Fish paste

Is a pureed fish blended with a binding agent, molded into the desired shape, and then steamed. When cool, it is firm and approximately the same texture as bologna. Usually is eaten sliced as is, or dipped in soy sauce.

There are two principle kinds:
1. Kamaboko-molded onto a rectangular piece of cypress wood before steaming. Frequently colored pink on the outside.
2. Chikuwa-"bamboo wheels"; this type of fish paste is molded around a stainless steel rod, and is grilled to brown on the outside layer. As the name implies, it is usually molded around bamboo rods.

Fish paste can be stored in the refrigerator for about a week.