Kamaboko is one of the more traditional Japanese foods that is recognized by UNESCO as an Intangible Cultural Heritage. It first appears in an ancient document written as far back as in 1115, as a celebratory dish for aristocrats. Kamaboko is made by steaming/poaching or grilling seasoned fish paste. Although food made from fish paste such as fish balls and seafood sticks is eaten all over the world, Japanese kamaboko, by far, excels in taste and quality. Moreover, kamaboko is high in protein yet low in calories and fat, and contains plenty of beneficial calcium from fish. It is healthy food created with the wisdom of the Japanese and undeniably we can boast about it to the world.
Daitora Kamaboko was established in 1876 at Namba, Osaka. Using a kind of premium fish, fresh sea eel, kamaboko is made with traditional methods by skilled professionals. In Osaka, deep-fried fish paste is called “Tempura” ? by deep-frying, the rich taste of fish paste is contained within and different tastes can be enjoyed by adding various other ingredients to the paste. We sincerely hope that more and more visitors from overseas will enjoy our kamaboko, which is part of the Japanese dietary culture.
Sea eel and white croaker obtained at the
early-morning market each
Kamaboko paste is placed and molded onto wooden boards by hand and each product is thoroughly checked.
Please enjoy freshly deep-fried hot fish paste tempuras
Highly popular in Osaka, please select from Daitora’s popular products, seasonal products and regular products for gifts and as a snack when out on the town.
The crispness and sweet taste of onions are an ideal match for fish paste. It is highly popular among both Japanese and foreigners!
Four scrumptious tastes in one pack ? young soy bean, corn, burdock root and ginger. Bite-size tempura nuggets are ideal when out on the town. These colorful tempura nuggets are also delightful to look at.
This grilled kamaboko on a wooden board is “the” kamaboko of Osaka. The deep and rich taste of sea eel, one of the premium types of fish, makes this the finest delicacy.
It is further enhanced by the appetizing roast aroma created when grilling its surface. We recommend it as a gift.
Simply slice it and serve. Kamaboko has the concentrated taste of fish and it is also delicately seasoned, so, no cooking is necessary.
- With wasabi (grated horseradish) and soy sauce ? the most authentic way
- Mixed with fresh vegetables ? as salad
- Traditionally, there are ways to symbolize celebration in Japan. Happy occasions are marked with the color combination of red and white.
Fastidiousness regarding the use of sea eel as the ingredient of fish-paste products including kamaboko, chikuwa, tempura and satsuma-age.
Daitora Corporation, established in 1876 with the main store opened in Namba Ebisubashi-Suji arcade
Address:2-29, Namba 3 Chome, Chuo-ku, Osaka City, Osaka Prefecture, Japan, 542-0076
Nearest Station:Namba Station. The store can be found along the Ebisubashi-Suji arcade
- Can you find it?
“Ebessan” ? the God of Thriving Business
Daitora’s original figure with a Japanese abacus instead of a sea bream.