Kamaboko Products

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Red Kamaboko - The most traditional Steamed Fish Cake, frequently found in a bowl of Japanese noodle soup, is on a wooden board and contains no fat (red color has no bearing on taste).

Boardless Red Kamaboko - Steamed Fish Cake, same as above but this kamaboko has no wooden board, which gives the consumer a less expensive alternative. For an even greater value, restaurants can purchase without the label.

Yaki Kamaboko - Steamed Fish Cake on a wooden board contains no fat; top is browned in an oven.

Boardless Yaki Kamaboko - Steamed Fish Cake, same as above but this kamaboko has no wooden board, which gives the consumer a less expensive alternative. For an even greater value, restaurants can purchase without the label.



WINTER PRODUCTS:


Green Kamaboko - Steamed Fish Cake on a wooden board, contains no fat (green color has no bearing on taste).

Ume Kamaboko - Steamed Fish Cake with the design of the Ume flower in the middle (red color has no bearing on taste), contains no fat.

White Kamaboko - Steamed Fish Cake, plain, on a wooden board, contains no fat.

Boardless White Kamaboko - Steamed Fish Cake, same as above but this kamaboko has no wooden board, which gives the consumer a less expensive alternative.