Number of Craftsmen Reaches 57, with 23 Class 1 Technicians, the Largest in Japan

Kamaboko Co., Ltd. (Odawara City, Kanagawa Prefecture, President and CEO: Tomohiro Suzuki, hereinafter "Suzugoro") is pleased to announce that the number of its in-house kamaboko craftsmen has increased by three, bringing the total to 57. This includes 23 Class 1 technicians and 34 Class 2 technicians, making the number of Class 1 technicians the largest in Japan.

Additionally, President and CEO Tomohiro Suzuki obtained the national qualification "Class 1 Fish Paste Processed Food Manufacturing Technician" in the examination held in March 2026. Suzugoro values the craftsmanship inherited since its founding and will continue to demonstrate its commitment to honing skills as a maker of food products.

Suzugoro's Technicians Total 57, the Largest Group of Craftsmen in Japan.

Since its establishment, Suzugoro has consistently focused on nurturing craftsmen, valuing the "human touch" that forms the foundation of its quality. Currently, Suzugoro has a total of 57 in-house kamaboko craftsmen. Among them, 23 are Class 1 technicians and 34 are Class 2 technicians.

Kamaboko is a food product that is difficult to achieve optimal results consistently through mechanization alone. Highly skilled judgment and delicate handiwork by craftsmen are essential to identify and make optimal adjustments based on changes in fish condition, origin, season, and temperature. Suzugoro will continue to strengthen its craftsman development system by promoting the inheritance and improvement of skills.

Furthermore, the number of technicians holding the Class 1 Fish Paste Processed Food Manufacturing Technician qualification is among the largest in the country.

What is a Fish Paste Processed Food Manufacturing Technician?

This qualification tests the knowledge and skills related to "kamaboko product manufacturing work" within the "Fish Paste Processed Food Manufacturing" occupation, directly applicable to the production of Suzugoro's main products such as "ita kamaboko" (sliced kamaboko), "chikuwa" (tube-shaped kamaboko), and "datemaki" (sweet rolled omelet).

⚫ Class 1

This level requires extremely high-level skilled craftsmanship to accurately manage each process, including mixing, shaping, and heating, by discerning even slight changes in raw material conditions and the manufacturing environment. It demands not just proficiency in tasks but also the judgment and adaptability to lead the production floor while reproducing stable quality, making it a highly challenging grade.

⚫ Class 2

This level requires basic manufacturing skills along with applied judgment.

The reason Suzugoro focuses on craftsman development is that the quality of kamaboko is significantly influenced by the craftsman's skill, from selecting raw materials and adjusting temperature and moisture to the subtle differences in mixing and steaming. These skills are reflected in Suzugoro's various products, including the "Chokusen Kamaboko Kokon." At the "Kamaboko Museum" within "Kamaboko no Sato," visitors can observe the manufacturing process by craftsmen and even experience making kamaboko themselves under their guidance.

▶ About Suzugoro's Craftsmen: https://www.kamaboko.com/craftsman/

Craftsmanship and the Science of Kamaboko

Suzugoro aims to inherit and advance its skills not only through craftsmen's intuition but also through initiatives that capture raw materials, temperature, and moisture using numbers and theories, referred to as "Scientific Approach to Kamaboko."

Kamaboko making has traditionally relied on the intuition and experience of craftsmen regarding raw fish conditions, mixing consistency, and temperature/moisture control. The "Fish Protein Research Institute" scientifically elucidates the techniques of these nationally certified craftsmen and accumulates them as process-specific know-how. By "visualizing" technology, knowledge transfer has become faster and more reliable. This approach is also applied to improving quality and developing new products.

The "Fish Protein Research Institute" also conducts basic research on various themes, including elucidating the characteristics of raw fish species, effective utilization of underutilized resources, development of new fish protein seeds, and understanding the health functions of fish protein and peptides.

▶ Scientific Approach to Kamaboko: https://www.kamaboko.com/fishprotein/

President and CEO Obtains National Qualification "Class 1 Fish Paste Processed Food Manufacturing Technician"

Tomohiro Suzuki undertook the challenge of obtaining this qualification to personally master the kamaboko-making techniques inherited since the company's founding and deepen his understanding of manufacturing. He successfully obtained the national qualification "Class 1 Fish Paste Processed Food Manufacturing Technician" in the examination held in March 2026.

Suzugoro's kamaboko production relies on the experience and judgment of craftsmen, from selecting raw fish and controlling the mixing, temperature, and moisture to steaming. The president himself hones his skills, showing respect for the wisdom and techniques accumulated by craftsmen on the production floor, and aims to pass on their value to the next generation.

Comment from President and CEO Tomohiro Suzuki

Having been exposed to "surimi" (ground fish paste), the raw material for kamaboko, since childhood by entering the factory, obtaining the "Class 1 Fish Paste Processed Food Manufacturing Technician" qualification is a significant milestone for me, and I am truly delighted. As a craftsman myself, I intend to continue my dedicated practice and pursue the ultimate kamaboko. Moving forward, with a sense of mission to pass on traditional flavors to the future, I will focus on broadly communicating the true appeal of being a kamaboko craftsman and nurturing young individuals with high aspirations. Suzugoro aims for manufacturing that fuses manual craftsmanship with scientific understanding. We will walk the "Kamaboko Path" in pursuit of true flavor alongside our proud craftsmen.

Company Overview

Company Name: Kamaboko Co., Ltd.

Representative: Tomohiro Suzuki, President and CEO

Location: 245 Kazamatsuri, Odawara City, Kanagawa Prefecture

Main Business Activities: Manufacturing and sales of Suzugoro brand products, including kamaboko, and operation of various restaurants and the Kamaboko Museum at "Kamaboko no Sato."

URL: https://www.kamaboko.com/