Kamaboko is a type of cured surimi product that originated in Japan. It is made from white fish proteins that are refined, washed, and frozen into a paste called "surimi." Surimi is mixed with salt, sugar, and egg whites and shaped into traditional semi-cylindrical forms before being steamed. Kamaboko is commonly eaten in Japan and Southeast Asia, and comes in various textures and colors. It is often used to mimic shellfish and is incorporated into soups, rice dishes, and noodles. Kamaboko is high in nutrients, low in fat, and contains all essential amino acids.

1. KAMABOKO
Biplov Shrestha - 05
Bsc. Fisheries, 6th semester
Fisheries Program 8th , Feb
1
Presented by:

2. A type of cured surimi, a processed from white meat surimi,
which was originated in Japan several centuries ago.
Seafood product common in Japanese cuisine and sold in
South East Asian Country as well.
Consists of fish proteins that are refined through heading,
gutting and mincing, then washing, removing water, and
freezing.
Available in many shapes, forms, and textures, and used to
mimic the meat of lobster, crab, grilled Japanese eel and other
shellfish.
Pink and white kamaboko
Introduction 2
https://en.wikipedia.org/wiki/Kamaboko

3. Standard kamaboko are prepared by grinding thawed surimi with 3%
NaCl and 5% potato starch.
Then stuffing into sausages casings, holding at 37⁰C for 30 minutes
and cooking at 90⁰C for 50 minutes.
Other ways : Roasting, Boiling, or Frying (120-130 and 160-170⁰C ).
These are sliced and either served unheated (or chilled) with various
dipping sauces, hot soups, rice, or noodle dishes.
Most common is the Red Kamaboko.
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Principle

4. Chicken grunt (Parapristipoma trilineatum)
Golden threadfin bream (Nemipterus virgatus)
Lizardfish (Synodontidae)
Japanese gissu (Pterothrissus gissu)
Various shark species (Selachimorpha)
Alaska pollock (Theragra chalcogramma)
Black bass
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Species for Kamaboko

5. Typically made from white fish.
Then mashed into a paste called "surimi" and mixed
with salt and sugar.
Egg whites is added for binding and texture. Flavor
like monosodium glutamate (MSG) can be
incorporated.
Then, shaped into a traditional semi-cylinder and is left
for certain time to obtain gel state.
Then, placed on a small wooden board and steamed at
100⁰C.
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Preparation

6. Production Outline 6
Frozen
surimi
Fishery
products
Thawed
surimi
Washed meats
Surimi
paste
Thawing Filleting, mincing,
washing
Grinding with 1-3%
NaCl and other
ingredients
Steaming Roasting Boiling
Deep
frying
Steamed
kamaboko
• Odowan
kamaboko
Roasted
kamaboko
• Yakuniki
kamaboko
Boiled
kamaboko
• Hangen
Deep fried
kamaboko
• Tempura
• Tsuke age

7. Surimi is a uniquely functional food ingredient made of fish proteins
and used in surimi seafood products.
It is full of health benefits, very little fat, relatively large amounts of
nutrients, and a very large amount of well-balanced proteins.
Kamaboko includes a well-balanced array of amino acids, including
all nine essential amino acids and have anti-oxidative effects.
Alaska Pollock is most often used followed by Pacific whiting in the
manufacture of surimi.
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Conclusion

8.  Kamaboko
• https://en.wikipedia.org/wiki/Kamaboko
 Kamaboko fish cake
• https://www.thespruceeats.com/kamaboko-fish-cake-2031596
 Surimi and Surimi based products
• https://www.slideshare.net/rnsImran/surimi-and-surimi-based-products-fit-
401?next_slideshow=1
 Pictures
• https://en.wikipedia.org/wiki/Kamaboko
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REFRENCES

9. ANY QUESTIONS ??? 9
Thank you