Kamaboko (steamed fish cake)

Kamaboko is made with steamed fish paste. In Kagawa, Kamaboko was first made in the middle of the Meiji period (1868-1912) using small fish that could be caught in large quantites in the Seto Inland Sea. In Kagawa, besides steamed and grilled kamaboko, there are many other varieties, such as fried kamaboko and “chikuwa” (fish paste wrapped on a stick and steamed or broiled.) Kamaboko produced in Kagawa is full of flavor and has good texture. It is an easy and delicious way to enjoy the nutritional benefits of fish.
In Kagawa, kamaboko is often eaten with udon as a side dish, or given as a present at weddings. Kamaboko is loved as “the flavor of Sanuki”. Kagawa’s unique kamaboko products are shipped outside of Shikoku as well, to be enjoyed by people living in the region of Kyoto, Osaka and Kobe.

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  To enjoy the true taste of kamaboko, try eating it without seasoning at first. It can also be eaten with soy sauce, wasabi or ginger, as you like. In Kagawa, deep-fried kamaboko, called “tempura”, is sauteed in a frying pan to enhance its flavor. Kamaboko is suited to any kind of cooking technique; it can be stewed with vegetables, served with dressing, stir-fried or added to soups.

RERATED PRODUCTS

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  Sake

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  Distilled spirits

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  Sesame Oil

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  miso

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  Soy sauce

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  salt

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  Wasanbon sugar

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  Liqueur