Kamaboko is a compressed fish paste similar to surimi, presentation
Kamaboko
White fish paste, Kamaboko 蒲鉾 often sold in the shape of half cylinder is a paste of steamed white fish, mixed with egg white, salt, sugar, fish sauce and sake depending on the recipe. Often pink and white, kamaboko is nowadays represented in different colors and shapes. Passing from brown to green, the Japanese take the opportunity to give these kamaboko very artistic forms or very cute.
Its texture is quite firm, compact and smooth. It is a typical Japanese ingredient!
The different shapes of kamaboko
Narutomaki
This is a fairly popular ingredient in Japan and you often find it in ramen (Japanese noodle soup) in a spiral shape called narutomaki.
Jakoten
You can also find it fried in Uwajima prefecture called jakoten.
Chiikama
It is also associated with cheese sold in combini (local supermarket). It is so popular that you can win some in pinch games! This kamakobo is called chiikama. Japanese people love it. It is eaten as a snack, as an appetizer with Japanese beer.
Yaki kamaboko
It can also be roasted, in which case it is called yaki kamaboko
In salads, as a side dish, kamaboko is sliced thinly.
In bento shops, you can find them in the shape of characters or flowers.
In nabe, in Japanese fondue.
In the chirashi sushiIn the middle of the dish, vinegar rice with thin slices of raw fish on top.
Stir-fried dish with vegetables
Osechi – For the new year. You can find small platters of fine foods including kamaboko.
In some Japanese recipes, fish is replaced by kamaboko. Personally we find it has a special texture and we prefer to eat it cold or hot in the classic way. It is a food that Japanese people love so it is a must try ingredient!