Kamaboko

Puréed white fish is mixed with a binding agent and made into various shapes and sizes then steamed, boiled or grilled (broiled) to produce kamaboko. The standard product is called ita-kamaboko; a small fish paste cake, about 4–5cm/11⁄2–2in thick and 15cm/6 in long, stuck on a wooden board. It can be coloured pink around the outside. Eat finely sliced with shoyu and mustard as an hors d’oeuvre to accompany drinks, or use in soups, hotpots, and with noodles.