Kamaboko were first produced in the middle of the Muromachi period.
At that time it was mashed fish meat daubed into a thin bamboo and grilled.
It is called ”Kamaboko”since it resembles the head of the common bulrush (Gama).
Today Kamaboko is a variant of Chikuwa (tube-shaped fish paste cake​) placed on a tray.
In the Kitaura region Kamaboko is made of ingredients like lizardfish and small sea bream since the Edo period and the recipe has been handed down until today as ”Yakinuki Kamaboko”.