Kamaboko: Japan's Steamed Fish Cake

Pink-and-white slices of smooth fish paste appear in noodle soups, festive meals and lunch boxes, and the tradition goes back nearly nine centuries.

Published October 26, 2026 at 9:14 AM JST | By Tokyo Paul

Quick answer: Kamaboko is a Japanese fish cake made by shaping pureed white fish, known as surimi, into a loaf and steaming it until firm. It is sold in half-cylinder shapes, often with a pink or red outer layer, and is eaten sliced and chilled with dipping sauce or added to noodles, soups and rice dishes. Written records trace kamaboko to the year 1115.

Visitors to Japan often spot kamaboko without knowing what it is. It sits in neat rows in supermarkets, floats in bowls of ramen and udon as a pink-swirled slice and appears on holiday tables in red and white. This guide explains what kamaboko is made from, where it came from, how it differs from other fish cakes, which regional types are worth knowing, how it is eaten and what travelers should keep in mind if they have food allergies.

What kamaboko is

Kamaboko is a cured form of surimi, which is a paste of ground fish. The Japanese word surimi means ground meat, and in practice it refers to white fish that has been deboned, washed and pureed. According to Wikipedia, this paste is shaped into loaves with natural or manufactured flavorings and then steamed until firm.

The finished loaf has a smooth, springy texture that is sometimes described as bouncy. Most loaves are semicylindrical. Some have decorative patterns, such as the pink spiral in narutomaki.

There is no perfect English word for it. Fish cake, fish loaf and fish paste are all used, but none is exact, so the Japanese name is the most reliable choice. The flavor is mild, which makes it a versatile ingredient.

A history of nearly nine centuries

Kamaboko has a long history. Wikipedia reports that it was first made in 1115, and that it has been made in Japan since the twelfth century. Sources on surimi also cite 1115 as the earliest known date for surimi production, which was for kamaboko.

Early kamaboko used minced catfish, according to Wikipedia. Later makers turned to other white fish, including Alaska pollock, golden threadfin bream, lizardfish, white croaker and several other species. Each fish affects the texture and flavor of the final product.

Over the centuries, regional makers developed their own styles, and the product spread from Japan to many parts of the world. Today it is sold in grocery stores in places such as Hawaii, where it is a familiar topping for noodle soup.

How surimi is made

The basic process is simple: fish is deboned, washed and ground into a paste, then shaped and heated. Heat sets the paste into a firm, springy loaf. The result depends on the fish used and on the skill of the maker.

Surimi technology developed greatly in the twentieth century. Wikipedia explains that surimi was once always sold fresh because freezing damaged its ability to form a gel. After new methods were discovered, including the use of sugar-based protective ingredients, it became possible to freeze surimi and ship it widely. Alaska pollock became especially important because it is abundant in the waters around Japan.

Today surimi products are made in many countries, and the paste is used in a wide range of foods. Kamaboko is just one of them, though it is probably the oldest and most iconic.

Kamaboko and its cousins

Several Japanese fish cakes are made from surimi, and they are often confused with each other. Kamaboko is steamed. Chikuwa is grilled. Hanpen is boiled and has a soft, pillowy feel. Satsuma-age is deep-fried.

Kanikama, short for kani kamaboko, is imitation crab meat made from surimi, and it is the best-known surimi product in the West. Wikipedia reports that imitation crab products were developed in Japan between 1973 and 1975, and that they opened the door to international consumption.

Because these cakes are so alike in ingredients but so different in texture, trying several in one meal is a fun way to taste the differences. Convenience stores and supermarkets in Japan usually carry a good selection.

Regional kamaboko worth knowing

Odawara, in Kanagawa Prefecture, is traditionally known for kamaboko, and Wikipedia lists it alongside dried fish, pickled plums and herbal medicines as local specialties. The town is home to the company Suzuhiro, which runs a visitor site called Kamaboko Village where people can try making kamaboko and learn about it. Opening hours and activities change, so confirm details before you go.

In Miyagi Prefecture, sasa-kamaboko is pale white and shaped like a bamboo leaf, and it is often lightly grilled before serving. In Uwajima, in Ehime Prefecture, jakoten is a fried version. The pink spiral of narutomaki is named after the Naruto whirlpool, and the slices are a familiar topping for ramen.

Each region reflects local fish and tastes, which is part of the pleasure of buying kamaboko as a travel snack.

Red and white: kamaboko at celebrations

Red and white kamaboko is typically served at celebrations and holidays, since these colors are considered lucky. The pair of colors appears in many Japanese traditions, from festive banners to gift wrapping, and they bring a sense of joy to the table.

Kamaboko is a common sight in festive meals and gift boxes, where its neat shape and clean colors suit the occasion. Slices are often arranged in alternating colors to create a cheerful pattern.

Wikipedia also notes that Kamaboko Day is November 15, established by a kamaboko organization in 1983. It is a fun date for fans to remember, though the day is more of an industry observance than a public holiday.

How to eat kamaboko

The simplest way to eat kamaboko is to slice it and serve it chilled with dipping sauce. Wikipedia mentions it is often served this way, or added to hot soups, rice and noodle dishes. A thin slice with a dab of wasabi and soy sauce is a classic pairing.

In noodle soups, a slice of kamaboko adds color and a gentle sweetness. In bento boxes, it is a handy, ready-to-eat item that needs no cooking. Many cooks also use it in simple salads or toppings.

Kamaboko is usually sold in refrigerated sections of supermarkets, and it keeps best when stored chilled. Check the date on the package, and eat opened packages promptly.

Buying kamaboko and keeping allergies in mind

At supermarkets and department store food halls, kamaboko is easy to find, and gift sets are common in tourist towns. Prices vary by maker, size and fish used, so compare options. Small packs are convenient for travelers.

Kamaboko is a fish product, so people with fish allergies should avoid it. Ingredients vary by maker, and some products may contain other items such as egg, wheat or shellfish extracts. Always check the ingredient label or ask the shop. Readers with serious allergies should confirm details directly with the seller.

If you are bringing kamaboko home, check your own country's import rules for fish products before you pack it.

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Frequently Asked Questions

What is kamaboko made of?

Kamaboko is made from surimi, a paste of white fish that has been deboned, washed and ground. The paste is flavored, shaped into a loaf and steamed until firm. Common fish include Alaska pollock and other white fish. Ingredients vary by maker, so check the label if you have allergies or dietary needs.

What is the difference between kamaboko and narutomaki?

Narutomaki is a kind of kamaboko with a pink spiral pattern, named after the Naruto whirlpool. It is usually sold as a loaf and sliced into rounds that show the swirl. Plain kamaboko is typically a half-cylinder loaf with a pink or red outer layer or a plain white surface.

Is kamaboko the same as imitation crab?

They are related but not identical. Both are made from surimi, a paste of white fish. Kamaboko is shaped into a loaf and steamed, while imitation crab, called kanikama, is formed to resemble crab meat. Kanikama is short for kani kamaboko, so it is a member of the kamaboko family.

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More guides from Tokyo Paul: Osechi: Japan's New Year Feast, Regional Ramen Styles: Sapporo, Hakata and Beyond and Gyutan: Sendai's Famous Grilled Beef Tongue.