kamaboko
Steamed fish paste, shaped into a loaf on a small wooden board and cut into slices, firm, slightly springy and mild.
Kamaboko is a Japanese fish paste made from finely puréed white fish (surimi), seasoned with salt, a little starch and often a touch of sugar, shaped into a half-round loaf on a small wooden board and steamed. The outside is often dyed pink or red, so each slice has a coloured rim. It tastes mild, faintly sweet and of the sea, and its appeal lies mostly in its firm, springy texture, which holds up even in hot broth. Because it is already cooked, it is eaten cold in slices or only briefly warmed in soups and noodle dishes. It is sold chilled or frozen in Asian grocery shops, especially those with Japanese or Korean ranges, and by mail order.
Substitute:
Other Japanese or Korean fish cakes such as chikuwa or narutomaki come very close in taste and texture, differing only in shape and look. Supermarket surimi sticks (crab sticks) are made from a similar paste but are softer, more fibrous and sweeter, so they work as a stopgap in soups but not as a cold garnish.