Kamaboko is a type of fish-paste or fish puree made from the flesh of white fish such as pollock or hake, so the dish is not suitable for vegetarians.
Kamaboko is made into a kind of fish-loaf and slices can be found in udon (noodle) dishes, miso soup and chawan mushi.
Kamaboko makes a great side-dish with sake and a drizzle of soy sauce. The kamaboko pictured is served with beet sauce, a first for me in Japan, in a British-style pub near Kanda Station.
Rubbery in texture, versions of kamaboko are also eaten in Korea and China.
Like this blog? Sign up for the JapanVisitor newsletter
Yahoo Japan Auction Service
Tokyo Apartments Search
Japan Job Search
Rough Guide To Japan