かまぼこ

noun

fish cake; kamaboko

1. fish cake, kamaboko

A processed seafood product made from white fish paste that is shaped and steamed. A staple ingredient in Japanese cuisine.

かまぼこを薄(うす)く切(き)る。

Slice the kamaboko thinly.

ラーメンにかまぼこが乗(の)っている。

There's kamaboko on top of the ramen.

おせち料理(りょうり)には紅白(こうはく)のかまぼこが欠(か)かせない。

Red and white kamaboko are essential in New Year's dishes.

Also written as 蒲鉾(かまぼこ). Made from surimi (擂(す)り身(み)), a paste of minced white fish.

VARIETIES:

板(いた)かまぼこ: standard half-moon shaped kamaboko on a wooden board
笹(ささ)かまぼこ: leaf-shaped kamaboko (specialty of 仙台(せんだい))
なると: spiral-patterned kamaboko used in ramen
紅白(こうはく)かまぼこ: red and white kamaboko for celebrations

CULTURE: 紅白(こうはく)かまぼこ (red and white kamaboko) is a traditional part of おせち料理(りょうり) (New Year's dishes). The half-moon shape is said to resemble the first sunrise of the year.

general

Added 2026.2.6 9:35

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