The effects of the addition of herbs belonging to Allium species on the quality and storage characteristics of kamaboko were studied. The herbs employed in the study were garlic (Allium sativum for.Pekinenese Makino), leek(.Allium tuberosum Roth), onion(Allium cepa Linnaeus), and onion skin. water activity(Aw) , pH, TBA, VBN, microbial load, textural characteristics and sensory evaluation were tested. 1. Aw of all the samples decreased on storage, the Aw on lower day ranged from 0.937~o.950. All thesamples containing herbs retained the pH 6 ~7 during the entire storage period even though it decreased gradually on storage. 2. In general, TBA and VBN of the samples containing herbs were lower than the control. The sample containing 3% onion skin showed the lowest TBA and VBN value. 3. The total plate count of the samples containing herbs was low compared to the control even though the total count increased during the storage. The samples containing 3% garlic and 3% onion skin showed the lowest total plate count on 20 days of storage. 4. The sample with garlic showed remarkably low value in sensory evaluation. The samples containing onion and onion skin, however, reached to the high sensory points as storage period increased. They received high points in taste as well as overall acceptance.