Gifts from the Coral Seas
Easy-to-Keep Kamaboko:
Although a fish cuisine did not develop, easy-to-keep Kamaboko has long flourished. It is a must on special occasions and in the dishes served at Buddhist ceremonies.
Castella Kamaboko is an Okinawa specialty made by cooking lots of egg with ground fish meat. It is eaten in place of ordinary Kamaboko on special occasions. Another special feature of Okinawan Kamaboko is that it is bigger than mainland Japanese Kamaboko.
Kamaboko varieties include a Kamaboko called Chikiage, made by mixing carrot or burdock or Kikurage mushroom with ground fish meat and deep-frying, and the splendid Shishi Kamaboko, made with a mixture of ground meat and ground fish.
Kamaboko production flourishes in the bustling fishing town of Itoman and the thriving fisheries of Yaeyama and sells well as a tourist souvenir.
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