Kamaboko is a traditional type of fish cake made from pureed white fish that can be steamed, grilled or deep-fried. It's available in a variety of shapes, like red-and-white half circles and donut-like cylinders. One form, an alternative to crab meat called "surimi," is especially popular abroad. Packed with protein, it works well in practically any type of cooking. We visit the famous production area of Odawara and learn about the artistry that goes into its distinctive springy texture.

お弁当のおかずや酒のあてでも重宝される“かまぼこ”。プリっとおいしい弾力のある食感と魚のうまみが凝縮した奥深い味わいには、職人たちの技と知恵が詰め込まれている。ベルギー人のリポーター、サスキアが神奈川県の小田原を旅し、伝統の製法やおいしさの秘密に迫る。アイディア満載のおしゃれな洋風かまぼこ料理も紹介。