京都府·特産品
Maizuru Kamaboko
As you take a bite, you experience a bouncy, firm texture. After the resistance against your teeth, the pure umami of the fish gently rises. Maizuru Kamaboko is a type of kamaboko passed down in Maizuru, Kyoto. White-fleshed fish such as Japanese Whiting (Shiroguchi) caught in the Sea of Japan are minced and carefully finished. The unique firmness is created through a two-stage steaming process unique to Maizuru, where the fish is first allowed to 'settle' at a low temperature before final steaming. There was once a time when so many shops lined the streets that it was known as 'Kamaboko Town,' and in 2006, it was certified as the first regional brand. Boasting a springy texture that has even won the Minister of Agriculture, Forestry and Fisheries Award. Perfect for New Year's tiered lunch boxes or as an accompaniment to sake. This is a prideful creation nurtured by the 'Sea of Kyoto'.
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