kamaboko
Also known as: fish cake, Japanese fish cake, Narutomaki
Loading...
Also known as: fish cake, Japanese fish cake, Narutomaki
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, kamaboko is generally considered a healthy food. It is a good source of lean protein, low in fat and calories, and provides essential minerals like selenium. It can be a beneficial addition to a balanced diet, especially for those seeking low-fat protein options.
Per 100g, kamaboko typically contains around 83 calories, 10.9g of protein, 9.2g of carbohydrates, and 0.9g of fat. It is notable for its high protein and very low-fat content, making it a lean protein source.
Yes, kamaboko can be beneficial for weight loss due to its low calorie and fat content combined with its high protein. Protein helps promote satiety, which can reduce overall calorie intake, making it a good lean protein choice for weight management.
Kamaboko is often made with wheat starch as a binder to achieve its characteristic texture, so it is typically not gluten-free. Always check the ingredient label for specific brands if you have a gluten sensitivity or allergy, as some specialty versions might exist.
With 9.2g of carbohydrates per 100g, kamaboko is generally not considered keto-friendly for strict ketogenic diets. While low in fat, its carb content can quickly add up and exceed daily limits for maintaining ketosis.
Kamaboko is typically sold pre-cooked and ready to eat. It can be sliced and added to soups (like ramen or udon), salads, stir-fries, or simply enjoyed on its own with a dipping sauce. It's also a common garnish for many Japanese dishes.
Kamaboko has a mild, slightly sweet, and savory flavor, characteristic of white fish. Its texture is firm, springy, and somewhat chewy, often described as a 'fish cake' or 'fish loaf' with a smooth consistency.
kamaboko is a versatile ingredient found in cuisines around the world. With 83 calories per 100g and 10.9 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Unopened kamaboko should be stored in the refrigerator and typically lasts until the expiration date printed on the package. Once opened, wrap it tightly in plastic wrap or an airtight container and consume within 2-3 days for best quality and safety.
Fresh kamaboko should have a firm, springy texture and a mild, clean fish smell. Signs of spoilage include a slimy texture, a strong sour or ammonia-like odor, discoloration, or the presence of mold. Discard immediately if any of these signs are present.
Kamaboko is traditionally made from surimi, which is a paste of various white-fleshed fish, such as Alaskan pollock, hake, or cod. The fish is deboned, minced, washed, and then combined with other ingredients like starch, egg whites, and seasonings.
