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Japan’s Suzuhiro Kamaboko launches ‘premium surimi powder’ for Asian upscale restaurants

The new product creates 600-800 gel strength surimi by adding water to the powder and stirring for one to two minutes

By Masahiko Takeuchi | June 5, 2024 13:23 BST
Fish cake dumpling or "Shinjo" made from Premium Surimi Powder. Credit: Suzuhiro Kamaboko
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BANGKOK, Thailand -- Suzuhiro Kamaboko, a Japanese manufacturer of finished surimi products, has launched a ready-to-prepare surimi powder product for the upscale food service industry in Asia [...]

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