Kamaboko

Kamaboko is a type of Japanese fish cake known for its distinctive puréed seafood product that is steamed to obtain a firm but elastic texture. It is mainly made from deboned white fish that is finely ground into a paste called surimi and then seasoned. Kamaboko is characterized by its smooth, cylindrical shape and a pink outer layer with a white interior. It is traditionally served sliced as an ingredient in various dishes such as soups, noodle dishes and oden (a Japanese stew), giving them a subtle seafood flavor and a pleasantly chewy texture.

Kamaboko has a long history in Japan, with origins dating back to the 12th century. It is particularly popular on festive occasions such as New Year, where it is considered a lucky charm and symbolizes longevity and prosperity. The pink and white colors of the kamaboko are said to symbolize luck and purity, making it a suitable choice for celebrations.