When you receive the authentic, delicious sasa-kamaboko, take a bite while it is still fresh.
Shiraken's kamaboko is soft and plump. The perfect amount of salt brings out the umami and sweetness of the fish. Our kamaboko is carefully made using strictly selected ingredients.
Taste and strict selection
of the ingredients
Shiraken's call center and stores receive a lot of feedback from our customers everyday. It is our mission to continue providing the "Shiraken taste" that always satisfies our customers, while balancing the traditional taste, characteristic taste of the ingredients and changing customer preferences. We make sure to review the taste of every product, including our main products, 4 times a year in order to pursue the taste that satisfies our customers at all times.
We focus on the surimi, which is the main ingredient of kamaboko, and use only carefully selected ingredients such as salt and other seasonings. While remaining true to tradition, we continue our pursuit of the best taste.
In addition to our focus on the ingredients, we also work hard to train our young craftsmen. Although many of the processes have been mechanized, craftsmen still need to use their own eyes to determine the condition of the surimi and judge when to add the seasonings. Only craftsmen who are certified as Certified Skilled Professionals of Fish Paste Making by the national government and also by the company can make the subtle adjustments during various processes.
Only craftsmen who have acquired advanced skills can notice the slight differences in the season or the day and judge the correct timing.
It requires at least 5 years of experience to be certified as a grade 2 Certified Skilled Professional of Fish Paste Making and 10 years to be certified as grade 1. In the examination for the certification, in addition to the written test of knowledge such as sanitation, application of heat and bacteria, there is a skill test to "make kamaboko from raw fish using just one knife" that must be passed. Shiraken has 21 Certified Skilled Professionals of Fish Paste Making, placing us in the top class within the industry.
Kichiji is a white fish with a characteristic red body and big eyes. It is also called "Kinki" or "Kinkin," and a high-grade fish. Fish caught off the shore of Japan are traded at especially high prices. Since Kichiji is fatty fish, it tastes good both when it is simmered, as well as when it is butterflied and dried. After eating grilled Kichiji, the leftover head and bones can be grilled again and placed in hot water to make a soup. This soup is delicious as well.
Sun-dried sea salt
Salt is essential for kamaboko, not only for seasoning but also for the plump texture. Shiraken uses sun-dried sea salt, which is rich in mineral.
"Cheese Ita" and "Mini Sasa-ｋamaboko with Cheese" are popular products that have small pieces of diced cheese inside. This mild, easy-to-eat cheese is actually a "Shiraken original". We worked with a major dairy product manufacturer to create a cheese for people who don't like cheese. The fat is removed from the cheese by steaming, and flavor is then brought out by grilling. While the cheese enhances the kamaboko's flavor, it is also an excellent cheese with a rich, delicious taste.
All the vegetables used in "Shiraken Age with Vegetables" are grown in Japan and seasonal, and only fresh, carefully selected vegetables are used.
Shiraken's deep-fried kamaboko can be eaten without reheating and still taste light and delicious. The secret is the oil used for deep-frying. We use high quality canola oil, and carefully remove excess oil with a filter cloth after frying.