Kamaboko is a variety of Japanese processed seafood products in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture. The steamed loaves are then sliced and served unheated (or chilled) with various dipping sauces or sliced and included in various hot soups, one-dish meals, or noodle dishes. Kamaboko is typically sold in semicylindrical, Quonset-hut-shaped loaves. Some kamaboko are made so that a slice looks like an object.

Although the Japanese name for kamaboko is becoming increasingly common outside of Japan (c.f., sushi), some extant English names for kamaboko are fish paste, fish loaf, fish cake, and fish sausage (Tsuji, 1980). Tsuji recommends using the Japanese name in English because no adequate English name exists.

Red skinned kamaboko and white kamaboko are typically served at celebratory and holiday meals as the red and white colors are considered to bring good luck.

Kamaboko has been made in Japan since the 14th century C.E. and is now available nearly worldwide. The simulated crab meat product kanikama (short for kani-kamaboko), often known as surimi in the West, is a type of kamaboko.

See also

• Surimi

References

Tsuji, Shizuo, (1980). Japanese cooking: A simple art. Kodansha International, New York.