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Odawara Kamaboko (Steamed fish paste cake)

Odawara Kamaboko (Steamed fish paste cake)
A springy texture crafted by skilled artisans, in Odawara’s traditional kamaboko.

About Odawara Kamaboko (Steamed fish paste cake)

Odawara Kamaboko is a specialty of Odawara City in Kanagawa Prefecture and a traditional fish-paste product with a history of more than 220 years. Its origins date to the Tenmei era (late 18th century) of the Edo period, when it was created as a preserved food using the area’s abundant fish. It is said that kamaboko was always served at meals for samurai staying at Odawara-juku or the Hakone hot springs during their sankin-kōtai journeys, and that they looked forward to enjoying it. Kamaboko was considered a luxury food, especially prized by high-ranking samurai and wealthy merchants.

Odawara Kamaboko is made primarily from quality white fish, such as croaker and Alaska pollock. Its characteristic springy texture comes from careful kneading using Odawara’s distinctive traditional stone-milling method. The time and care put into kneading give it a smooth texture and delicate savory flavor.

Kamaboko is also known as a high-protein, low-fat food. It contains about 12 grams of protein per 100 grams, as well as calcium, DHA, and EPA. Made from fish, it is a low-calorie option that may appeal to people seeking lighter foods.

A classic way to enjoy it is as itabawa—slices of kamaboko served with wasabi and soy sauce. It can also be added to stir-fries and simmered dishes, where it lends depth of flavor. It pairs particularly well with sake; clean-tasting junmai and honjozo styles complement its delicate savory notes.

Odawara Kamaboko is registered as a regional collective trademark, reflecting its recognized quality and tradition. Odawara City also hosts events such as a kamaboko festival and hands-on kamaboko-making experiences for visitors, sharing the region’s culture and appeal. The city is home to a kamaboko museum, where visitors can learn about the product’s history and production methods and try making it themselves. When visiting Odawara, be sure to sample this traditional specialty and explore its rich history and culture.