Build your own wood-fired earth oven with this easy-to-make oven and bake crusty breads, tasty pizzas and roasted meats. Includes diagrams, creating the oven floor and mixing mud.
When we hear the word imitation, there's often a negative connotation with it. However Kanikama, also known as imitation crab meat, is less an imitation and more of a substitute. In some ways, it's actually better than real crab meat. And for many people, particularly those that are new to sushi, itâs an easy gateway into the wonderful world of seafood. For the uninitiated, Kanikama is a combination of pulverised white fish meat. In the western world, this is primarily made of Alaska pollock. Because of its mild taste and high protein, low fat content, Kanikama is perfect for those wary of seafood -- especially children.
Furikake (æ¯ãæã / ãµããã) is a dry Japanese seasoning meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate.t can be used in Japanese cooking for pickling foods and for rice balls (onigiri). Since 2003, furikake has increasingly gained acceptance in the US (particularly in Hawaii and the West Coast) as a seasoning for baked or fried fish, raw fish salads and snack foods such as furikake party mix.