Fish-Paste Products as a Superior Source of Protein

A Suzuhiro Kamaboko PR spokesperson promoting her company’s kamaboko. (© Kawamoto Daigo)

Chikuwa, the original form of kamaboko. The most convincing explanation about the name comes from its resemblance to cattail spikes (bottom left). (© Pixta)

Pink and white kamaboko (upper left) and datemaki (upper right) are still indispensable parts of osechi cuisine. (© Pixta)

In addition to chikuwa and hanpen, fish paste products such as satsuma-age and tsumire (fish balls) are very popular in oden. (© Pixta)

Convenience store oden made nerimono a familiar item. (© Pixta)

In addition to its namesake kamaboko, Suzuhiro Kamaboko also sells a wide variety of fish paste products. (© Kawamoto Daigo)

DIAAS Values for Protein-Rich Foods

DIAAS Values for Protein Content

Digestibility of Protein Foodstuffs

Fish protein bars with a good DIAAS score of 1.28 to 1.31. (Courtesy of Suzuhiro Kamaboko)

Sweets designed to boost datemaki uptake among younger diners. (Courtesy of Suzuhiro Kamaboko)

Kamanaisu turns to a thick soupy state when heated in a microwave oven, and is in high demand as a liquid diet. (Photo courtesy of Uozumi Kamaboko Shop)

Kamaboko featuring Sumikko-gurashi is popular among kids and aimed squarely at the school bentō market. (Courtesy of Kibun Foods)