Glossary - Ingredients

Kamaboko / Fish Cake

Fish paste pressed onto a board and steamed. Comes in red or white

What is kamaboko?

Kamaboko / fish cake (かまぼこ in Japanese) is minced fish paste with starch or seasoning kneaded in then heated up. Can be eaten as is, or used as an ingredient in nabe hot pot or with udon noodles. ”Osechi-ryori”, the japanese traditional auspicious foods served during the New Year usually have red-and-white kamaboko ("kohaku kamaboko"), with red standing for warding off evil and white standing for purity.

Nutrition facts

Kamaboko is a low-fat food that is rich in protein. During its manufacturing process, kamoboko is made by mixing sugar, starch, wheat and salt, so it has a higher carbohydrate and salt content than fish. Kamaboko contains fish-derived ingredients such as EPA, DHA and taurine, which are expected to help maintain cardiovascular health and regulate cholesterol levels.
Kamaboko is high in salt, so it is best to be cautious about the amount you eat and the salt content of the foods you eat with it. As for food pairings, eating kamoboko with vegetables containing vitamin C or grated daikon radish will help catalyze protein absorption.

Storage to prevent food loss

Store in the refrigerator. Kamaboko's texture will change in the freezer, so it is not a recommended method of storage.

Trivia

In the past, kamaboko was formed into tubes with bamboo skewers just like modern chikuwa. The name kamaboko comes from the fact that it looks like the head ("ho") of a cattail plant ("gama"). Modern kamaboko made on a board started in the Momoyama period (1568-1600). Kamaboko with popular anime characters or floral designs are sold in Japan.