【Reading】かにかま

【English Name】Surimi Crab Stick

Kanikama is an abbreviation of "kani-fumi kamaboko" (crab-flavored fish cake), a kamaboko product made primarily from surimi (minced fish paste) of fish such as Alaska pollock, designed to imitate the flavor, appearance, and texture of crab. Under the quality-labeling standards of the JAS Law, it must be labeled "fumi kamaboko" (flavored fish cake), and in reality it generally contains no crab meat.

There are several theories about its origin. One holds that it began in 1972 when Sugiyo of Nanao City, Ishikawa Prefecture brought a shredded-type product to market; another holds that it began in 1974 when Osaki Suisan of Hiroshima developed and sold a stick-type product—with both companies refusing to yield the title of "originator." The bar-shaped form most widely available today is said to originate from the method devised by Osaki Suisan.

In manufacturing, the predominant technique is to score sheet-formed kamaboko and roll it up. Natural colorants such as monascus pigment and cochineal are used for the red on the surface, and the crab-like aroma is produced with crab extract and flavorings.

At conveyor-belt sushi it enjoys broad support as an affordable standard topping, and is also prized as an ingredient in salads and hot pots. As of 2015, annual global consumption was about 500,000 tons and domestic consumption about 50,000 tons, with European regions such as France and Spain ranking among the top consumers. It is sometimes cited, alongside instant ramen and retort curry, as one of the "three great food inventions of the postwar era."