Odawara Kamaboko
At a glance
| Name | Odawara Kamaboko (Odawara Kamaboko) |
|---|---|
| Prefecture | Kanagawa |
| Region | Kanto |
| Type | Steamed white-fish cake from Odawara |
What is it?
Odawara kamaboko grinds white fish with salt into a smooth elastic paste, shapes it over a wooden board and steams it into a glossy, springy fish cake.
History and local context
Its growth drew on fish from Sagami Bay, clean water and preservation skills in the Odawara post town, where processed seafood could be sold to travelers and carried onward.
How to enjoy it
Slice it about a centimeter thick and eat it at room temperature with wasabi and soy sauce, or warm it gently; keep packaged kamaboko refrigerated as directed.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Odawara Kamaboko from?
It is associated with Kanagawa, in the Kanto region of Japan.
What kind of food is Odawara Kamaboko?
This guide classifies it as steamed white-fish cake from odawara. See the overview for its defining ingredients and texture.
Can I order Odawara Kamaboko online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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