Wakamatsuya — Ise original Kamaboko shop
Wakamatsuya was established in 1905 selling kamaboko in Kawasaki district of Ise city. Kawasaki was once known as “ Ise’s kitchen” because there was an active fish market back at that time where various fresh fish were available for sale. Wakamastsuya Kamaboko are local specialties that draw from the sea and a treat that worth travelling for. Our customers have enjoyed our all-natural handmade kamaboko for over 100 years as we have continued to use the freshest ingredients and have never wavered in our passion to create each product with the same commitment to quality and taste.
Great taste with all natural ingredients
Wakamatsuya Kamaboko composes of all natural ingredients and generally comes in white with a unique firm, yet soft and chewy texture. This is due to the interaction of the white fish, salt, and water during the process of making it. Wakamastsuya adheres to the traditional way of making kamaboko by hand to ensure the freshness and the unique taste. In addition, Wakamstuya kamaboko does not contain any artificial coloring, seasoning, or preservatives.
What is Kamaboko?
Kamaboko is generally known as Japanese fish cake. It is a ready-to-eat seafood product while maintaining the taste and amount of protein of the fish. By removing the bones and skin from the fish, it is soaked in water, and minced with salt. Then, the protein starts to dissolve and mesh together. Once it is heated and cooked, the mashed structured becomes stronger and gives it a firm texture.
Kamaboko Health Nutrition
The history of kamaboko goes back to Muromachi Period(1336－1573), full of health nutrition is one of the reasons that people nowadays still love to eat kamaboko. The main component of kamaboko is protein from the fish which is low in calories and rich in indispensable amino acids compares to other protein sources. The fat of kamaboko also has a good physiological effect on the body as the main component is omega-3 fatty acid DHA and EPA. DHA is absolutely vital for brain development while EPA cleans the blood and prevents blood clots and heart disease.
How is Kamaboko Eaten? / How to enjoy Kamaboko?
All our kamaboko products are ready to eat, so you can just eat it on its own, or eat it with drops of soy sauce and wasabi. You can also slice it and add to soups, salads, noodles, and many other dishes.
Hiryouzu (Fried fish ball with assorted vegetables)
Matsuo Kannonji Temple is the oldest temple in Japan associated with ‘Ryujin’ – legendary dragon gods, the power of one male and one female of which combined is believed to protect the goddess, Kannon. Ryujin symbolise good luck and fortune, and subsequently the temple is known as a place of miracles and protection against misfortune. “Hiryouzu”- a fish cake product specially made by Wakamatsuya in 2008 for the blessing activities of Matsuo Kannonji Temple soon became very popular. People like it so much not only because it represents health and good luck, but also because it inherits the traditional flavor of Wakamatsuya meanwhile combines a rich taste of 9
・hijiki・mushroom・carrot・black fungus・Burdock・bamboo shoot・seaweed・edamame・Quail eggs・toufu
Cheese Stick
Fired fish cake with cheese and green seaweed inside, the chewy texture and melting cheese make it one of our best sellers!
Totokama
Broiled fish cake in a cute fish shape
Ise Hanpei
Add yam into the fish paste and mix together with Japanese mugwort, yuzu, red ginger, Japanese basil and then boiled ; yam gives the fish cake a soft and creamy texture
Ise kamaboko
Seasoned fish paste formed into semicircular shape on a small wooden plate and steamed. These red-skinned and white kamaboko are typically served at celebratory and holiday meals, as red and white are considered to bring good luck.
Kamaboko workshop
We opened Kamaboko workshops at Kawasaki main store and Shimono factory so that people who visit Ise City can enjoy the hands-on kamaboko experience and get to know more about the local culture. The workshop stuff will provide a tidbit of information about kamaboko and instructions on how to make a delicious kamaboko. The knife that used to make kamaboko has no cutting edge, so it is safe to also bring your children to join. Our hands-on classes are designed to give participants the chance to learn two different types of kamaboko making: Steamed Kamaboko and Broiled Kamaboko. You can enjoy your own hand made Broiled Kamaboko right after it is done and the Streamed Kamaboko is for you to bring back and share with your family and friends. Don’t miss this great opportunity to make a wonderful travel memory when you visit Ise City!The workshop will take around 60 minutes:
Workshop fee: 1,650 Yen/Person (including tax)
We accept group reservations within the range of 2 to 60 people (Kawasaki main store maximum 15 people)
Making streamed kamaboko
First ,write your name on the wooden board where the minced fish will be placed on. Then paste the minced fish to the wooden board while adjust the shape. The streamed kamaboko will take around 30 minutes to cook. During the waiting period, we will start making broiled kamaboko.
Making streamed kamaboko
First ,write your name on the wooden board where the minced fish will be placed on. Then paste the minced fish to the wooden board while adjust the shape. The streamed kamaboko will take around 30 minutes to cook. During the waiting period, we will start making broiled kamaboko.
Making broiled kamaboko
Paste the minced fish around the top of the metal skewer and flatten it before broiling it. You can also shape it as you like as long as it is not to thick to cook.
Broiled kamaboko is the original method to eat kamaboko and it is rare nowadays. So our broiled kamaboko is something you won’t find anywhere else! Participants can enjoy their handmade kamaboko still hot from the broiler.
Wakamatsuya — store
Geku-mae Store
13-6, honmachi, Ise, Mie Prefecture 516-0074 (opening hours: 9:00~18:00)
Get off at ise station and then walk for about 5 minutes,
From Geku about 2 minutes by foot
Okage-yokocho store
52 Ujinakanokiricho, Ise, Mie Prefecture 516-0025
Opening hours: 9:30~17:00 (January， February， November， December)
~17:30 (March, April, May, June, October)
~18:00 (July, August, September)
Get off at ujiyamada station or ise station, take a taxi or bus for about 15 minutes, get off at the ” Shrine Kaikanzen” bus stop, and then walk for about one minute
Kawasaki Main Store (*Kamaboko workshop)
1 Chome-9-28 Kawasaki, Ise, Mie Prefecture 516-0009（opening hours: 9:00～18:00）
Get off at ise station or Ujiyamada train stations and then walk for about 10 minutes.
Shimono Factory (*Kamaboko workshop)
653-9 Shimonocho, Ise, Mie Prefecture 516-0003（opening hours: 8:00~17:00）
Get off at ise station and then walk for about 15 minutes; Get off at ujiyamada station and then walk for about 20 minutes