Hotate surimi (500g)

This surimi has the distinctive soft and crispy texture of scallops, bringing out the flavor of the scallops.

Hamo surimi (500g)

It has a unique soft and crispy texture. The flesh of the conger eel does not easily settle, making it very easy to handle.

Iwashi surimi (500g)

The sardine meat is ground into a paste and then used with miso paste to remove the unpleasant odor and make it easier to eat.

Ika surimi (500g)

This paste is made using only squid meat, preserving its plump texture. It saves you the trouble of having to prepare it every day.

Ebi tatakimi (250g)

This dish is made by pounding peeled shrimp. It saves you the trouble of having to prepare it every day. It makes the most of the plump texture of the shrimp.

Ebi surimi (500g)

When heated, the shrimp's red color shines. (The color may change depending on the ingredients, but this does not affect the quality.)

Soft surimi (500g)

As the name suggests, this paste has a soft texture. Depending on your imagination, it can be used in a wide range of dishes.

Yomogi fu (165g)

This simple, raw gluten has a subtle mugwort flavor. You can cut it to your desired size and use it in a wide variety of dishes.

Awa fu (165g)

This simple, raw gluten has a subtle aroma of millet. You can cut it to your desired size and use it in a wide variety of dishes.

Yuba no yahatamaki (120g)

Softened burdock is wrapped in plenty of yuba and topped with sauce to create a delicious Yawatamaki.
Comes in a single piece, making it easy to use up.

Hamo kenchin yaki (270g x 2 pieces)

The meat is mixed with colorful vegetables and then sandwiched between teriyaki pike conger eel seasoned with our own original sauce.

Hamo teriyaki (800g)

This is a very convenient product that can be used as is after thawing naturally.
Perfect for grilled dishes, conger eel rice, conger eel sushi, etc.