富山県·特産品
Toyama Kamaboko
When sliced, the cross-section reveals a spiral pattern. A major feature of Toyama's kamaboko is that it has no wooden board; instead, the surimi (fish paste) is rolled up and then steamed. The background of how this 'roll' was created lies with the Kitamaebune shipping route. During the Edo period, Toyama served as a transit point where large quantities of kelp from Hokkaido were brought in. It is said that this led to the idea of wrapping the easily accessible kelp around the surimi instead of using a board. This technique allowed the umami of the kelp to soak in while making the appearance more beautiful. 'Iromaki' (colored rolls), which incorporate red and blue surimi, and 'Saiku Kamaboko' (decorative kamaboko) shaped like sea bream, cranes, or turtles, are still cherished as wedding favors today. Slice it thinly and enjoy a single piece just as it is. It is an auspicious flavor that embodies the wisdom of the local land.
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