Ingredient Spotlight: Kamaboko Fish Cakes

Fish has been a staple food in Japanese cuisine for centuries. With easy access to seafood on the coasts and an abundance of lakes and rivers filled with freshwater fish, it has been commonly found, in one form or another, in Japanese cooking for many years. This includes side dishes and entrees like sushi, sashimi, grilled fish, salted fish, seared fish, and much more. One of the most unique fish dishes in Japanese cuisine, however, is kamaboko.

Often translated as fish cake or fish paste, kamaboko is usually found sold in semicylindrical loaves that are either completely white or pink on the outside.  Those little flower-shaped pink and white swirls called narutomaki, a regular addition to classic ramen and other noodle dishes, are in fact a type of kamaboko. The imitation crab meat typically found in Western-style sushi is also kamaboko. 

You might be wondering what these white and pink loaves are and how they are related to fish. Kamaboko might not resemble something you’d find swimming around in the sea, but it is made from a puree of deboned white fish that is steamed until thoroughly cooked and firm. In fact, it gets its name for its resemblance to the head/top (ho) of the cattail plant (gama) which later became ‘kamaboko.’

The fish used to make kamaboko can vary, but records dating back to the 14th century suggest it was originally made from catfish. The minced fish paste was originally formed into tubes by shaping it around bamboo skewers, similar to chikuwa (another tube-shaped fish cake) but changed to the flatter, board-shaped version we’re more familiar with in the late 1500s and early 1600s during the Momoyama period.

Nowadays, the surimi, or minced fish, used in kamaboko can be dyed and flavored in many different ways and there are even regional variations. Aside from the previously mentioned narutomaki from the city of Naruto, the city of Uwajima in Ehime prefecture is known for its version of kamaboko called jakoten. These are thin, rectangular patties of grey kamaboko that are fried. The Satsuma region has a similar variation called Satsuma-age in which surumi is mixed with flour until it forms a thick paste. This is then shaped into balls and deep-fried. Special red and white versions of kamaboko are also served at celebrations and holiday meals as red and white symbolize good luck in Japanese culture.

Whether you’re new to the world of kamaboko (or at least thought you were before finding out what’s in your California roll) or experienced with the interesting fishy dish, it is both delicious and more versatile than you might think! It goes perfectly in soups, stews, and simmered dishes, and can even be eaten alone alongside dipping sauces. Mark your calendar and get ready to enjoy this beloved food on the next National Kamaboko Day, celebrated annually on November 15th since 1983!

About the author: 

Kevin Kilcoyne

The spark that lit Kevin Kilcoyne’s interest in Japanese culture began in elementary school through a friendship with his then classmate Keisuke. Since then, that passion has evolved and bloomed to encompass more than just video games and manga, leading Kevin to live in Japan as a participant of the JET program. During his time in Japan, Kevin sought out as many foods as he could, the experiences and taste memories lingering long after they had gone. Now he is forging a path to link his passions for Japanese food, history, and visual culture and is planning for his return to live in Japan once again. For now, you can find Kevin on Instagram (@waruishouten) where he posts his photography and illustration work. Keep an eye out for more posts and updates as Kevin delves more deeply into his passions for writing and food.