Kamaboko are semi-cylinderical fish cakes. Pink and white kamaboko are served as Japanese New Year's food. Kamaboko are often used as toppings in noodle dishes.
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Chef's Biography
- Rionaldi Huang, A.Md
- Hello. I'm Rio Huang(Chef Junichi). My first degree was an A.Md of Hotel Management in Pelita Harapan Tourism Institute and I pursued a career in marketing and business because of pragmatic considerations like career opportunities, financial gain and glamour. Now I am taking my career in culinary because of a dream and a passion for what I love to do most – cooking. It is both a science and an art; it nourishes the body and the soul. Cooking is now getting due recognition as a craft and high art. My advice to everyone out there is that it is never too late to pursue your passion and follow your dreams. There is no age limits for learning, and you are limited only by the boundaries you set up for yourself. With hard work and dedication, all things are possible!
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RIN Japanese Restaurant
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