Arimuraya

Since its establishment in 1912, “Arimuraya” has been making Kagoshima’s soul food, Satsuma-age, or deep-fried fish cakes using traditional methods and technology that pursues safety and security. The deep-fried satsuma-age, which is prepared by adding vegetables and local sake from Kagoshima to carefully selected fish paste and then frying it in canola oil, is characterized by its gentle sweetness and crunchiness and has many fans from inside and outside of the prefecture.

If you know the history of Satsuma-age, you will want to eat it more

It is said that the present satsuma-age was created by combining the original method of making kamaboko with the Chinese technique of frying, which was introduced from Ryukyu during the reign of Nariakira Shimadzu, the 28th head of the Satsuma Domain. Now it’s a specialty that represents Kagoshima.

Healthy food with low calories and low fat

Satsuma-age, which is made from fish, has gained attention in recent years as a low-calorie, low-fat healthy food that is rich in quality protein and calcium, which is often lacking in the Japanese people.

Thorough quality control is the source of deliciousness

“We would like customers to enjoy the taste of Kagoshima comfortably.” What supports such a thought of makers is the thorough quality control by the international food safety standard, the HACCP system. It was one of the first seafood processing industries in Kagoshima Prefecture to introduce it, and it strives to maintain quality and hygiene.

Have a taste of Arimuraya for a celebration, too. High-grade kamaboko in a chip box

Kamaboko, or steamed fish cake which has supported the popularity of Arimuraya along with Satsuma-age, has sharp firmness and an elegant flavor, and has colored dining of Kagoshima for many years. It is also used as a gift on auspicious occasions such as weddings, birthdays, Shichigosan festival and housewarmings.
*For purchasing boxed kamaboko, please make inquiries by phone at least three days in advance.

*The photo is an image