カニカマボコ

A compound of カニ (crab) and 蒲鉾(かまぼこ) (fish cake). Made from surimi (processed fish paste) that is shaped, colored, and flavored to resemble crab leg meat. A Japanese food invention from the 1970s that has become popular worldwide.

Common collocations

• カニカマボコのサラダ: imitation crab salad
• カニカマボコの天(てん)ぷら: imitation crab tempura
• カニカマボコ入(い)り: containing imitation crab

Similar words

• カニカマ: imitation crab (common abbreviation)
• 蒲鉾(かまぼこ): fish cake (the base product)
• すり身(み): surimi (the raw fish paste material)

Cultural note

Invented in Japan in 1972, カニカマボコ (usually called カニカマ) is one of Japan's most successful food exports. It is made from white fish such as 鱈(たら) (cod) and is valued for being high in protein, low in fat, and affordable. In Japan, it is a staple ingredient in 弁当(べんとう), salads, and 寿司(すし).