Odawara Kamaboko

Odawara kamaboko is a specialty handed down in Odawara, a town that flourished as a castle town. Fresh fish paste is carefully kneaded into a supple, smooth fish cake, marked by a refined savory depth that spreads with every bite. Craft skills passed down since long ago give it a plump elasticity and a clear, clean taste.

Highlights

- A supple, springy, smooth texture born of artisan skill - A refined, clear taste that draws out the fishs natural savor - Many beautiful forms, from board mounted cakes to decorative shapes - Places to experience the craft and history of kamaboko making

Enjoying the Seasons

Red and white kamaboko is an auspicious item, essential to the New Years osechi feast. Demand rises especially around the year end, when colorful pieces line the shops. Ordinarily it is enjoyed simply with wasabi and soy, refreshingly in summer, and in various ways to match the season.

Access and Basic Information

- Available around Odawara Station and at long established kamaboko shops - Some shops offer tastings, factory tours, and hands on making - Popular as a gift or for presents - Conveniently located for a stop to or from Hakone sightseeing

A Quick Tip

Start by tasting the ingredient itself with wasabi and soy. If you make it a souvenir, choosing a fine board mounted piece lets you enjoy Odawaras refined taste at home as well.