兵庫県·その他
Hatoya Fried Kamaboko (Kakiage)
A kakiage-style fried kamaboko that features the deliciousness of fish and colorful vegetables. Hatoya continues to produce fishery surimi products in Himeji. As a highly skilled producer that was the first in the industry to win the Emperor's Cup in 1984, it is a famous shop representing Harima. This fried kamaboko is made by mixing vegetables into high-quality fish paste and frying it to a golden brown, sealing in the umami of the ingredients. Inside the crispy coating, there is plenty of fish paste umami and vegetable texture. It can be enjoyed as is or reheated to taste delicious. A pride of Himeji's surimi products, it pairs well both with alcohol and as a side dish for rice. It is a satisfying, substantial item that provides fullness in every slice.
Record it after reading
View all flavors/varieties (6 total)
Hatoya Fried Kamaboko (Jo-ten)
A tempura-style kamaboko fried by Hatoya using high-quality fish paste. This Hyogo marine product is characterized by its fluffy texture and the savory umami of the fish.
Hatoya Fried Kamaboko (Scallop)
Founded in 1946 in Himeji by chef Tatsujiro Matsumoto, with the company name 'Hato' (Pigeon) chosen as a symbol of peace. This masterpiece from a prestigious manufacturer—the first in Hyogo's fishery products industry to win the Emperor's Cup at the Ministry of Agriculture, Forestry and Fisheries Festival in 1984—features fried kamaboko kneaded with the savory umami of scallops. A premium product that continues to uphold traditional handmade methods.
Kakyō Wa no Ka (Awa Wasanbon)
A Japanese-style cookie produced by 'Patisserie Kakyō (Canon),' part of the Cake House Shotani group. Using Tokushima-grown Awa Wasanbon sugar and domestic kinako (roasted soybean flour), traditional Japanese ingredients are baked using Western confectionery techniques. This is a hidden gem of Hyogo, sold at locations such as Kawanishi Hankyu and Nishinomiya Hankyu.
Hatoya Fried Kamaboko (Wood Ear Mushroom)
Fried kamaboko containing wood ear mushrooms, made by Hatoya, a specialty surimi shop in Akashi. The crunchy texture of the wood ear mushroom is added to the plump kamaboko, allowing you to feel the blessings of the Akashi sea.
Hatoya Fried Kamaboko (Octopus & Shiso)
Fried kamaboko in octopus and shiso flavor made by Hatoya of Akashi. The savory umami of Akashi octopus and the refreshing aroma of shiso leaf are infused into a plumply fried fish cake, delivering a true taste of the sea.
