Denbu (rice flour) - Denbu

Japanese: でんぶ(田麩) - でんぶ

A food made by seasoning and frying fibrous fish meat. White fish such as sea bream, flounder, and cod are mainly used, and the meat is steamed or boiled, then fryed, and soy sauce, mirin, sugar, salt, etc. are added, and it is made by frying over low heat. It can also be dyed with food coloring, and is often used as an ingredient in chirashi sushi. Since the Muromachi period, there has been a dish called "fukume" or "bonbori" in which dried sea bream or dried cod is roasted over a fire and the meat is fry. According to the "Gion Festival Viewing Record" (1522), it was also served at banquets to welcome the shogun, but it seems that during the Edo period, this was combined and transformed with a different type of dish called denbu, to become the modern denbu.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

繊維状にほぐした魚肉を調味していり上げた食品。おもにタイ，ヒラメ，タラなど白身の魚を使い，蒸し，あるいはゆでてから肉をほぐし，しょうゆ，みりん，砂糖，塩などを加え，弱火でいりつけて作る。食紅で染めることもあり，ちらしずしの具などに用いられることが多い。室町時代から干しダイ，干しダラなどを火であぶって肉をほぐした〈ふくめ〉，あるいは〈ぼんぼり〉という料理があった。《祇園会御見物御成記》(1522)などを見ると将軍を迎えての饗膳（きようぜん）にも供されているものであるが，これが江戸時代に別系統の田夫（でんぶ）と呼ぶ料理と合体，変形して，現在のでんぶになったようである。

出典　株式会社平凡社世界大百科事典第２版について　情報

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