Fish and Tōfu Terrine

Kawari Kamaboko

Preparation info

  • Serves

    6–8

    • Difficulty

      Medium

Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

An appetizer favored by many Japanese, kamaboko is a smooth, steamed fish sausage or loaf. Since kamaboko can often be rather chewy, its texture is unappealing to many Americans. On the other hand, Western-style pâtés and terrines, which are popular Occidental appetizers, tend to be rather rich and heavy by Japanese standards. This cross-cultural recipe retains the creamy, mousselike texture of standard Western terrines without using a single drop of fat! Made with bean curd a