Kamaboko, whose main ingredient is pasted whitefish such as codfish or walleye pollack, is made by mincing whitefish meat, adding salt, heating and turning it into a gel on a wooden board (wood types such as fir or Abies veitchii, which have no odor, are preferred).
蒲鉾（かまぼこ）は、主としてタラスケトウダラなどの白身魚のすり身を主原料とし、塩分を加えて加熱することにより、木の板（臭みのないモミ、シラベなどの木が好まれる）の上にゲル化させて製造した魚肉練り製品。