{"id":28,"date":"2016-06-22T10:38:49","date_gmt":"2016-06-22T10:38:49","guid":{"rendered":"http:\/\/www.kamaboko.com\/en\/?page_id=28"},"modified":"2020-11-01T03:25:23","modified_gmt":"2020-11-01T03:25:23","slug":"kamaboko","status":"publish","type":"page","link":"https:\/\/www.kamaboko.com\/en\/kamaboko\/","title":{"rendered":"KAMABOKO"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” css=”.vc_custom_1525050646677{background-image: url(http:\/\/www.kamaboko.com\/en\/wp-content\/uploads\/2018\/04\/what-is-kamaboko-header.jpg?id=1652) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column][vc_empty_space height=”300px”][vc_custom_heading text=”KAMABOKO” font_container=”tag:h2|font_size:60|text_align:center|color:%23ffffff” google_fonts=”font_family:Droid%20Sans%3Aregular%2C700|font_style:700%20bold%20regular%3A700%3Anormal” css=”.vc_custom_1522277786007{background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_custom_heading text=”Artisanal Samurai Seafood” font_container=”tag:p|font_size:20|text_align:center|color:%23ffffff” google_fonts=”font_family:Droid%20Sans%3Aregular%2C700|font_style:400%20regular%3A400%3Anormal” css=”.vc_custom_1522277795378{background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_custom_heading text=”900 years of History” font_container=”tag:p|font_size:20|text_align:center|color:%23ffffff” google_fonts=”font_family:Droid%20Sans%3Aregular%2C700|font_style:400%20regular%3A400%3Anormal” css=”.vc_custom_1522277807987{background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_empty_space height=”100px”][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”40px”][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”60px”][vc_custom_heading text=”What is Kamaboko?” font_container=”tag:h2|font_size:32|text_align:left” google_fonts=”font_family:Oxygen%3A300%2Cregular%2C700|font_style:700%20bold%20regular%3A700%3Anormal”][vc_custom_heading text=”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.” font_container=”tag:p|font_size:20|text_align:left|color:%23000000″ google_fonts=”font_family:Oxygen%3A300%2Cregular%2C700|font_style:400%20regular%3A400%3Anormal”][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”60px”][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/4″][vc_single_image image=”604″ img_size=”full” alignment=”center”][vc_custom_heading text=”Steamed” font_container=”tag:h2|font_size:25|text_align:center|color:%23000000″ google_fonts=”font_family:Oxygen%3A300%2Cregular%2C700|font_style:400%20regular%3A400%3Anormal”][\/vc_column][vc_column width=”1\/4″][vc_single_image image=”697″ img_size=”full” alignment=”center”][vc_custom_heading text=”Grilled” font_container=”tag:h2|font_size:25|text_align:center|color:%23000000″ google_fonts=”font_family:Oxygen%3A300%2Cregular%2C700|font_style:400%20regular%3A400%3Anormal”][\/vc_column][vc_column width=”1\/4″][vc_single_image image=”698″ img_size=”full” alignment=”center”][vc_custom_heading text=”Fried” font_container=”tag:h2|font_size:25|text_align:center|color:%23000000″ google_fonts=”font_family:Oxygen%3A300%2Cregular%2C700|font_style:400%20regular%3A400%3Anormal”][\/vc_column][vc_column width=”1\/4″][vc_single_image image=”699″ img_size=”full” alignment=”center”][vc_custom_heading text=”Poached” font_container=”tag:h2|font_size:25|text_align:center|color:%23000000″ google_fonts=”font_family:Oxygen%3A300%2Cregular%2C700|font_style:400%20regular%3A400%3Anormal”][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”60px”][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”60px”][\/vc_column][\/vc_row][vc_row][vc_column][vc_custom_heading text=”How to Make Kamaboko” font_container=”tag:h2|font_size:32|text_align:left|color:%23000000″ google_fonts=”font_family:Oxygen%3A300%2Cregular%2C700|font_style:700%20bold%20regular%3A700%3Anormal”][vc_custom_heading text=”Kamaboko is made from all natural ingredients: wild white fish, egg whites, salt, sugar, fish sauce and Japanese sake.
\nIt 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.” font_container=”tag:p|font_size:20|text_align:left|color:%23000000″ google_fonts=”font_family:Oxygen%3A300%2Cregular%2C700|font_style:400%20regular%3A400%3Anormal”][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/3″][vc_single_image image=”424″ img_size=”medium” alignment=”center”][vc_empty_space height=”10px”][vc_custom_heading text=”Fillet Fish for Meat” font_container=”tag:p|font_size:20|text_align:center|color:%23000000″ google_fonts=”font_family:Oxygen%3A300%2Cregular%2C700|font_style:400%20regular%3A400%3Anormal”][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”419″ img_size=”medium” alignment=”center”][vc_custom_heading text=”Clean and Rinse Fish” font_container=”tag:p|font_size:20|text_align:center|color:%23000000″ google_fonts=”font_family:Oxygen%3A300%2Cregular%2C700|font_style:400%20regular%3A400%3Anormal”][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”420″ img_size=”medium” alignment=”center”][vc_custom_heading text=”Ground into Paste” font_container=”tag:p|font_size:20|text_align:center|color:%23000000″ google_fonts=”font_family:Oxygen%3A300%2Cregular%2C700|font_style:400%20regular%3A400%3Anormal”][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/3″][vc_single_image image=”422″ img_size=”medium” alignment=”center”][vc_empty_space height=”34px”][vc_custom_heading text=”Shape onto Wood Boards” font_container=”tag:p|font_size:20|text_align:center|color:%23000000″ google_fonts=”font_family:Oxygen%3A300%2Cregular%2C700|font_style:400%20regular%3A400%3Anormal”][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”423″ img_size=”medium” alignment=”center”][vc_custom_heading text=”Steam to Cook” font_container=”tag:p|font_size:20|text_align:center|color:%23000000″ google_fonts=”font_family:Oxygen%3A300%2Cregular%2C700|font_style:400%20regular%3A400%3Anormal”][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”465″ img_size=”medium” alignment=”center”][vc_custom_heading text=”Cool to Finish” font_container=”tag:p|font_size:20|text_align:center|color:%23000000″ google_fonts=”font_family:Oxygen%3A300%2Cregular%2C700|font_style:400%20regular%3A400%3Anormal”][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”80px”][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][vc_single_image image=”804″ img_size=”full”][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”40px”][vc_custom_heading text=”History of Kamaboko” font_container=”tag:h2|font_size:32|text_align:left|color:%23000000″ google_fonts=”font_family:Oxygen%3A300%2Cregular%2C700|font_style:700%20bold%20regular%3A700%3Anormal”][vc_custom_heading text=”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 \u201cGama-no-ho\u201d the top of the cattail plant, and so got its name Kamaboko. This is where the name Kamaboko comes from.” font_container=”tag:p|font_size:20|text_align:left|color:%23000000″ google_fonts=”font_family:Oxygen%3A300%2Cregular%2C700|font_style:400%20regular%3A400%3Anormal”][vc_btn title=”Learn More about Suzuhiro” shape=”square” align=”right” link=”url:http%3A%2F%2Fwww.kamaboko.com%2Fen%2Four-history%2F||”][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”60px”][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][vc_single_image image=”2127″ img_size=”full” onclick=”custom_link” link=”https:\/\/www3.nhk.or.jp\/nhkworld\/en\/ondemand\/video\/2054113\/?cid=wohk-fb-org_vod_ttot_kamaboko-202009-001&fbclid=IwAR2M4yuCUFTp9YJphlqBkkAv1hPItsDA37jQ47owFo4lAM7tgr9-rbcCOkY”][\/vc_column][vc_column width=”1\/2″][vc_empty_space height=”10px”][vc_custom_heading text=”Learn about Kamaboko from NHK” font_container=”tag:h2|font_size:32|text_align:left|color:%23000000″ google_fonts=”font_family:Oxygen%3A300%2Cregular%2C700|font_style:700%20bold%20regular%3A700%3Anormal”][vc_custom_heading text=”NHK, Japan’s public broadcaster, produced a piece about Kamaboko featuring Suzuhiro to tell the story. “Kamaboko is a traditional type of fish cake made from pureed white fish that can be steamed, grilled or deep-fried. It’s available in a variety of shapes, like red-and-white half circles and donut-like cylinders. Packed with protein, it works well in practically any type of cooking. We visit the famous production area of Odawara and learn about the artistry that goes into its distinctive springy texture.“ NHK” font_container=”tag:p|font_size:20|text_align:left|color:%23000000″ google_fonts=”font_family:Oxygen%3A300%2Cregular%2C700|font_style:400%20regular%3A400%3Anormal”][vc_btn title=”Watch on NHK” shape=”square” align=”right” link=”url:https%3A%2F%2Fwww3.nhk.or.jp%2Fnhkworld%2Fen%2Fondemand%2Fvideo%2F2054113%2F%3Fcid%3Dwohk-fb-org_vod_ttot_kamaboko-202009-001%26fbclid%3DIwAR2M4yuCUFTp9YJphlqBkkAv1hPItsDA37jQ47owFo4lAM7tgr9-rbcCOkY||”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content”][vc_column][vc_empty_space height=”80px”][vc_custom_heading text=”FAQ” font_container=”tag:h2|font_size:32|text_align:center|color:%23000000″ google_fonts=”font_family:Oleo%20Script%3Aregular%2C700|font_style:400%20regular%3A400%3Anormal”][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][vc_toggle title=”How do I cook Kamaboko?” el_id=”1471897096356-887b96b5-6a74″]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.[\/vc_toggle][vc_toggle title=”How long can I keep Kamaboko once opened?” el_id=”1471897887003-78ba00f1-3fa0″]Refrigerate your Kamaboko to preserve freshness. It is best used by the expiration date.[\/vc_toggle][vc_toggle title=”How long can Kamaboko last unrefrigerated?” el_id=”1471897951263-3f5c1489-12c8″]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.[\/vc_toggle][vc_toggle title=”Can I put Kamaboko in the freezer?” el_id=”1471898089028-c50ba76e-750a”]We do not recommend it. The texture and quality of the Kamaboko will change significantly.[\/vc_toggle][vc_toggle title=”What if the Kamaboko turns sour or sticky?” el_id=”1471898155305-c36ea8ba-8719″]If the Kamaboko has not been refrigerated at or below 10C\/50F it will spoil before the expiration date. Please don`t eat.[\/vc_toggle][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content”][vc_column][vc_empty_space height=”80px”][vc_custom_heading text=”Suzuhiro Magazine” font_container=”tag:h2|font_size:32|text_align:center|color:%23000000″ google_fonts=”font_family:Oleo%20Script%3Aregular%2C700|font_style:400%20regular%3A400%3Anormal”][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][vc_masonry_grid post_type=”post” max_items=”10″ element_width=”3″ gap=”5″ grid_id=”vc_gid:1604201104003-3f1a07bc-78b4-1″][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_column_inner width=”1\/4″][vc_column_text]About Suzuhiro<\/b><\/p>\n