Artisanal Samurai Food

900 years of History

What is Kamaboko?

Kamaboko is a seafood product that is steamed, grilled, fried, or poached. Kamaboko is made from white fish, which is filleted, pounded into paste, mixed with salt, sugar, egg whites, fish sauce and Japanese sake. You can enjoy the goodness of fish with a delicious flavor and a unique texture-smooth and chewy.





How to make Kamaboko?

Kamaboko is made from all natural ingredients: wild white fish, egg whites, salt, sugar, fish sauce and Japanese sake. It contains no artificial coloring or seasonings, and no preservatives. Kamaboko's white color and unique texture come from all-natural ingredients and are the result of interaction of fish, water, and salt during the production process.

Fillet Fish for Meat

Clean and Rinse Fish

Ground into Paste

Shape onto Wood Boards

Steam to Cook

Cool to Finish

History of Kamaboko

The history of Kamaboko started in the Heian Period (8th century). There is a famous story about a celebration dinner for a minister at which Kamaboko was served. At that time, Kamaboko was ground fish meat molded onto a bamboo stick before cooking. The shape was similar to “Gama-no-ho” the top of the cattail plant, and so got its name Kamaboko. This is where the name Kamaboko comes from.


The easiest way is to just cut the Kamaboko and eat it. Add Kamaboko to your favorite dishes. You can also fry, stir-fry, or steam it.

Refrigerate your Kamaboko to preserve freshness. It is best used by the expiration date.

In summer, please keep store Kamaboko with an ice pack or in a cool box. In winter, your Kamaboko can last about half a day without refrigerating.

We do not recommend it. The texture and quality of the Kamaboko will change significantly.

If the Kamaboko has not been refrigerated at or below 10C/50F it will spoil before the expiration date. Please don`t eat.



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Kamaboko is an authentic Japanese seafood, with a history dating back to the 12th century. Eaten by samurai and nobility, it is now a popular healthy food enjoyed all over Japan. Suzuhiro has continued the traditional art of making kamaboko for generations.