Assorted decorative slices of pink and white Japanese kamaboko (fish cake) are arranged on a black lacquer tray with a small green leaf, beside red chopsticks and a folded napkin on a dark wooden table.

Oshōgatsu (Japanese New Year) is the most festive celebration in Japan. Even simple everyday foods, like kamaboko fish cake, get a special makeover for the occasion!

Today, I’ll show you how to make seven beautiful kamaboko decorations—from quick and easy to a little more intricate. Each design carries a special meaning, perfect for bringing good luck and joy to the New Year’s table.

What is Kamaboko?

Kamaboko (かまぼこ or 蒲鉾) is a Japanese fish cake, which is made from surimi (white fish paste), shaped into a half-moon log, and steamed on a wooden board.

Decorative Kamaboko Cutting Ingredients

You’ll often see it sliced and served chilled with a dipping sauce, or added to soba or udon noodle soup, donburi rice bowls, or stir-fried noodles.

For celebrations and holidays, red (or pink) and white kamaboko are the stars! These colors are considered auspicious in Japan. Thanks to its firm yet springy texture, kamaboko can be easily cut into beautiful shapes. It is perfect for decorative dishes like those enjoyed at the New Year table and in the osechi ryori (New Year Foods) box.

7 Decorative Kamaboko Designs

A black tray with six pieces of decorative pink and white Japanese kamaboko fish cake, arranged artistically with green leaves in the center, and chopsticks with a red paper sleeve on the side.

1. Checkered Pattern (Ichimatsu 市松)

Two hands hold a piece of checkered pink and white Japanese fish cake (kamaboko) against a dark background.

The checkered pattern is the easiest and quickest to make. All you need are both pink and white kamaboko fish cakes. Slice them in half and stack them together. No fancy skill is required!

2. Pine Needle (Matsuba 松葉)

Two hands are twisting a piece of decorative pink and white pickled radish into a simple knot against a dark background.

Pine needle design gives a nice three-dimensional effect even though it may not be as obvious. It’s a great fish cake design for your appetizer platter that doesn’t require any knife-cutting skill.

3. Knot (Musubi 結び)

Close-up of hands tying a decorative knot with a strip of pink and white fish cake (kamaboko) on a dark surface.

The knot design is universal, and it is very pretty to look at on a platter or as a garnish on top of the food. The elasticity of the fish cake makes it possible to create this beautiful design.

4. Reins (Tazuna 手綱)

A piece of pink and white Japanese wagashi (traditional sweet) shaped like a half-moon, placed on a dark surface. The sweet has a soft, smooth texture with delicate folding at the top.

This design focuses on the patterns on top of Kamaboko. Even if you are using a small platter with little room for 3-dimensional motifs, you can still upgrade your ordinary slice of fish cake into a pretty visual design.

5. Rose (Kohaku Bara 紅白薔薇)

Close-up of hands assembling a delicate edible flower from thinly sliced daikon and pink pickled ginger on a dark surface.

Use red-skin and white kamaboko fish cakes for this rose design. Girls would love this decorative design in their bento box! Other happy occasions that you can use is for garnish on Chirashi Sushi on Girl’s Day (March 3 in Japan).

6. Peacock (Kujaku 孔雀)

A decorative white and pink flower-shaped piece of fish cake (kamaboko) with a hole in the center, placed on a dark background.

The peacock design is probably my favorite of all the designs I share here. The red skin of the fish cake makes a perfect peacock’s eyespot. This design requires some fine motor skills to cut the fish cake into thin slices, and the use of chopsticks to create the delicate shape (particularly useful if you have big fingers).

7. Pine Tree (Matsu 松)

A decorative slice of Japanese fish cake (kamaboko), intricately cut with a white base and pink accents, displayed on a dark background.

This design is the traditional Japanese pine tree pattern. Slightly complicated to make, but the final result makes it truly special and unique. I recommend watching the video for this design.

Watch How to Make 7 Beautiful Kamaboko Designs

Beginner-Friendly Version

Salmon roe and shiso leaf stuffed inside the kamaboko fish cake.

Kamaboko with Salmon Roe – You can also make a simple appetizer dish using kamaboko fish cake and salmon roe (ikura).

I hope you have fun decorating kamaboko fish cake. Japanese New Year is a special time to spend with your loved ones, and making these delicacies in the kitchen is one creative way to kindle the relationship.

A black tray with six pieces of decorative pink and white Japanese kamaboko fish cake, arranged artistically with green leaves in the center, and chopsticks with a red paper sleeve on the side.
Save Pin Print
No ratings yet

How to Make Decorative Kamaboko Designs

by Namiko Hirasawa Chen
Learn how to make 7 beautiful, festive, and auspicious kamaboko fish cake designs—perfect for celebrating Japanese New Year (Oshogatsu)!

Equipment

Materials  

Instructions

To Prep the Kamaboko

  • Remove the kamaboko from the wooden board with a knife. Slice off the uneven edge on both ends.

Checkered Pattern (Ichimatsu 市松)

  • Cut one slice each of white- and red-skinned kamaboko. Make each piece ⅓ inch (0.8 mm) thick.
    Side-by-side images showing a hand slicing white and pink-and-white rectangular foods with a knife on a dark surface.
  • Stack them and cut in half to make quarter rounds. Swap one set of red and white pieces to alternate the colors. Now you have checkered-pattern kamaboko (ichimatsu) in auspicious colors for your celebratory feast.
    A person slices and shapes a piece of pink and white kamaboko fish cake on a black surface, using a knife and their hands.

Pine Needle (Matsuba 松葉)

  • Cut a slice of red-skinned kamaboko ⅓ inch (8 mm) thick and lay it flat with the rounded top to one side. Make a 1-inch (2.5-cm) cut about one-third of the way down and in from the rounded side and parallel to the straight side. Rotate it 180 degrees so the cut you made is pointing away from you. Next, make a similar cut on the opposite end about one-third of the way in from the straight side.
    Two close-up images show a hand slicing a piece of pink and white fish cake (kamaboko) on a black surface with a knife. The knife is angled in both images to make thin slices.
  • Lift up both ends. Lock the ends against each other. And now you have a kamaboko pine needle (matsuba) that symbolizes longevity, wisdom, and youth.
    Two close-up images show hands assembling slices of pink-edged white radish into a flower-like shape against a dark background.

Knot (Musubi 結び)

  • Cut a slice of red-skinned kamaboko ⅓ inch (8 mm) thick and lay it flat with the rounded top to one side. Starting about one-third of the way down from the edge, make a 1-inch (2.5-cm) cut that's one-quarter of the way in from the rounded side and parallel to the kamaboko's straight side. See the next step's image for reference.
    Rotate it 180 degrees so the cut you made is pointing away from you. Next, make a similar cut on the opposite end, about one-quarter of the way in from the straight side.
    Two side-by-side photos show a hand slicing a piece of white and pink food, likely fish cake (kamaboko), on a black cutting board with a knife.
  • In the center white section, cut a small slit that's parallel to the other two cuts, about ¾ inches (2 cm) long. Next, lift up and insert the ends in the center slit, one from the front and one from the back (next step).
    Three-panel image showing hands cutting a piece of white and pink kamaboko fish cake, then folding and shaping it. The sequence demonstrates how to make a decorative food garnish.
  • Gently pull out both ends. Here, you have a beautiful kamaboko knot (musubi) that symbolizes a happy union. 
    Two close-up images show hands folding and shaping a piece of white and pink food, possibly a dumpling or mochi, against a dark background.

Reins (Tazuna 手綱)

  • Cut a slice of red-skinned kamaboko ½ inch (12 mm) thick. Flip it onto its rounded top, then begin to carefully trim back the red skin with the tip of your knife.
    Close-up of hands slicing a piece of pink and white kamaboko fish cake on a dark surface with a knife. The left image shows the initial cut, and the right shows a thinner slice being separated.
  • Continue until you've peeled back about two-thirds of the red part. In the center of the red strip, cut a lengthwise slit about ¾ inches (2 cm) long without cutting through the end.
    A hand slicing a pickled radish into thin pieces with a knife on a black surface, shown from two angles.
  • Tuck the end of the red skin through the bottom of the slit. Pull it out from the top so the sides twist, then lay the red strip back down so it covers the white part. Now, you have a fine ribbon detail that resembles auspicious horse reins (tazuna).
    A hand shapes a pink piece of dough on top of a white rice cake in the first image. The second image shows the finished rice cake with the pink dough neatly arranged on top.

Peacock (Kujaku 孔雀)

  • Cut a slice of red-skinned kamaboko ¼ inch (6 mm) thick. Lay it flat with the rounded side closest to you. Place a chopstick along the kamaboko's straight side and start cutting thin slits every 2–3 mm from right to left, using the chopstick as a guide so you don‘t cut through the straight bottom edge.
    Two side-by-side images show a hand holding a wooden chopstick next to a round pink-and-white item while slicing it with a knife against a dark background.
  • Gently roll up each strip and tuck in the end using chopsticks. Continue in the same direction with all the strips. Leave the first and last strips (pink edge) unrolled. Now, you have an impressive kamaboko peacock (kujaku) to adorn your New Year‘s platter that symbolizes compassion and good health. 
    Three panels show step-by-step use of chopsticks to fold and shape a white and pink-edged piece of fish cake (kamaboko) into a decorative floral ring on a dark surface.

Pine Tree (Matsu 松)

  • Cut a slice of red-skinned kamaboko ¼ inch (6 mm) thick. Lay it flat with the rounded top to one side. Starting from the center line, make thin cuts every 2–3 mm on one half of the kamaboko, from the rounded side across to the straight side.
    Rotate it 90 degrees so the rounded top is closest to you. About 1/10 inch (2.5 mm) down from the kamaboko's straight side, cut similar thin strips every 2–3 mm. Start from the rounded edge and stop within 1/10 inch (2.5 mm) of the center line.
    Close-up of hands holding a slice of fish cake and making fine cuts with a knife on a dark surface, preparing the ingredient for cooking.
  • Starting from the straight side, gently roll up each strip and tuck in the ends using chopsticks. Continue in the same direction all the way to the rounded top of the kamaboko. Leave the last strip (pink edge) unrolled.
    Two photos show a hand using chopsticks to shape slices of pink and white kamaboko (fish cake) into a decorative fan pattern on a dark surface.
  • Continue to roll and tuck the other slits in the same direction. And here you have a kamaboko pine tree (matsu) that symbolizes long life and good fortune.
    Two-panel image showing a piece of white and pink kamaboko (Japanese fish cake) being shaped with chopsticks on a dark surface, forming a decorative, ruffled pattern.

Rose (Kohaku Bara 紅白薔薇)

  • Cut one slice of white kamaboko ½ inch (12 mm) thick and make a small slit in the middle from the top.
    Two side-by-side images show a hand slicing a cylindrical white block of Japanese fish cake (kamaboko) into round pieces with a knife on a dark surface.
  • Cut three thin slices of red-skinned kamaboko, each 1 mm thick. Stagger the 3 thin red kamaboko lengthwise on the work surface so they overlap. Then, roll them up snugly.
    A hand slices a pink-edged radish with a knife on the left; on the right, three thin radish slices are laid out on a dark surface.
  • Tuck the kamaboko roll into the slit of the white kamaboko with the pink side sticking out. Now, you have a beautiful kamaboko rose (kohaku bara) that symbolizes love and joy.
    Three side-by-side photos showing hands crafting a pink and white rose-shaped decoration by carefully rolling thin slices of food on a dark surface.

Did you make this recipe?

Tag @justonecookbook on Instagram so we can see your delicious creation!

Editor’s Note: This post was originally published on December 29, 2017, updated on December 31, 2021, and republished with more information and the recipe card on August 12, 2025.