Peacock design is probably my favorite of all designs for decorating kamaboko. The red skin of the kamaboko fish cake makes a perfect peacock’s eyespot, and the result is stunning.
Watch How to Make Kamaboko Peacock
Two Japanese fish cakes (Kamaboko), seven beautiful designs! Make ordinary fish cake into decorative designs on this Oshogatu (Japanese New Year)!
Step 1: Remove the kamaboko from the wooden board.
Step 2: Slice off the uneven edge on both ends.
Step 3: Cut a slice of red-skinned kamaboko 1/4 inch (6 mm) thick.
Step 4: Place a chopstick along the bottom edge of the kamaboko and start making thin slits (2-3 mm) from right to left, using the chopstick as a guide so you don‘t cut through the bottom edge.
Step 5: Using a pair of chopsticks, gently roll up the slits and tuck in the ends, all the way from the bottom to the top. Now you have an impressive Kamaboko Peacock (Kujaku 孔雀) to adorn your New Year‘s platter that symbolizes compassion and good health.
To learn about other beautiful designs of kamaboko (Japanese fish cake), click here.
