Yamajou Kamaboko Shop Logo

上村三兄弟

Sharing the Taste of Happiness with Kamaboko

Yamajou Kamaboko Shop, founded in 1878 (Meiji 11), is a long-established Odawara kamaboko store with 146 years of history this year.
We have received the "Minister of Agriculture, Forestry and Fisheries Award" a total of five times at the National Kamaboko Exhibition.
In 1974, we were honored to have our products viewed by Prince and Princess Takamatsu, members of the Japanese Imperial Family.
In 2015, we became the first in Odawara and only the third in the nation to be certified as a "Manufacturing Meister" by the Ministry of Health, Labour and Welfare for the production of fish paste products.

The kamaboko we make contains no added chemical seasonings.
It has a simple, wholesome flavor that brings out the natural taste of the fish.

We are committed to traditional kamaboko manufacturing techniques, and we handle every step of the process, from sourcing fish to production, at our own facilities in Hamacho, Odawara City.

We are dedicated to refining the taste and texture of kamaboko, creating an exceptionally delicious product.

Our Commitment to Fish

The prized white croaker, a key ingredient in premium kamaboko

In the past, we used Okigis (Japanese whiting) and Komutsu (bluefish) caught in Sagami Bay as our primary fish.
However, since the Taisho era, these species have declined, and after the Great Kanto Earthquake, we switched to the current white croaker (Ishimotsu).
The white croaker (Ishimotsu) is caught in the Yellow Sea, East China Sea, Korean Strait, and off the coast of Jeju Island. It is then landed at ports in Nagasaki, Shimonoseki, and Hakata.
After being gutted and cleaned in Yaizu, Shizuoka, the fresh fish arrive at our factory the same night.
We are dedicated to using only the freshest white croaker, ensuring the highest quality ingredients.

Our Commitment to Water

Underground water from Odawara

Water plays a crucial role in washing and processing the fish paste.
We use deep well water, sourced from the Hayakawa River flowing from Mount Hakone and the Sakawa River from Nishitanzawa, which merge underground and are further enriched by seawater, resulting in water rich in sodium, calcium, and magnesium.
Fish paste washed with this water achieves a high level of protein bonding, leading to superior quality products.
The high reputation of Odawara kamaboko today is thanks to this natural water source.
Since our founding, we have been using this high-quality water abundantly to create delicious products.

Our Commitment to Craftsmanship

Handcrafting premium kamaboko

The firmness and fat content of the fish used as raw materials vary with the seasons and the fishing area.
Additionally, humidity and temperature change with the seasons.
To produce delicious kamaboko under these varying conditions, skilled craftsmanship is required to check the state of the fish paste by hand and make fine adjustments to achieve the ideal consistency.
Mastering these skills takes years of dedicated practice.

Recipient of the Minister of Agriculture, Forestry and Fisheries Award at the National Kamaboko Exhibition Five Times

In a challenging fishing environment where fish are becoming increasingly scarce, we go to great lengths to secure the finest fish as raw materials. We also make the most of the local fish we catch.
We are grateful for the pure waters of Odawara and continually hone our skills to bring out the best in both the fish and the water.
By paying close attention to every detail, from filleting the fish to every step of the process, we create delicious Odawara kamaboko in-house.
We believe this dedication is what carries forward the tradition of Odawara kamaboko.

Our kamaboko is not priced for affordability.
However, we are confident that the taste of our kamaboko is exceptional and worth every penny.

We invite you to try our proud kamaboko at least once.
We are sure you will notice the difference.

Yamajou Kamaboko Shop VR Tour

You can take a virtual tour of our shop and factory through VR.

Virtual Yamajou Kamaboko Shop