We are not looking for just the "best ingredients in Japan". We are looking for the "best ingredients in the world". We use only the world's best fish that are "delicious," "high-quality" and "in-season" to make our premier kamaboko.

A quarter of a century ago, we started joint development with our partners in the United States and Thailand. During this time, we have held meetings every season to discuss the fishing areas, size of the fish, the time required from landing a catch to processing, and detailed manufacturing processes with the aim of improving quality.

In addition, the main ingredient Kichiji (broadbanded thornyhead) is strictly selected from the fish caught in the waters off Japan, such as the Sanriku Coast. We filet each and every fish at our factory by hand and continuously strive to make kamaboko under the best conditions. Seasonal fish from around the world and seasonal fish from coastal waters are both essential and important ingredients of our kamaboko.

Also, we have jointly developed original products with manufacturers possessing advanced technology in the areas of salt, sake, soy sauce and cheese. As part of our efforts to create one of a kind kamaboko, we review our recipes every season and continue to evolve.

When we restarted our business after the Great East Japan Earthquake, we began working on business continuity activities so that our experience of being affected by the disaster and recovering from it would not become just a "past tragedy."

The first thing we did was to clarify the business structures during normal times and emergencies. We confirmed the business structure during emergencies in advance, and also focused our efforts on fostering young members of the Safety and Health Committee. In October 2013, we formulated the Disaster Prevention and Management Risk Manual. We focused on placing top priority on saving human lives. We also thoroughly prepared disaster-prevention equipment.

We acquired ISO22301:2012 certification in February 2014. Since then, we received many "proof of activities" such as a BCM A Rating from the Development Bank of Japan in February 2015 and the Excellent Practice Award in the BCAO Award 2014 held by BCAO in March 2015.

In order to be able to stay calm and continue our business in the event of a natural disaster such as an earthquake or heavy rain, or in the occurrence of a risk such as an infectious disease, we have been making preparations from multiple perspectives to ensure that not only our employees but also our customers and local residents will overcome the situation.

We will continue to take advance measures with priority on human life, such as basic life-saving classes for over 130 employees, advanced life-saving classes for about 30 employees, and various drills conducted over 100 times a year at most. Following the Great East Japan Earthquake, with the aim of becoming a risk-resistant company based on thorough business continuity activities, we will never forget the joy of being able to provide kamaboko to our customers again, and continue to work hard every day.

About a hundred years ago.
The entrance of the Ishinomaki Flagship Store has a small window in addition to the door used by customers. The window is opened when a regular customer says the phrase:

"One slice of bero, please."

“Bero” or “Bero Kamaboko” are the nicknames of sasa-kamaboko to express its softness and the shape like a tongue. These words sound warm and have a different atmosphere from "sasa-kamaboko."

"I just had to have a piece."

You don't usually see people buying just one slice of kamaboko and eating it in front of the store in other prefectures. We regard this as one of the lovely parts of the local culture in Miyagi Prefecture and shows how firmly established sasa-Kamaboko has become in daily life.

Our mission is to pass down the memory of this scene and our customers' trust to the future.
With the same passion as before, we intend to create a new sasa-kamaboko culture.

Since 2015, our company has been focusing on measures against new strains of influenza. We formulated a manual that incorporated terms such as "close contact" and "person who tested positive," which were not commonly used at that time. We also prepared large inventories of masks and rubber gloves to be used in normal work operations. We also trained all of our staff so that they are able stay calm and take responses even if infections suddenly spread.

In December 2019, COVID-19 arrived. After confirming the information about COVID-19 in Japan and overseas, we quickly ordered additional hygiene products in accordance with the manual, so we were able to overcome the situation without suspending our business. In addition, the factories were thoroughly ventilated with the latest equipment. At stores, we quickly installed CO₂ sensors and acrylic boards so that we could continue manufacturing and sales in a safe and hygienic environment.

Throughout the year, Shiraken has regular products that are carefully adjusted according to the ingredients, including its seasonal products that incorporate the best ingredients of the season. We also have special products that can only be made by professionals who have acquired the national qualification "Certified Skilled Professionals of Fish Paste Making" that requires at least 10 years of experience as well as other internal qualifications. They are "Sasa-kamaboko Kenmu," "Sasa-kamaboko Shu," and "Age-kamaboko Shu."

Our qualified professionals carefully manufacture the seasonal fish we select from the fishing grounds around the world to create a taste that is truly the best in Shiraken. The perfect amount of salt and mixing of the fish paste bring out the umami and sweetness of the fish as well as its soft and fluffy texture. We hope you enjoy our richly flavored kamaboko that is a combination of the skills of our professionals, the exceptional quality ingredients, and the delicious taste.