Skip to main content
Opens in a new window Opens in a new window Opens in a new window Opens in a new window
Travel Trade & Media
Kanagawa Cuisine

Odawara Kamaboko

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.

Yamanashi Shizuoka Tokyo Kanagawa Tokaido line Haneda Airport Shin-Yokohama Odawara

Where to eat Odawara Kamaboko

Suzuhiro Kamaboko Museum image

Suzuhiro Kamaboko Museum


Kanagawa Cuisine