Decorative Cuts for Kamaboko or Kamaboko Kazarigiri (かまぼこ飾り切り) are festive cuts made with fish cake, traditionally served as part of Osechi, the Japanese New Year feast. White and pink half-round fish cakes themselves already symbolize celebration in Japan, and shaping them into lucky designs makes them even more fitting for welcoming the new year. There are many styles of decorative cuts, but here we made five that are easy enough for beginners.
What’s Kamaboko and how it’s used?
The main ingredient of Kamaboko is fish paste, commonly made from fish such as lizardfish, croaker, conger eel, or Alaska pollock. Seasonings like sugar, mirin, egg whites, salt, and other additives are incorporated into the paste. The mixture is then shaped into a half-rounded log, placed on a small wooden board, and steamed.
Kamaboko is typically purchased rather than homemade. While it is available year-round, a greater variety appears during the holiday season. Its taste is mildly salty with a hint of sweetness, and it has a firm and pleasantly springy texture. Kamaboko can be enjoyed as is, with or without soy sauce, or sliced into noodle soups. It’s also chopped and added to stir-fried vegetables, fried rice, or other dishes to bring a savory umami flavor.
Kamaboko (fish cake)Decorative Cuts for Kamaboko in Osechi Ryori
In Osechi Ryori, Kamaboko is considered one of the essential elements. Simply cutting the slices and alternating the white and pink colors already adds a festive look, but decorative cuts allow you to create even more celebratory shapes. Some designs may not fit neatly in the Osechi box, so they can also be served beautifully as appetizers on small plates. There are countless variations, but here are a few popular examples:
- Checkerboard or Ichimatsu – The Ichimatsu pattern is small squares arranged in an alternating checkerboard style. Since it’s made simply by cutting and rearranging pieces of Kamaboko, it’s an easy and beginner-friendly design. Because the pattern continues endlessly in all directions, it symbolizes prosperity and growth.
- Rope or Tazuna – The Tazuna decorative cut creates a beautiful, elaborate look from above, making it a great addition to layered Osechi boxes. The rope shape is associated with strengthening bonds and harmonious family relationships, making it especially meaningful for New Year celebrations.
- Braded or Mitsuami – A variation of the Rope design, this style has a slightly more intricate look while still being approachable for beginners.
- Knotted or Matsuba – Matsuba refers to a design that resembles the needle-like leaves of a pine tree. Pine is considered one of the most auspicious symbols of the New Year, so Kamaboko shaped like pine needles brings good luck. This style has a nice three-dimensional appearance and works well not only in Osechi boxes but also when arranged on trays or plates.
- Peacock or Kujaku – This decorative cut resembles a peacock gracefully spreading its feathers. It adds a striking and festive look that fits perfectly with New Year celebrations. The peacock motif symbolizes wishes for protection from misfortune and prosperity for future generations. When shaping the smaller details, using a toothpick or bamboo skewer can help make the folds easier to handle—definitely worth trying for a show-stopping presentation.
Other dishes from Osechi Ryori
- Tokyo Style Ozoni
- Kuromame (simmered black beans)
- Chikuzenni
- Buri Teriyaki
- Matsukaze Yaki
- Pan-Fried Roast Beef
Festive cuts made with Kamaboko fish cake, traditionally served as part of Osechi, the Japanese New Year feast
Ingredients
- 1 white Kamaboko fish cake
- 1 red Kamaboko fish cake
Instructions
For checkerboard Kamaboko
Cut one slice each of the red and white kamaboko. Stack the two slices together, then cut them vertically down the center. Swap one half of the red-and-white pieces.
For rope-style Kamaboko:
Take 1/2" (1.2 cm) thick slices of white or red kamaboko. Make shallow cuts into the kamaboko as if peeling the surface, stopping about two-thirds of the way down. At the base of the cuts, make another slit about 1.5–2 cm long. Take one end of the kamaboko, pass it through the slit from underneath, then lay the end flat along the main piece. Adjust the shape
For braided Kamaboko:
Take 1/2" (1.2 cm) thick slices of white or red kamaboko. Cut away the red layer as if peeling the skin, leaving about 1 cm uncut at the end.
On the red layer, make three vertical slits to divide it into three strips. Braid the strips to form a three-strand braid.
For knotted Kamaboko:
Take 1/2" (1.2 cm) thick slices of white or red kamaboko and place them with the flat base facing right.
Make one vertical slit in the center, about 3 cm long. Then, on the right side, cut another slit leaving about 1 cm uncut at the top. On the left side, cut a slit leaving about 1 cm uncut at the bottom.
Insert the right strip through the center slit from the front, then insert the left strip through the center slit from the back. Adjust the knot.
For peacock Kamaboko
Slice white or red kamaboko into 5 mm thick pieces and place them with the round side facing you. On the far (flat) side, leave about 5 mm uncut and make thin slits about 2–3 mm apart. Carefully fold each slit back in the same direction to create the peacock fan shape.
Course: Side Dish
Cuisine: Japanese
Keyword: fish cake, osechi
English (US) · 