1.
fish cake, kamaboko
A processed seafood product made from white fish paste that is shaped and steamed. A staple ingredient in Japanese cuisine.
Also written as 蒲鉾. Made from surimi (擂り身), a paste of minced white fish.
Types
- 板かまぼこ: standard half-moon shaped kamaboko on a wooden board
- 笹かまぼこ: leaf-shaped kamaboko (specialty of 仙台)
- なると: spiral-patterned kamaboko used in ramen
- 紅白かまぼこ: red and white kamaboko for celebrations
Culture: 紅白かまぼこ (red and white kamaboko) is a traditional part of おせち料理 (New Year's dishes). The half-moon shape is said to resemble the first sunrise of the year.