What is Kamaboko?

Question

What is Kamaboko?

TasteAtlas · Accepted Answer

Readily available across the country, these colorful Japanese fish cakes are made with puréed white seawater fish meat called surimi which is typically formed into a loaf-like shape, steamed on wooden boards until fully cooked, and it is then sliced before serving. Kamaboko is typically enjoyed with various dipping sauces or included in hot soups and noodle dishes.

Kamaboko cakes are also a popular gift item and an essential part of osechi-ryōri, traditional Japanese New Year foods. One of the most popular kamaboko varieties is narutomaki, known for its pink or red spiral pattern which represents the impressive Japanese Naruto tidal whirlpools.

Naruto kamaboko is a common topping on Japanese noodles such as Tokyo-style ramen, while in other regions of Japan it is also used as an ingredient in various oden and nimono dishes. Read more

Another popular type is the bamboo leaf-shaped sasakamaboko, hence the name which stems from sasanoyō, the Japanese word for bamboo leaf. A specialty of Sendai, sasakamaboko boasts the traditional, authentic taste of kamaboko that is free from any preservatives and artificial colors.

It is slightly toasted and delicious without any accompaniments, but it can also be enjoyed as a snack with drinks, dipped in a mix of soy sauce and wasabi. Interestingly, in its earliest known history, when white fish was extremely expensive, kamaboko cakes were considered a real treat, traditionally prepared only for special occasions, using mainly freshwater catfish.

And even though it is uncertain when they first appeared, the illustrations found in a book from the late Heian period showing the life of Japanese nobility depicted kamaboko on bamboo skewers. Those were served when Fujiwara no Tadazane, a Japanese nobleman, held a feast to celebrate moving to his new villa in 1115.

This historical reference gave Japan the idea for Kamaboko Day, which is now held on the symbolical date of 11-15, or November 15th.