Ingredients for 4 Servings
Kamaboko (かまぼこ / Kamaboko) 8 1-cm-thick slices (white)
Kamaboko (かまぼこ / Kamaboko) 16 2-mm-thick slices (pink)
Cream cheese (クリームチーズ / kurīmu chīzu) 4 (Belcube brand, plain)
White miso (白味噌 / Shiromiso) Small amount
Cucumber (きゅうり / Kyūri) 8 2㎜-thick rounds

How to Make
1. Take a slice of white kamaboko and use a knife to make a cut along the center of the slice, parallel to the two cut surfaces. Do not cut all the way through the slice. This is to form a pocket and make the slice open up like a mouth.
2. Cut the cubes of cream cheese in half and use your finger to push a half into each of the mouths of the white kamaboko. Put a dab of white miso on top of each of the cream cheese halves.
3. Take a slice of pink kamaboko and lay it over another slice of pink kamaboko, so that they overlap by half. Make a roll by rolling from the outside edge of the slice on the bottom. Place this roll into the pocket of the white kamaboko to make a flower.
4. Insert slivers of cucumber along the side of the pink kamaboko flour to create leaves.

Significance of Kōhaku Kamaboko as an Osechi Ingredient
The rounded shape of kamaboko symbolizes the rising sun. Red (紅 / Kō) is seen as warding off evil, and white (白 / Haku), as symbolizing purity. Kōhaku kamaboko is an essential element of osechi ryōri.

Recipe Developed by Machiko Tateno

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