Sanpo (340g)

Kamaboko hors d'oeuvres come in three different colors and flavors. By changing the way they are presented depending on the season, you can create a variety of different colors.

Minori (340g)

This thick, beautiful kamaboko has a strong flavor of green laver and is especially suitable for autumn and winter.

Isokaze (340g)

This colorful hors d'oeuvre kamaboko is made with a generous amount of minced fish, edamame, and crab meat. Its softness makes it easy to eat.

Maihime (340g)

A colorful hors d'oeuvre kamaboko made with fish eggs and wood ear mushrooms.A popular dish with a great taste.

Sake konbu maki (140g)

A delicious konbumaki roll made with salmon as the core and carefully wrapped in softly simmered domestic kelp.

Kotobuki (350g)

Auspicious kamaboko with the character for longevity on the cut surface. Suitable for a variety of uses, including New Year's dishes, appetizers, bento boxes, and hors d'oeuvre platters.

Kamakura Monko (280g)

This kamaboko is made with a generous amount of minced fish, and has a delicious texture of fish eggs and squid. It is perfect for both Japanese and Western occasions, and for catering.

Cheese naruto (Mentai) (280g)

The mentaiko-flavored core and cheese flavor go perfectly together, and the cross section of the "nomaki" is a beautiful kamaboko hors d'oeuvre.*Limited time product from November to December　The nutritional values ​​are the values ​​after the product renewal.

Chi-zu naruto (Beni) (250g)

This is a vibrant red hors d'oeuvre kamaboko, with the cross-section of the "nomaki" resembling the Naruto whirlpools.
It has a strong cheese flavor.
*Limited time product from November to December

Irodori kamaboko (Aoi) (240g)

This is a colorful and refreshingly flavorful hors d'oeuvre kamaboko made with crab kamaboko and pickled cucumber.

Irodorri Kamaboko (Akane) (240g)

A luxurious hors d'oeuvre made with shrimp and eggs to give it a gentle flavor and texture.

Shiitake Date maki (240g)

This kamaboko is a delicious combination of eggs and shiitake mushrooms. The crunchy texture of the wood ear mushrooms also goes well with it.