Japan's supplementary protein market is surging, prompting Ichimasa to develop surimi and fish cakes integrated with everyday dishes, aiming for convenient nutrition.
Application of Surimi in Protein-Supplemented Foods
Development Orientation for Fish Protein Products
Ichimasa Kamaboko aims to expand the role of traditional surimi and fish cake products, turning fish protein into a familiar choice across various formats, such as ready-to-eat foods, shelf-stable foods, and dietary supplements.
According to Ichimasa, the market for protein-supplemented foods in Japan approximately tripled between 2014 and 2024. However, many people find it difficult to sustain a daily protein supplementation routine. A survey conducted by the company among Japanese consumers aged 20–60 revealed that about 70% recognize the importance of protein. Among those who actively consume protein supplements, around half reported feeling “bored or tired” of the habit, rising to nearly 70% in the 20s age group alone.
Meanwhile, approximately half of the respondents eat fish cakes or surimi at least once a week, but only about 20% realize that these are protein-rich foods. Notably, 43.6% expressed a desire to add protein to salads, and 39.7% wanted to incorporate it into main dinner dishes.
Based on these findings, Ichimasa is developing products under the “fish protein + ONE” concept, pairing fish protein with familiar dishes like soups, while expanding into chilled, frozen, and room-temperature product offerings. The company is also targeting household, educational, healthcare, and wellness sectors, making fish protein a natural part of the daily diet.
Source: VOAA
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