Japan Business Forum 2012 (3/11) - Guest Remarks by Mr. Teruhiko Mashiko
Guest Remarks by Mr. Teruhiko Mashiko, Member of the House of Councilors, during the Japan Business Forum on July 17, 2012. For more post-event information, visit www.jetro.org/jbf2012.view video >
Japan Business Forum 2012 (2/11) - Video Message from Mr. Yoshinori Suematsu
Video Message from Mr. Yoshinori Suematsu, Senior Vice Minister for Reconstruction, followed by a presentation "From Recovery, to Revitalization" by Mr. Daiki Nakajima of JETRO New York during the Japan Business Forum on July 17, 2012. For more post-event information, visit www.jetro.org/jbf2012.view video >
Japan Business Forum 2012 (1/11) - Welcome Remarks by Mr. Hiroaki Isobe
Welcome Remarks by Mr. Hiroaki Isobe, Executive Vice President of JETRO, during the Japan Business Forum on July 17, 2012. For more post-event information, visit www.jetro.org/jbf2012.view video >
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Kamaboko (Japanese Fish Cake)
Odawara Suzuhiro Co., Ltd.
Contact Information
245 Kazamatsuri, Odawara City, Kanagawa, 250-8506, Japan tel: +81-465-21-1617 fax: +81-465-21-1618 e-mail: sano@kamaboko.com website: www.kamaboko.com contact: Eiji Sano Sugiyo Co., Ltd.Kanikama, or Crab-flavored Seafood developed by our company in 1973, has now been on the market for over 30 years. Our continuous efforts to create new products has led to the honor of receiving the Emperor Prize for 2006. Kanikama
Contact Information
27-1 Ingai, Fuchu-machi, Nanao City, Ishikawa, 926-8603, Japan tel: +81-767-53-0180 fax: +81-767-52-2571 e-mail: s-miura@sugiyo.co.jp website: www.sugiyo.co.jp contact: Shuken Miura Abezen Shoten Co., Ltd.We are located in the harbor city of Shiogama, Miyagi Prefecture, along the Pacific coast of northeastern Japan. Blessed with some of the richest fishing grounds of the Pacific Ocean known as Sanriku, Shiogama leads the country in producing processed seafood. Established in 1926, we at Abezen have constantly put our hearts into nurturing food culture through delivering good taste with integrity, leading the market in the production of fried fish cake to this day. Hoka-Hoka Oden
Contact Information
1-11, Nakanoshima, Shiogama City, Miyagi, 985-0015, Japan tel: +81-22-364-2155 fax: +81 -22-364-1778 e-mail: honsha-md@abezen.co.jp website: www.abezen.co.jp contact: Yoshihisa Abe |
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Kamaboko has a very long history and it originated as a method for preserving fish. The bones, scales and internal organs are removed from fresh fish, which is then pureed to make "surimi" (fish paste). Salt and other seasonings are added to the surimi, the paste is kneaded to bring out its stickiness and then it is made into semi-cylindrical loaves and heated. This is known as "ita-kamaboko" and is the most common variety. Other varieties include the imitation crab "kapikama" used in California rolls, the spiral patterned "naruto," the pipe shaped "chikuwa," fried fish paste and the white and fluffy "hanpen" fish cakes.
Sugiyo, the innovator of Kanikama, launched Royal Carib, the second generation Kanikama, in 1990. Our continuous efforts in research and product development eventually led to the creation of our latest innovative product, Snow Leg Queen, or Kaori-bako in Japanese, in 2004, an exquisite replica of snow crab legs in flavor and texture. A prize from the Ministry of Agriculture, Forestry and Fisheries was awarded to Snow Leg Queen in 2005.
A set of assorted ingredients featuring fish cakes for oden (Japanese hot pot) which comes with condensed oden soup containing oyster extract. Just add water and cook until all ingredients get tender. Enjoy "easy-to-make" oden at home.
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