Traditional hirozu, also called ganmodoki, is made from deep frying a simple mix of tofu and vegetables. HOWEVER, at Wakamatsuya, we have gone beyond tradition to create our own original hirozu made from tofu, vegetables and pureed white fish (surimi). Although some may argue ours is not traditional hirozu, no one can argue with the exceptional taste! 
Kamaboko is a traditional Japanese food made by forming and cooking pureed white fish into different shapes or loaves. At Wakamatsuya, we create kamaboko that is beyond ordinary—with distinct flavor and texture, made unique by including the tastiest seafood and freshest vegetables Japan has to offer.
Since our beginning over 100 years ago, Wakamatsuya has been a hands-on, family-style business in the Kawasaki district in Ise City, Japan. Currently led by third and fourth generation kamaboko masters, we continue to follow the philosophies and challenges set forth by our ancestors. We are doing this by, among many other things, creating all natural, hand made kamaboko free of preservatives or flavorings—the way kamaboko was meant to be.
Our mission is to embrace the gifts from the ocean and transform them into new and healthy foods by using the knowledge gained over the last 100+years of kamaboko making and to continue to bridge the goodness of the sea and land and create gourmet treats for both young and old.
The best ingredients from the land and sea!
A
lthough there were many delicious variations when creating our hirozu, we finally agreed that our final version was the best! The ingredients are simple to be sure, but the combination of fresh vegetables and fresh fish reach the perfect flavor combination—one that fuses the traditional hirozu recipe with new and exciting tastes.Our hirozu includes...
Shiitake and Kikurage mushrooms,
carrots, burdock root, bamboo shoots, wakame and hijiki seaweed, soybeans, tofu and quail eggs.
At Wakamatsuya, we use only the finest ingredients to create our hirozu. So it is only natural that we fry our hirozu in rice bran oil. Naturally low in saturated fat and rich in the anti-oxidant Vitamin E, as well as oleic and linoleic fatty acids, rice bran oil contains no cholesterol and no trans fatty acids, giving our customers a smart and healthy choice.
Our MOST IMPORTANT asset—our PEOPLE!
Because all Wakamatsuya’s products are hand-made, our people are our most important asset. Attaining master craftsman status is a long but rewarding process, and something that takes at least five years to reach. Yet even a master kamaboko craftsmen continues to learn throughout their career since, conditions change every day. The temperature, moisture and fish condition have to be evaluated daily in order to create the consistent high quality Wakamatsuya kamaboko.
Wakamatsuya is located in Ise City, Japan, roughly 75 kilometers south of Nagoya in Mie Prefecture. Nestled on the coast of Ise Bay and bordering the lush forest of the Kii Mountain range, Ise City and nearby Shima are blessed with incredible natural beauty, crystal clear water and some of the most delicious seafood in Japan—a perfect combination for kamaboko making.
Wakamatsuya locations in and around the Ise area. Click one of the maps below for more details.
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Ise, Kawasaki
Near Ise and Ujiyamada
Train Stations -
Ise, Okageyokocho
Near the main gate of
Ise Shrine (Naiku) -
Toba City
Within Toba JR Train Station
15 minutes from Ise City
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