When it comes to Japanese food, fish cakes are a common and popular ingredient. They are used in various dishes and are made from white fish paste.

Two well-known examples of Japanese fish cakes are kamaboko and narutomaki which have similar production processes, as well as a chewy, firm texture, but a striking feature that sets them apart is their appearance and how they are used in Japanese cuisine. 

What is Kamaboko? 

Kamaboko is a type of steamed fish cake that has been a staple in Japanese cuisine for centuries. It is made by pureeing white fish, usually cod or pollock, and then molding it into loaves or other shapes before steaming or grilling.

One of the most common forms of kamaboko is the half-cylinder shape, often seen with a white base and a pink outer layer. Kamaboko is usually served in slices and can be eaten as part of soups, salads, or simply on its own. 

This fish cake is often used in celebrations in Japan and is a popular topping for noodles like ramen and udon. The bright pink color on the outside contrasts with the white inside, making it visually appealing. Kamaboko also has a mild taste, allowing it to absorb the flavors of the dishes it is added to. It is sometimes sold on wooden planks and cut into thin slices before serving. 

What is Narutomaki? 

Narutomaki is another type of fish cake, but it has a unique spiral pattern inside. Like kamaboko, it is made from white fish paste, but its standout feature is the pink swirl in the center of each slice, which is said to resemble the whirlpools found in the Naruto Strait, after which it is named. This distinctive spiral pattern is why narutomaki is easily recognizable and commonly associated with ramen dishes. 

Narutomaki is usually smaller in diameter compared to kamaboko, and the entire roll is wrapped in a thin white layer. It is often cut into circular slices and used as a decorative topping in soups. While narutomaki is most famous as a ramen topping, it can also be used in other dishes like oden (a Japanese stew) or salads. It has a slightly firmer texture than kamaboko and offers a subtle fishy taste. 

The Differences Between Kamaboko and Narutomaki

Appearance

One of the most obvious differences between kamaboko and narutomaki is their appearance. Kamaboko typically comes in a half-cylinder shape with a white base and a pink outer layer, while narutomaki is circular with a pink swirl in the center.

The striking visual difference makes it easy to identify each fish cake in a dish, especially in ramen where both might appear. 

Use

While both are fish cakes, kamaboko and narutomaki are used in different ways. Kamaboko is more versatile and can be found in many dishes, including noodles, soups, and salads, or even eaten on its own as a snack. It is often used in festive meals and served in thin slices.

On the other hand, narutomaki is primarily known as a ramen topping, though it can also be found in stews like oden. Its decorative swirl makes it more of a visual addition to meals. 

Texture

Both kamaboko and narutomaki have a similar firm texture, but narutomaki tends to be a bit firmer than kamaboko. This difference in texture and taste may influence how they are used in different dishes.

Flavor

In terms of flavor, kamaboko has a milder taste, making it more adaptable to absorbing the flavors of the dish it is in. Narutomaki has a slightly stronger fish flavor, though it is still subtle