Never thought I'd make Japanese fish cake from scratch, I even made the board that comes with!

Kamaboko (蒲鉾:かまぼこ) is a steamed ground fish meat (combination of different fish would make more complex flavor) common in Japanese cuisine. It is made by various ground deboned white fish with either natural or man-made additives and flavorings into distinctive loaves, which are then steamed until fully cooked and firm. These are sliced and either served unheated (or chilled) with various dipping sauces, or added to various hot soups, rice, or noodle dishes. Kamaboko is often sold in semi-cylindrical loaves, some featuring artistic patterns, like red snapper. Or it could be steamed after wrapped in fragrant leaves.