Kamaboko is a traditional Japanese fish paste specialty made by Kanmo, a house in Tokyo’s Nihonbashi district with a history dating back to 1688. This white version is prepared from guchi fish and cod, without added starch.

The fish is combined with mirin, egg white, sugar, and salt, along with kombu broth, fish sauce, shōchū, and sake kasu—the lees remaining after sake is pressed. These ingredients complement the fish’s flavor and give the product the distinctive character of traditional Japanese fish preparations.

It has a firm, springy texture and a mildly sweet, salty flavor with umami from the fish and kombu seaweed. Sliced, it can be served on its own or added to soups and noodle dishes.