Kamaboko

Kamaboko is a traditional Japanese ingredient made from processed fish paste that is steamed until it achieves a firm and slightly elastic texture. Visually, it is usually presented in the shape of cylinders or half-moons, with a characteristic white and pink color, although it can also be found in all-white varieties.

Its origin dates back to Japan, where it is a very popular food used in both home cooking and restaurant preparations. Kamaboko is a type of surimi, meaning a fine paste of white fish (such as hake or pollock) that is mixed with salt, sugar, and other ingredients before being molded and steamed. Traditionally, it is consumed in soups, like the famous ramen or oden soup, and it is also included in rice dishes or as a side in salads and appetizers.

In terms of its properties, kamaboko is an excellent source of lean protein and low in fat, making it a healthy and light food. Furthermore, due to its processing, it has a pleasant texture that adds volume and flavor to dishes without adding many calories.

Synonyms in Spanish from Latin America may vary; although there is no exact, widely known equivalent term, it is often simply called pressed fish paste or the word surimi is used, which is the more general category to which kamaboko belongs. In some countries, it might be referred to as fish cake or fish loaf, but these terms are not strictly equivalent and may vary by region.