Ehime’s long coastline and rich fishing grounds have made it a leading producer of kamaboko and other fish-paste (nerimono) products, especially around the southern port of Yawatahama. Kamaboko is a smooth, springy cake of steamed white fish paste, mild and delicate, often sliced and eaten as is, in soups or with a little wasabi and soy. Alongside it, local makers produce a whole family of related products — grilled kamaboko, tube-shaped chikuwa, deep-fried varieties and the robust jakoten — all showcasing the freshness of the local catch. These products are an everyday part of Ehime cooking and make excellent, keepable souvenirs; sample an assortment at markets and shops to taste the range of the region’s sea.
🗓️ At a Glance
| Location | Yawatahama & across Ehime |
| Hours | Shops and markets vary |
| Admission | Varies |
| Time needed | A snack or shopping stop |
| Best time | Year-round |
What to Try
- Smooth, springy steamed kamaboko fish paste.
- Grilled kamaboko, chikuwa and deep-fried varieties.
- The freshness of Ehime’s rich local catch.
- Excellent keepable snacks and souvenirs.
Combine Your Visit
- Combine with jakoten , the fried southern specialty.
- Pair with Uwajima Castle in the south.
- Read our Ehime overview .
Getting There
- In Yawatahama & the south: fish-paste makers and shops.
- At markets: assortments sold across Ehime.
Tips
Try an assortment to compare the steamed, grilled and fried styles, as each has its own texture and flavour, and buy vacuum-packed kamaboko as a keepable souvenir that travels well. Eat plain kamaboko with a little wasabi and soy to appreciate its delicate flavour, and pair it with the robust local jakoten for contrast.
