kamaboko; steamed fish paste loaf
A traditional Japanese food made from pureed white fish, shaped into a semi-cylinder on a wooden board, steamed, and sliced for soups, noodles, or as a side dish.
I like eating udon with kamaboko on top.
Kamaboko is indispensable in New Year's osechi cuisine.
gristly fish paste; kamaboko with sinew
Standard kana spelling; usually written in kana.
Katakana form is search-only; not a common practical spelling.
Kanji form is rarely used; the word is almost always written in kana.
Originally 蒲鉾 “cattail halberd,” named for an early form in which fish paste was molded around a skewer and resembled the cylindrical flower spike of a cattail.