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.

Siitake no umani S (50 pieces)

The shiitake mushrooms are carefully cut with a decorative knife and then deliciously simmered. They are seasoned, so you can use them as is.
The finished weight varies from mushroom to mushroom depending on the ingredients.
As a result, there is a slightly higher proportion of smaller shiitake mushrooms compared to the "Shiitake Mushroom Simmered in Umami 40 Pieces" pack.
Taking this into consideration, we have increased the number of mushrooms by 10 from the previous 40 pieces to 50 pieces.

Ebi jingasa (20 pieces)

Delicious shiitake mushroom caps are combined with shrimp paste to create a delicious dish. They are already seasoned, so you can eat them as is.

Jingasa (20 pieces)

The stems are removed and the mushrooms are then pasteurized. The taste of the mushrooms and the texture of the arrowheads in the paste are delicious.

Hitokuchi yaki yubamaki (12 pieces)

The yuba skin is rolled into bite-sized pieces, browned on the surface, and cooked until soft. It is flavored, so you can eat it as is.