Food · Fermented foods
Kamaboko (Steamed Fish Cake)
蒲鉾 (Kamaboko)
Also known as: Kamaboko, Steamed fish cake, 蒲鉾, かまぼこ, Itamaki kamaboko, Datemaki
Looking for a Japanese supplier of Kamaboko (Steamed Fish Cake)? Tell usAt a glance
| Category | Food |
|---|---|
| Japanese labeling name | 蒲鉾 |
| Common Japanese notations | 蒲鉾, かまぼこ, 板蒲鉾 |
| Origin | Steamed fish paste cake (kamaboko) traditionally produced from white fish (guchi croaker, suketo-dara pollock, hirame); principal modern volume producers Kibun Foods, Marudai Foods, Suzuhiro (Odawara heritage), Kanikama specialists; Odawara-Kamaboko (Kanagawa) and Sendai-Kamaboko (Miyagi) are heritage regional brands |
| Typical functions | Osechi New Year cuisine — defining red-and-white pair (kohaku-kamaboko), Universal household and bento ingredient, Premium gift retail (Odawara, Sendai regional brands) |
| Regulatory status in Japan | Standard food labeling. **Fish allergen recommended-disclosure (mandatory for processed products).** Multiple allergens (egg, sometimes wheat) typical disclosure. |
Kamaboko (蒲鉾) is steamed fish paste cake — Osechi New Year cuisine staple (kohaku-kamaboko red-and-white pair) and universal household/bento ingredient. Odawara (Kanagawa) and Sendai (Miyagi) are heritage regional brands. Kibun, Marudai, Suzuhiro are major producers.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Itamaki kamaboko on cedar board (the iconic format)
- Kohaku-kamaboko Osechi pair (red-and-white)
- Premium Odawara, Sendai gift retail
What it is
Steamed fish paste cake on cedar board format (itamaki).
Typical uses in Japanese products
Osechi defining element (kohaku pair).
Household and bento.
Foodservice ingredient.
Premium Odawara, Sendai regional gift retail.
For OEM: kamaboko production OEM, premium regional gift retail.
Regulatory classification in Japan
Standard food labeling. Fish allergen disclosure essential. Multiple allergens disclosure typical.
Regulatory classification in other markets
| EU | Established Japanese-cuisine retail. |
|---|---|
| USA | Established US Japanese-cuisine retail. |
| China | Established trade. |
| Korea | Korea has its own eomuk fish cake tradition. |
Example products
Example finished products will be added after verification of regional brand origin.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Related ingredients
Explore related ingredients
Used in similar product applications
Other ingredients commonly used in the same finished-product families.
Abura-age (Fried Thin Tofu)
油揚げ
Seasonings & saucesFermented foods
Agemaki (Jackknife Clam)
あげまき
Seasonings & saucesFermented foods
Ago Dashi (Flying Fish Stock)
あごだし
Seasonings & saucesFermented foods
Ahiru-niku (Domestic Duck)
あひる 肉
Seasonings & saucesFermented foods
Aigamo-niku (Hybrid Duck)
かも あいがも 肉
Seasonings & saucesFermented foods
Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
References
- Editorial — Japan kamaboko industry production reference
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.