Uosada Kamaboko-Ten" - 150 years of tradition and innovation

Uosada Kamaboko-ten is located in a shopping street in the center of Imabari City. Founded in 1871, this long-established kamaboko store has been loved by the local people for over 150 years, and the fifth generation owner, Akihiro Okabe, has kept the taste passed down from generation to generation while creating new products with new ideas and in step with the times.

Kamaboko made with fresh local fish

The basis of making kamaboko is to use fresh fish. The company has insisted on using fish caught in Imabari, but with the decrease in the number of local fishermen, it has become increasingly difficult to secure such fish. Due to rising sea temperatures, some fish can no longer be caught, and they maintain the same quality while also using frozen surimi.

Delicious as is! Uosada Kamaboko Shop

The first step in making kamaboko is to remove the bones and skin from the fish by putting it through a machine. The fish is then exposed to water to remove excess fat. The fish is then exposed to water to remove excess fat. The fish is then minced and ground in a mortar and pestle, and steamed or deep-fried to make "Sumaki", "Tempura", "Chikuwa", and other dishes.

Uosada Kamaboko's signature products are "Sumaki" and "Fresh Fish Castella. Sumaki is made by wrapping ground fish meat around a thin straw cane and steaming it. The characteristic of Uosada's Sumaki is that you can eat it as it is. It can be eaten without soy sauce.

Fresh Fish Castella" is made of fish paste, egg and sugar, steamed and baked, and sometimes with cheese. Some people put it in sushi rolls instead of omelet.

Tempura" is made by deep frying fish surimi into squares, and "fish tempura" of Uosada is characterized by its sweetness. Although the sweetness, softness, and other characteristics have been gradually improved in accordance with lifestyles and the times, Uosada has carefully maintained the "same old taste" since its establishment.

Fusing Tradition and Innovation: The Challenge of Developing New Products

In order to survive, Uosada is also taking on the challenge of developing new products.

The "fish cake with nuts" is made by adding four kinds of nuts to surimi for sunomaki, which is a snack for alcoholic beverages. The "Tofu Kamaboko" is inspired by "Igisu Tofu," a local cuisine of Imabari, and contains about the same amount of tofu as the surimi, giving it a new texture.

We tried everything we could," says Okabe. He continues to offer new suggestions for today's eating habits with his evolutionary fish paste.

Jakoten" adapted to the taste of local people

A long time ago, a "jakoten" boom took place in the Kanto and other regions. Hearing the voices of locals who did not like Uwajima's "jakoten," the company began selling "jakoten" with the bones and skin finely ground to create a softer texture. With his knowledge and skill, he responds to the wishes of local regular customers.

A shopping district that is losing its former liveliness...

The shopping arcade where Uosada's stores are located has a magnificent arcade that reminds us of the bustle of the past, but now many of the stores have closed their shutters.

Even so, people still come to the shopping arcade to buy Uosada's kamaboko, seeking the taste of a long-established shop. The long-established kamaboko store, which has long been loved in Imabari for its "top quality products" and "Uosada for gifts," continues to challenge new flavors while cherishing its traditional taste, so that the possibilities and deliciousness of kamaboko can be widely known.

We hope you will try the taste of this long-established shop, which has inherited the blessings of the Seto Inland Sea and continues to evolve while remaining close to the local community.