Kamaboko

The Japanese name for traditional fish products of processed, stabilized fish mince with a firm, elastic, or rubbery texture and clean flavour — often a general name for all Japanese surimi products; various types are produced and fall into several categories by heating method, shape or ingredients used. Washing the mince, precise salt addition, and controlled heat-setting create the prized resilient gel texture — the springy bite known as ashi in Japan. Pink-swirled narutomaki is its most recognizable decorative form.