History

Fish Sausage originated at SEINAN KAIHATSU in Japan in 1951.

Fish sausage is seen everywhere now. In fact, right after the war, it was foreseen that Japan's future diet would change to Western food and attempts were made to create sausage out of 'Kamaboko' (boiled fish paste). As a result of repeated trial and error, they finally succeeded in commercializing it in the spring of 1950, marketed as "Smoked Meat." In that summer, however, since the factory was destroyed by a typhoon, a new factory was built in the neighboring Yawatahama-City. SEINAN KAIHATSU Company, Ltd. was established in October 1951 and full-scale production began.

The raw material in those days was fresh mackerel that was harvested in Yawatahama, one of the leading fishing ports in the Western Japan. Sausages were sold nationwide with a reputation for good taste and high quality. In the aftermath of the H-bomb test conducted at Bikini Atoll in 1954, tuna prices plunged, and many companies started manufacturing sausage using tuna, which secured a position as a popular food.

Fish Sausage originated at SEINAN KAIHATSU in Japan in 1951.

A Vibrant Era for People and the Country and a Time of Significant Change in Fish Sausage

In the mid-1960's, frozen cod, which has no acridity and is therefore suitable for processing, began to be used, shifting the material from red fish to whitefish. SEIHAN KAIHATSU was also forced to shift to frozen cod as the starting material due to the decrease in inshore fishery mackerel catch.
When food additive fungicide use was banned in 1974, the survival of fish sausage was threatened, since manufacturing methods of that time could no longer enable room temperature product storage. As a result of various studies, high temperature sterilization using a high pressure heating sterilization method with higher than conventional pressure was introduced, which made room temperature storage possible. Sausage made by the pressure heating sterilization method has become mainstream. But the original sausage flavor of the mid-1960's faded.

A Vibrant Era for People and the Country and a Time of Significant Change in Fish Sausage A Vibrant Era for People and the Country and a Time of Significant Change in Fish Sausage

Revived Production Started by Sticking to a Particular Fish as Raw Material and a Manufacturing Method Using a Millstone

"We ate the old sausage with gusto!" young employees had often heard. Aspiring to "revive the old delicious sausage if it is so good," a plan to recreate the original fish sausage was carried out. Although the raw material and the sterilization method were changed, manufacturing by mashing using the pestle and millstone has been unchanged for half a century. Thus the old method was recreated as it once was. The most important element, however, the old method of compounding could not be found. Then after having made inquiries among people involved, the compounding of the original days was found in a former employee's notebook.

To revive the taste of the establishing days, 100% domestically produced mackerel was used as raw material. Also, relying on the memories of older employees who know the old products well and considering the raw material conditions in those days, we were able to restore the sterling taste of the original.
"Enjoy the original fish sausage that opened the history of fish sausage!"

Revived Production Started by Sticking to a Particular Fish as Raw Material and a Manufacturing Method Using a Millstone