Constantly seeking the best taste.
We want to make kamaboko that tastes perfect whenever it is eaten.
Use fresh raw fish to make kamaboko. Don't cut corners and make full use of our craftsmen's techniques in the grinding process. This is the policy we value. As long as the time required for the craftsmen to stone-grind the fish meat is the "time necessary to make delicious kamaboko," we will never cut the process short.
There should be "the best tasting kamaboko" for that time, regardless of whether it is 100 years ago, last year, or tomorrow. We are always aiming to make kamaboko that tastes perfect whenever it is eaten. We will forever continue our search for the new good taste. Shiraken Kamaboko Ten's challenge of aiming to create "the best tasting kamaboko" will not change, even 100 years from now.