Artisanal Samurai Seafood
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.
How do I cook Kamaboko?
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.
How long can I keep Kamaboko once opened?
Refrigerate your Kamaboko to preserve freshness. It is best used by the expiration date.
How long can Kamaboko last unrefrigerated?
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.
Can I put Kamaboko in the freezer?
We do not recommend it. The texture and quality of the Kamaboko will change significantly.
What if the Kamaboko turns sour or sticky?
If the Kamaboko has not been refrigerated at or below 10C/50F it will spoil before the expiration date. Please don`t eat.