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Kamaboko refers to a variety of Japanese processed seafood products in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture. The steamed loaves are then sliced and served unheated (or chilled) with various dipping sauces or sliced and included in various hot soups, one-dish meals, or noodle dishes. Kamaboko is typically sold in semi-cylindrical, Quonset-hut, shaped loaves.

Although the Japanese name for kamaboko is becoming increasingly common outside of Japan (c.f., sushi), some extant english names for kamaboko are fish paste, fish loaf, fish cake, and fish sausage (Tsuji, 1980). Tsuji recommends using the Japanese name because no adequate foreign name exists.

Kamaboko has been made in Japan since the 14th century C.E. and is now available nearly world wide.


Tsuji, Shizuo, (1980). Japanese cooking: A simple art. Kodansha International, New York.