Odawara Kamaboko Where Tradition Lives On

Odawara kamaboko is a specialty handed down in Odawara, a town that flourished as a castle town. Production grew from the late Edo period, developing thanks to the fresh white fish caught in Sagami Bay and the fine water sourced from the Hakone and Tanzawa mountains. Fish paste mounted on a board and steamed, the Edo style steamed cake, is the mark of Odawara. Its appeal is the refined savory depth that spreads with every bite and the beautiful form that swells plumply from the board, and 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 natural savor of white fish
• 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
• Kamaboko Street, running from the station toward the sea, is lined with old shops and dried fish stores
• 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

Practical Travel Notes

• Kamaboko Street is about a 15 minute walk from Odawara Station, well suited to grazing on a stroll
• Board mounted kamaboko keeps well, easy to buy as a souvenir late in the trip or on the way home
• Hands on making is often by reservation, so check in advance if you want to take part
• Odawara Castle is within walking distance of the station, easy to combine with a castle town stroll
• As the gateway to Hakone, it is a handy place to stop on the way there or back

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 Odawara refined taste at home as well. A leisurely walk along Kamaboko Street lets you graze on fried kamaboko and browse the old shops too.