Kamaboko -red

Kamaboko is a traditional type of surimi that has been eaten in Japan for centuries. It is made from finely ground white fish that is formed into a smooth paste and then steamed. This process creates a light, firm texture and a soft, delicate flavor. Kamaboko is not only tasty and nutritious but also adds a beautiful decorative touch to your plate. In Japan, it is often served in thin slices at festive occasions or as a colorful topping in soups such as ramen and udon.