Odawara Suzuhiro Kamaboko

Suzuhiro Kamaboko's beginning was the late Edo period — Keio 1. The roots are said to be starting kamaboko making using fish caught in nearby seas at a corner of the Odawara post town. After that too, continuing to polish techniques across generations, the company has grown as a representative kamaboko shop of the Odawara-Hakone area.

Today's headquarters is at "Suzuhiro Kamaboko no Sato" directly connected to "Kazamatsuri Station" on the Hakone Tozan Railway. Centered on the Kazamatsuri factory inheriting artisan handwork and the Keisui factory equipped with the latest facilities, the company manufactures diverse products — kamaboko, datemaki, age-kama, dried fish. Through nationwide department stores, souvenir shops, directly managed stores, and online shops, it delivers to dining tables across Japan.

In ingredient selection, attention reaches body quality, freshness by fish species, and fishing ground environment — combining with the Hakone mountain system's groundwater, carefully selected salt, and fermented seasonings — drawing out supple elasticity and clear umami. Since the 1990s, recipes have been gradually switched to ones not relying on chemical seasonings or preservatives — and today, the company thoroughly conducts craftsmanship with natural ingredients and artisan craft as major pillars.

Also, under the concept "Life with Kamaboko," the company puts energy into information sharing — recipe proposals, columns, and basic courses on fish-meat protein. Operating the fish-meat protein research site "Fish Meat Protein Research Institute," widely sharing insights on digestibility and health functionality, the company continues exploring the possibilities of fish food culture extending beyond just kamaboko.

Founded in 1865 — a long-established kamaboko shop rooted in Odawara and Hakone

Since founding in 1865 (Keio 1), Suzuhiro has continued kamaboko making in Odawara. Today, centered on Kazamatsuri where headquarters is, the company develops kamaboko factories, directly managed stores, restaurants, and museums — connecting kamaboko culture and fish food culture to the future, as a group united around Suzuhiro Kamaboko Co., Ltd.

Natural ingredients and Hakone famous water — craftsmanship not relying on preservatives

The main ingredient — fish — is carefully selected by examining body quality and freshness. Using groundwater filtered over long years from rain that fell on the Hakone outer rim mountains as brewing water, the umami and elastic "ashi" (binding) are drawn out. Carefully selecting everything from salt and seasonings to frying oil and coloring materials — and a major characteristic is continuing kamaboko making without relying on chemical seasonings, preservative-free.

"Kamaboko no Sato" and Museum — learn, experience, and taste

At the tourism facility "Suzuhiro Kamaboko no Sato" adjacent to headquarters, diverse facilities gather — the "Kamaboko Museum" where you can take factory tours and handmade experiences, "Suzunari Ichiba" lining up kamaboko, dried fish, and sweets, restaurants, cafes, and more. It's become a place where families and tourists can learn while enjoying the history of kamaboko, ingredients, and artisan craft.

Changing the future with fish-meat protein — research and new challenges

Within the Suzuhiro Group is the "Fish Meat Protein Research Institute" — researching fish-meat protein characteristics and health functionality. Under the mission "Healthy world through fish protein," the institute develops basic research and information sharing. The company also works on developing new products — supplements containing fish-meat peptides and "Hakone Beer" craft beer — proposing the value of fish-meat protein in various forms.