Failed to register as Favorite Page
Failed to cancel as Favorite Page
This page is already registered as a Favorite Page
You can't add your company to your favorites.
Latest update： 21/06/2022 15:26:25
Nakamura kamaboko Co.,Ltd.
Kamaboko (steamed fish paste) and Jakoten (a kind of fried kamaboko), traditional foods in Uwajima City, Ehime Prefecture
Producing and selling fish paste products: We produce kamaboko, Jakoten, etc. the main raw materials of which are fresh fish caught in the sea in and around Uwakai. We wholesale the fish paste products, including kamaboko and Jakoten, mainly in Ehime Prefecture and the Kansai region.
- Product introduction
The main raw materials of Jakoten are Japanese horse mackerels, Acropoma japonicum (Acropomatidae), and other fishes that are caught in the sea in and around Uwakai. The fishes are ground on a stone mill and then minced. The minced fish is shaped and fried in oil. Jakoten is a specialty of Uwajima City. Compared with other types of Jakoten provided by us, the "Jakoten" is a product characterized by its soft firmness. *Egg-free
Nakamura Tempura (fried fish)
The main raw materials of Nakamura Tempura are Acropoma japonicum (Acropomatidae) and other fishes that are caught in the sea in and around Uwakai. The caught fishes are carefully selected, ground with their small bones on a stone mill, and then minced. The minced fish is shaped and fried in oil. Nakamura Tempura is a specialty of Uwajima City. "Nakamura Tempura" is manually pressed and shaped one by one with a wooden frame by craftspersons. Therefore, compared with our "Jakoten" and "Superior Jakoten", Nakamura Tempura is small in size. However, it is a product characterized by its thickness and adequate firmness.
Yaki Kamaboko (roasted kamaboko)
The main raw material of Yaki Kamaboko is Synodontidae. The caught Synodontidae is carefully selected and minced. The minced fish is applied to a wooden board, its surface is burnt, and then the minced fish is steamed to become Kamaboko on the wooden board. The surface of each "Kamaboko on a wooden board" is manually burnt by craftspersons. It is a product characterized by its delicious flavor. *Starch-free