Japanese Dishes from the Sea

2 Fish Pastes

supervised by Fish Consumption Promotion Centre, Japan Fisheries Association

text and photos by Hideki Abe

Fish and seafood have always been central to the traditional Japanese diet, and this series looks at how fish and seafood has been processed and consumed over time. The second edition in the series focuses on kamaboko, a term for fish puree or paste shaped into sticks and rolls. One famous example is narutomaki, with its recognisable pink swirl, which is often used as a ramen topping. Each book looks at the history and culture behind these products, as well as the practical ways the fish are caught and processed.

29 x 24cm cm, 40 pages, Full-colour photographs
First published March 2024