About the product
Kamaboko is made from surimi, which is fish (or, in other cases, meat) that has been minced and then mashed into a paste. The surimi is steamed, resulting in a roll-shaped product which is ultimately sliced and eaten with sauces or in soups.
The texture of this kamaboko is especially springy due to the use of croaker (which is exceptionally elastic and perfect for making kamaboko), the use of less water, and a two-step steaming process which moves through two different levels of heat for two different lengths of time (a first “suwari” steaming and a second “honmushi” steaming).
Phosphate is used in the surimi materials of much popularly available kamaboko. That kamaboko has a lot of water added to it, gets poured into a mold, and is then sold inexpensively. Sugarlady’s fish paste products, including its mameita kamaboko, are made using carefully chosen fresh ingredients and are free of chemical or artificial additives, including phosphate. Phosphate is used in other products for texture, but can negatively impact the body’s levels of calcium if too much is eaten. Sugarlady uses specialized production processes to create the benefits of phosphate without the detriments.
How to prepare
Defrost the kamaboko for about 8 hours in the refrigerator. Once defrosted, cut it into whichever size slices you prefer and enjoy. Once the kamaboko has been defrosted, it will keep in the refrigerator for 7 days if unopened.Note: Rarely, you may see black dots in this product. This is fish skin.
Ingredients & Nutrition
This product contains fish meat surimi (croaker, gadid), egg whites, hon-mirin, sugar, potato starch (3%), table salt, yeast extract..
Calories: 100g 84kcal
Salt Equivalent: 1.5g
This product is not suitable for anyone with allergies to egg.
The recommended shelf life for this product is 12 months.
Origin of ingredients
Origin of ingredients: croaker (Thailand, other), walleye pollock (domestic). Prepared and packaged in Japan.
Specialty: Additive Free, Non-GMO