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Kyoto kamaboko
Kyoto kamaboko
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Kyoto kamaboko
Certified Brand
Kyoto kamaboko
An elegant kamaboko that continues the tradition of imperial court cuisine
overview
Among fish paste products, products rooted in Kyoto's food culture, such as "fish somen" and "shinjo," which have been passed down in Kyoto since ancient times, and tempura made with ingredients unique to Kyoto, are certified as "Kyoto Kamaboko." They are made using high-quality fish paste caught and processed from all over the world, with long-standing traditions and skilled techniques.
History
Kyoto kamaboko originated as a court dish, and documents from the Heian period record kamaboko being served at imperial banquets. Because Kyoto is far from the sea and fresh fish was difficult to obtain, kamaboko, a fish product, has long been a luxury item enjoyed on special occasions. This led to the development of a variety of kamaboko, each carefully crafted to look beautiful and capture the seasons, and this tradition continues to this day with Kyoto kamaboko. Kyoto kamaboko is made with an exquisite blend of high-quality, mild white fish, centered around conger eel, a rare fish found alive in Kyoto. Its refined flavor and soft, smooth, and gentle texture make it a perfect match for Kyoto cuisine, which values the flavor of dashi.
Brand Initiatives
"Kyoto Kamaboko" brand products are certified as being made primarily from high-quality, certified and traceable fish paste, and the vegetables used in the paste products are also domestically produced (as much as possible Kyoto-grown). Manufacture must be carried out by a business in Kyoto City with over 50 years of history, under the guidance of an expert with over 20 years of experience, using processing techniques based on the traditions of Kyoto Kamaboko. Product names and packaging must also evoke the image of Kyoto.
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