Surimi Producers Trying Hard to Change Consumer Ideas of Kamaboko Beyond Traditional Products
SEAFOODNEWS.COM [Japan Reports] April 5, 2017
Japanese surimi product makers are trying hard to go beyond the conventional use of kamaboko and create new demand, especially in the months where consumption typically falls off.
In Japan, fish surimi products carry with them a strong image associated with seasonal demand, centering on kamaboko (white fish meat, classically pollock, made into a seasoned paste) and “date-roll” (a kind of fish omelets) – both representative food items for the New Year period as well as “oden” (typical wintertime pot dish consisting of chikuwa and other minced fish.
In face of the coming of relatively low-demand seasons of spring and summer..
To Read Full Story Login Below.