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is a variety of Japanese fish cake made from fresh fish meat or reprocessed
A variety of shapes and sizes are used and can be made by steaming, boiling, broiling, or deep frying.
Their delicate taste and firm texture makes the Kamaboko
a great choice for our everyday recipes.
It can be serve chillled, with dipping sauces or in salads, noodle dishes, hot soups (oden) or casseroles, shish kebob, etc.
Did you know?!
The imitation crab meat, also known as kanikama, is also a type of Kamaboko.
It is the best known form of reprocessed surimi
in the West.
Kamaboko is quickly becoming a popular health choice around the world.
Discover more about our Kamaboko