Kamaboko is a type of fish-paste or fish puree made from the flesh of white fish such as pollock or hake, so the dish is not suitable for vegetarians.
Kamaboko is made into a kind of fish-loaf and slices can be found in udon (noodle) dishes, miso soup and chawan mushi.
Kamaboko makes a great side-dish with sake and a drizzle of soy sauce. The kamaboko pictured is served with beet sauce, a first for me in Japan, in a British-style pub near Kanda Station.
Rubbery in texture, versions of kamaboko are also eaten in Korea and China.
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