Kamaboko is a Japanese fish cake (kouhaku means red and white, and these two colors are typically associated with congratulatory sentiments). I used only red kamaboko this year but it would be prettier if I had white as well.

Yield: 2 people
Time: 15 minutes

Ingredients

1 kamaboko

Preparation

Remove the kamaboko from its wooden base and slice it into 1/2″ pieces. Slice each piece of kamaboko lengthwise from along the pink and white border, leaving about a 1/2″ uncut on the other side.
Turn the sliced piece over and make a 1″ incision along the middle, careful to leave the ends untouched (see picture)
Twist from the inside and lay the top back over the remainder of the kamaboko (see picture)

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