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Odawara Kamaboko

Odawara Kamaboko
The perfect springy texture crafted by artisans - a traditional delight from Odawara

About Odawara Kamaboko

Odawara Kamaboko (小田原かまぼこ, Odawara kamaboko) is a renowned specialty from Odawara City in Kanagawa Prefecture, boasting a history of over 220 years. Originating in the late 18th century during the Tenmei era of the Edo period, it was created as a preserved food utilizing the region’s abundant fish resources. It became a staple for samurai who stayed in Odawara or at the nearby Hakone hot springs during their sankin-kōtai journeys, often adorning their dining tables and satisfying their palates. Seen as a luxury item, kamaboko was especially prized among high-ranking samurai and affluent merchants.

Odawara Kamaboko is made primarily from high-quality white fish, such as croaker and Alaska pollock, which are meticulously processed to create its signature springy and elastic texture. This unique texture is achieved through traditional Odawara production methods, including a specialized “ishiusu-hiki” stone mill grinding technique. The painstaking preparation results in a smooth, refined texture and a delicate umami flavor.

Moreover, kamaboko is known as a high-protein, low-fat food, making it both nutritious and health-conscious. With approximately 12 grams of quality protein per 100 grams, it is also rich in calcium, DHA, and EPA—ideal for those seeking a healthy, low-calorie option rooted in seafood.

The classic way to enjoy kamaboko is as “Itawasa,” thin slices served simply with a dollop of wasabi and soy sauce. It also works wonderfully as an ingredient in stir-fries or stews, enhancing the flavor and depth of a dish. Odawara Kamaboko pairs beautifully with sake, particularly junmai or honjozo sake, whose crisp and clean taste complements the subtle umami of the kamaboko.

Odawara Kamaboko is recognized for its tradition and quality, protected under regional collective trademarks. Odawara City continues to celebrate this iconic food through local events such as the “Kamaboko Festival” and hands-on kamaboko-making workshops, allowing visitors to explore its cultural significance. Additionally, the Kamaboko Museum in Odawara provides insights into the history and production of kamaboko, with opportunities to create your very own. When in Odawara, don’t miss the chance to savor this traditional delicacy and immerse yourself in its rich heritage and culture.