Creating the perfect kamaboko fish cake requires precision, skill, and time-honored techniques. From selecting fresh fish to expertly shaping the paste onto wooden boards, each step is carried out ...

Yasuko likes to make her own versions of foods that are hard to find in India: natto and tofu from soybeans, "kamaboko," "chikuwa" (tubular fish paste cake) from fish, Chinese noodles, and even ...