Odawara Kamaboko is said to have started as a method for preserving a large amount of fish in Odawara, where coastal fishery was popular around 220 years ago. Since then it has been served to people who visited Edo for "Sankin-kotai" (bringing daimyo every other year to Edo which is the current capital Tokyo). Craftsmen practiced their skills and trained to create a high-class technique. As a result, Odawara Kamaboko continues to be praised today and spread all over Japan.

※ Kamaboko is ground white fish meat mixed with different seasoning and auxiliary raw materials. There are various kinds of kamaboko with different shapes, processing method, and seasoning within Japan.