かまぼこの飾り切り6種類！簡単な細工の切り方・手順【おせち料理】

かまぼこの飾り切り6種類！簡単な細工の切り方・手順【おせち料理】

Scrape the pink edge. You can kind of guess how beautiful it’s going to look? There’s a Japanese idiom “ita ni tsuku.” KAMABOKO (JAPANESE FISH CAKE)
– HOW TO CUT KAMABOKO INTO DECOLATIVE SHAPES Kamaboko. As the title says, I’m going to show you how to cut kamaboko (fish cake) into decorative shapes today, since kamaboko is often used for osechi, Japanese New Year’s dish. Kamaboko is put on this wooden board when steamed. so it’s firmly attached like this. Some people pull and remove it by force. But actually you should cut it off from the board with a knife like when you skin a fish. So, this is the first thing you need to do. Because kamaboko is pretty firm, you can enjoy it by making it into various shapes. So, I’m going to share several ways to cut kamaboko into decorative shapes. This is the easiest way. Put your knife in halfway and from here cut it like this to make the surface wavy. You can make a wave pattern like this. This is a very easy way to make it decorative. I’m going to show you another easy one. Cut it in half lengthwise. As kamaboko come in red and white… So, cut them in half, and put them together. Cut them together like this. And put them together so that the two colors line up alternately. And that’s it. So, this is another easy way to make it decorative. As you see, it’s actually very easy to make it decorative. So, it makes you want to try other ways too. Now, let me show you more. Next one is braiding. First, remove this pink edge. Move your knife carefully and scrape the pink edge. Stop it here. I could cut it into two strips, but I’m going to cut it into three strips. Once you have three strips, you just need to braid them. To braid, bring the right strip to the middle and then bring the left strip to the middle. You just need to repeat this. So, it’s nothing difficult. Once you braid it, it should look nice like this. It takes a little more time and effort. But it makes it look beautiful more than you think. Actually I think it’s fun to do this. I braided it with three strips, but you can also braid with two strips. Cut the pink skin in half. And braid it. I mean, you just need to twist them. All kamaboko, chikuwa, satsuma-age and hanpen are made of minced fish. They are just processed differently. When I was a kid, I used to like satsuma-age. But now I feel kamaboko is the tastiest. So, I like itawasa often served in soba restaurants. As I get older, I feel kamaboko is tastier than satsuma-age more often. This is how they look differently. The one braided with two strips also looks nice. Please try whichever you like. If you want to make the decoration more detailed, slice kamaboko. Not this flat side, but the round side, make cuts in this round side. Don’t cut it all the way to the flat side. Cut it thinly. Then, you just need to fold them all in. You can kind of guess how beautiful it’s going to look? It’s going to be exactly what you imagine. It might look complex, but it’s nothing difficult to make. You should be able to make it pretty easily. There’s a Japanese idiom “ita ni tsuku,” which means being experienced in something. Many people think it came from kamaboko because “ita” can mean a board, but they’re wrong. It actually came from a stage. So, the idiom was originally used for stage actors and actresses. On a side note, there’s a word “itamae” which means sushi chef. This “ita” came from “manaita” which means chopping board. Kamaboko is attached to a wooden board, but it’s not the origin of the idiom “ita ni tsuku.” It’s a rude word, but long time ago there used to be a word “kamaboko-baka.” It means “ita ni tsuita baka” meaning experienced fool, so it’s a really bad word. I guess because this word became popular, the origin of the idiom “ita ni tsuku” was mistakenly thought it came from kamaboko. But again, it did not come from kamaboko. Once you fold all the strips in, it looks like this. It’s quite beautiful. This is one of my favorite. If you see it up close, the thickness of the strips are not very even. If you like it, please give it a try. Next one derives from this one. I’m going to cut the strips from two different directions to make it look different. First, cut it as you did for the previous one, but stop halfway here. Then, turn it 90 degrees and cut it in the same way. Fold the strips in like the previous one. It becomes like this. To finish it off, fold this bit in here too. That’s it. These are very similar. They both look complex. But I think they are perfect for festivals and celebrations. So, this is another way to cut kamaboko. Next one also derives from this one. Like this, cut it, but not all the way to the other side. Keep cutting. Then, fold them in. You can make it look so different just by changing how you cut it. There will probably be more possibilities if you use bamboo skewers. So, have fun making a lot of different decorative kamaboko. Honestly, these don’t feel very nice when you put them in your mouth, because they get loose and the soft and firm textures get mixed. Honestly, I think the best way to enjoy kamaboko is to cut it into thick slices and eat them with wasabi. But if you want to enjoy them as decorative pieces, then give these a try. That’s it for today. Thank you for watching! KAMABOKO LIKE THIS VIDEO & SUBSCRIBE FOR MORE VIDEOS

板前がカマボコの飾り切りのやり方を6種類ご紹介します。「板に付く」や「板前」の語源についても。

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■目次
0:00　かまぼこの飾り切り・切り方
0:12　かまぼこの板からの外し方
0:58　(1) 波波に切る切り方
1:31　(2) 白とピンクを合わせた切り方
2:19　(3) みつ編みにする切り方
4:54　(4) 織り込んでいく切り方1
5:55　　「板に付く」の語源
6:18　　「板前」の語源
6:39　　かまぼこ馬鹿について
7:26　(5) 織り込んでいく切り方2
8:30　(6) 織り込んでいく切り方3
9:45　かまぼこの飾り切り【完成】
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