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Betsutora has been dedicated to producing high-quality kamaboko for over 120 years, carrying on a long-standing tradition of craftsmanship and passion for taste. Carefully selected fish surimi is evaluated for fineness, elasticity, and smooth mouthfeel before use.
The surimi is kneaded using traditional granite stone mills, a method that enhances texture, depth of flavor, and aroma. Products are shaped and cooked through steaming, grilling, or frying, with heating conditions adjusted by skilled craftsmen according to seasonal changes. This careful process ensures both excellent taste and refined appearance.
