Kamaboko, chikuwa and naruto are fish paste made from fish such as sea bream and codfish. Kamaboko and chikuwa are eaten with soy sauce and/or wasabi and are also used as an ingredient in some recipes. Kamaboko is included in osechi-ryoori, which is food eaten only on the first three days of the New Year. Chikuwa is famous in often used in oden. Naruto has a pink whirl pattern. It is used in Tokyo-style ramen, Kanto-style ozoni, etc.
Green laver (ao-nori) is a kind of seaweed. It is often dried and is cut into very tiny squares. It is used in fried noodles (yaki-soba), Japanese-style pancakes (okonomi-yaki, negi-yaki), octopus balls (tako-yaki), fried thick white noodles (yaki-udon).
Agar (kanten) is a gelatin made from the agar-agar seaweed. Its use in cooking in Japan originated in the 17th century. One method of making it is by freezing agar–agar, and then squeezing it and dehydrating the agar-agar extract. It is often used for sweets. It is popular as a diet food because it is made from dietary fiber and has few calories. Agar is classified into three basic types - cuboid, string and powder.