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R&D and Product Development

Dietary life offering new flavors and more convenience while being good for health. Kibun is always focused on the next form of dietary culture.

Determined to pursue innovation and new challenges, Kibun carries out diverse R&D day and night in order to provide even greater satisfaction to customers. As examples of this activity, we have succeeded in R&D of fish paste-based products that are ready packaged for sale as well as frozen surimi fish paste-based products. In this way, we have led the industry in supplying products nationwide while maintaining consistent levels of quality.

Besides fish paste-based products, we have created products that enrich family mealtimes by making traditional dishes easy to prepare. These include heat-and-serve products such as eel and oden (a typical Japanese winter dish consisting of ingredients stewed in a soy-flavored Japanese broth ) and a tamago-tofu product (a tofu-like food made from egg mixed with seasonings) that recreates the flavor of a traditional restaurant dish in an easily accessible form. In addition, we have used our unique technologies to develop products in noodle form, an example of how developing highly original products has allowed us to create new markets. We are committed to continuing to supply the market with products of this kind based on the motto “Kibun manufacturing means innovation.

Conducting research day and night to develop quality products marked by originality

A researcher measures the elasticity of kamaboko (loafs of surimi fish paste steamed on small wooden boards until firm) using a rheometer.

Developing and improving products by incorporating the opinions of women

Market survey data are interpreted and used in product development.

Checking developed products and packaging through consumer research before launch

The packaging development team explores color schemes for packaging materials.

Moreover, we have given the world one novel product after another through market research and analysis looking at the trends of the times and customer behavior. Technology development and consumer research-with these two strengths we have developed products that are alive with Kibun's distinctive technical abilities and creative thinking, such as Chee Chiku (chikuwa tubes with a Camembert-like cheese filling) and Uogashi-age (a deep-fried blend of surimi fish paste and tofu). Kibun has many valued customers thanks to its creation of original flavors, texture, shapes, and tastes.

From here on Kibun will continue to thoroughly explore the possibilities for foods of the future by pursuing research and development into fundamental and applied technologies in order to advance protein processing techniques, which are unique technologies mainly for fish meat, and to further enhance its product development.

Chee Chiku

Chee Chiku

Chee Chiku is a groundbreaking surimi (fish paste)-based product with a three layer structure of cooked surimi, cheese, cooked surimi that offers enjoyment of a new texture. It is described as a technical innovation in the fish paste-based product industry second only to crab-flavored seafood.

Chee Chiku (chikuwa tubes with a Camembert-like cheese filling) has been a long-seller since its nationwide launch in February 1997. Kibun spent more than three years to develop Chee Chiku. During that process of developing new production equipment it acquired numerous patents, including patents on the technology that enfolds a ring of cheese inside kamaboko. The highly original and delicious taste of Chee Chiku created new situations for enjoying fish paste-based products. Chee Chiku caught on as soon as it was launched and won a Minister of Agriculture, Forestry and Fisheries Award in 2000.

Then, in 2009 the Chee Chiku , which is perfect as an hors d'oeuvre or finger snack, was voted onto the Ministry of Agriculture, Forestry and Fisheries' list of "Forty Processed Foods with Export Promise that the World will Appreciate." Products on this list were chosen in a contest to pick out Japan's processed foods that suit foreign palates. The judges in the contest were 134 foreign residents of Japan, including staff members of foreign embassies. Selection to this list can be taken as proof that Kibun's fish paste-based products have a flavor that is loved not only in Japan but now worldwide.

Kibun continually strives to improve the quality of Chee Chiku. At the same time, it has added new varieties such as Smoked Chee Chiku to the lineup and will continue to pursue even more enjoyable tastes for Chee Chiku as a product that is symbolic of the Kibun brand.

Uogashi-age

Chee Chiku

Tofu and surimi combine to create a light and fluffy texture with a subtle sweetness.

Uogashi-age is a deep-fried blend of surimi fish paste and tofu molded into semicircular shapes. With its white interior and soft and creamy texture, this product brings together Kibun’s surimi processing technology with plant protein processing technology gained through experience with soy milk. Since its sales release in 1985, it has won many loyal customers.