Kamaboko, or fish cake, is a processed whitefish loaf that is cut into thin rounds and often colored with food dye. It is used in Asian cuisine as an accompaniment to other dishes and is a traditional holiday dish in Japan. The main ingredient is surimi, a gelatinous substance made from whitefish that is blended with shellfish flavor concentrate.
Kamaboko, also commonly known as fish cake, is a small slab or loaf that is made from processed whitefish, such as pollock, whiting or hake, and cut into thin rounds. Manufacturers may also add food coloring, most commonly red but sometimes yellow or brown, to give the loaf a decorative coating, such as swirled designs on the inside or a colored outer border, after the loaf is cut. The product is typically used in authentic Asian cuisine and is often eaten as both a casual street food and a traditional holiday dish.
The basis of most fish cake preparations is usually a product known as surimi. Surimi is made from firm-fleshed whitefish that is heated until it turns into a gelatinous substance. It is then blended with shellfish flavor concentrate to give it a slightly more fishy flavour. The finished substance will then have a mild, crabmeat-like flavor, so it is often used to make crab products. Once the surimi is made into a moldable texture and mixed with your favorite food coloring, it is shaped into thin cakes or loaves and packaged and sold as kamaboko.
In Asian cuisine, kamaboko is generally not served on its own, but rather as an accompaniment to other dishes. It was often served atop hot noodles, soups, and stews, to add a subtle fishy flavor to dishes. If served alone as an appetizer, hot broth may be added to use as a dipping sauce as they tend to have a very mild flavor on their own. Fish cake slices can be wrapped around a skewer to make them less palatable and messy.
Although fish cake is commonly sold as a cheap street food in Asian countries, it is also a traditional dish that is served during the Japanese New Year holidays. During the feast, several small dishes are eaten rather than one main appetizer. Some Japanese cooks purchase or prepare these small dishes ahead of time and refrigerate them to reduce cooking times during the actual holidays due to the increased amount of foods being served. Because kamaboko is cooked during the manufacturing process, it can be refrigerated or stored at room temperature without affecting its taste or texture, which can make it a convenient food choice for the holidays.
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