Making Kamaboko ( Steamed Fish - Paste ) Tour

Play, Experience, and Learn.

A museum where you can have fun learning about the history, wonders, and nutrition of kamaboko, including hands-on kamaboko and chikuwa making classes.

Making Kamaboko (Steamed Fish Paste) in Japan is a fascinating culinary tradition that combines artistry, technique, and deep-rooted cultural heritage. Originating centuries ago, Kamaboko continues to be a beloved part of Japanese cuisine, enjoyed in soups, noodles, festive meals, and as a flavorful snack. This unique food item is not only tasty but also a representation of Japan’s long-standing culinary craftsmanship.

Kamaboko is made by finely grinding fresh white fish until it becomes a smooth, elastic paste known as surimi. The process requires skill, as the texture determines the final quality of the product. After seasoning the paste with salt and a touch of sugar or mirin, it is shaped into logs or molded onto wooden boards. The paste is then steamed, which gives it its signature firm, springy texture and delicate flavor.

Sengokuhara in Hakone is one of the regions where traditional Kamaboko craftsmanship thrives. Visitors can watch artisans mix, knead, and shape the paste with meticulous care. Some workshops even offer hands-on experiences where you can try making your own Kamaboko—an activity that combines culture, cooking, and creativity.

People love Kamaboko for its versatility. Its mild taste pairs well with many dishes like ramen, oden, bento boxes, or simply grilled with a dipping sauce. Special varieties, such as the red-and-white Kamaboko served during New Year celebrations, symbolize good luck and festivity in Japanese culture.

Every day, we provide easy-to-understand demonstration instruction by craftsmen. Handmade experience class (reservation required).

Whether you are a food enthusiast, a traveler exploring Hakone, or someone intrigued by Japanese cuisine, learning about and making Kamaboko is an engaging way to connect with Japan’s culinary traditions. The harmony of technique, taste, and history makes this simple steamed fish paste a timeless delight.

Delicious and fun to make kamaboko. Let's try it!

Next to the Station (Kazematsuri) of Hakone Tozan Railway.