Made the traditional way—with nothing added

“We take great care in selecting the fish,” says Ono, “since obviously it can vary depend on the season and this in turn will influence the final product. Next we grind the fish. The room temperature and the water temperature have a significant bearing on how it turns out, so we are constantly adjusting the mix for best results. Then we cook it, using a special method that ensures that the heat gets all the way through while at the same time keeping it nice and soft without letting the outer skin become too tough.”
Ono notes that the Tairyobata product is still evolving. “We have recently changed the type of fish we use in order to bring out the flavor a bit more,” he explains. “At the moment we’re using a premium grade variety called kichiji, together with Date no Umashio salt from Miyagi prefecture. Kichiji has a nice strong flavor that is consistent all year round. Some people say that kichiji is hard to make into kamaboko, but we think it’s worth the effort because it tastes so good. The Date no Umashio salt, meanwhile, is rich in minerals and really enhances the natural flavor of the fish.”

Kanezaki is always striving to improve its products, as evidenced by the total absence of preservatives and colors. Kanezaki even eschews the use of common binders such as starch and egg white. “Kamaboko is meant to be a very simple baked product consisting of nothing more than ground fish and salt,” explains Ono. “Using starch or egg whites makes it easier to shape and prepare, but at Kanezaki we are committed to making it the traditional way with nothing added.”
As you can see, Tairyobata is prepared with great care from the finest ingredients by true kamaboko artisans. In addition to the great taste it is free of allergens. Tairyobata sasa-kamaboko from Kanezaki makes the perfect gift that is sure to please anyone and everyone.