About Our Product Grades

Grades are determined by the yield ratio and proportion of fresh white croaker used

Our kamaboko are priced higher than those typically found in supermarkets.
As artisans specializing in fish paste products, we refine our craft every day and never compromise on quality in any of our products.

So why are our products priced higher?
The key lies in the ingredients. Specifically, the yield ratio of the fish meat we use and the proportion of fresh white croaker in the paste determine both the grade and the price.

Yield Ratio

The yield ratio refers to how much of the fish meat is retained for use.

When preparing surimi (minced fish paste) for kamaboko, not all of the fish meat is used.
At Yamajou Kamaboko, we purchase whole fish and produce surimi in-house at our Odawara factory.

First, the head, organs, bones, and skin are removed, resulting in a 50% loss of the fish meat.
Next, the dark meat near the skin is also excluded from kamaboko. This portion is mainly used for products such as satsuma-age.
Finally, for higher-grade kamaboko that emphasize taste and texture, only the very best parts of the meat are selected. This is possible because we handle the filleting and surimi production ourselves.

This process is similar to the grading of sake.
Sake is made from rice and water, and the closer to the core of the rice grain, the higher the starch content.
Rather than using the entire grain, the outer layers are polished away, leaving only the pure inner portion.
The degree of polishing (“seimaibuai”) determines the grade of the sake.

At Yamajou Kamaboko, our yield ratios are as follows:

Comparing Our Yield Ratios with Sake Polishing Ratios

Here is a comparison chart showing the rice polishing ratio for sake and the yield ratio for Yamajou Kamaboko.
This illustrates our commitment to using only the finest parts of the fish for our products.

Comparison of Sake Grades and Yamajou Kamaboko Grades
Type of Sake		Polishing Ratio	Yamajou Kamaboko	Yield Ratio
Ultra Premium Sake	Junmai Daiginjo	50% or less	Ultra Premium Kamaboko “Umetsuru”	Approx. 29% or less
	Daiginjo	50% or less	Ultra Premium Kamaboko “Umetsuru”	Approx. 29% or less
	Junmai Ginjo	50–60%	Premium Kamaboko “Gokujou”	Approx. 30–31%
	Ginjo	50–60%	Premium Kamaboko “Gokujou”	Approx. 30–31%
Premium Sake	Tokubetsu Junmai	60% or less	Superior Kamaboko	Approx. 32–35%
	Tokubetsu Honjozo	60% or less	Superior Kamaboko	Approx. 32–35%
	Junmai	60–70%	Standard Board Kamaboko	Approx. 35–38%
	Honjozo	60–70%	Standard Board Kamaboko	Approx. 35–38%
Ordinary Sake	Table sake (Jousen, Kasen, Pack sake) Low-priced sake	70% or more	—	—

Proportion of Fresh White Croaker

Another factor in grading is the proportion of fresh white croaker used in the surimi for each product.

Proportion of Fresh White Croaker in Kamaboko
Product Name	Fresh White Croaker Ratio (of fish meat)
Umetsuru	Approx. 80%
Gokujou	Approx. 70%
Superior	Approx. 40%
Standard Board	Approx. 20%

From this, you can see that our “Umetsuru” kamaboko is made almost entirely from carefully selected cuts of fish.
It is the SS-rank equivalent of Junmai Daiginjo sake.

We proudly offer these high-grade kamaboko not only for New Year’s but throughout the entire year.