Business Hours During the New Year Holidays

December 25, 2016

Our business hours during the New Year holidays are as follows:
We will be open until 12:00 p.m. on December 31.
We will resume regular business hours (from 8:00 a.m.) starting January 4.

Thank you very much for your continued support throughout this year.
We look forward to serving you again in the coming year.

We wish you all a wonderful New Year.

Feature on TV Asahi’s “Gokujou! Tabi no Susume”

November 9, 2016

Yamajou Kamaboko will appear on TV Asahi’s program “Gokujou! Tabi no Susume”, broadcast on November 12, 2016 at 2:55 p.m.
Hosts Jin Kusano, Daiki Bibiru, Yōkō Gushiken, and IMALU travel the Tokaido route from Nihonbashi to Hakone.
If you have time, please be sure to watch it.

Launch of the Premium Kamaboko “Gokujou”

November 1, 2016

We have started selling our new premium kamaboko “Gokujou”.
“Gokujou” is an evolution of our long-selling premium kamaboko “Goku,” made chemical-seasoning-free for a more natural taste.

While chemical seasonings have traditionally been used to enhance flavor in kamaboko, our certified Craftsmanship Meister (MHLW), Junsei Uemura, has developed a method to achieve deep flavor without using any chemical seasonings—creating a healthier, more refined kamaboko.

Website Renewal Completed

October 24, 2016

We have renewed our website to make it fully accessible and viewable on smartphones.

Press Release: “About the Water Used in Kamaboko” Page Published

June 29, 2016

To share more about our passion for kamaboko and the secrets behind its delicious flavor, we have published a new page: “About the Water Used in Kamaboko.”

It explains the importance of “fish, water, and technique” — the three core elements we value in kamaboko making, focusing specifically on water.

Press Release: “About the White Croaker Used as Raw Material” Page Published

May 26, 2016

To help everyone understand our dedication to quality and the secret behind our flavor, we have published a page titled “About the White Croaker Used as Raw Material.”

It explains the “fish” aspect of the three essential elements — fish, water, and technique — that form the foundation of our kamaboko making.

Featured on TV Kanagawa’s “Kids Theater Ace”

February 29, 2016

Our factory will appear on TV Kanagawa’s program“Kids Theater Ace”, broadcast on March 5, 2016 from 8:00 to 8:30 a.m.
The character *Mūton* visits our factory to observe kamaboko making — from filleting the fish and preparing the surimi, to steaming and finishing the product.
Please enjoy watching the full process together with your children.

Featured on NHK General TV’s “Buratamori”

January 8, 2016

Our factory will appear on NHK General TV’s “Buratamori”, broadcast on January 23, 2016 from 7:30 to 8:15 p.m.
Tamori visits our factory and tries his hand at making kamaboko.
Please enjoy watching his challenge.