Kamaboko is an authentic Japanese seafood, with a history dating back to the 12th century. Eaten by samurai and nobility, it is now a popular healthy food enjoyed all over Japan. Suzuhiro has continued the traditional art of making kamaboko for generations. At Suzuhiro, you can enjoy Kamaboko tastings, culinary culture, and experience making your own.
Universal surimi powder" = released on March 1st. 2021
El polvo de surimi para todo uso se puede convertir en un "surimi crudo" completo simplemente agregando agua y amasando.
La dureza se puede cambiar libremente por la cantidad de agua agregada, y también es posible agregar un sabor profundo y riqueza agregando caldo de sopa o leche de soja en lugar de agua. Agregar ingredientes y pasta al surimi terminado ampliará aún más la gama de platos.
1-Just add water and knead
Full-scale "raw surimi" can be done
Dried surimi powder
2-Because it's powder
Easy to save
You can use as much as you want,
Freely adjust the hardness
3-The material is only fish, sugar and salt
Because it is a simple natural material
Can be used for various dishes
No chemical seasonings or phosphates are used
4-From authentic kaiseki cuisine to ethnic cuisine
The Norwegian Pelagic Fishing Course in Week 19 Norway
Increased activity on the sandeel fields after the quota increase on Friday and more mackerel locked up last week
The start of the week was calm and we had 12 registrations with a tota...