#01World-class quality

Best in class taste with the best ingredients from the world's oceans.
We strictly check both the ocean areas and processing methods every season.

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.

#02Great East Japan Earthquake

We would like to express our sincere gratitude to everyone
who supported us during the recovery from the disaster.
We will use this gratitude to drive us forward and keep working hard every day.

When we restarted our business after the Great East Japan Earthquake, we initiated business continuity activities in order to prevent our experience during the disaster and recovery from becoming a "past tragedy."

First, we clarified the business structures during normal times and during emergency situations. We focused our efforts on confirming in advance the business structure to be used during an emergency and fostering young members of the Safety and Health Committee. In October 2013, we formulated the Disaster Prevention and Management Risk Manual. In the manual, the first priority was placed on saving lives. Also, disaster-prevention equipment was fully put in place.

Following the acquisition of ISO 22301:2012 in February 2014, we received many "proof of activities," including a BCM A Rating from the Development Bank of Japan in February 2015, the Excellent Practice Award in the BCAO Award 2014 held by BCAO in March 2015.

In order to be able to continue our business without panicking in the event of an earthquake, flood, other natural disaster or a pandemic and in order to overcome the crisis in front of us together with our employees, customers and local residents, we have been making preparations on many fronts.

We still continue to conduct various activities. For example, more than 100 employees have received basic life-saving certification, and we carry out emergency drills a few dozen times a year. We will become a company that can overcome any risk by conducting thorough business continuity activities. We will always remember the joy of being able to provide kamaboko to our customers again, and we will continue our efforts to make the perfect kamaboko.


Bero Kamaboko, which was loved by our customers, is a sign of trust.
We want the memory of this warm scene to be part of the new culture.

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.