Kamaboko - white

Kamaboko is a traditional Japanese delicacy made from white fish that is ground into a smooth paste (surimi), seasoned, and then steamed. The result is a firm yet airy texture with a soft, delicate flavor.

In Japan, kamaboko is an essential ingredient: used as a colorful garnish in ramen or udon, sliced for festive meals, or included in osechi ryōri (the traditional New Year’s feast). It is not only delicious but also adds a celebratory touch to any dish.