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Odawara Kamaboko (steamed fish paste) ｜ Our Regional Cuisines

  • Kanagawa Prefecture

    Odawara Kamaboko (steamed fish paste)

Odawara Kamaboko (steamed fish paste)

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  • Odawara Kamaboko (steamed fish paste)
    DOWNLOAD

    Image source: Odawara Kamaboko Cooperative Association

  • Odawara Kamaboko (steamed fish paste)
    DOWNLOAD

    Image source: Odawara Kamaboko Cooperative Association

  • Odawara Kamaboko (steamed fish paste)

    Image source: Odawara Kamaboko Cooperative Association

  • Main lore areas

    Odawara City

  • Main ingredients used

    Ground Fish paste

  • History/origin/related events

    A specialty of Odawara City, it is made by steaming seasoned and well-kneaded fish paste on a wooden board. The main ingredient used is “Guchi”, (a white-fleshed fish). Before the fish is minced, it is cleansed with water several times to remove impurities and oil, resulting in“ kamaboko” with a fine, elastic texture. The characteristic shape of “kamaboko” is a fan-shaped fish paste that protrudes from the board.
    The origin of “Kamaboko” is very old, and the word "Kamaboko" appears for the first time in extant literature in a Heian-period painting of a festive banquet. In the beginning, “Kamaboko” was made by grinding catfish to paste and baking it with a Bamboo core, similar to chikuwa(fish cake). The name "Kamaboko" came from its resemblance to the “Gama-no-ho” of plant, or to the“Hoko” of ancient spear-shaped weapon.
    Eventually, Fish Surimi was placed on a wooden board and baked, and by the end of the Edo period, steamed ”Kamaboko” appeared.
    “Kamaboko” had already been produced in Odawara in the Muromachi period (1333-1573), however it was not until the late Edo period (1603-1868) that they became widely produced in the area. Due to the proximity of Sagami Bay and the good catch of fish, the abundance of mineral-rich water sourced from the Hakone Tanzawa mountains, and the fact that it was an inn town on the Tokaido Road where many people came and went, steamed “Kamaboko”, which was very different from the mainstream grilled kamaboko in the Kansai region and favored by Edo people, became known nationwide as a specialty of Odawara.

  • Opportunities and times of eating habits

    It is eaten throughout the year regardless of the season. It is not only an everyday meal, but also a New Year's” Osechi “dish or a dish for celebrations.

  • How to eat

    Cleansing “Guchi” fish meat in water to remove oil and blood. Drain off the water, make “Surimi”（Fish paste）, and adding Salt, Sugar, Mirin(=sweet rice wine), and other seasonings. Strain to remove small bones or skin. Arrange on a board, form into a shape, and steam.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    The Odawara Kamaboko Cooperative Association, which is made up of “Kamaboko“ vendors in the city, has established the 'Odawara Kamaboko Ju-kajo' (Ten Articles of Odawara Kamaboko), which provide recommendations on the manufacturing process and ingredients for “Odawara Kamaboko”, and is working to pass on and promote the tradition and techniques. In late March every year, the “Odawara Kamaboko Cherry Blossom Festival” is held at Odawara Castle, where handmade “Kamaboko” demonstrations and other events are held.
    Odawara municipal elementary and junior high schools offer menus using local fish paste at school lunches around November 15, which is "fish paste day," to promote dietary education on local cuisine.

RECIPE

Ingredients

  • “Guchi” (yellowtail) As needed
  • Seasonings (Salt, Sugar, Mirin(=sweet rice wine), etc.) As needed

How to cook

  • 1. [“Mi-Otoshi”] Remove Meat from fresh Fish.

  • 2. [”Mizu-Sarashi”Cleansing] Remove oil and blood by soaking the fish meat in natural purified water.

  • 3. [”Dassui”Draining] Remove excess water from the cleaned Fish meat.

  • 4. [”Rai-kai”Grinding] Knead the fish with salt using a millstone. Add the Seasoning at this time.

  • 5. [”Suji-nuki(Ura-goshi)”Straining] Remove small bones and skin from the surimi to increase the fineness and whiteness, which are the characteristics of “Odawara Kamaboko”.

  • 6. [”Sei-kei”Forming] Place the fish on each”Kamaboko” board.

  • 7. [”Ka-netsu”Heating] Steaming: Steam the kamaboko at about 90℃.

  • 8. [”Reikyaku”Cooling] Cool until the temperature of the product reaches about 0℃.

provider : Odawara Kamaboko Cooperative Association

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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