Kamaboko (fish cake) - Kamaboko

Japanese: かまぼこ(蒲鉾) - かまぼこ

One type of fish paste product. In ancient documents from the mid-Muromachi period, it is said that the name kamaboko came from the resemblance of the head of a cattail (cattail) to the shape of the product, which is made by grinding up fish meat, smearing it on a bamboo stick and baking it. Another theory is that it originated in the coastal regions of Southeast Asia. Steamed kamaboko on a plate first appeared at the end of the Edo period, and it was only relatively recently that processing techniques were improved and full-scale mass production became possible. The raw fish are mostly white fish such as lizardfish, croaker, conger eel, croaker, black mullet, and flounder, and several types of fish are usually combined to create the unique strong elasticity and good flavor of the "foot" called the "leg."

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

水産練製品の一つ。魚肉をすりつぶし竹ぐしに塗って焼いたものの形がガマ(蒲)の穂に似ているところから〈蒲鉾〉と呼んだと室町時代中期の古文書に見える。また一説に，起源は東南アジアの海岸地域とされる。板つき蒸しかまぼこが現れたのは江戸末期で，その後加工技術が改良され，本格的に大量生産が可能になったのは比較的近年のことである。原料魚はエソ，グチ，ハモ，ニベ，ムツ，ヒラメなどほとんど白身魚で，〈足〉と称する特有の強い弾力とよい味を出すため，通常数種の魚を配合している。

出典　株式会社平凡社世界大百科事典第２版について　情報

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