Surimi Based Products
(Japanese Traditional Kamaboko)
Konbu-Maki Sumaki Musi-ita Yakiita Sasa Kama
Rolled in Kelp Rolled in Straw Steamed on wood plate Baked on wood plate Baked
Surimi Alaska pollack, Croaker Surimi Lizard fish, Croaker Surimi Croaker, Lizard fish, & Alaska pollack Surimi Croaker, Lizard fish, & Alaska pollack Surimi Alaska pollack
Features Rolled by kelp Features Rolled by straw Features Being made all over Japan Features Mainly in Western part of Japan Features Oveal shape and mainly in Sendai
Namba-Yaki Yaki-nuki Ume-yaki Date-maki Shiro-yaki
Surimi Lizard fish Surimi Croaker, Lizard fish, & Conger pike Surimi Croaker, Conger pike Surimi Croaker, Conger pike, & Alaska pollack Surimi Lizard fish, Small snapper
Features Square & bakes Features Baked on wood plate Features Mixed with egg Features Mixed with egg, sweet Features Baked, and white
Yaki-chikuwa Kani Kamaboko Naruto-maki Tsumire Kuro Hampen

Production Process		 Production
Process
Surimi Croaker, Lizard fish, & Alasca pollack Surimi Alaska pollack Surimi Alaska pollack, Croaker Surimi Sardine, Saury, & Horse mackerel Surimi Pasific mackerel, Sardine
Features Tube shaped Features Consumed worldwide Features Scrolled pattern Features Shape like fish ball Features Color in black and good taste
Hampen Gobo-maki Shiro-ten Satsuma-age Jyajko-ten
Surimi Shark meat Surimi Alaska pollack, Lizard fish, & Conger pike Surimi Croaker, Conger pike, & Alaska pollack Surimi Alaska pollack, Lizard fish, & Croaker Surimi Small fish with bone
Features Mized with Taro Features Burdock inside Features Fried in low temp. Features Produced in "Kagoshima" Pref.
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