Slice the kamaboko into 10-12 cuts. Down the center of each slice, make a slit 2/3 to the base. Cut the shiso leaves in half.
Press the shiso into the slit opening, and top with salmon roe.
Here they are served in my New Year's Feast in 2010.
And again in 2011.
Then, in 2012.
Story Behind this Recipe
This is a must at my mom's New Year's feast. Everyone loves it.
For New Year's, arrange the red- and white kamaboko in an alternating pattern. Recently, store-bought kamaboko has become thinner, so I top it with a lot of salmon roe. Expensive kamaboko is thick, and tastes great topped with a lot of salmon roe.