#kamaboko #chikuwa .. There is no precise English translation for kamaboko. Rough equivalents are fish paste, fish loaf, fish cake, and fish sausage.
Red-skinned and white kamaboko are typically served at celebratory and holiday meals, as red and white are considered to bring good luck.
Kamaboko has been made in Japan since the 14th century and is now available nearly worldwide. The simulated crab meat product kanikama (short for kani-kamaboko) is the best-known form of surimi in the West. In Japan, the pre-packaged snack chīkama (cheese plus kamaboko) is commonly sold in convenience stores. In the city of Uwajima, a type of fried kamaboko called jakoten is popular.