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In alphabetical order

  • Chee Chiku (broiled surimi fish paste with cheese)
    Chee Chiku
    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)
    Crab-flavored seafood
    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
    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)
    Sugar-Free Noodles
    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.
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