There are several products that are made of fish paste. Kamaboko is fish paste on a board, cooked on steam or baked. Tikuva is baked sticks. Hampen is a boiled fish paste. Satsumaage is fried croquets. These products can be considered as traditional Japanese products. That's why they were greatly developed in Japan. There is a way of cooking fish paste products: salt and other necessary spices are added to fish meat. Then all this is mixed until paste appears. Then a necessary form is given to paste. Then the paste is processed by heat until its transformation into gel. All fish paste products contain fish protein of high quality. Each product has its own feature, which is reached by the way of preparation and selection of additives. As the result we have good taste, nutritiousness and possibility of wide use.

• Kamaboko
• Hampen
• Tikuwa
• Satsumaage
• Tsumire, iwashi-tsukune

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