Kamaboko is produced by putting highly nutritious fish paste known as surimi, made from puréed white fish, on a small wooden board and steaming it. Sold in small semi-circular loaves, kamaboko is a convenient way of getting all the goodness of fish, without having to go to the trouble of preparing it. Pink and white slices ofkamaboko are served chilled with soy sauce and wasabi or are placed in bowls ofudon or ramen soup. Kamaboko is increasingly popular outside Japan.
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