If you grew up with kamabuko, this one has always been one of the best. It's made on the Big Island and is great chopped up for ramen or saimin condiment. Great in fired noodles, Somen salad or kamabuko dip. I love it sliced and covered in shoyu, tsuyu or Heinz ketchup over hot rice. Perfect texture, perfectly cooked.

If you love kamaboko, you enjoy these plain, mixed in stir fry or dip. Sliced in strips in saimin, ramen, yakisoba. Or, like me when I’m hungry, with rice and a little ketchup or shoyu. It’s the best.

Best Kamaboko does well after freezing too

Excellent product and price

This fishcake is by far the best on the market.

Good