The legend of "Kamaboko" dates back to two Japanese chronicles, Kojiki (Records of Ancient Matters, compiled in 712) and Nihon-shoki (The Chronicles of Japan, compiled in 720).
It is conveyed that Jingu Empress used a sweet fish (ayu, 鮎*) to tell her country's fortunes and eat it with a sickle (Kama in Japanese) at Ikuta shrine in Kobe. A sweet fish can be written as 鮎 in Kanji, which consists of two meanings, a fish (魚) and fortune-telling (占).
We, Wadahachi, are proud of being part of the traditional Japanese cuisine, recently registered as an Intangible Cultural Heritage, for more than 80 years as providing many both domestic and foreign Japanese utmost restaurants with Kobe-Kamaboko.
We have long cherished the process of grinding raw fresh fish to a paste. With a belief and hope to spread our Kamaboko culture into the world, Wadahachi has dispatched our experts in Kamaboko to Thailand since 30 years ago.
Kamaboko is served as both entree and main dish. For example, a slice of Kamaboko and poached Kamaboko with a cup of soup. As a main dish, deep fried vegetable or fish is called Tempura, also known as Age-Kamaboko in Tokyo area. It is said that the word "tempura" derives from Portuguese word, templo.
1, fillet the fish 2, grinding them with a use of Ishiusu (stone mill) 3, steam pasted fish and it's finally called Kamaboko if it's fried, it's called Tempura.
Wadahachi Kamaboko Seizo Co., Ltd.
5-4-21 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan