes. These mushrooms differ from their usual small white relatives in that they …<\/p>\n

Shiitake Mushroom and Kamaboko Tempura<\/span> Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":2140,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[13,49],"tags":[],"class_list":["post-2134","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-kamaboko","category-recipe","post_format-post-format-gallery"],"_links":{"self":[{"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/posts\/2134"}],"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=2134"}],"version-history":[{"count":3,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/posts\/2134\/revisions"}],"predecessor-version":[{"id":2153,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/posts\/2134\/revisions\/2153"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/media\/2140"}],"wp:attachment":[{"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/media?parent=2134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/categories?post=2134"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/tags?post=2134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}