Secrets of the Meister

The Secret to Exquisite Kamaboko: Mastery of the Essentials

In February 13, 2015, Sumimasa Uemura was officially recognized as a "Certified Monozukuri Meister" by the Ministry of Health, Labour, and Welfare.
He became only the third person in Japan to be certified in the field of surimi products and the first ever in the Odawara kamaboko industry.

The secret to why we at Yamashita Kamaboko Store can create such delicious kamaboko?
Surprisingly, it all comes down to some very fundamental elements.
Our success lies in three key factors: the fresh Guchi fish we use, the pristine water of Odawara for rinsing the fish, and the expert craftsmanship of our *kamaboko* artisans who oversee every step of the production process in-house.

White Croaker as a Raw Material for Kamaboko

In the past, Odawara used local fish like Japanese whiting (Okigis) and bluefish (Komutsu) caught in Sagami Bay as raw materials.
However, as fish became scarce in Sagami Bay, white croaker began to be used around 1907 (Meiji 40).
It wasn't until the Taisho era that white croaker started being used extensively as a raw material for kamaboko.

Water and Kamaboko

Water plays a crucial role in the production of kamaboko (traditional fish cake).
Let us explain why we place such importance on the water in this specific region of Hamacho, Odawara.

On the Craftsmanship

When it comes to making our signature ita-tsuki mushi kamaboko (steamed kamaboko on a wooden board), we at Yamajou Kamaboko Store are deeply committed to the quality of both the fish we use as raw material and the water involved in the processing.
To bring out the best in these two essential elements, we take great care throughout the entire production process, from start to finish, ensuring that every step contributes to making the most delicious kamaboko.