神奈川県·特産品
Odawara Kamaboko
When you slice into it, a plump elasticity pushes back against your knife. As a single piece reaches your mouth, the umami of the white fish spreads juicily, followed by a smooth, silky texture—this is the supple bite of Odawara Kamaboko. Fresh fish from Sagami Bay and mineral-rich water nurtured by the mountains of Hakone and Tanzawa. Utilizing these blessings, steamed kamaboko favored in the Edo period spread throughout the country as a specialty of Odawara. The long-established Suzushiro was founded in 1865 (the first year of the Keio era). The artisanal hand-kneading of the fish paste is what creates that signature firm elasticity. Itawasa (kamaboko slices) enjoyed with wasabi soy sauce is the perfect supporting actor for your drinks. Please enjoy it well-chilled.
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