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Kamaboko (Japanese Fish-Paste Cake)

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Kamaboko fish-paste cake sliced into pink and white pinwheels on a wooden board
Kamaboko (fish-paste cake) — pink and white pinwheel slices for celebratory service.
Image generated by ChatGPT (© 2025, used with permission).

Basic Recipe – Kamaboko (Japanese Fish-Paste Cake)

Did you know? The oldest written mention of kamaboko dates to 1115, during the Heian period, when it was served on bamboo skewers at a noble banquet. By the 1500s, it had evolved into molded loaves, and Odawara (near modern Kanagawa) became famous for its skilled kamaboko artisans—a reputation it still holds today.

Context: Kamaboko appears on the Second Tray with O-zoni at the Crown Tournament Feast. It’s a classic celebratory food: the pink-and-white pairing signals auspicious good fortune, so neatly sliced kamaboko shows up in New Year’s osechi and formal banquets. The technique is simple but tactile — and the result is pleasantly springy with clean, ocean-sweet flavor.

Historical note (short): Kamaboko has roots in the Heian period as banquet cuisine for elite tables, originally molded on sticks and cooked over heat before evolving into steamed loaves and decorative varieties in the Edo period. The modern surimi-based method codified the “smooth bounce,” while the red/pink + white color scheme remains a standard sign of celebration in osechi service.

Serving & Presentation

In Muromachi and Edo banquet service, kamaboko was often sliced and arranged in alternating pink and white rows to symbolize harmony and good fortune. For modern presentation, you can fan the slices on a small lacquer tray or add them as a bright accent to soups like O-zoni. The smooth, glossy surface and cheerful color pairing make it one of the most iconic visual cues of Japanese celebration foods.

Author’s note: I made the kamaboko for this feast myself — including the pink-and-white pinwheel. I expected it to be fussy but it was manageable with a sushi mat. My homemade loaves had a little more texture than store-bought, which I actually prefer in soup: the slices hold their edge and don’t dissolve.

Ingredients (1–2 loaves; ~18–24 slices)

  • 1 lb mild white fish fillets (traditionally catfish; I used whiting)
  • 1 large egg
  • 1/2 Tbsp ginger paste
  • 2–3 Tbsp cornstarch (arrowroot or rice starch also work)
  • Fine salt to taste (optional; start with 1/2 tsp)
  • Optional: a few drops red food coloring for the pink portion
  • Neutral oil for greasing foil or steaming surface

Modern Method

  1. Make paste: Cut fish into chunks. In a processor or blender, purée fish with a splash of cold water until very smooth. Add egg, ginger, starch, and salt; blend again until glossy and cohesive.
  2. Form: For a simple loaf, oil a sheet of foil, shape paste into a 2-inch-diameter log, roll tightly, and crimp ends. For a pinwheel, divide paste: tint one portion pink; on a plastic-wrapped sushi mat, spread a rectangle of white paste, then a thinner layer of pink on top; roll up firmly like sushi.
  3. Steam: Steam over high heat ~30 minutes. A bamboo skewer should come out clean from the center.
  4. Chill & slice: Cool completely, refrigerate until firm, then slice in 1/4-inch rounds.

Serving: Serve as a garnish in O-zoni or on its own with soy sauce and wasabi. Lightly toasting the cut surface develops aroma and color.

Storage: Refrigerate up to 3 days; freeze tightly wrapped up to 1 month.

Period Technique (notes for reenactment)

Earlier forms were shaped on sticks and grilled; later court and samurai kitchens favored steamed loaves for clean slicing on trays. Pink/white pairing reads as “kohaku” — an auspicious color set for formal service — and suits New Year hospitality. For texture closer to hand-worked pastes, avoid over-processing and steam just to set.

Feast planning tip: Kamaboko can be made 1–2 days ahead and sliced cold before service. For SCA feasts, it can be gently reheated by steaming or added directly to hot broth just before plating.

Used In

O-zoni soup featuring kamaboko
Kamaboko served as a garnish in O-zoni (Rice Cake Soup).

🏯 Building Blocks of O-zoni

Color, texture, and symbolism—the Kamaboko represents harmony and celebration within the layered flavors of O-zoni.

More from the Japanese Crown Tournament Feast

Explore the full Muromachi-period Honzen Ryōri series from the 10/19/2019 Crown Tournament.

On-Table

Hon-zen — First Tray

Nino-zen — Second Tray

Sanno-zen — Third Tray

Okashi — Sweets

Sources & Further Reading

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