All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Kamaboko kazarikiri -- tazuna / rein-cut fishcake

Another simple decorative cut for kamaboko.

Several centimeters of red and white kamaboko fishcake (approx. 1-1.5 cm per piece)


Slice kamaboko 1-1.5 cm thick.


Make a flap.
Slice the red/pink section, ideally 1mm underneath the colored part (take some white part with the red part), halfway through along the curve.


Place the slice upside down, and you will see the underside of the flap. Make a 2- to 3-cm-long cut in the center of the flap from the attached end.


Flip the slice, take the end of flap, and put it through the cut from underneath.

Place the end of flap on the white part and lightly press down to fix.

  • With thinner slices, its difficult to make the flaps stay in place.
  • Tazuna means bridle reins (for horses), implying the good fortune and happiness that horses bring, based on old stories and folk beliefs.
  • While kamaboko comes in different color combinations, red and white is the pair selected for celebratory occasions.
  • This preparation should be done not long before serving (one day ahead is OK) to freshness. Make sure to keep kamaboko in the fridge before use and after cutting.
  • The tazuna cut is also often used with konnyaku yam cake slices.

No comments: