Manufacture of Kamaboko, Chikuwa, Tempura, and Hanpen
The land production of processed seafood in Japan was about 1.82 million metric tons (MT) in 2010. Surimi seafood products accounted for the highest portion of these products at about 29.4% of the total. The breakdown of the production of surimi seafood products is indicated in Figure 10.1. In 2011, the production of tempura (deep-fried) was the highest and accounted for around 40% of total production, whereas chikuwa (roasted tube-shaped kamaboko) and steamed/roasted kamaboko, including itatsuke kamaboko (on a wooden board), accounted for about 20% and 18%, respectively.