Kamaboko is a type of Japanese fish cake made from pureed white fish, called surimi (ground meat). The fish cake includes binding agents, such as egg whites, and natural flavoring, like sake.
Kamaboko’s main ingredient is fish. Silver white croaker, Japanese gissu, and other such fish are often used as ingredients for kamaboko. In fact, a single cylinder of kamaboko will contain up to seven varieties of fish.
Kamaboko is formed onto small wooden boards before steaming. These fish cakes are often artfully decorated to present a visually pleasing cross section when sliced. It is served on celebratory occasions and everyday meals. Kamaboko may be enjoyed sliced on its own, or it is added to various foods as an ingredient or topping for soup, ramen, or udon and soba dishes.
Kamaboko was developed to preserve fish for long periods of time. In fourteenth-century Japan, different types of white fish were combined into a gelatinous paste to make kamaboko. The food is so prevalent in Japan that in 1983, November 15 was designated Kamaboko Day.
Japanese fish cake: Kamaboko
