Shichimi togarashi and kamaboka

[ghed]

Making Japanese dishes is a little hobby of mine, unfortunately my cook books explain whats in these but they dont give recipes/proportions. I guess the authors assume that they will be availible at asian food stores, which is a problem for me since all the asian food stores in my area stock mainly SE asian foods.

So could anyone help me out with a recipe for both of these? Whenever I make noodle dishes I get sad because I feel like Im missing out on something :'(

[Schuldich]

Tougarashi is a hot red pepper seasoning, and kamaboko is a product that comes from fish. they steam the fish, mash it up, form it into a mold, and then cook it so it firms up (i saw the process when i went to the kamaboko museum!).

unfortunately i cannot imagine finding a recipe for either or these, and even if you do they would require peppers and fish that we probably don't have in the West. still, the tougarashi can be replaced with cayenne, and the kamaboko can be left out with no difference to the taste (it usually just sits on top of the dish). sounds to me like you're making ramen...and both ingredients you listed are just extra topings that aren't necessary to the dish.

[hiroaki]

Kamaboko online shop (El Cerrito, CA) (http://www.maruwa.com/onlineshop/fresh/fresh.html)