Experience “Kamaboko making” at Ise’s long-established “Wakamatsuya”! The taste of “freshly made” is exceptional! !

``Wakamatsuya'' was founded in 1908 and has its main store in Kawasaki-cho IseCity.
Ise kamaboko, which is made using traditional methods, has not only been loved by locals for a long time, but has also been loved as a souvenir by visitors to Ise Shrine.

The reason why Wakamatsuya's kamaboko has been loved for over 100 years is due to the carefully selected ingredients and manufacturing method!
You can learn the secret while actually experiencing "kamaboko making"!

We visited “Wakamatsuya Kawasaki Main Store” with the two 2018 Tsu Queens!

The historic exterior and noren curtains that are typical of a long-established store will lift your mood.

I'm really looking forward to my first kamaboko making experience!

In this experience, you will make ``steamed kamaboko'' and ``grilled kamaboko'' in about 60 minutes.

Once you have put on your apron and gloves and are ready, you can start the kamaboko making experience!
Mr. Nakade, a staff member, will be guiding you.

First, let's start by making "steamed kamaboko".

The tool used is a ``duke knife,'' which is used to make fish paste into pastes such as kamaboko.
There is no blade, so even children can use it with confidence.

First, the surimi is rolled out and kneaded over and over again on a cutting board.

Removing the air from the surimi to make it sticky is an important process in making delicious kamaboko.

I try it while watching Mr. Nakade's ``movement example'', but it requires a lot of strength and I can't do it very well.

But little by little, I was able to get the hang of it, and the work started to become fun.

Once the work of kneading the surimi is complete, the surimi is placed on a kamaboko board called a ``zoraita.''

I put a lot of pressure into it and slid the empty plate against the cutting board, and the surimi was nicely placed on the empty plate!

Mr. Nakade's explanation is unique and easy to understand: ``To remove the surimi that sticks out from the empty plate, move the dipping knife from the front to the back, like the hand of a beckoning cat.''

Scoop out the remaining surimi on the cutting board with a knife and place it on the empty board again.

It is also important to use tools cleanly and not waste materials.

It is difficult to adjust the amount of force when creating a “semi-circle” on an empty plate! Although it was a struggle, I managed to make it into a ``kamaboko'' shape.

I am gradually getting used to using a dipping knife.

Aim for the “cleanest semicircle” possible, and make fine adjustments many times!

After applying the film, the molding is completed. Then, steam it in a steamer for about 20 minutes.

The kamaboko on the far right was made by Mr. Nakade.
As expected from professionals, the workmanship is different!

While waiting for the rice to steam, make another batch of grilled kamaboko.

Apply surimi to a metal skewer, smooth the surface, and shape.

The work process is simpler than when making steamed kamaboko.

The experience progresses in a peaceful atmosphere as you are taught trivia about kamaboko.

After shaping, it is baked using a special machine.

Being able to watch kamaboko being grilled up close is a rare experience!

The surimi will begin to swell as the color turns brown.

It was fun just watching it, and I felt like a child again.

After baking for about 5 minutes, "grilled kamaboko" is completed. The fragrant aroma spreads and whets the appetite.

I'll eat it right away!
The flavor of the fish spreads in your mouth, the texture is just the right amount of elasticity, and it's really delicious! The taste is so good that you'll want to eat as many as you want.

While I was tasting the “grilled kamaboko”, I also completed the “steamed kamaboko”! This is a great souvenir.

I put a lot of effort into making it, so I think its shape is cute. I'm looking forward to eating it!

After the experience is over, you can choose souvenirs at the product sales area.

In addition to kamaboko, there are many other products such as Ise hanpei (hanpen) and fish cakes. All of them look delicious and I can't help but keep an eye on them.

I purchased two products.
The first is the standard product ``Ise Hiryozu'', which is made with 9 different ingredients such as Ise hijiki, shiitake mushrooms, carrots, and quail eggs.

The other is the ``Bacon Wrapped'', which is popular for its new flavor that combines bacon, kamaboko, and cheese.
I was also able to buy souvenirs unique to this shop.

At the end, we took a commemorative photo with Mr. Nakade, the staff member who guided us through today's experience. Even when the work took a lot of time, they kindly explained to me, and the trivia related to kamaboko was interesting, so I had a great time. thank you very much!

Since its founding, Wakamatsuya's kamaboko has been made one by one by craftsmen without the use of machines. The freshly made ``grilled kamaboko'' you make during your experience has a taste unlike anything you've ever eaten before. Through this experience, I was able to learn the true taste of kamaboko.

[Wakamatsuya Ise Kawasaki Main Store]
Address 1-9-28 Kawasaki, IseCity
Phone number 0596-23-1721
Official URL http://www.wakamatsuya.co.jp
Business hours 9:00-18:00
Closed 1/1~3
Access: Approximately 10 minutes walk from JR/Kintetsu “IseCity” Station, approximately 10 minutes from Ise Expressway “Ise” IC
Parking available
《Kamaboko Experience Workshop》 *Reservations are being accepted starting from January 17th. Reservations required at least one week in advance.
Price: 1,500 yen (tax included, per person)
Time required: Approximately 60 minutes
Location Shimotsuke factory store (main workshop) / Kawasaki main store
Capacity Shimotsuke factory store 2-60 people, Kawasaki main store 2-16 people
Business hours (workshop start time) Shimotsuke factory store 9:00-14:00, Kawasaki main store 9:30-15:00

[Photography cooperation] Model 2018 Tsu Queen Kiara Okuno, Miyuka Nakai

*The information posted is as of December 2018.