Kamaboko is fish-paste loaf. The flesh of many different kinds of fish both white and dark can be used. A paste is made, thickened with starch, molded into pillows on a little board, and steamed.
Natto is a traditional Japanese food made from fermented soybeans, usually eaten with soy sauce and karashi mustard. Even among Japanese natto can be an acquired taste due to its distinct and strong smell and flavor and sticky consistency.
