The Secret of the Longevity of Kamaboko Shinagawa campus library of Tokyo University of Marine Science and Technology
Last Update : 2016-02-17 10:27
The first time that kamaboko was mentioned in literature is in 1115 at the end of the Heian period. This year, in celebration of the 900th year since 1115, we are having a kamaboko-themed exhibition at Tokyo University of Marine Science and Technology.
Japanese people have been processing fish, producing kamaboko and developing various forms of kamaboko for more than 900 years.
As a fish-paste product, kamaboko is one of the foods that have a deep connection to Tokyo University of Marine Science and Technology.
The exhibition includes approximately 50 objects, including Japanese books from the Edo period that mention kamaboko, literature that describes the evolution of kamabko and panels that introduce award winners of the National Kamaboko Fair.
We will also host a talk session where product developers of a food company will talk about the difficulties and dramas they have experienced while developing products.
Please visit us and learn about the evolution of kamaboko, a common Japanese food and various secrets of kamaboko, which include a variety of techniques used in the production.
|Exhibition period||December 15 (Tue), 2015 - Mach 17 (Thu), 2016 /Open from 10:00 to 16:00|
Sundays, holidays, from December 29 (Tue) to January 3 (Sun), January 15 (Fri), January 16 (Sat), every Saturday after February 13 and February 29 (Mon)
|Place||Exhibition hall, 1F, Tokyo University of Marine Science and Technology Library
4-5-7 Konan, Minato-ku, Tokyo 108-8477
Approximately 10 minutes by walk from the Shinagawa station (East exit) on the Keihin Kyuko Line or approximately 20 minutes by walk from the Tennouzu Isle Station on the Tokyo Monorail Rinkai Line
Please see the transportation guide/access information for details
Library of Tokyo University of Marine Science and Technology
1. Exhibition guide session (exhibition staff will inform you on the exhibited pieces/ for approximately 15 minutes)
|Date and time||March 16 (Wed), 2016 and 17 (Thu) from 11:00, 13:00 and 15:00|
|Place||Exhibition hall, 1F|
|Maximum number of participants||First 30 arrivals per session|
2 Talk session: "How products are developed - The creativity of Kibun Foods Inc."
|Date||February 29, 2016 (Mon), from 13:30 to 15:30 (Opening and reception: 13:00- )|
|Place||Showroom located on the 1st floor of the library|
|Title||"How products are developed - The creation of Kibun Foods Inc."|
|Description||We will invite product developers of Kibun Foods Inc. to talk about the difficulties and dramas surrounding product development.|
|Lecturers||Mii Kunimoto, Koji Masuda (New Product Development department, R&D and Product Development division, Kibun Foods Inc.)|
|Maximum number of participants||
First 80 arrivals
Kibun "Chee ChikuR" will be offered to all participants as a free gift.
|Hosted by:||Tokyo University of Marine Science and Technology Library|
|Sponsored by:||Zenkoku Kamaboko Rengokai (National Kamaboko Association)|
|Co-sponsored by:||Abezenshoten Co., Ltd., Ichimasa Kamaboko Co., Ltd., Ube-Kamaboko Co., Ltd., Umekama Co., Ltd. Kibun Foods Inc., Maruzen Co., Ltd.|
|Supported by:||Ajinomoto Food Culture Center, Alaska Seafood Marketing Institute, Kibun Foods Inc., Suzuhiro Co., Ltd., Minato-Yamaguchi Co., Ltd., Yanagiya Machinery Co.,Ltd., Yamasa Kamaboko Co.,Ltd, Undergraduate Course of Food Science, Faculty of Marine Science, Technology of Tokyo University of Marine Science and Technology|
- Tokyo University of Marine Science and Technology Library
- Tokyo University of Marine Science Access Map
- Shinagawa campus library of Tokyo University of Marine Science and Technology The 12th exhibition - “900 Years of Kamaboko: The Secret of the Longevity of Kamaboko-(673.9 KB)
- The 12th Exhibition “900 years of Kamaboko”, Talk Session “How products are developed ? The creativity of Kibun Foods Inc.”(708.0 KB)