Fish Cake

Kamaboko is a traditional Japanese fish cake made from a paste of white fish, such as pollock or cod, which is pureed, seasoned, and steamed. It typically features a smooth, elastic texture and is often presented in distinctive red and white semi-circular slices. This processed seafood product is a staple in Japanese cuisine, frequently used as a garnish in noodle soups, simmered dishes, and festive meals.

🍽️ Nutrition at a glance

Kamaboko is a high-protein, low-fat food that is generally low in carbohydrates, making it a lean source of nutrition. A standard serving provides essential nutrients like protein and vitamin B12, with a rough calorie count of approximately 50-70 calories per 100 grams.

Nutrition breakdown

Calories	90 kcal
Protein	12 g
Carbs	5 g
Fat	2.5 g
Fiber	0.5 g
Sugar	2 g
Phosphorus	150 mg
Potassium	120 mg
Selenium	25 µg
Niacin (B3)	1.5 mg
Vitamin B12	0.8 µg
Iron	0.8 mg
Magnesium	20 mg
Zinc	0.6 mg

Per 3 slices (100 g) · estimated, varies by recipe

💡 What's interesting

Kamaboko is culturally significant in Japan, where its red and white colors are considered auspicious and are often served during New Year celebrations (Osechi-ryori) to symbolize good fortune. Nutritionally, it is unique for its high protein content combined with a very low fat profile, often serving as a healthy, low-calorie protein option in various dishes.