Suzuhiro
The Art of Suzuhiro
Many of the beautiful designs used across the Suzuhiro packaging and print material is made using a traditional Japanese art called Katazome. Katazome (型染め) is
Kamaboko
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.
Steamed
Grilled
Fried
Poached
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.
FAQ
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.
Magazine
Recipes
Seafood Burger
Seafood Burger Recipe Ingredients for 6 pieces Seafood Hamburger Patty Ingredients100g all-purpose Suzuhiro surimi fish powder400cc milkFresh cream 50cc55g whole egg (1 egg)1g black pepperSeafood
Recipe
Castella style Tamagoyaki, cooked fluffy eggs
We’d love to share our recipe for a new type of Tamagoyaki. Tamagoyaki (卵焼き or 玉子焼き, literally “grilled egg”) is a type of Japanese omelette
Recipe
Shinjo Owan Soup
Owan is an elegant and traditional Japanese clear soup often served with a Shinjyo, which is a steamed ball of seafood. Today using Suzuhiro Surimi
Hakone Beer
Okonomiyaki, a new style to a traditional favorite dish
Okonomiyaki is a popular and common dish which some consider a soul food to the Japanese. The dish name itself can be loosely translated as
Kamaboko
Curry flavored Surimi Croquette
Ingredients (For 40 small croquettes) (A) Surimi Base Ingredients 100g Suzuhiro Surimi Powder 400cc milk 100cc heavy cream 55g whole egg (1 egg) 2g garam
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.