Kamakura Ham Tomioka Shokai

In late 19th-century Kamakura — developed as a foreign vacation area — Western cuisine demand grew, and a ham factory by British craftsman William Curtis was born. The production methods cultivated there were also inherited by Japanese craftspeople, building the foundation for a new food culture called "Kamakura Ham."

Shuzo Tomioka, who worked as a railway employee while being involved in ekiben (station bento) making, was captivated by the taste of ham and was one of those who learned the technique from Curtis. In 1900, he founded the predecessor of "Kamakura Ham Tomioka Shokai" bearing his own name, and started full-scale ham production in Kamakura. Through prewar and postwar changes, the company has maintained the stance of "using good ingredients and making carefully."

Today, the headquarters factory continues to produce ham and sausage products — starting with cloth-wrapped loin ham — combining artisan handwork with modern equipment. While carefully checking raw meat selection, temperature management, and smoke level, hygiene and quality control systems are maintained. To deliver the unchanging deliciousness over long years, the company continues to review processes and invest in facilities.

Now celebrating 125 years since founding, the company's products are enjoyed in various settings — gift sets, the online shop, department store and mass retailer counters, and hometown tax (furusato nozei) return gifts. Through the factory direct store and KAMAHAM PLUS+ deli menu, the brand continues to expand to new fans as "Kamakura-born charcuterie" that can be easily enjoyed at daily tables too.

Founded in 1900 — ham making passed down in Kamakura

Kamakura Ham Tomioka Shokai's roots trace back to a factory in Kamakura started by British craftsman William Curtis. Since Shuzo Tomioka — who learned the techniques — launched the predecessor business in 1900, the company has continued to protect the traditional taste and craftsmanship at its birthplace, Kamakura, for over 100 years.

Signature "Aged Cloth-Wrapped Loin Ham"

Selected pork loin is slowly marinated in an original seasoning solution, then wrapped in cloth and tied with string before being aged over time — producing the company's iconic "Aged Cloth-Wrapped Loin Ham." With its moist texture and richly fragrant smoke flavor, it's loved as a flagship product for gifts as well as for special-day tables.

Artisan work supporting "deliciousness only human hands can create"

Extra fat is trimmed from each block by hand with a knife, the meat is shaped while checking how the flavor takes, and cloth-wrapping and string-binding are also done by craftspeople. By continuing handwork that prioritizes deliciousness over efficiency, the texture and aroma unique to Kamakura Ham are born. Such craftsmanship and pride support brand trust.

Enjoy Kamakura tastes at the factory direct store and "KAMAHAM PLUS+"

The directly managed store on the 2nd floor of the headquarters factory sells the "Aged Cloth-Wrapped Loin Ham" and "Tomioka Roast Pork" alongside outlet items and limited products. At "KAMAHAM PLUS+ Kamakura Komachi Main Store" on Kamakura's Komachi-dori, freshly made croquettes, deli items, and charcuterie are also available — letting visitors easily enjoy Kamakura-specific tastes during sightseeing.