Kamaboko – The Popular Japanese Specialty That Few Mention

So many times we have seen the kamaboko accompanying super famous dishes from Japan or being part of scenes from movies or anime, and despite everything, it is rarely recognized by name nor is much known about its history, content and flavor. Do you locate that small round or flower-shaped ingredient that has a spiral in the center that is often part of ramen? That dish that anime heroes like Naruto like so much. Or while eating delicious Oden during the winter while snuggling in the kotatsu, so many of those ingredients that we see in the soup that we don’t know about? In all these cases, and others, we are facing the very popular Kamaboko!

Kamaboko is a product prepared with fish, complicated to describe but very “easy” to eat and enjoy. Sometimes described as “fish pie”, which I honestly don’t see how it can be similar to a pie, or as “fish sausage”, although it does not share the preparation process with almost any sausage.

Kamaboko is made from white fish fillets ground into a paste, egg whites, salt, sugar, fish sauces, and Japanese sake liquor. The original recipe does not contain colorings or flavorings, just as it does not contain preservatives. The characteristic white color of kamaboko and its unique texture come from its totally natural ingredients, and the interaction between them during the preparation process.

There are a wide variety of ways to prepare it and it accompanies a wide variety of dishes, making it easy to overlook and difficult to describe its appearance or flavor. Broadly speaking, it is usually steamed, roasted, fried or boiled. In all cases, its consistency is firm but soft when chewed, with a mild flavor. Even the most common way to eat it is to just cut it up and enjoy it without further ado.

One of the few popular versions of kamaboko outside of Japan is kanikama, which simulates crab meat. Normally called “surimi” in a generic way, although they are not exactly the same dish nor are they prepared the same.

Kamaboko is a traditional Japanese product, with a history of more than 900 years, with its first documented appearances in the year 1115. Originally it was an exclusive dish of the nobility and samurai (feudal lords), but due to its excellent nutritional content and positive health effects, it quickly grew in popularity, now being a frequently eaten food throughout Japan.

The city of Odawara, Kanagawa Prefecture, is one of the largest producers of Kamaboko in all of Japan. And in the city of Odawara you can find “Kamaboko Village” by Suzuhiro Kamaboko, where you can taste, prepare, buy, and learn everything about Kamaboko in his museum.

Suzuhiro Kamaboko’s history dates back to 1865. At that time, Suzuhiro’s main business was selling seafood. Suzuhiro’s fourth owner, Gon-emon Murataya, started preparing and selling Kamaboko as a side business.
Starting at the end of the 19th century and during the first half of the 20th century, the demand for Kamaboko grew. Suzuhiro’s sixth owner expanded his sales beyond Odawara to Tokyo, the capital of Japan.

During World War II, the kamaboko business suffered a huge decline as the government imposed a system to rationalize food, so they were not allowed to use fresh fish or use the wood they needed. After the war, the rapid economic growth that Japan enjoyed also infected the kamaboko market.

In any case, Suzuhiro Kamaboko Museum is a place that cannot be missed, whether in a group, alone, with children, etc., fun and good food are guaranteed!

Odawara is very easy to get to by train , including the super- fast Shinkansen or bullet train , making it a comfortable ride from Tokyo. And although it is possible to travel by plane, bus or boat, the train offers the best prices and convenience of all . To have an even better price, we recommend traveling with the Japan Railways universal pass called JR PASS , which can be purchased on their website. This pass is purchased before traveling to Japan , arriving at the airport or at any train station , you can pick up your pass with proof of purchase .