Suzuhiro Kamaboko
est.1865
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 Kamaboko has continued the traditional art of making kamaboko for generations. At Suzuhiro Kamaboko Village, you can enjoy Kamaboko tastings, culinary culture, and experience making your own.
About Suzuhiro
Founded in 1865, Suzuhiro Kamaboko uses traditional methods and all-natural ingredients to produce delicious Kamaboko. We look forward to continuing these traditions and values for the next 100 years.
About Kamaboko
Kamaboko is a traditional Japanese food with roots dating back to 1115. The combination of fish, salt, and water combine to create a delicious dish enjoyed in a variety of styles and flavors. Enjoy grilled, roasted, baked, or steamed!
Hakone Beer
Hakone Beer uses the fresh, natural, and delicious waters of the Hakone mountains. This award winning craft brew seeks to find harmony and balance with the subtle and complex tastes of Japanese food and Kamaboko. LEARN MORE
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Suzuhiro Magazine
Summer recipe “ Sauteed Kamaboko and Tomatoes with Cardamom Spice”
A healthy and refreshing dish for a summer evening is agekama and fresh seasonal tomatoes with the freshness flavors of cardamom and lemon. The tomato
Enjoying Texture and Taste with Chikuwa
Chikuwa 竹輪 can be translated as “Bamboo Rings” because of their likeness to cut bamboo stalks. Chikuwa is fish paste that has been grilled on a skewer. It is a popular Japanese food enjoyed as an appetizer paired with beer or in a lunch box.
This Suzuhiro product is the “Hyakunen Chikuwa” (The 100 year chikuwa) and represents the accumulated knowledge, passion, and skill that craftspeople at Suzuhiro have gained over the past 100 years.
Puchikama
A delicious bite size grilled Kamaboko with a four blend cheese or mentaiko Since its launch, Puchikama has been loved by people of all ages,
Agekama, Deep Fried Kamaboko
Agekama is a plump and tasty Japanese food with the aroma of deep-fried surimi. When roasted, “Agekama” comes back to life as a freshly fried
An Izakaya Experience at Home
The Izakaya experience at Home “Freshly fried with Japanese spices” The Izakaya can be easily described as a type of informal Japanese pub restaurant. The
Oden and Kamaboko
What is the best season for oden? It is said that the popularity of oden skyrockets in autumn when it gets a little chilly and
