Fresh fish was a luxury for people in landlocked Kyoto, so they incorporated dishes made from ground fish into their cuisine with Kyoto flair, allowing everyone to savor the rich essence of seafood.
Nerimono fish-paste dumplings made from conger eel, a premium fish.
Maizuru kamaboko fish cake is named after the port in northern Kyoto Prefecture where it is made.
Various ingredients are added to fish paste and deep fried to be eaten as snacks or as a side dish.
Foods made from fish paste also make appearances in traditional Kyoto cuisine.
AloJapan.com