A visit to Ise would not be complete unless one experiences the traditional food and atmosphere of Oharaidori and Okageyokocho. Ending at the main entrance to Naiku, Ise Jingu's main shrine, Oharaidori (Oharai Street) is the centuries old pathway that has led pilgrims to Japan's most sacred shrine for centuries. Oharaidori is filled with traditional Japanese buildings, home to a wide variety of traditional restaurants and shops showing off the bounty of Ise City and the surrounding areas. Visitors to Oharaidori and Okageyokocho can find all kinds of local specialties such as world-famous pearls from nearby Ise Shima, well-known sweet maker, Akafuku, local fare, Ise Udon—thick flour noodles served with a heavy and sweet soy-sauce flavored broth, award-winning and locally brewed Ise Kadoya microbeer and of course, Wakamatsuya kamaboko—please see our "locations" page for directions and hours.

At Wakamatsuya, we believe traditional-style kamaboko can only be made by kamaboko craftsman—people who know the way kamaboko is meant to be made and meant to taste since daily changes in weather conditions and ingredients must be considered in order to create consistent kamaboko.

Traditional steamed kamaboko is created by forming surimi in a semi-cylindrical shape over a thin pine, wooden block. This wooden block helps cook the surimi as well as to extract any unwanted moisture from the surimi while cooking, thus creating a perfectly firm and deliciously well-balanced kamaboko.
The tradition continues:
The combination of red & white kamaboko are symbols of good luck and are very often served at celebrations such as New Years gatherings and wedding parties.
More than just a interesting shape:
Because Japanese tai or sea bream is associated with good luck and happy occasions, our "yaki tai kamaboko" is a favorite for celebrations!

Our "yaki kamaboko" has 3 distinct lines in honor of Ise City's three main rivers that have provided nourishment and transportation for centuries.
Beyond the ordinary:
In addition to our traditional kamaboko, we create a wide variety of steamed kamaboko hors d'oeuvres for annual and seasonal occasions. Make sure to check our news and notes section for seasonal kamaboko information!
Surimi is the minced fish paste that is the basic ingredient of all kamaboko.

At Wakamatsuya, we start every morning by hand-grinding several white fish fillets in a stone mill until they become smooth and shiny. We add 1.2% natural sea salt in order to extract the distinct yet subtle fish flavor that defines Wakamatsuya kamaboko. Through continual measuring and adjusting, Wakamatsuya surimi is kept at the optimal temperature to produce the most flavorful and consistent kamaboko possible. Controlling this process in a stone mill is something that cannot be learned quickly and must be considered every day since the weather, temperatures, and conditions of the ingredients change every day. In order to have a consistent product, Wakamatsuya relies on its craftsman to make the necessary adjustments. One taste of Wakamatsuya kamaboko and you can taste the difference.
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