Answer: boiled fish paste
kamaboko (蒲鉾)
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板わさ といえば 小田原 鈴廣。鈴廣か まぼこ ホームページ。鈴廣のかまぼこは「天然素材を使い、化学調味料・保存料は無 ...
Kamaboko (蒲鉾 :かまぼこ) is a type of cured surimi a processed seafood product common in Japanese cuisine.. It is made by forming various pureed deboned white fish with either natural or man-made additives and flavorings into distinctive loaves which are then steamed until fully cooked and firm.
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蒲鉾 の販売は年内受け付けております。 お知 らせ 年末年始天ぷら、 蒲鉾 の販売について 12/27まで天ぷらは通常販売しておりますが、ネット予約の受付は早期に締め切らさせて頂きますのでご了承下さい。
河内屋について 河内屋は創業70有余年続く北陸を代表する蒲鉾 (かまぼこ) 専門店...