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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.

How to Make Decorative Kamaboko Designs

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