Although Japan is not traditionally known for beef, pork, venison, or even blood sausages, the Japanese do consume a fish-based log called kamaboko, which could be considered a type of sausage. Kamaboko is made with cured ground fish paste called surimi. It is usually shaped into half-moons on top of a small plank of wood and the outside dyed pink. When the kamaboko is cut into slices it appears to have an unmistakable pink rind which surrounds a white interior. It is often cut into thin slices and added to soups, salads, bento, and many other dishes as a garnish.