Making kamaboko seen in the video

Early in the morning, making kamaboko using fresh ingredients begins. Skilled craftsmen gather in a factory with thorough hygiene management, and the light sound of putting kamaboko on a wooden board, the sound of steaming it, the sound of frying in oil, the sound of rolling chikuwa on a baking table, etc. are mixed. It’s getting full of energy.
The key to making delicious Kamaboko and tempura is to make them with fresh and seasonal fish.
We use the fish generously and subtly change the salting, grilling, steaming, and frying according to the temperature and humidity that change with the seasons, such as spring, summer, autumn, and winter. Experienced craftsmen are serious about their work every day in order to deliver stable deliciousness throughout the year.