Kamaboko - Fish Cakes

Kamaboko Fish Cakes are made from Surimi, a puree of white fish pressed into the traditional Kamaboko loaf shape and then cooked. Kamaboko are normally tinted white or pink but can have patterns or pictures inside. The texture of Kamaboko fish cakes is firm and rubbery. Japanese in origin, but now available worldwide, Kamaboko are usually sliced and eaten cold with various dips but are also popular in soups and noodle dishes.

Surimi, while normally referring to cooked pureed fish, can also apply to meat products produced in the same way. Apart from the loaf shape Kamaboko, Surimi products include seafood sticks, crab sticks, fish sticks and artificial crab claws, many of which have their own special Japanese name.