We have a variety of Kamaboko. Let us introduce the popular items, as follow.



Ever popular steamed Kamaboko called "Odawara style". Kanto-jin (Japanese in the eastern districts) cut it into thick pieces and eat them with just Shoyu and Wasabi (Soy sauce with Japanese horseradish). It would be the best pair with Sake (Japanese wine), too.


Flower shaped Hanpen

Hanpen is nearly the same as Kamaboko. It is also steamed fish-paste. This INOUE's brand Hanpen is well-known for its good taste and moderate firmness. Besides eating with Shoyu and Wasabi, it is also good to put them into Soup, Noodle-soup, or a little bake with some lemon.

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