Arimuraya has been making Kagoshima's soul food, satsuma-age, using traditional methods and techniques that pursue safety and security since it was founded in 1912. Made from carefully selected fish paste, vegetables and Kagoshima's local sake, and fried in rapeseed oil, satsuma-age is characterized by its gentle sweetness and chewy texture, and has many fans both within and outside the prefecture.

The history of Satsuma-age: the more you learn the more you'll want to eat it

It is said that the modern day satsuma-age was born during the reign of Shimadzu Nariakira, the 28th head of the Satsuma Domain, by combining the Chinese cooking technique of "frying" that was brought over from the Ryukyu Islands with the existing kamaboko making method. Now it has become a specialty product representing Kagoshima.

Low calorie, low fat healthy food

Satsuma-age, which is made from fish, is rich in high-quality protein and calcium, which Japanese people tend to lack, and has been attracting attention in recent years as a low-calorie, low-fat healthy food.

Strict quality control is the key to deliciousness

"We want you to enjoy the flavors of Kagoshima without worry." This desire of our craftsmen is supported by thorough quality control using the international food safety standard HACCP system. We were one of the first in the seafood processing industry in Kagoshima Prefecture to adopt this system, and we are working hard to maintain quality and hygiene.

Enjoy the taste of Arimuraya even on special occasions. High-quality bento kamaboko

Along with satsuma-age, kamaboko is one of the most popular products at Arimuraya, and with its crisp texture and elegant taste, it has been a staple on Kagoshima dining tables for many years. It is also a popular gift for weddings, birthdays, Shichigosan, housewarmings, and other auspicious occasions.
*If you would like to purchase bento kamaboko, please contact us by phone at least 7 days in advance.