Kamaboko, high quality traditional Japanese fish sausage

The company HATOYA

HATOYA was founded in Himeji city, 100Km west of OSAKA, in Feb 1946. HATOYA in Japanese means “pigeon” - symbol of peace.

Even in the midst of food shortages after World War II, being situated in the Seto inland sea, Himeji had abundance of the fish harvest, a main ingredient of fish cake KAMABOKO. The founder of HATOYA, Tatsujirou, with his expertise as a cook, was thinking of ways to help people to overcome food shortage. The answer was the creations of fish cake [KAMABOKO].

Tatsujirou had a strong desire to produce “delicious food”. In order to promote the specialization of KAMABOKO production, he hired experts who had knowledge and techniques from across the country..  Tatsujirou kept learning and refining the techniques himself, setting an example to his employees. He laid strong foundation of HATOYA.

These great efforts brought recognition to their quality and techniques all over Japan, receiving the prestigious Secretary Award in Nov 1951. Around 1960, mass produced frozen fish paste began to be widely available in markets, but HATOYA refused to use them and kept producing authentic KAMABOKO, selling to customer directly.

The technique and the taste of HATOYA were chosen to be presented as an offer to the Japanese Imperial Family, which brought them ever more appreciation.

What is Kamaboko?

/wiki/Kamaboko

 KENJHO 2100 yen / piece

 TENSHU 1050 yen / piece

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