Key facts
- Food.image
- Kamaboko.jpg
- Food.image_size
- 300px
- Food.caption
- Pink and white
- Food.alternate_name
- Fish cake
- Food.country
- Japan
- Food.region
- East Asia
- Food.main_ingredient
- White fish
- Food.serving_size
- 100 g
- Food.similar_dish
- Gefilte fish
- Food.cookbook
- Kamaboko
- Food.commons
- Kamaboko
via Wikipedia infobox
Wikidata facts
- Image
- Kamaboko.jpg
Show 5 more facts
- Commons category
- Kamaboko
- name in kana
- かまぼこ
- time of earliest written record
- 1115-00-00
- Unicode character
- 🍥
- hashtag
- kamaboko
Sources (3)
via Wikidata · CC0
~3 min read
Article
9 sectionsContents
- Production and uses
- Composition
- Choice of fish
- {{Transliteration|ja|Kamaboko}} Day
- Outside Japan
- Hawaii
- See also
- References
- External links
thumb|
is a type of cured , a processed seafood product common in Japanese cuisine. It was initially made in the year 1115.
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