Business Hours During the New Year Holidays

December 17, 2017

Thank you very much for your continued support throughout the year.

Our business hours for the end of the year will be until noon (12:00 p.m.) on December 31.
In 2018, we will resume normal operations starting January 4.

We wish all of you a wonderful New Year.

Year-End Delivery Date Requests

December 1, 2017

For year-end gift orders such as *oseibo*, we can accept date-specified delivery requests for orders placed by December 20.
Please note that orders placed after this date cannot be delivered with specified dates during the year-end and New Year period.

“Odawara Local Fish Series” Vol. 3 — Launch of “Saba Kamaboko”

November 28, 2017

As the third product in the “Odawara Local Fish Series” created by the Odawara Kamaboko Cooperative, we have begun producing and selling “Saba Kamaboko,” made with 100% mackerel fish meat and absolutely no chemical seasonings.

Mackerel is a blue-backed fish known for its distinctive umami and aroma, but it also has a strong smell, making it generally unsuitable as a kamaboko ingredient.
However, wanting to craft a kamaboko that showcases the flavor of locally caught mackerel from Sagami Bay, we spent two years developing this product.

To bring out the rich umami of mackerel, we combine *soboro* made from unwashed mackerel with surimi made from washed mackerel, preserving the fish’s characteristic taste.
Fresh ginger is also added to remove unwanted odors.

A kamaboko made with 100% mackerel fish meat is extremely rare in Japan. By making our own surimi—from filleting to washing—our craftsmen at Yamajou Kamaboko were able to turn this product into reality.

Because the catch of local Sagami Bay mackerel is limited, this product will be available only in a limited run of 200 pieces, sold exclusively in-store.

New Year’s Greeting

January 1, 2017

Happy New Year to all of you.
Thank you very much for your warm support throughout 2016.

Last year we received an exceptionally large number of orders. Despite increasing production earlier than usual, we found ourselves in a pleasantly busy situation.

This year, we will continue to devote ourselves to refining our kamaboko-making techniques.
We sincerely appreciate your continued support and patronage.

Our business will resume as usual at 8:00 a.m. on January 4.