10 best japanese fish cake recipes

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Kamaboko is a ground fish paste formed & steamed into semi-cylindrical loaves. It has a rich history and is served on celebratory occasions & everyday meals.


Kamaboko (蒲鉾, かまぼこ), or Japanese fish cake, is a processed seafood sản phẩm eaten in Japanese cuisine. It consists of pureed white fish paste (surimi すり身) that’s steamed, grilled, or fried until cooked & firm. Eat as is, cut into a beautiful pattern, or use it as a garnish.

What Is Kamaboko

Kamaboko is Japanese fish cake consisting of surimi paste (white fish). Surimi may contain a blend of cod, Golden threadfin bream, gnomefish, grunt fish, lizardfish, & Japanese bluefish.

It comes in various shapes, forms, textures, and regional specialties. The Japanese eat it as is, as a topping lớn noodle dishes or hot pots, or as a protein in stir-fries và salads. When grilled, they have a toasty flavor.

The production process involves mixing different trắng fish types, pulverizing the meat into a gelatinous paste, & seasoning the mixture with salt, flour, sake, & egg whites before steaming or grilling.It is low in calories and fat but high in sodium.

What Does It Taste

It has a mild và sweet taste và does not taste fishy. It tastes similar to imitation crab meat (kanikama カニカマ), which consists of surimi.

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A Long History of Food Preservation

The history goes back khổng lồ the Heian period (8th century). Initially, it was ground fish meat wrapped around a bamboo stick và chargrilled. As it resembled the head of a cattail (gama no ho 蒲の穂) và a sword (hoko 鉾), it was called “kabahoko,” which later evolved into “kamaboko.”

National Kamaboko Day falls on November 15th, a nod lớn the earliest known illustration of kamaboko served at a celebratory feast for the Minister of the Right in 1115.

Read more about it on fun tour at the Suzuhiro Kamaboko Museum in Odawara.



The most common types are red kamaboko (赤かまぼこ) và white kamaboko (白かまぼこ). The fish paste is formed, steamed, then sold on a small wooden board. It resembles a semi-cylindrical trắng mass.


Red kamaboko is trắng on the inside with a striking pink outer layer. It is a topping for noodle dishes such as udon & soba. Red và white are considered auspicious colors in Japanese culture. You will see these fish cakes at celebratory meals, such as Osechi Ryori.


Learn how to lớn make decorative cuts 7 beautiful designs lớn cut Japanese fish cake.


Narutomaki, or na-ru-to fish cakes, is another famous fish cake with a pink spiral pattern. Slice thinly and top over noodle soups.

Chikuwa is a long, tube-shaped fish cake with grill marks. It’s delicious in oden. In Japan, you can find chikuwa at convenience stores or high-quality chikuwa on the food floor of departmental stores.

There’s a huge variety when you count regional styles, but other types include

Chīkama (チーカマ、cheese kamaboko)Sasa-kamaboko (笹かまぼこ、 formed in the shape of bamboo leaves).

Recipes Featuring Kamaboko Fish Cakes

Kamaboko Fish Cakes with Salmon Roe
Soba Noodle Soup
Oden (Japanese Fish Cake Stew)