Pink Books

“The pink ingredient in your fried rice: it had to be these." Nagare produced a packet of fish sausages from a plastic bag at his side. "You must have noticed them in the rice?"
"Oh yes," said Hatsuko. "You know, I think I remember seeing something like that in our fridge."
"I picked these up in Yawatahama. A local butcher told me this brand was the closest you could get to the type Aihachi Foods used to make." Nagare set the sausages to one side, then produced another packet from his bag. "Now, this was the other reason for that pink color."
"What's that?" asked Hatsuko.
"A Yawatahama specialty. Kamaboko flakes. Just like bonito flakes, except made from kamaboko fish cake instead of tuna. They were invented back before people had fridges, as a way of making kamaboko last longer. Normally you'd sprinkle them over things like chirashi-zushi, but your mother decided they'd be a good addition to her fried rice. They make a pretty decent drinking snack too, by the way." Nagare opened the packet and retrieved a handful of the flakes, which he began to nibble on.
"So it wasn't just the fish sausage, then," said Hatsuko, also sampling the flakes.
"That's right," said Koishi, grabbing a handful for herself. "Given what they're both made from, it's no wonder you remembered the fried rice having a fishy flavor."
"As for the all-important seasoning," continued Nagare, "I imagine she used a mix of shredded shio-kombu and sour plum. That's where that tart aftertaste you mentioned came from. Then I realized: sour plum is pink too. It all fits the color scheme, see?" He showed her a can of the shredded kelp and sour plum mix. Hatsuko gave a deep, appreciative nod.”
― Jesse Kirkwood, The Restaurant of Lost Recipes