Certified Manufacturing Meister

Third in the Nation for Fish Paste Products and the First in Odawara Kamaboko

What Is a “Manufacturing Meister”?

A "Manufacturing Meister" is a skilled craftsperson officially certified and registered for their advanced expertise and experience in traditional manufacturing techniques.
These individuals provide practical training to younger generations at small businesses and educational institutions, helping pass on valuable skills and nurture future artisans.
This certification program is part of the Ministry of Health, Labour and Welfare’s initiative launched in 2013 to promote skill development among young technicians and revitalize traditional industries.

Dedication to Mastery—From Fresh Fish to Kamaboko

Founded in 1878, Yamajou Kamaboko is a long-established maker of traditional Odawara-style kamaboko with a 146-year history.
In today’s industry, many manufacturers purchase frozen fish paste and focus only on the final shaping process.
However, we have continued to carry out every step in-house—from sourcing fresh fish to filleting, mincing, and processing into paste—staying true to traditional methods and flavor.

By overseeing the entire process ourselves, we are able to adjust to the subtle differences in fish quality due to seasonal or regional factors.
This allows us to produce paste that reflects the true flavor of the fish and maintain the highest standards in kamaboko making.
Working directly with raw fish demands a deep understanding of freshness and temperature control, especially during the kneading stage using stone grinders.
This makes the process significantly more complex and skill-intensive compared to using frozen surimi.

In recognition of our dedication to overseeing the entire production process—from fresh fish to finished product—our president, Junsei Uemura, was officially certified as a "Manufacturing Meister" on February 13, 2015.
He is the third person in Japan to receive this title for fish paste products, and the first ever in Odawara Kamaboko.
As wild fish stocks continue to decline, we remain committed to enhancing the flavor and quality of kamaboko—one of Japan’s traditional foods—and passing these techniques on to the next generation.