In my search over the internet for the same thing I found the following. I hope it helps.

Japanese fish cake (Kamaboko) is like Chinese and Vietnamese fish cakes, made form pureed fish salt and a binding agent; in Japan this is usually arrowroot or potato starch. Flavouring and colouring are sometimes added. Sliced kamaboko can be added to soups, noodle dishes and hotpots or enjoyed cold or warm with a dip as an hors d'oeuvre.

ACME
Author: Produced by International Masters Publishers Pty Ltd
Source: Asian Cooking Made Easy
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