Corporate Information

In alphabetical order

• Chee Chiku (broiled surimi fish paste with cheese)

  

  Chikuwa tubes with a Camembert-like cheese filling.
• Chikuwa (broiled surimi fish paste)

  

  Surimi fish paste grilled wrapped around a spit.
• Crab-flavored seafood (crab-flavored surimi fish paste)

  

  Surimi fish paste flavored and shaped to resemble crab meat.
• Date-maki (baked surimi fish paste containing egg)

  

  Grilled surimi fish paste mixed with egg and flavorings such as sugar.
• Ebi (simmered Prawns)

  

  A dish with the heads left on, seasoned with soup stock, soy sauce, and mirin (sweet sake used for cooking).
• Gobo yawatamaki

  

  A dish made of burdock, a type of root, boiled until soft and then wrapped in meat or fish.
• Hanpen (boiled surimi fish paste)

  

  Boiled surimi fish paste filled with tiny air bubbles.
• Kamaboko (steamed surimi fishpaste)

  

  Loafs of surimi fish paste steamed on small wooden boards until firm.
• Kazunoko

  

  Salted or dried herring roe.
• Kikka-kabu

  

  A turnip with small cuts, pickled in sweetened vinegar, and then the cuts are opened into the shape of a chrysanthemum flower.
• Kohada-awazuke

  

  A dish made by pickling konoshiro gizzard shad, a fish in the Clupeidae family, in vinegar and then pickling it with millet dyed orange-yellow with Cape jasmine.
• Konbumaki

  

  A dish made by rolling konbu (kelp) tied with a strip of dried bottle gourd, then boiled in soy sauce and sugar.
• Kurikinton

  

  Made of boiled sweet potatoes and chestnuts sweetened with sugar and then made into a paste and mixed with chestnuts seasoned with suga
• Kuromame

  

  A type of soybean, similar to yellow or green soybeans, except that their skin is black. They are eaten boiled in soy sauce and sugar.
• Nabedane (boiled surimi fish paste)

  

  A steamed blend of surimi fish paste and other ingredients such as shrimp for use in hot pot dishes.
• Namasu

  

  Shredded daikon radish and carrot seasoned with vinegar and sugar.
• Naruto-maki (steamed surimi fish paste roll)

  

  Boiled surimi fish paste characterized by a spiral pattern on the cross section.
• Nishiki-tamago

  

  A dish of boiled eggs divided into yolks and whites, seasoned with flavorings such as sugar, then steamed after being strained.
• Oden (Hot pot)

  

  A typical Japanese winter dish consisting of ingredients stewed in a soy-flavored Japanese broth.
• Otafuku-mame

  

  Made by rehydrating dried broad beans in water, then cooking them in sugar and mirin (sweet sake used for cooking).
• Sasakama (broiled surimi fish paste)

  

  Grilled surimi fish paste shaped like bamboo leaves.
• Satsuma-age (fried surimi fish paste)

  

  Fried fish paste sometimes with other ingredients mixed in.
• Sugar-Free Noodles (Noodles made from powdered tofu lees and konjak flour)

  

  Main ingredient is tofu lees made using our unique soya bean production technology. Tofu lees are mixed with sodium alginate derived from seaweed, which acts as a binder, and konjak flour, to produce a healthy noodle with a wheat-like texture. Safe food product free from preservatives.
  Healthy Noodle was developed especially for people in overseas
• Suji (boiled surimi fish paste)

  

  A boiled blend of surimi fish paste and cartilage.
• Surume

  

  Surume is squid that has been flayed, the organs removed, and then flattened and dried in the wind.
• Tazukuri

  

  Refers to dried young anchovies as well as the dish made from them: anchovies boiled down in soy sauce and mirin (sweet sake used for cooking).
• Tsumire [fish balls] (boiled surimi fish paste)

  

  Sardine-based surimi fish paste shaped into balls and boiled.
• Uogashi-age (fried surimi fish paste with tofu)

  

  A deep-fried blend of surimi fish paste and tofu.