Kamaboko is a traditional type of fish cake made from pureed white fish that can be steamed, grilled or deep-fried. It's available in a variety of shapes, like red-and-white half circles and donut-like cylinders. Packed with protein, it works well in practically any type of cooking. Suzuhiro kamaboko is made in Odawara, Japan using traditional techniques dating back to the 12 century. Originally eaten by samurai and nobility, it is now a delicious food that is popular worldwide. Kamaboko is made from white fish, which is filleted, pounded into paste, mixed with salt, sugar, egg whites, fish sauce and Japanese sake.