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.